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
Looks good
Hey, Christy. I made these today and they were great! So quick and easy. We skipped the honey, and my husband enjoyed a couple with a bit of ice cream on top. So good! Thanks!!
I forgot to mention that I used half sugar and half Splenda and they came out good, in case anyone might like to try that.
I am so glad you liked them!! It is also good to know that they work using half splenda, half sugar, that is going to thrill a lot of people!!
Christy: I had to do something with my sourdough starter today, so I made my usual “Buttery Sourdough Buns” dough and took half of the dough and made your Sopapillas with it. Oh, my!
I generally have a black thumb with deep frying, even with a thermometer, but I used a really big kettle and the recommended 1/4 to 1/2″ of oil and they were better than fine. I ate two. Two large ones, since I am confessing. They are nearly better than a glazed doughnut-and that’s saying something, and better than almost anything at the donut shop.
I need to wrap and freeze the rest in a ziploc rectangular, or I will be in deep, deep trouble. I already have freezer space cleared for the ziploc. They are light, fluffy, not greasy, and I even like the cinnamon sugar on them. I am a glaze person normally-glaze as in Glazed Doughnuts glaze, not chocolate as I can’t have that. I did try the honey and I am totally with Katy Rose on that issue.
Some of them really puffed-perfect for putting a filling in, but I am definitely NOT going there. They are too good as it is without introducing cream cheese, lemon curd, jam, etc. My diet is not thanking you at the moment, but my mouth and stomach certainly are.
I will try the crescent roll version sometime, but this is a nice use for my recipe. I am looking forward to your new cookbook with the homemade recipe in it. In case you are wondering, my sourdough starter isn’t very sour, but that’s another story, and I’m sure it would work with a more sour starter. THANKS!
What a great idea Kathy!!! Thank you so much for sharing with us and I am so glad you liked them!!!
UPDATE: I was a bit bummed because they don’t freeze/reheat as well as my regular doughnuts. They seem a bit soggy, no matter how I reheat them. However, where there’s a will, there’s a relative.
I made up my sourdough dough this week, divided it into baggies, flattened them, and put them in a big ziploc in the freezer. I took one baggie out yesterday.
I had intentions of making that dough into 2 “tacos” with refried beans and the fixings. It worked very well for that and I think pizza, loose meat sandwiches, etc, would too. However, one ended up in the cinnamon sugar. 8) It works much better this way. Instant “Cinnamon Puffs” as I call mine-still no honey on them-they don’t need it.
If you forget to thaw the dough, a monitored, very judicious use of “Defrost” in the microwave will work, and 1 small cast iron skillet and a small amount of oil so there’s no mess, and you can recycle the oil for the next Cinnamon Puff.
I think that you could definitely freeze the crescent dough flat and cook those this way too. That way, it would be easier for single people or couples to do them. It’s WAY too easy to want to scarf the whole batch and be guilty of poor etiquette, as you said 8), and they are really better fresh and hot although the crescent roll version might reheat better. I haven’t tried that yet. I will have to experiment with fresh ones, reheated ones, reheated frozen, and cooked from thawed dough. 8)
Made these today. Definitely a new family favorite. My 13 yr old grandson, Brandon, walked thru the house eating one and going :mm, mm, mmm”.
Oh Christy, this looks so good. What a great idea! I’ll have to make them real soon. Thanks to you and your Shortcut Butter Rolls, I always have crescent rolls in my fridge. My husband loves those and they’re so quick and easy to make. I’m sure we’ll love these sopapillas too. Have a great weekend!
I so love sopapillas and could eat them everyday. If this works (and I am sure it will), my local mexican restaurant will be seeing less of me.
These look fabulous. Also, I can’t seem to find your blue instagram button on your home page anymore. Did it get moved somewhere? Thank you.
Hey! That is odd. I haven’t moved anything around on the homepage in almost a year. I’ll have to see if a plugin needs updating or something. Where was it when last you saw it? There are usually buttons in multiple places on the page.
The instagram button was blue and used to be located on the right side of the screen near your words of the day. I just checked again. I do not see an instagram button anywhere on the homepage. I do enjoy clicking on that every day or couple of days! Please let me know if I am missing it somewhere? Thanks so much Christy!
OH! Okay, you were telling me the right thing but I was thinking of something entirely different so I wasn’t following like I should have. I looked into it and that is an Instagram Widget, it’s a little bit of coding that lets my instagram show up on the site. The makers of the widget changed it recently and I needed to update on my end in order for it to continue to work. I missed that until you mentioned it and am working on it now. Hopefully I’ll get it going again soon! I’d like for that to happen today but I may have to cross my pinky toes 🙂 Thanks so much for letting me know, I’m on it! 😀 😀
I fixed it!!!!! Yay!!
Yeah! Thank you so much, I found the little blue button again. Have a wonderful weekend. I really appreciate you doing that. Fun stuff on your instagram!!!
🙂 Thank you Teresa!! I hope you have a fabulous as well!!