Easy Cinco de Mayo Sopapilla

# What You Need:

01 - 2 (8-ounce) cans refrigerated crescent roll dough

02 - 16 ounces (1 pound) cream cheese, softened

03 - 1 cup granulated sugar

04 - 1 1/2 teaspoons vanilla extract

05 - 1/2 cup unsalted butter (1 stick), melted

06 - 1/3 cup granulated sugar

07 - 1 1/2 teaspoons ground cinnamon

01 - Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.

02 - Unroll one can of crescent dough and press it evenly into the bottom of the prepared pan to form a continuous layer.

03 - In a medium bowl, beat the softened cream cheese, 1 cup of granulated sugar, and vanilla extract with a mixer until smooth and fluffy.

04 - Evenly spread the cream cheese mixture over the dough layer using a rubber spatula.

05 - Unroll the second can of crescent dough and gently place it over the cream cheese, pressing to cover the filling as completely as possible.

06 - Pour the melted butter evenly over the top layer of dough and spread with a brush or spatula.

07 - Combine 1/3 cup granulated sugar with 1 1/2 teaspoons ground cinnamon and sprinkle the mixture evenly over the buttered surface.

08 - Bake in the preheated oven for 28–32 minutes, or until the top is golden brown and the center is set.

09 - Remove from the oven and allow to cool for at least 30 minutes before cutting into 12 bars; serve warm or chilled.

01 -

This dessert is so easy, it feels a bit like getting away with something delicious.
The mix of flaky dough, sweet cream cheese, and cinnamon sugar hits all the best comfort notes in one bite.

02 -

If you don't let them cool properly, the filling will run even though it's tempting to rush.
Sealing the crescent seams on both layers stops the filling from bubbling out at the edges—a step I learned only after the first batch overflowed.

03 -

Bake these on the lower oven rack if you want the bottom extra crisp.
A generous sprinkling of cinnamon sugar on top creates the magic crust everyone talks about.