Best Easy Cinnamon Cream Cheese Sopaipilla Ever Recipes

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

EASY CINNAMON CREAM CHEESE SOPAIPILLA EVER

Steps:

• 1. add confectioner's sugar, and cinamon to softened cream cheese. Use mixer to cream them all together.
• 2. spread the cinamon cream chees on flour tortilla roll like a burrito making sure ends are not open, fry until golden brown..Sprinkle with confectioners sugar.

CINNAMON CREAM CHEESE SOPAIPILLAS BEBITA

Steps:

• 1. Pre-heat oven 375 degrees. Add confectioners' sugar and cinnamon to softened cream cheese.
• 2. Open a can of crescents rolls and separate each triangle. Place them on a cookie sheet. Spread a small amount of cream cheese on each triangle trying to stay away from edges. Bring opposite corners of rectangles together.
• 3. Bake for 11 minutes or until golden brown.
• 4. Use the leftover cream cheese spread on a flour tortilla. Spread it on the tortilla roll it like a burrito and fry it!! Sprinkle confectioners sugar on top.

EASY SOPAPILLA CHEESECAKE RECIPE

Steps:

• Preheat to 350°F.
• Unroll one can of crescent roll dough and press it evenly into the bottom of a 9x13" baking dish pinching the seams together if necessary.
• Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy, approximately 2 minutes.
• Spread the cream cheese mixture evenly over the dough with a rubber spatula.
• Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
• Pour the butter over the top of the dough and spread to coat.
• Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
• Bake until the dough is cooked through and puffed up, about 50 minutes.
• Allow to cool for 30 minutes before cutting into 12 pieces.