cheese danish, kind of cinnabunnish

This recipe rocks, it came from a cookbook that my mom's work put out. A bunch of people from Children's Hospital collaborated and did this as a little fundraiser. So thanks Gina Fedel for this.... 

9x13 inch pan:

2 pkgs crescent rolls

2 (8oz) cream cheeses, softened

3/4 cup sugar

1 egg yolk

3 tsp lemon juice

1 tsp vanilla extract

1 egg white

1/3 cup sugar

cinnamon    

I'm not a big measure-r...  Tonight I only had one package of crescent rolls so here's somewhat of an idea of what i used, oh and I made it in a pie-ish or tart pan. 

1 package crescent rolls

1 package of cream cheese

some sugar 

an egg

a squirt of lemon juice

a spoonful of vanilla extract

some more sugar

some cinnamon

Heat oven to 350* (180* C) 

Unroll the package of crescent dough and cover the bottom and sides with dough, seal the seams. (My pack of crescent rolls had 6, i used four for the bottom of the pie pan and saved two for the top) Mix cream cheese, sugar, egg yolk, lemon juice, and vanilla extract together and spread over the bottom of the crust. Top with the rest of the dough, When I did the smaller pan and only used one package of dough I pulled it into a few thinner pieces and made a sort of

 checkerboard type  thing on the top, it was pretty and also not overly doughy which i found making the first recipe. Mix egg white, sugar and cinnamon and spread over the top layer.

 Putting a lot of cinnamon in it makes it taste super and also kind of cinnabon-ish. Bake 30 minutes for the original or about 22 for my twist. Serve and enjoy! 

So the Pickerill kids and I had this for dinner tonight, and Gloria was pretty sad, missing her mom and to try and ease her pain he said, "It's so yummy Gloria, when you eat it your head is going to splash with lava!" a few minutes later as she was eating it I asked if her head was splashing with lava and she said no... Lucas says, "Darn it, I got it wrong"