• Preheat oven to 350° and spray a 9x13 baking dish with non stick cooking spray. Set aside.

For the Cinnamon Roll Crust

• Roll out crescent rounds, pinching together any perforated edges.
• Evenly spread 2 tablespoons of butter over each rolled out slab of dough.
• Sprinkle ¼ cup of brown sugar and 1 tablespoon cinnamon over each dough.
• Starting with the shorter end of dough, roll tightly into a log.
• Slice each log into 1 inch pieces (cutting and discarding the ends), I ended up with 12 cinnamon rolls.
• Place in fridge to chill for 15-20 minutes.
• Remove from refrigerator and place on a well floured surfaced and roll out with a rolling pin.
• Place rolled cinnamon rolls in prepared baking dish.
• Bake in oven for 10 minutes, remove and let cool.

For the Cream Cheese Layer

• In a medium bowl, cream together the cream cheese, sugar, egg yolk, lemon juice, and vanilla.
• Spread cream cheese filling over rolled out cinnamon rolls.

For the Pear Filling

• In a large bowl, add sliced pears, sugars, lemon juice, cornstarch, and cinnamon. Mix until well combined.
• Evenly spread pear filling over cream cheese layer.

For the Cobbler Topping

• In a small bowl, whisk together flour, sugars, baking powder, and salt.
• Cut butter into dry ingredients using a pastry blender.
• Pour in boiling water and use a fork to mix well.
• Spread topping over pear filling.
• Bake in preheated oven for 45-50 minutes or until topping is golden brown.