Reviewed: May 6, 2011

One of our favorite recipes! It is always a hit when we take it to a pot luck. We will double the recipe and cut down on the sugar by half.

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1 user found this review helpful

Reviewer:

gbrllgy

Reviewed: May 5, 2011

I took this in for a Cinco de Mayo party at work. It got rave reviews-- even from people who didn't know what a sopapilla is! I'm not sure if there is any difference between Mexican vanilla extract and regular vanilla extract, but all I had was regular and that's what I used. Still turned out great!

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abc0124

Reviewed: May 1, 2011

Delicious! I made this recipe, except in a 8x8 pan, with only one can of crescent rolls (half the can on bottom, half on top). I like my cream cheese filling a little tart, so I added 1/2 tsp of lemon juice. Next time I might add a whole tsp. I used a wee bit less sugar and butter on top and everything came out delicious! If I ever need a 9x13 pan of this, I'll double the filling. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: May 1, 2011

I made this for Bunko and the girls went nuts! And it really couldn't be easier! I did cut down on the butter a bit as it seemed like quite a bit

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2 users found this review helpful

Reviewer:

CARDOZOS

Cooking Level: Expert

Reviewed: Apr. 14, 2011

I am not a fan of crescent roll recipes by any stretch of the imagination. This recipe, however, is not to be believed. It gets 5 stars for preparation (it is so easy) and then 5 stars for taste. Brought it to work. It was a huge hit, and everyone asked for the recipe. Even my non-baking co-workers went home and made this.

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4 users found this review helpful

Reviewer:

kimz11

Cooking Level: Expert

Reviewed: Apr. 9, 2011

I thought this was fabulous! It was so so easy and my husband said it was the best dessert he has ever tasted! I just can't get over how simple it was. I plan on making it on Sunday mornings in place of cinnamon rolls :)

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4 users found this review helpful

Reviewer:

sushi4me

Cooking Level: Intermediate

Reviewed: Apr. 2, 2011

Since I first made this recipe, it has become my sister's favourite cheesecake. She even likes to eat it as a breakfast item! After a bit of experimenting, I've found that I can cut WAY down on the sugar in the filling, by at least half, without sacrificing any taste or sweetness. The butter can also be cut way down. This is also a great last-minute recipe, as it goes together super quickly, and is done in practically no time!

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8 users found this review helpful

Reviewer:

Bianca LaMore

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Reviewed: Mar. 30, 2011

This dessert was wonderful!! My whole family loved it...husband, 2 year old, and 5 year old. You can easily cut back on the calories by using low fat ingredients.

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Reviewer:

Sarah

Reviewed: Mar. 2, 2011

This was awesome. It was incredibly easy and came out delicious. I even had it cold the next day and it still tasted great. Definitely making this again.

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3 users found this review helpful

Reviewer:

sposk

Cooking Level: Intermediate

Reviewed: Feb. 25, 2011

Incredibly good and easy! I made this for a potluck and it got rave reviews. Don't be shocked at the amount of butter that sits on top initially....the sugar and cinnamon absorb it and it makes a nice crispy topping as it cooks. You can dress it up with a warm blueberry compote also!

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6 users found this review helpful