In a small bowl combine the granulated sugar and cinnamon. Set aside.
Unroll one of the cans of crescent dough onto a greased 9x13 glass baking dish.
In a small bowl combine the cream cheese, 1 cup of powdered sugar, and the vanilla extract.
Spread mixture over the crescent dough.
Unroll the remaining can of crescent dough and place over the cream cheese layer.
Melt the butter and spread over the top of the crescent dough.
Sprinkle generously with the cinnamon sugar mix.
Bake for 35 minutes, until bubbly and lightly browned.
Allow to cool for 10-15 minutes before drizzling with honey and serving.
Store any leftovers in the refrigerator in an airtight container.
The calories shown are based on the recipe being cut into 12 pieces, with 1 serving being 1 sopapilla bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**