Sopapilla Cheesecake Rolls
These sopapilla cheesecake rolls are a total upgrade from the pan-form that you’ve come to know and love.
Servings: 8 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!