Sopapilla Cheesecake Rolls. These light and airy baked rolls have a creamy cheesecake filling and a light sprinkle of cinnamon sugar on top. This is a fun and easy recipe that the whole family will love! 

Overhead view of three sopapilla cheesecake rolls on a white plate, cinnamon sticks on the side. this recipe

These sopapilla cheesecake rolls are a quick and easy version of Mexican sopapillas and Texas sopapilla cheesecake bars. The crescent dough bakes up light and fluffy and is reminiscent of fried sopapilla dough. While the creamy cheesecake center gives extra sweetness to the dessert. Add a classic drizzle of honey to complete this fun dessert recipe. 

How to make Sopapilla Cheesecake Rolls:

  1. Make the cheesecake filling: a simple combination of cream cheese, sugar, and vanilla is all that is needed. 
  2. Fill the crescent rolls: using pre-made crescent roll dough makes this recipe so easy to put together. Separate the crescent rolls and lay out the flat triangles. Add a scoop of the cheesecake filling in the wider portion of the dough. Then roll the crescent rolls up pinching the cheesecake filling inside. 
  3. Topping: brush the tops of the crescent rolls with butter to help them bake up nice and golden, and sprinkle a cinnamon sugar on top. 
  4. Bake: bake the rolls for 12-14 minutes until golden and puffy. 
Step by step photos on how to make sopapilla cheesecake rolls, showing a bowl of cheesecake mixture, laid out crescent rolls, a scoop of cheesecake on each crescent roll, the crescent rolls rolled up, being brushed with butter and sprinkled with cinnamon sugar.

Pro Tips:

  • Don’t overfill the crescent rolls, this will cause the filling to leak during baking. 
  • Pinch the sides of the crescent rolls once rolled to help seal in the cheesecake filling. 
  • For even more cinnamon flavor add a small amount of cinnamon to the cheesecake filling also.
Baked sopapilla cheesecake rolls on a white plate with a drizzle of honey dripping down, a honey stirrer stick to the side.

More Dessert Recipes:

Overhead view of three sopapilla cheesecake rolls on a white plate, cinnamon sticks on the side.

Sopapilla Cheesecake Rolls

Servings: 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Author: Serene
Course: Dessert
Cuisine: American, Mexican, Tex Mex
4.50 from 4 votes
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Sopapilla Cheesecake Rolls!  This easy to make dessert recipe uses pre-made crescent roll dough!  These rolls are bursting with a creamy cheesecake filling and topped with cinnamon and sugar! 

Ingredients

  • 1 (8 ounce) crescent roll dough
  • 3 ounces cream cheese, softened
  • ⅓ cup white granulated sugar
  • ½ tsp vanilla extract

Topping

  • 1 tbsp butter, melted
  • 1 tbsp white granulated sugar
  • ¼ tsp ground cinnamon
  • honey

Instructions

  • Prepare the cinnamon sugar topping by mixing the cinnamon and sugar together in a small bowl. Set aside.
  • Prepare the cheesecake filling by mixing the cream cheese, sugar, and vanilla extract in a medium size mixing bowl. Stir or beat until mixed and no lumps remain.
  • Preheat oven to 375℉ degrees.
  • Line baking sheet with parchment paper or spray with baking spray.
  • Unroll crescent roll dough and separate into 8 triangles.
  • Spoon some cheesecake filling onto the triangle on the widest part. Roll the crescent rolls as normal, slightly pinch the ends closed to prevent the filling from leaking. Do this to all the crescent rolls.
  • Brush the tops with the melted butter. Sprinkle with the cinnamon sugar mixture.
  • Bake for about 12-14 minutes until the crescent rolls are starting to turn golden in color.
  • Allow to cool and serve. Best when still slightly warm! And with a drizzle of honey.

Equipment

Notes

Storage: Store any leftovers in a sealed container in the refrigerator for up to 3 days. You can reheat briefly in a microwave if desired before serving. 

Nutrition

Calories: 89kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 16mg, Sodium: 48mg, Potassium: 15mg, Fiber: 1g, Sugar: 10g, Vitamin A: 187IU, Calcium: 10mg, Iron: 1mg
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Recipe first published February 26, 2016. Updated May 18, 2020 with new images and video.