2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 tsp. vanilla
1 egg yolk (reserve white)

Topping:

6 tbsp. sugar
1 1/3 tsp. cinnamon
3 oz. chopped nuts (optional)

Spread out 1 package crescent rolls in 9 x 13 baking pan. Combine cream cheese, sugar, egg yolk and vanilla; mix with hand mixer. Spread out evenly over rolls. May add 1 can cherry pie filling; spread over cream cheese mixture. Cover with 2nd package rolls.

Brush with egg white. Combine topping ingredients and sprinkle on rolls.

Bake at 350°F for 30 to 35 minutes.

Serves 10 to 12.