Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with non-stick spray, using a visual check that the pan surface looks evenly coated.

Unroll one can of crescent roll dough and press it evenly into the bottom of the pan, pinching seams together to seal so there are no visible gaps.

Beat the softened cream cheese with 3/4 cup granulated sugar, vanilla extract, and salt using a hand mixer until smooth and fluffy, about 2 minutes, then stop when the mixture looks lump-free and thick.

Spread the cream cheese mixture evenly over the dough layer in the pan, smoothing the top so it reaches the corners.

Unroll the second can of crescent roll dough and lay it carefully over the cream cheese layer, gently pressing the seams to seal for full coverage.

Brush the melted butter evenly over the top layer of dough so the entire surface has a light, glossy sheen.

Mix the remaining 1/4 cup granulated sugar with the ground cinnamon in a small bowl, then sprinkle it generously and evenly over the buttered dough.

Bake for 28–32 minutes at 350°F (175°C), until the top is deeply golden brown and the edges are set, with a visible caramelized cinnamon crust.

Remove from the oven and let cool completely in the pan for at least 1 hour, keeping it undisturbed until the center no longer jiggles.

Refrigerate for 30 minutes for cleaner cuts, then chill until the bars feel firm to the touch.

Slice into 12–16 bars and serve at room temperature or chilled, using a clean cut as the final visual cue.