Go Back
+ servings
Overhead view of three sopapilla cheesecake rolls on a white plate, cinnamon sticks on the side.
Print Recipe
4.5 from 4 votes

Sopapilla Cheesecake Rolls

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! 
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American, Mexican, Tex Mex
Servings: 8
Calories: 89kcal
Author: Serene


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


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


  • 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.


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. 


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