This pie needs no introduction. I don’t even need to tell you fabulous words to describe it. You just have to trust me. Make it. And know that it will be a hit no matter where you serve it or who you serve it to. There won’t be any left. And you will be put high on a pedestal while your friends/family/guests enjoy this sweet treat!
And do you know what? It’s so good that every time I make it, it’s cut, served and eaten before I can ever get a photo. Every time. And then I see the empty 9×13 tray sitting on the counter and I just have to tilt my head and smile.
This is where I would place a few photos but well… I may need a special Sopapilla Pie photo shoot with Roseanne to be able to show you the goodness!
What’s in it?
2, 8 oz. cream cheese softened
1 cup sugar
1 tsp. mexican vanilla extract
2, 8oz. cans refrigerated Crescent Rolls
3/4 cup sugar
1 tsp. cinnamon
1/2 cup butter at room temperature
1/4 cup honey
How do you make it?
Preheat oven to 350*
Spray a 9×13 baking dish with cooking spray.
In Kitchenaid mixer, beat cream cheese, 1 cup sugar and mexican vanilla extract until smooth.
Unroll both crescent dough cans and use a rolling pin to shape each of them into a 9×13 rectangle.
Press 1 piece into the bottom of the baking dish.
Evenly spread the cream cheese mixture over top then cover with the other piece of crescent dough.
In a microwave safe bowl, melt butter. Mix in 3/4 cup sugar and cinnamon. Stir together and spread the mixture over the top piece of crescent dough.
Bake for 30 minutes until the crescent dough puffs and turns golden brown.
Drizzle with 1/4 cup honey.
Cool, cut and serve by itself or warm over top a scoop of vanilla bean and/or cinnamon ice-cream.
It’s so good you guys. So so so good.