Sopapilla Cake

This is my mother in law’s favorite dessert.  It is sinful.  I made a 1/2 serving (8x8) for tonight but I have included the recipe for a 9x13.  I am sure you have had this dessert at a Homemade Gourmet party or at a potluck gathering.  If you haven’t, well you should.  Its cinnamon gooeyness is delicious.  Its made with a few ingredients and can be put together quickly. 
Here is what you will need

Please note my favorite vanilla.  My mother used this in all her baking goods growing up.  It is wonderful.  My dad picked it up in Mexico for me.  So if you know anyone going to Mexico, ask them to pick you up a bottle.
 
Unroll crescent rolls and spread one can rolls on bottom of 13x9. Bake 12 minutes at 375 until done.  This step helps ensure the bottom layer or crust is completely done.

Meanwhile blend the cream cheese with 1 cup sugar and vanilla until creamy. Spread over the baked rolls.
  
Spread over the baked rolls.

Melt the butter.  Mix in ½ cup sugar and cinnamon. 
 
Spread over crescent rolls.
 
Bake 20 minutes until golden brown.
 
Enjoy!

 

Sopapilla Cake

Ingredients
2 can crescent rolls
2-8 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
1 stick butter
1 teaspoon Cinnamon
3/4 cup sugar
Directions
Preheat oven to 350 degrees F.  Spray 9 x 13 pan with nonstick spray.
Unroll crescent rolls and spread one can rolls on bottom of 13x9.
Bake 12 minutes at 375 until done.
Meanwhile blend the cream cheese with 1 cup sugar and vanilla until creamy. Spread over the baked rolls.
Unroll second can of crescent rolls and spread rolls on top of cream cheese mixture.
Melt the butter.  Mix in ½ cup sugar and cinnamon.  Spread over crescent rolls.
Bake 20 minutes until golden brown.
Serve warm or cold, it’s good either way.