Sopapilla Cheesecake Cruffins
Sopapilla Cheesecake Cruffins are a fun twist on the classic dessert, made with crescent dough, sweet cream cheese filling, and a cinnamon sugar coating. Perfect for brunch or an easy make-ahead treat!
Servings: 12
Calories: 414kcal
Ingredients
- 8 ounces cream cheese softened
- 1 ¼ cup granulated sugar divided use
- 1 teaspoon vanilla extract
- 2 ½ teaspoons ground cinnamon
- 3 cans refrigerated crescent dough
- ½ cup butter melted
Instructions
- Preheat oven to 375°.
- In a bowl, mix cream cheese with ½ cup of the sugar and vanilla extract until creamy and smooth
- In a shallow bowl, stir the remaining sugar with ground cinnamon.
- Unroll crescent dough into a rectangle on a clean surface, pressing seams together to seal.
- Evenly spread ⅓ of the cream cheese mixture over the dough.
- Starting from the short side, roll the dough up tightly. Cut into 4 equal pieces.
- Dip each piece into melted butter, coating all sides, then roll in the cinnamon sugar mixture.
- Place the rolls into a muffin tin (I did not grease the pan), pressing slightly to fit the cups.
- Repeat with remaining ingredients to make 12 muffins.
- Bake at for 25- 30 minutes or until croissants are cooked through.
- Let cool for a few minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Drizzle with honey just before serving for a traditional sopapilla-style finish.
- Add a dollop of whipped cream and sliced strawberries.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat for 10 seconds in the microwave to refresh.
Nutrition
Calories: 414kcal | Carbohydrates: 45g | Protein: 3g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 564mg | Potassium: 30mg | Fiber: 0.2g | Sugar: 27g | Vitamin A: 491IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg
