Easy Cinco de Mayo Sopapilla (Printable)

Flaky crescent layers, creamy cheesecake filling and cinnamon-sugar topping make a festive Cinco de Mayo treat.

# What You'll Need:

→ Dough

01 - 2 cans (8 oz each) refrigerated crescent roll dough

→ Cream Cheese Filling

02 - 16 oz (450 g) cream cheese, softened
03 - 1 cup (200 g) granulated sugar
04 - 1 ½ tsp vanilla extract

→ Topping

05 - ½ cup (115 g) unsalted butter, melted
06 - 1/3 cup (65 g) granulated sugar
07 - 1 ½ tsp ground cinnamon

# Step-by-Step:

01 - Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking pan.
02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan.
03 - In a medium bowl, beat together the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and fluffy.
04 - Spread the cream cheese mixture evenly over the dough layer.
05 - Unroll the second can of crescent dough and gently place it over the cream cheese layer, pressing to cover as completely as possible.
06 - Pour the melted butter over the top layer of dough, spreading evenly.
07 - Mix 1/3 cup sugar with cinnamon, then sprinkle generously over the buttered surface.
08 - Bake for 28–32 minutes, or until the top is golden and the center is set.
09 - Remove from oven and let cool for at least 30 minutes before cutting into bars. Serve warm or chilled.

# Expert Advice:

01 -
  • You get all the joy of classic sopapillas without the mess of frying or fussing over dough.
  • The buttery, flaky crust even holds up for next-day snacking (if any bars survive that long).
02 -
  • If you rush the cooling, the bars will ooze everywhere—messy hands, but still delicious.
  • Using parchment paper under the base means you can lift out the whole slab for easy, tidy slicing; trust me, this is a game changer.
03 -
  • Pinch and seal the dough seams fully, or the filling will sneak out the sides as it bakes.
  • Brushing any exposed edges of dough with extra melted butter gives mind-blowingly crisp corners.
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