New Mexican Sopapilla Pie

New Mexican Sopapilla Pie is everything we love about a traditional sopapilla—flaky layers, sweet cinnamon, and a drizzle of honey—reimagined into a comforting, sliceable dessert. Inspired by the beloved Southwestern pastry, this version combines buttery crescent roll dough with a rich, velvety cream cheese filling and a crackly cinnamon-sugar topping.

The final touch? A warm stream of honey that sinks into every golden layer. It’s deceptively simple to make, yet delivers indulgent flavor with nostalgic charm.

Perfect for potlucks, holiday gatherings, or just when you’re craving something sweet, warm, and unforgettable.

Why People Will Love New Mexican Sopapilla Pie Recipe:

Nostalgic and indulgent: This dessert captures the spirit of traditional sopapillas but transforms it into an easier, more accessible pie—bringing back memories of warm, honey-drizzled pastries with every bite.

Rich, creamy contrast: The smooth, slightly tangy cream cheese filling creates a luscious center that balances perfectly with the crisp, buttery crescent layers and sweet cinnamon-sugar crust.

Effortless to make, yet bakery-worthy: Using refrigerated crescent rolls makes it incredibly simple to assemble, but the end result feels like something made from scratch with care and tradition.

Perfect textural harmony: With its flaky base, creamy middle, and golden, caramelized top, this dessert offers satisfying contrast in every bite—soft, crisp, and gooey all at once.

Crowd-pleasing for any occasion: Whether served warm or chilled, at a family dinner, holiday gathering, or casual brunch, this pie delivers universally loved flavors that appeal to both kids and adults.

Infused with New Mexican flavor tradition: The cinnamon, honey, and buttery crust pay homage to classic Southwestern flavors, giving the dish a cultural richness that sets it apart from typical desserts.

Key Ingredients:

Refrigerated Crescent Roll Dough: This shortcut ingredient mimics the light, flaky texture of traditional sopapillas while making the process quick and foolproof. It forms both the crisp base and golden top crust, offering buttery richness and structure.

Cream Cheese: At the heart of the pie is a silky, tangy-sweet layer of cream cheese, which provides a rich contrast to the cinnamon sugar topping. When whipped until fluffy, it adds a luscious, cheesecake-like filling that melts into the crust.

Granulated Sugar: Divided between the filling and topping, sugar sweetens the cream cheese and caramelizes in the oven to create a crackly, golden crust. It enhances both texture and depth of flavor throughout the pie.

Ground Cinnamon: This warm, earthy spice infuses the topping with classic sopapilla flavor. When combined with butter and sugar, it creates a comforting aroma and an instantly recognizable taste rooted in Southwestern tradition.

Honey: Drizzled over the pie right out of the oven, honey seeps into the cracks and ridges of the cinnamon topping, adding a floral sweetness and glossy finish that echoes the authentic sopapilla experience.

Butter: Softened butter binds the cinnamon-sugar topping together, helping it bake into a caramelized, slightly crisp layer. It adds richness and a melt-in-your-mouth quality to the final texture.

Expert Tips:

Whip the cream cheese properly: Beat the cream cheese until it’s truly light and fluffy (3–4 minutes). This aerates the filling, preventing it from being dense or overly heavy, and allows it to spread smoothly without tearing the base dough.

Use parchment for clean slicing: Line your baking dish with parchment paper, leaving a bit of overhang. Once chilled, you can lift the entire pie out for neater slicing and easier presentation—especially helpful for parties or potlucks.

Chill for clean layers: Although it’s tempting to serve it warm, chilling the pie for at least 1–2 hours after baking allows the layers to set. The filling firms up, the topping crisps slightly, and the flavors meld into a more cohesive, sliceable dessert.

Toast your cinnamon before mixing (optional): Gently warming ground cinnamon in a dry pan for 30–60 seconds before mixing it with sugar can enhance its aroma and deepen its flavor, adding a subtle roasted quality to the topping.

Don’t skip the honey drizzle: Drizzling honey while the pie is still hot helps it soak into the crust and topping, adding moisture, sheen, and that classic sopapilla character. Use high-quality honey for a more fragrant, floral finish.

Check for even browning: Crescent roll dough can bake unevenly in some ovens. Rotate your baking dish halfway through the bake time to ensure the top layer becomes evenly golden and the crust bakes through.

Room temperature ingredients are key: Make sure the cream cheese, butter, and dough are all at room temperature before starting. This prevents lumps in the filling, ensures a smooth topping, and keeps the dough from tearing during unrolling.

Serve warm or chilled, intentionally: For a soft, almost custardy experience, serve slightly warm with a scoop of ice cream. For a firmer texture and sharper flavor contrast, chill thoroughly and serve cold, almost like a cheesecake bar.

New Mexican Sopapilla Pie

Ingredients:

2 (8 oz) tubes refrigerated crescent rolls

2 (8 oz) packages cream cheese, room temperature

3/4 cups granulated sugar, for filling

1 teaspoon vanilla extract

¾ cups granulated sugar, for topping

½ cup butter, room temperature

1 teaspoon ground cinnamon

1/3 cup honey

Instructions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.

Prepare the bottom crust:

Unroll one tube of crescent roll dough into the baking dish, pressing the seams together to create a flat, even crust.

Make the cream cheese filling:

In a large mixing bowl, beat the cream cheese with an electric mixer for 3–4 minutes until smooth and fluffy. Add in 3/4 cup granulated sugar and the vanilla extract, and mix until fully combined.

Spread the filling:

Evenly spread the cream cheese mixture over the crescent crust, smoothing it all the way to the edges.

Add the top layer:

Unroll the second tube of crescent dough and place it carefully on top of the cream cheese layer. Press the seams gently to seal.

Add cinnamon-sugar topping:

In a small bowl, mix together the softened butter, remaining 3/4 cup sugar, and ground cinnamon using a fork until crumbly. Sprinkle the mixture evenly over the top dough layer.

Bake:

Bake for 30–35 minutes, or until the top is golden brown and the crust is fully baked.

Finish and chill:

Remove from the oven and immediately drizzle with honey. Allow the pie to cool, then refrigerate for at least 1–2 hours before slicing and serving.

Important Notes for New Mexican Sopapilla Pie:

Don’t overbake—the center sets as it cools:

The pie should come out of the oven golden and slightly jiggly in the center. Overbaking will make the filling rubbery and can dry out the crescent crust. Remember, it firms up as it chills.

Seal the crescent seams well:

Both the bottom and top layers of crescent dough should have their seams pressed and pinched together fully. Gaps can lead to uneven baking or leaking filling. Take time to smooth them for a uniform texture.

Use room-temperature cream cheese for smoothness:

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Cold cream cheese won’t blend evenly and will create lumps in your filling. Bringing it to room temperature ensures a silky, luxurious texture that spreads easily and bakes evenly.

Don’t skip chilling time:

While the pie is delicious warm, allowing it to chill fully (at least 1–2 hours) gives the layers time to set. This creates cleaner slices and enhances the contrast between the creamy filling and crisp topping.

The butter-sugar-cinnamon mixture should be crumbly, not melted:

Mixing the softened butter with sugar and cinnamon using a fork (not melted butter) creates a sandy, crumble-like texture. This helps the topping brown beautifully and develop a signature caramelized crunch.

Add honey right after baking:

Drizzling honey onto the hot crust allows it to soak into the surface slightly, adding shine and subtle stickiness that mimics the classic sopapilla glaze. Waiting too long may cause it to sit on top without integrating.

Use high-quality cinnamon and honey:

These two ingredients dominate the aroma and finish of the dish. Freshly ground cinnamon and floral, real honey (not imitation syrups) can make the difference between good and exceptional.

Serve with temperature in mind:

This dessert transforms depending on how it’s served. Warm and gooey, it’s comforting and indulgent. Chilled, it’s structured and reminiscent of a cheesecake bar. Plan your serving style based on the occasion.

How to Enjoy New Mexican Sopapilla Pie After Cooking

Cool Completely, Then Chill for Best Texture

After removing the pie from the oven and drizzling with honey, allow it to cool at room temperature for 30–45 minutes.

For the best slicing and layered texture, refrigerate it for at least 1–2 hours. The cream cheese firms up, the layers settle, and the pie holds its shape beautifully when cut.

Slice Cleanly for Perfect Presentation

Use a sharp, thin-bladed knife for slicing. Wipe the blade clean between cuts to maintain sharp lines and keep the creamy filling from smearing.

For a bakery-style presentation, cut into neat squares or rectangles and serve on chilled dessert plates.

Serve Chilled or Lightly Warmed

Chilled: Offers a firm, cheesecake-like texture with a crisp topping—ideal for warmer days or make-ahead desserts.

Lightly Warmed: Microwave individual slices for 10–15 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes for a gooier, melt-in-your-mouth experience.

Add Finishing Touches

For an extra touch, top each slice with:

A dollop of whipped cream

A drizzle of extra honey or agave syrup

Fresh berries for color and brightness

A dusting of powdered sugar or cinnamon

Pair Thoughtfully

Drinks:

Pair with hot coffee (especially with cinnamon or vanilla notes)
Chai tea or Mexican hot chocolate for a cozy pairing
Iced lattes or cold brew for a refreshing contrast to the rich pie

Other Sweets:

Serve alongside fruit salad for balance
Add a scoop of vanilla or cinnamon ice cream for an indulgent dessert plate

Storage Tips

Store leftovers tightly covered in the fridge for up to 4–5 days.

For best texture, avoid microwaving large portions—reheat only individual slices when needed.

Nutrition Information

Based on 12 servings per 9×13-inch pan, and presented in your preferred format:

Frequently Asked Questions:

Can I use homemade dough instead of refrigerated crescent rolls?

Yes! If you prefer to make the dough from scratch, a lightly sweetened yeast dough or sopapilla dough will work beautifully. Just be sure to roll it thin and parbake slightly if needed to ensure the crust bakes through.

Does the pie need to be refrigerated after baking?

Yes, because of the cream cheese filling. After cooling at room temperature, it should be refrigerated for at least 1–2 hours to fully set. Store any leftovers in the fridge for up to 4–5 days.

Can I make this recipe ahead of time?

Absolutely. You can bake the pie a day ahead and chill it overnight. It slices even better the next day, and the flavors deepen as it rests. Add the honey drizzle either right after baking or just before serving for best results.

How do I prevent the crescent roll dough from getting soggy on the bottom?

Lightly pressing and sealing the bottom layer of dough and fully preheating the oven helps. You can also sprinkle a tiny bit of granulated sugar on the greased baking dish before adding the dough to create a slight barrier.

Can I freeze Sopapilla Pie?

It’s not ideal, since the cream cheese layer can become grainy after freezing. However, you can freeze individual slices tightly wrapped for short-term storage (up to 1 month). Thaw in the fridge and reheat gently in the oven for best texture.

How do I keep the top layer of crescent dough from tearing when unrolling?

Let the dough sit at room temperature for about 10 minutes before unrolling. This softens it and makes it more flexible. If any tears occur, gently pinch and press the seams together—imperfections will blend in once baked and topped.

Why is my cream cheese filling lumpy?

This usually happens if the cream cheese is too cold. Always use room-temperature cream cheese and beat it thoroughly until smooth before adding the sugar and vanilla. A hand mixer or stand mixer works best for achieving a fluffy, lump-free texture.

Can I make this in a different-sized pan?

Yes, but you’ll need to adjust bake time and ingredient ratios. An 8×8 or 9×9-inch pan will create a thicker pie and may need a few extra minutes of baking. For larger trays, scale ingredients accordingly and check for doneness by color and firmness.

How do I know when it’s fully baked?

The top should be golden brown and crisp, and the edges should puff slightly. A gentle press in the center should feel set, not jiggly. If in doubt, insert a toothpick into the middle—there should be no wet batter clinging to it.

Should I let it cool before adding the honey?

No—add the honey while it’s still hot from the oven. This allows it to soak into the topping and glaze the crust evenly. Waiting too long can cause the honey to sit on the surface without absorbing into the cinnamon-sugar layer.