Recipe

Honey Sopapillas

Golden fried puffs coated in cinnamon sugar and finished with a honey drizzle, with simple oil temperature cues, a make-ahead dough rest option, and a quick frying safety note.

By Matt Campbell

•

4.8

A stack of freshly fried sopapillas on a plate, golden and puffed with crisp edges, dusted in cinnamon sugar with warm honey being drizzled over the top, natural window light food photography

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Sopapillas are one of those desserts that feel like a magic trick you can eat. You drop a simple square of dough into hot oil and it balloons into a golden pillow, ready to be showered in cinnamon sugar and drizzled (or drizzled generously) with honey.

This is the version I make when I want big payoff without fancy ingredients. The dough is easy, the frying is quick, and the results are exactly what we are chasing: crisp edges, tender insides, and that sweet, warm spice that makes everyone “just try one” and then casually eat four.

Sopapilla dough being rolled out on a lightly floured countertop with a wooden rolling pin, a knife cutting the dough into squares nearby, home kitchen scene

Why It Works

Reliable puff: A short dough rest relaxes the gluten so you can roll evenly and get a better puff.
Not greasy: Clear oil temperature notes keep the sopapillas crisp and light.
Big flavor with basics: Cinnamon sugar and honey do the heavy lifting, no special trip required.
Flexible serving: Drizzle honey inside the puff, over the top, or both. I support your choices.

Pairs Well With

Storage Tips

Sopapillas are at their best hot and fresh, but you can still keep leftovers tasty.

Storing

Room temp: Store cooled sopapillas in a paper bag or a container lined with paper towels for up to 1 day. Avoid sealing them airtight right away or they soften.
Refrigerator: Not ideal (they go chewy), but you can refrigerate up to 2 days in a loosely covered container.

Reheating for crisp edges

Oven: 350°F for 6 to 10 minutes on a sheet pan.
Air fryer: 350°F for 3 to 5 minutes.

Tip: If you already tossed them in cinnamon sugar, reheat first, then do a fresh light toss after. The second coat hits harder.

Honey: Store honey at room temperature. Warm it for a few seconds if it thickens.

Common Questions

Why didn’t my sopapillas puff?

The most common culprits are (1) oil not hot enough, (2) dough rolled too thick or unevenly, (3) too much flour on the surface, or (4) not enough resting time. Aim for 350°F to 365°F, roll to about 1/8-inch (even thickness matters), dust off excess flour before frying, and give the dough at least 20 minutes to rest so it relaxes. Puff also comes from steam, so you want a quick, hot fry that seals the outside fast.

What oil is best for frying sopapillas?

Use a neutral oil with a high smoke point like canola, vegetable, peanut, or avocado oil. Extra-virgin olive oil is usually too flavorful and can smoke; refined or “light” olive oil can work in a pinch, but neutral oils are the easiest choice.

Do I have to use a thermometer?

It helps a lot, but you can go by cues. Drop in a small scrap of dough. If it sinks and sits there, the oil is too cool. If it sizzles immediately and rises within 2 to 3 seconds, you are in the zone. If it browns aggressively in under 30 seconds, back the heat down.

Can I make the dough ahead?

Yes. After kneading, cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 30 to 45 minutes before rolling so it is easy to work with.

Should I coat in cinnamon sugar or serve with honey only?

You can do either, but the combo is the classic crowd-pleaser. If you want maximum crunch, do a light cinnamon sugar toss and let honey be a drizzle, not a soak. If you want the full messy joy, go generous with the honey and call it dessert.

Sopapillas frying in hot oil in a Dutch oven with a clip-on thermometer visible, one puff being flipped with tongs, kitchen stovetop action photo

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Rolling pin
Knife or pizza cutter
Heavy-bottomed pot or Dutch oven (deep is better)
Fry thermometer (highly recommended)
Tongs or a spider strainer
Sheet pan lined with paper towels or a wire rack

The first time I made sopapillas at home, I was convinced I did something wrong because the dough looked so… plain. Then it hit the oil and puffed up like it had been hiding a secret. Now it’s one of my favorite “friend dessert” moves: minimal ingredients, maximum drama, and everyone hovering near the stove pretending they are not waiting for the next batch.

Honey Sopapillas

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 55 minutes

Servings 8 (about 16 to 20 sopapillas)

Ingredients

For the sopapillas

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon fine salt
2 tablespoons granulated sugar (optional, but nice)
2 tablespoons unsalted butter, melted (or neutral oil)
3/4 cup warm water (about 105°F to 115°F)
Neutral frying oil (canola or vegetable), enough for 2 to 3 inches in the pot

For the coating and serving

1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Pinch of salt
Honey, warmed if needed

Instructions

Make the dough

Mix dry ingredients. In a large bowl, whisk together flour, baking powder, salt, and the optional 2 tablespoons sugar.
Add butter and water. Stir in melted butter, then add warm water and mix until a shaggy dough forms.
Knead briefly. Turn onto a lightly floured surface and knead for 2 to 3 minutes until smooth. If it feels sticky, dust with a little flour. If it feels dry, wet your hands and knead again.
Rest (this matters). Cover the dough (bowl or wrapped on the counter) and rest for 20 to 30 minutes.

Prep cinnamon sugar

In a shallow bowl, mix 1/2 cup sugar, cinnamon, and a pinch of salt. Set aside.

Heat oil and roll

Heat oil to 350°F to 365°F. Pour 2 to 3 inches of oil into a Dutch oven or heavy-bottomed pot. Choose a pot with plenty of depth so you have a few inches of headroom above the oil. Heat over medium to medium-high. Use a thermometer if you have one.
Roll the dough. On a floured surface, roll dough to about 1/8-inch thick. Try to keep it as even as possible so everything puffs at the same pace.
Cut. Cut into squares or rectangles, about 3 inches across. Keep them lightly floured so they do not stick, but brush off any heavy flour before frying.

Fry

Fry in batches. Carefully add 2 to 4 pieces at a time. They should puff within 10 to 20 seconds. Do not crowd the pot or the oil temperature will drop.
Flip for even color. Use tongs to flip once puffed. Fry until golden, about 45 to 90 seconds total per piece depending on oil temp.
Drain. Remove to a paper towel-lined sheet pan or a wire rack.
Keep oil steady. Let oil return to 350°F to 365°F between batches.

Coat and serve

Toss while warm. While sopapillas are still warm (not piping hot), toss lightly in cinnamon sugar.
Honey time. Serve immediately with warm honey drizzled over the top or spooned into the center.

Notes that save your batch

Oil temp: 350°F to 365°F is your sweet spot. Below 340°F they absorb oil and get heavy. Above about 375°F they can brown too fast on the outside, especially if the dough is thicker or you add too many at once. Adjust heat as you go.
Rest and rolling: Resting relaxes gluten so the dough rolls thinner and fries up lighter. Puff is also driven by steam, so roll evenly, avoid over-flouring, and keep the oil hot enough to seal the outside quickly.
Make-ahead dough: Rest the dough in the fridge up to 24 hours. Bring to room temp 30 to 45 minutes before rolling.
Extra crisp edges: Roll to 1/8-inch, not thicker. Thick dough puffs, but the outside can go a little bready instead of crisp.
Quick frying safety: Use a deep, heavy-bottomed pot with headroom, never fill oil more than halfway up the pot, and keep the handle turned in. Clip the thermometer so the tip sits in the oil without touching the bottom. Keep kids and pets out of the splash zone.

Optional toppings

Powdered sugar: Swap for cinnamon sugar or do a light dusting on top.
Chocolate sauce: Drizzle or dip for a churro-adjacent moment.
Dulce de leche: Spoon into the pocket or serve on the side.
Altitude and dry air: If the dough feels tight, rest it longer. If it refuses to puff, roll a touch thinner and double-check oil temperature.

A single sopapilla torn open on a plate showing a hollow, steamy interior, with honey being spooned into the pocket, close-up food photo

Nutrition information is estimated.

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