Unroll 1 can of dough and place in the bottom of an ungreased 9x13 baking pan. Stretch to cover the bottom of the pan, firmly pressing perforations to seal.
In a medium bowl, beat cream cheese and 1 cup of the sugar with an electric mixer on medium speed until smooth. Beat in the vanilla.
Spread over the dough in the baking dish.
Unroll the second can of dough. Firmly press the perforations to seal. Carefully place on top of the cream cheese layer. Pinch the seams together.
Pour the melted butter evenly over the top.
Mix the remaining 1/2 cup of sugar with the cinnamon and sprinkle evenly over the butter.
Bake for 30-35 minutes or until the bars appear set when gently jiggled.
Cool for about 30 minutes then cover and refrigerate. *These are best served cold. They are easiest to cut after they've been in the fridge for a while.
Notes:
Make Ahead: These are best served cold, so they are an easy make-ahead dessert.