Williamsburg Bread (using crescent rolls)

2 pkg. refrigerated crescent roll dough
2 (8 oz.) pkg. cream cheese, softened
1 cup sugar
1 egg yolk (save whites)
1 tsp. vanilla

TOPPING:
1/2 cup sugar
2 to 3 tbsp. cinnamon
1 small pkg. chopped pecan pieces

Unroll 1 package of rolls and place it in a single layer on bottom of greased 9 x 13 inch pan, press together any openings that may appear.

Mix sugar, softened cream cheese, egg yolk and vanilla; spread over top of rolls.

Unroll other package of rolls place across top; brush with egg whites. Sprinkle sugar and cinnamon mixture over that and then pecan pieces.

Bake at 350 degrees for 30-35 minutes.