Spray a 9x13 pan with nonstick spray and unroll one can of crescent rolls on the bottom, pressing perforations to seal.
In a medium bowl, beat together cream cheese, 1 cup sugar, egg yolk, and vanilla extract until cream.
Spread over crescent rolls in pan.
Unroll remaining crescent roll dough over top (you can leave the perforations if you want, I pressed them out on a separate cookie sheet and then transferred it over top of the cream cheese filling).
Stir together cinnamon and sugar for the topping.
Sprinkle evenly over the top of the cake and bake at 350 for 30 minutes.