Monday, July 29, 2013

Cream Cheese Cinammon Rollies

Nothing makes me happier then when I make a dish for someone and later they ask me to make it again!  This weekend, my family went to Park City for a reunion and I made these for breakfast one morning.  Two days later, my older brother asked if I'd make them again.  Honestly, I didn't exactly want to get up before everyone again and make breakfast (it was MY vacation too, ya know!).  But how could I say no?  My eagerness to please dominated my desire to sleep in a bit longer. 

It seems like these are meant to be a breakfast item, but I see no reason why they can't be made as a dessert.  They are similar to a Churro, but smaller and the insides are a cream cheese filling. 


Cream Cheese Cinammon Rollies



Ingredients:

1 loaf of white bread
3/4 cup powdered sugar
1 container cream cheese, softened
1/2 cup butter, melted
Cinammon and Sugar mixed together to sprinkle over the top

Directions

Preheat the oven to 350┬║

In a medium bowl, combine the powdered sugar and soft cream cheese until smooth. 

Using a knife, cut the crusts off each slice of bread. Then with a rolling pin, flatten the bread.  (I like to do a few at a time, so the bread doesn't dry out)

Scoop a spoonful of the cream cheese mixture onto each piece of flattened bread, and spread it over the surface area of the bread.   Then roll up the bread, removing any excess cream from the seam. 

Brush melted butter over all sides of each roll and then sprinkle all sides with the cinammon/sugar mixture. 

Bake about 20 minutes until the rollies are nice and toasted. 


**My mom suggested adding some orange zest to the filling.  BRILLIANT!  I will be trying that added ingredient next time!


** I re-made these a few months later and experimented with nutella and strawberries for the filling rather than the cream cheese mix.  The possibilities are endless!



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