Use electric mixer to beat together cream cheese, sugar, and vanilla for the filling. 

In separate bowl, mix together milk, eggs, vanilla, cinnamon and salt.

Unroll crescent dough into a rectangle and spread filling over the dough, leaving a 1/4-inch border along the long ends.

Starting with the long side, roll up into a log. Pinch edges to seal.

Use a serrated knife to cut log into 12 slices. (Cut log in half then cut the two pieces in half again. Cut each of the four remaining pieces into three slices each.) 

Places rolls into a gallon-sized zip-top bag or 9X13 baking dish. Pour egg mixture over the rolls. Refrigerate for at least 30 minutes or overnight. 

When ready to bake, preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Remove rolls from refrigerator and arrange into a ring on the rimmed baking sheet. Brush remaining egg mixture over dough. 

Bake uncovered for 20-25 minutes until golden brown.