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  • Prep 10 min
  • Total 40 min
  • Servings 12

No frying, no fuss, easy sopapillas with a cheesecake layer inside. MORE + LESS -

Girl Who Ate Everything
September 26, 2016


(8 ounce) cans Pillsbury™ refrigerated butter flake crescent dinner rolls
(8 ounce) packages of cream cheese, at room temperature
1 1/2
cups white sugar, divided
teaspoon vanilla extract
teaspoon cinnamon
cup butter, melted


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  • 1
    Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish, pressing seams together to seal perforations.
  • 2
    In a small bowl, blend the cream cheese, 1 cup of sugar and the vanilla. Spread evenly over the top of the crescent dough.
  • 3
    Unroll your second can of crescent rolls onto a sheet of plastic wrap or parchment paper, pressing seams together to seal. Transfer dough to your baking dish, placing it on top of the cream cheese mixture.
  • 4
    Pour the melted butter on top of the crescent dough. In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
  • 5
    Bake for 25-30 minutes until top is bubbly and bottom crust is slightly browned. Allow to cool completely and store in refrigerator. When ready to serve, cut into 12 pieces and top with whipped cream and strawberries if desired.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Easy dessert for Cinco de Mayo is a snap with these simple sopapillas!

    Mexican food is my favorite thing to serve when we have friends over because everyone likes Mexican food. But when I’m trying to plan dessert for the meal, I’m always stumped. Of course I want something that goes along with the Mexican theme but I never can come up with anything.

    These Easy Sopapillas are to die for and ridiculously easy. I’ve been making these for over three years and I love them.

    They start out with crescent roll dough pressed in the bottom of a baking dish. Easy enough so far, right? Stay with me here.

    Then you blend some cream cheese, sugar, and vanilla together and spread it in the middle. Try not to eat all the filling before you spread it in. That may or may not have been my lunch today…*cough*.

    Then layer another can of crescent dough on top. Melt some butter and lather it on top with a heavy sprinkling of cinnamon sugar. No frying individual sopapillas here; that’s it…you’re done.

    After you’ve baked it, you have a crusty cinnamon sugar shell filled with a gooey cream cheese layer inside. Check it out!

    These would be a perfect Cinco de Mayo treat! They’re good plain or with fresh strawberries and whipped cream.

    Cinco More Cinco de Mayo Dessert Recipes

    Mexican Chocolate Raspberry Parfaits Recipe
    Cajeta Gelatin Recipe
    Chocolate Quesadillas Recipe
    No-Fry Fried Ice Cream Recipe
    Mexican Chocolate Flans Recipe

    For Cinco de Mayo dinner ideas, try these:

    Christy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!

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