Cinnamon Cream Churro Squares

While commonly known as Sopapilla Cheesecake Bars, I feel that name is a bit of a misnomer. A sopapilla is a puffy, hollow fried pastry, part of Tex-Mex cuisine. It’s made from a simple dough of flour, shortening, baking powder, and water, and it puffs up when fried to create a pocket inside. The word likely comes from the Mozarabic xopaipa, meaning "bread soaked in oil."

These super-duper yummy dessert squares are definitely not fried, made with a crispy baked crescent roll dough crust. The layers of baked crescent roll dough are filled with a creamy, sweet filling, like cheesecake, but without eggs. And, the saccharine-sweet topping of this dessert lacks syrupy honey and powdered sugar in favor of a cinnamon sugar topping, much more similar to a traditional Spanish, crispy churro.

Thus, whether you want to call these fiesta delights Sopapilla Cheesecake Bars OR
CINNAMON CREAM CHURRO SQUARES, you’re going to want second servings at the party – or maybe even more! (Chocolate dipping sauce is up to you and your sweet tooth preference  - but a cup of Mexican coffee or hot chocolate alongside your party treat may just be a must!)

By the way, this dessert is often served at Cinco de Mayo parties – I decided to make a batch for a Halloween fiesta this year! (or Día de los Muertos, for some of us 💀🌸)

Cinnamon Cream Churro Squares

2 cans refrigerated crescent rolls
2 eight-oz. packages of cream cheese (room temperature)
1 ½ cups powdered sugar
1 tsp. vanilla powder (or vanilla extract)
2 Tbs. butter, room temperature
2 tsp. granulated sugar
1 tsp. ground cinnamon

Preheat the oven to 375°F.

Spray an 8x8” baking dish with cooking spray.

Unroll one can of crescent rolls and press into the bottom of the prepared baking dish, sealing any perforations.

In a medium bowl, whip together the cream cheese, powdered sugar, and vanilla. Add a pinch of sea salt for depth of flavor.

Spread evenly over the top of the first crescent roll layer.

Unroll the second can of crescent rolls and press the perforations together, placing them on top of the sweetened cream cheese layer.

Bake for 30 minutes, until the top layer of dough is crispy and bubbly brown.

Remove from the oven and immediately slather with room-temperature butter, followed by a dusting of a mixture of cinnamon and sugar.

Cool for at least one hour before transferring to the refrigerator to fully set before slicing and serving with hot chocolate, Mexican coffee, chocolate dipping sauce, or vanilla ice cream!