Prep 30 mins
Cook 30 mins
These sweeties puff like sopapillas and are great for breakfast or as a change from coffeecake! Cinnamon sugar can be made by combining 1 cup sugar to 2 TBS cinnamon.
- 2 (453.59 g) package cream cheese
- 2 (453.59 g) package refrigerated crescent dinner rolls
- 236.59 ml sugar
- 4.92 ml vanilla extract or 4.92 ml almond extract
- 118.29 ml margarine or 118.29 ml butter, melted
- 118.29 ml cinnamon sugar
- Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
- Mix together the cream cheese, sugar and extract.
- Spread over the crescent rolls.
- Unroll the other can of crescent rolls and place on top of cream cheese mixture.
- Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
- Bake at 350 degrees for 30 minutes.
I made these for my picky daughter who usu loves sopapillas. She didn't like them at all--they "had no honey and tasted like cheesecake" (which she doesn't like-the skinny wench!)...HOWEVER, my husband and son devoured the whole pan in less than 24 hours! I used reduced fat products and will probably reduce the amount of butter next time. So if you are looking for a true Tex-mex sopapilla, look on...BUT if you are looking for a quick, easy, super gooey cheese-cinnamony filled treat, try this-- you won't be disappointed. Thanks for posting!
I had this at a teacher Christmas party a few years ago and have made it many times since then. Rich and delicious! I let it cool a little before serving or all the filling will run.
tasty and supersweet. i added 1/4 cup sour cream to the cream cheese to make it a bit less sweet and it worked well. lemon zest might also be a nice addition.