Sopapillas Recipe Super Easy
Check out the video for this Sopapillas recipe below!
Warm sopapillas, dipped in cinnamon sugar and drizzled with honey. Are you ready for some? Let’s get cooking!
I think we all have favorites: snacks, desserts, beverages, etc, that we consider to be an extra special treat. On the occasion that we gift ourselves with these delicacies we sit down, block out the world, and enjoy every second. That’s what sopapillas are for me.
Still, as much as I love sopapillas, I don’t think about them that often but a couple of times a year they pop into my mind and I just absolutely have to have one (or two).
Shortcut Recipe for Sopapillas
Today I’m showing you a shortcut recipe that is pretty stinking life changing. When you see the ingredients, don’t think you know what they are going to taste like because you are in for a surprise. Turns out, these ingredients were just sitting there waiting to reach the pinnacle of their existence and become sopapillas.
Take a deep breath and hold it…now scroll down.
For This Sopapillas Recipe the Ingredients You Need Are:
Crescent Roll Dough (original is what I use), oil for frying in, sugar and cinnamon for coating.
That’s it! And seriously, I know some of you are thinking “These are going to take like fried crescent rolls….Well, I guarantee when you make these you be wanting an extra sapapilla in my honor.
How To Make A Sopapilla Recipe Step by Step
Roll out your dough and separate it at the seams. I like to cut along the seams to do this rather than pull it apart because I don’t want it stretching out too much.
Stir your cinnamon and sugar together in some type of dish that is big enough for a sopapilla to fit in and set aside. Note that I ended up changing to an 8×8 baking dish for my cinnamon sugar later on in this post because this bowl wasn’t cutting it.
Pour hot oil to a depth of about 1/2 inch (or so) in a large skillet. Place that over medium high heat for a few minutes.
*You know it is ready to fry when you sprinkle just a pinch of flour in it and the flour bubbles like it is doing in this picture. Then turn the heat down to medium.
When your oil is hot enough and you have turned it down to medium, fry your sopapillas by gently placing them in without splashing. Cook for a minute or two until browned, then gently flipping and cooking another minute or two until browned on the other side.
Once done, remove them with tongs (which you were hopefully using to flip them) and place them on a paper towel lined plate.
When you get around to it, you want to dip each side of each sopapilla into the cinnamon sugar mixture. I prefer to do it while they are still warm but sometimes life doesn’t afford me that opportunity and I do it later. No big.
To serve, place on plate and drizzle with honey.
Ingredients
- 1 original 8 count 8oz can crescent roll dough (not butter flavored or jumbo or anything like that)
- 1 cup sugar you won't use all of it but you need it
- 2 tablespoons cinnamon
- Vegetable oil for frying
Instructions
- Pour vegetable oil to a depth of about 1/2 inch in a medium to large skillet. Place over medium high heat to preheat while you complete the next steps.
- Roll out crescent roll dough and cut apart at the seams. In 8x8 dish (or similar), stir together sugar and cinnamon until well combined.
- Test oil for readiness by dropping a pinch of flour in. If the flour bubbles, the oil is ready. Reduce temperature to medium and carefully add dough triangles in batches, leaving plenty of room for each to cook without touching. Brown for about a minute or so on the first side and then flip to brown on the other side. Remove to paper towel lined plate when both sides are golden.
- Dip each sopapilla into cinnamon sugar mixture on both sides and place on serving platter. To serve, drizzle with honey or eat as is.
- These are spectacular warm!
Nutrition
More recipes that you may enjoy:
Stuffed Cinnamon Rolls Easy To Make
Blueberry Cream Cheese Danish (from crescent rolls!)
“The happiness of your life depends on the quality of your thoughts.”
~Marcus Aurelius
What a great idea. Almost 45 years ago when my children were young, I used to make donuts in much the same manner. Only I used cans of buttermilk biscuits. I’d make a hole in the center of a slightly flattened biscuit by just pinching in the center. Then fry in hot oil. When browned we would roll in cinnamon sugar or make a chocolate glaze for the top. They were gone in no time flat! I haven’t made those in so many years, thanks for the memories. These sopillipas sound like what we will be enjoying this weekend. Yum!
🙂 I hope you enjoy the sopapillas and have a blessed weekend!!
Adding rolls to the grocery list!!
🙂
What a great idea!! I am going to try this for sure. If you use a iron skillet, would you use the 10” or the 12” one?
I would use a ten inch because it won’t take as much oil to have enough to fry them in 🙂
Christy, could this be baked instead of fried? We can not eat fried food. Looks SOOOOO good. Thank you. Ruth
Hey Ruth! You must’ve missed where I answered this the first time, it’s up above. Looks like I answered you about an hour after you asked and then you came back an hour or so later and asked again so I know you really really want to do this! I wish I had better news for you but I’m afraid if you bake them you’ll just have crescent rolls :). The cinnamon and sugar won’t stick to the baked rolls but you can brush them with melted butter and dip them then, I’m just not sure that is going to be much healthier than frying them in oil that is the proper temperature (hot enough oil doesn’t absorb like cooler oil so they won’t be greasy). Hope this helps!
A pre-made pie crust works well if it’s midnight and the nearest Taco Bell is 45 miles one way!! I pressed cinnamon sugar into the crust as I rolled it out onto softened butter, then I cut it into small triangles and baked them at 350* til browned. (no oil, either).
Reminds me of New Year’s Eve when my mom and my aunt would make sopapillas, a Mexican tradition. My sister and I got to mix the cinnamon and sugar. Such wonderful memories. Mom added orange juice to the flour mix instead of water. Your recipe is a great idea!
Oh my, I bet the addition of the orange juice was fabulous! I will have to try that!!
I’ve never made Sopapillas because I always thought it’d be too time consuming. This looks quick, easy and delicious! Thank you. I look forward to making these with my daughter.
I hope y’all enjoy!!
You tickle my funny bone each time I read, look, at your recipes and prepare them. They are always
delicious and easy to fix. I have lived in the South for 51 years and I love our language and way of life.
🙂 Thank you Susan!!