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The first time I made this sopapilla pie, I didn’t tell anyone what it was. I just set it on the counter, didn’t label it, didn’t say a word. And you know what happened? That dish was half gone before dinner even hit the table.
I heard forks clinking and little murmurs like “What is this?” and “Did she buy this somewhere?” My husband took one bite, raised his eyebrows, and said, “Where’d you get this?” Like I had some secret bakery hookup or something.
Nope. Just me, two tubes of crescent rolls, a block of cream cheese, and a whole lotta cinnamon sugar.
This pie isn’t fancy. It’s not trying to be anything it’s not. But it’s sweet, warm, and hits that perfect spot between dessert and comfort food. Like a hug you can slice.
Why You’re Gonna Fall Head Over Fork for This One
Let’s not overcomplicate it. Here’s why this sopapilla pie gets a gold star in my house:
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Flaky, golden layers — thanks to good ol’ crescent roll dough.
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Creamy cheesecake-ish center that tastes like a cozy afternoon.
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A sweet cinnamon crunch that smells like Sunday mornings.
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Drizzle of honey on top — like the cherry on a sundae, but better.
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It’s ridiculously easy. Like, mix, layer, bake. Done.
And the best part? It looks like you worked way harder than you did. Win-win.
Let’s Talk Ingredients (Because You Might Already Have Most of These)
Here’s what you’ll need—and a few little notes from my kitchen to yours:
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2 tubes of crescent rolls – I go for the Pillsbury kind, but the store brand works too. If you can find the “crescent sheets” version, that’ll save you from pinching seams. Less fuss.
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2 packs of cream cheese (8 oz each) – Let it come to room temp so it’s easier to mix. Don’t skimp and go low-fat. This is dessert. Let it live.
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Sugar – You’ll need ¾ cup for the filling and another ¾ for the topping. White sugar is perfect.
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Vanilla extract – A splash of real vanilla goes a long way.
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Butter – Softened, not melted. We’re makin’ cinnamon sugar crumbles, not soup.
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Cinnamon – Ground, cozy, classic. Feel free to add a pinch more if you’re a cinnamon fiend.
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Honey – For drizzling. Any kind you love. Local honey feels a little extra special.
Alright, Let’s Bake This Thing
I swear, this comes together in no time. And if your kids are nearby, they can totally help (especially with the sugar sprinkling part—mine take that job very seriously).
Step 1: Preheat the oven
350°F. Easy. Grease up a 9×13 dish with a little spray or butter.
Step 2: Crescent roll base
Pop open your first tube of crescent dough. Unroll it and press it into the bottom of your dish. Pinch any seams closed so it makes one even layer. Doesn’t have to be perfect. Rustic is in.
Step 3: Creamy center
In a bowl, beat that cream cheese until it’s fluffy and happy (about 3–4 minutes). Add ¾ cup sugar and vanilla. Mix until smooth. Try not to eat half of it with a spoon. Or do. I’m not judging.
Step 4: Spread it on
Scoop that creamy magic onto your crescent base. Smooth it all the way to the corners.
Step 5: Top it
Now open your second tube of dough and gently lay it over the filling. Again—pinch those seams shut like you mean it.
Step 6: Cinnamon sugar topping
Mix softened butter, ¾ cup sugar, and cinnamon with a fork (or your fingers—I usually do). Crumble it all over the top layer. This part smells like heaven even before it hits the oven.
Step 7: Bake
Pop it in the oven for 30–35 minutes. It’ll puff up, turn golden, and fill your house with a scent that’ll make your neighbors jealous.
Step 8: Honey drizzle + chill time
Right when it comes out, drizzle honey over the top while it’s still warm. Then—this is the hardest part—let it cool and chill in the fridge for at least 1–2 hours. I know. But it slices so much better this way, trust me.
Want to Make It Your Own?
This recipe is basically a blank canvas for your sweet tooth. Try one of these if you’re feelin’ fancy:
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Sprinkle chopped pecans or walnuts between the layers for a nutty crunch.
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Add a bit of lemon zest to the filling for a subtle zing.
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Use brown sugar instead of white in the topping for a deeper flavor.
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Throw on some sliced strawberries when serving. Now it’s brunch.
Storage & Leftovers (If You’re Lucky Enough to Have Any)
This pie keeps like a champ in the fridge for about 5 days. Just cover it up.
Want to warm up a slice? Microwave it for 10–15 seconds. Not too long though—you don’t wanna melt the filling. A little soft is fine. It’s pie, not a science experiment.
Freezing? Eh. It’s okay in a pinch, but the texture changes. Honestly, just make a fresh batch. It’s that easy.
Wrapping Things Up (With Sticky Fingers and a Full Heart)
So there you have it. A little New Mexican magic, made with supermarket shortcuts and a whole lotta love. I’ve made this pie for potlucks, birthdays, and Tuesday nights when I just needed something sweet. It never fails.
If you try it—or tweak it—drop me a comment. I love hearing what folks come up with in their own kitchens.
And if you’re still reading this… maybe go check if you have crescent rolls in the fridge.
New Mexican Sopapilla Pie
Ingredients
- 2 8 oz tubes refrigerated crescent rolls
- 2 8 oz packages cream cheese, room temperature
- 3/4 cups granulated sugar, for filling
- 1 teaspoon vanilla extract
- 3/4 cups granulated sugar, for topping
- 1/2 cup butter, room temperature
- 1 teaspoon ground cinnamon
- 1/3 cup honey
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Press one tube of crescent dough into the bottom of the dish and seal the seams.
- Beat cream cheese until fluffy, then mix in ¾ cup sugar and vanilla extract.
- Spread the cream cheese filling over the dough layer evenly.
- Top with the second tube of dough, sealing seams again.
- Mix butter, ¾ cup sugar, and cinnamon together and crumble over the top layer.
- Bake for 30–35 minutes, or until golden brown.
- Drizzle with honey while warm. Chill for 1–2 hours before serving.
Notes