Soften Cream cheese for 30 minutes in a large mixing bowl.
Preheat oven to 350 degrees, and grease a 9x13 pan with non-stick cooking spray.
Add 1 cup Granulated Sugar, vanilla extract, and egg to the bowl with cream cheese.
Beat with the whisk attachment on medium speed for 2-3 minutes, until cream cheese mixture is light and fluffy. Scrape down the sides of the bowl, if needed.
Open 1 can of crescent roll dough, and press evenly into the bottom of the prepared pan. Make sure to pinch the seams of the dough together, and spread it edge to edge.
Using a spatula, carefully and evenly spread the cream cheese mixture on top of the bottom layer of dough in the pan.
Open the second can of crescent roll dough, and gently place it on top of the cream cheese layer. Be careful to stretch the dough evenly so it spreads edge to edge, and pinch the seams together.
Brush the top of the dough with about 1 Tbsp of milk, just enough to evenly wet the surface. Sprinkle with granulated sugar, and cinnamon.
Bake at 350 degrees for 30 minutes. Let pan cool on counter for 10-15 minutes, then cover and refrigerate overnight, or at least 4 hours prior to serving. Cut prepared danish into 2x2 squares and serve. Enjoy with warm coffee, or on its own!
