Cinnamon sugar toast holds a special place in my heart. It was a breakfast go-to growing up. A quick dessert after dinner when I just needed a bite of something sweet. An easy on the tummy snack after a bad stomach bug. One bite of warm bread with puddles of melting butter generously sprinkled with cinnamon and sugar, is a bit like coming home for me.
And in the chaos of those first months parenting a five year old, who was used to different foods, different routines (if you want to call them that), and constant change – cinnamon sugar toast became a lifeline.
The last year or so, as life has settled down – the cinnamon sugar toast consumption in this house has also settled down some. At least until a couple of months ago when I was at a get-together with some of the volleyball girls I coach, and one of the moms had sent these along. Every youth sport coach will tell you they don’t do it for the “money”, but what they won’t tell you is that they definitely do do it for the home-baked goods. Anyway, I took one bite of these and the peace that washed over me (in a room full of high schoolers, mind you) was the same as a bite of warm cinnamon toast. I instantly knew I wanted to try to recreate them.
Because the toast version of these cheesecake bars has played such an important role in my parenting as well, I knew it would be the perfect recipe to make with Jackson. And honestly he probably could have made these completely on his own. He loved being able to help from start to finish – though using the mixer is always a favorite.
As with most recipes we added a little extra of the best stuff where possible. When adding vanilla, you definitely want to pour over the mix so that any extra
intentional splashing finds its way into the bars. And don’t hesitate to reach for the cinnamon and add a few extra shakes directly into the filling. We sure did.
Sopapilla Cheesecake Bars
- 2 8oz tubes of crescent rolls
- 1 cups sugar I used half white and half light brown sugar
- 16 oz cream cheese softened
- 1 tbsp vanilla
- 1/2 cup butter
- 1/2 cup sugar I used half white and half light brown sugar
- 2-4 tbsp cinnamon
- Preheat oven to 350°. Spray a 9×13″ glass baking dish with cooking spray or grease with a little extra butter.
- Carefully unroll a tube of crescent roll dough and lay flat in baking dish. Pinch together all the seams as best you can.
- Combine cream cheese, sugar, and vanilla in a bowl. We used a hand mixer but you could also use a stand.
- Spread filling over the dough carefully and evenly.
- On a piece of parchment or a silicone baking sheet unroll the other dough and pinch together. Pick up paper and carefully flip over so that the dough lays on top of the mixture. Remove paper.
- Mix sugar and cinnamon together in a small bowl.
- Microwave butter until melted in a liquid measuring class. Pour butter over the top layer of dough.
- Sprinkle sugar and cinnamon mixture evenly over the butter.
- Bake for 20-25 minutes. Let cool for 30 minutes. For easier cutting refrigerator for an additional cooling period (one hour to one day). Cut and serve!