Prep 15 mins
Cook 25 mins
Everyone really likes this.
- 2 (8 ounce) packages cream cheese
- 1 1⁄2 cups sugar, divided
- 1 teaspoon vanilla
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1⁄4 cup butter, melted
- 1 tablespoon cinnamon
- Preheat oven to 350 degrees. Lightly coat 13x9x2 inch baking pan with cooking spray. Set aside.
- In small mixing bowl, beat cream cheese, 1 cup of the sugar and vanilla with electric mixer on medium speed until fluffy.
- Unroll 1 package crescent rolls. Do not separate rolls. Place dough in bottom of baking pan pressing perforations together. Spread cream cheese mixture over dough. Unroll second package of rolls. Do not separate rolls. Press perforations together; place dough on top of cream cheese mixture. Crimp edges to seal.
- Drizzle with butter. In small bowl stir together remaining sugar and cinnamon. Sprinkle on top of dough. Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut into squares.
Ridiculously easy and always a hit. I also use as either a dessert or a brunch item.
Let me tell you, this is AMAZING! Want to impress your co-workers or family? This is the recipe to try. It is very rich & decadent--but takes only a few minutes to prepare. It definitely tastes like cheesecake, tucked inside a cinnamony-soft outside. I plan to serve this at a Christmas brunch, because although sopapillas are considered "dessert," this recipe could be used in place of the "something sweet" on your buffet table. It sort of reminded me of a cream cheese danish--only 10X better!