I found this recipe in a cookbook that my Dad bought at work. This recipe isn’t one I had intended to make; it actually is just on a page with another recipe that I had copied. Last night I wanted to make something quick and easy, something I hadn’t made before, and I saw this. I figured I might as well give it a try since I had all the ingredients. After I made it, I wasn’t sure I was going to post it. I wasn’t a huge fan at first, but something happened overnight. I grabbed one out of the fridge this morning to have for breakfast with a cup of coffee and I was in heaven! It was so perfect. Warm or cold, I’m sure most would enjoy this delightful dessert.
- 2 cans crescent rolls
- 2 8-ounce packages of cream cheese, softened
- 2 sticks of butter, softened
- 2 teaspoons of vanilla extract
- 1 ½ cup sugar
Of course I need to say a few things before I get started! First, I halved the recipe. If you do this, just use an 8×8 baking dish. Also, these don’t really taste like sopapillas, at least not any I have ever had. However, they are still delicious! The recipe recommends serving them with honey, but these bad boys are so sweet already, all they need to go with them is a big glass of milk! Also, if you don’t have sticks of butter, 1 stick of butter = ½ cup of butter.
Preheat your oven to 350° and coat a 9×13 baking dish with cooking spray. Layer one can of your crescent rolls on the bottom of the pan. Push it to the edges and close up and of the seals that break open a bit.
Now, mix together your cream cheese, one stick of butter, 1 cup of sugar and vanilla. I’d recommend beating them in a mixer, but I was in a hurry so I did mine by hand. I definitely wouldn’t worry if it’s lumpy though (like mine!). Spread this mixture on top of your crescent rolls.
Put your other can of crescent rolls on top of the mixture. Don’t worry if there are gaps anywhere, they are very hard to close up over the mixture. Melt the other stick of butter and pour it over the top of the rolls. Mix your remaining ½ cup of sugar with however much cinnamon you’d like and sprinkle it on top.
Bake for 30 to 35 minutes. Let it cool before cutting. I preferred mine cold the next day, right out of the fridge, but serve them however you see fit!
There were a ton of great recipes in this cookbook. Now that I have tried one, I can’t wait to try more! This recipe was made by Melba Hudson. I’m not sure who she is, but I wish I could thank her for this delicious sopapilla bar recipe!
Have you ever had a real sopapilla? They are very good!