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

Cream together the cream cheese, egg yolk, sugar and vanilla. In a greased 9 x 13 pan, spread 1 can rolls. Press seams together and brush with some of the egg white. Spread with cream cheese filling. Top with other rolls. Brush with remainder of egg white.

Topping:

1/2 cup sugar
1 tsp. cinnamon
1/2 c. chopped pecans

Mix above ingredients together and sprinkle on top of cake.

Bake at 350°F for 20-25 minutes. Cool before cutting.