Crescent Roll Cream Cheese Sopapillas

This Crescent Roll Cream Cheese Sopapilla recipe is so easy, it would be the perfect ending to any Cinco de Mayo meal.

Crescent Roll Cream Cheese Sopapillas

2 8-oz. packages cream cheese, softened
1 C. sugar
1 tsp. vanilla
2 8-oz. cans refrigerated crescent rolls
3/4 C. sugar
1 tsp. cinnamon
1/2 C. butter, room temperature
1/4 C. honey

Preheat oven to 350 degrees.  Roll out one can of crescent rolls, sealing the perforations.  Place in the bottom of a 9×13 pan as the crust.  Next, combine 1 C. sugar, vanilla and cream cheese.  Spread on the first crescent roll layer.  Top with the second can of crescent rolls.  Mix 3/4 C. sugar, cinnamon, butter, and hone.  Spread on the top.  Bake for 30 minutes or until golden brown.  Cool completely and cut into squares.