These sopapilla cheesecake rolls are a total upgrade from the pan-form that you’ve come to know and love.
Packed with flaky, butter crescent pastries, a creamy cheesecake filling, and a buttery crunch of cinnamon and sugar topping, these reimagined sopapilla cheesecake rolls are less messy than their pan counterpart, but just as ooey-gooey. Enjoy them on their own or with homemade whipped cream and fresh berries.
What you’ll need to make these sopapilla cheesecake rolls:
Crescent rolls (I used pillsbury)
Cream cheese
Granulated sugar
Pure vanilla extract
Salted butter
Ground cinnamon
Rolls versus Pan
These rolls are so easy to put together. While we've maintained the original list of ingredients, we’ve modified the quantities to pull back on the filing (it was a bit much in it’s original form), added more cinnamon (it’s really the cherry on top of that buttery crunch exterior), and rolled it all up to maximize the crescent pastry flavor. We’ve also sprinkled some cinnamon sugar mixture over the filling before we roll them all up, so you’re really maximizing that flavor inside and out.
Dietary Substitutions
You can make these gluten free by subbing in Mom’s Place Gluten Free Crescent Rolls. You can use plant based butter and plant based milk in the creation of this as well.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
I hope you love this re-imagined classic! Thanks for stopping by, and be sure to tag me in your creations using #HHBBAKES on your social channels. Also, if you’re in the mood for something cinnamon and fried, try my fried cinnamon donuts with browned butter caramel sauce.
XO,
Heather
Sopapilla Cheesecake Rolls
Ingredients
- 2 Cans Crescent rolls of choice (I used pillsbury)
- 8 Oz Cream cheese, softened to room temperature
- ⅔ Cup Granuted sugar
- 1 teaspoon Pure vanilla extract
- ¼ Cup Salted butter, melted
- ⅓ Cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 tablespoon Salted butter, for pan
Instructions
- Using the unmelted 1 tablespoon salted butter, evenly butter the 9 x 13 baking dish and set aside.
- Unroll both cans of Pillsberry crescent rolls. Divide into eight rectangular sections, {two crescent rolls per section}, and pinch together the middle seam on each piece. Set aside.
- In a medium size bowl, combine the softened cream cheese, the ⅔ cup granulated sugar, and vanilla extract. Beat by hand or with a mixer for about 20 seconds until combined.
- In a small bowl, combine the ⅓ cup granulated sugar and 1 teaspoon ground cinnamon. Whisk until combined, about 10 seconds.
- Prepare a flat, clean surface to assemble and roll each of the sopapilla cheesecakes. Place one rectangle of the puff pastry on your surface. Spoon about 2 tablespoons of the cream cheese mixture onto the puff pastry rectangle, and spread with the back end of a spoon, stopping about a quarter of an inch before each of the edges. Sprinkle about a half teaspoon of the cinnamon and sugar mixture over the cream cheese mixture. Roll the puff pastry gently, placing it seam side down in the buttered baking pan. Repeat with the remainder of the puff pastry rectangles.
- Gently spoon the melted butter all over the top of each of the rolls, allowing the excess to drop down and coat the sides of each roll. Sprinkle the remaining cinnamon and sugar mixture evenly over the tops of the rolls. Bake at 350° for 20 to 25 minutes, or until bubbly and golden on the sides. Allow to cool for five minutes before serving. Serve as is or with whipped cream, and fresh berries. Enjoy!
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