Sopapilla Bars (Edit recipe)

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If Cinnamon Toast Crunch, an elephant ear, and cheesecake had a baby, it’d be these sopapilla bars—flaky, buttery, and oh so creamy! My friend Cherie shared this recipe with me. She usually makes the dough from scratch, but this version with crescent rolls makes them ridiculously easy to bake. Provecho, amigos!

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PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

6

Serves: 6-8

Ingredients

16 oz Cream Cheese, Full Fat, at room temp
16 oz Crescent Rolls, two can of rolls
1.25 cups Granulated White Sugar
1 tsp Vanilla Extract
0.5 cup Butter, Unsalted, melted
3 Tbsp Cinnamon, Ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F.
In a small bowl, mix sugar with the cinnamon and set aside.
Unroll one can of crescent roll dough and press it into the bottom of an ungreased 9x13-inch glass baking dish. Press the seams together to seal.
Lightly sprinkle a bit of the cinnamon-sugar mixture over the dough.
In a mixing bowl, beat the cream cheese and 3/4c sugar on medium speed until smooth, about 2 minutes.
Add the vanilla and mix to combine. Spread the cream cheese mixture evenly over the dough.
Unroll the second can of crescent roll dough and lay it on top of the cream cheese layer, sealing the seams.
Pour the melted butter evenly over the top. Sprinkle the remaining cinnamon-sugar mixture generously over the butter.
Bake for 35–40 minutes, or until golden and set.
Let cool for 30 minutes at room temperature, then refrigerate for at least 30 minutes (or overnight) before slicing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	480
Fat:	30 g
Carbohydrates:	46 g
Protein:	10 g
Cholesterol:	40 g
Sodium:	2 mg
Fiber:	2 g
Sugars:	40 g
Sugar Alcohol:	0 g
Calculated for total recipe.