In a bowl for your mixer, combine cream cheese, sugar, and vanilla extract.
Next, open the cans of crescent roll dough and separate the dough along the perforated lines. Then take one triangle at a time and roll the dough into a ball, separate each ball into two and flatten each ball into a circle.
Sprinkle each circle of dough with cinnamon and then top with about 1/2 teaspoon of the cream cheese mixture.
To close each circle, stretch the dough over and around the cream cheese mixture and pinch to close. Place the dough on a parchment-lined baking sheet seam side down.
Bake at 350 degrees for 12-14 minutes or until golden brown. Let the dough cool completely before glazing so that it does not roll off.
To make the glaze, combine in a small bowl powdered sugar, milk, and vanilla extract. Then dip the top of each ball into the glaze and then top with sprinkles.