2 pkg. crescent rolls
1 c. sugar
1 egg yolk
1 tsp. vanilla
1 pkg. cream cheese, softened (room temperature)
1 egg white
1/2 c. sugar
1 tsp. cinnamon
1/2 c. chopped nuts

Spread one tube of crescent rolls in a greased 9 x 13-inch pan. Mix together sugar, egg yolk and vanilla until creamy and spread over the layer in pan. Spread package of cream cheese over layer.

Spread other package of rolls on top of cream cheese. Beat egg white until frothy and brush on top of roll layer. Mix sugar, cinnamon and chopped nuts. Sprinkle on top of egg white.

Bake at 350°F for 25 to 30 minutes. Cool completely before cutting. *Recipe from my friend, Cherryl Phillips.