This fun little recipe is perfect for brunch, but also delicious anytime you want a sweet treat.
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Start with two tubes of cinnamon roll dough.
For the filling you will need:
8 oz of cream cheese. I’ve used both soft and firm, and the little blocks seem to work better.
1/4 cp sugar (+/- depending on how sweet you like it)
1/2 cp milk
1 tsp vanilla extract
You can also add finely chopped walnuts and raisins, if you like. I’ve used both from time to time and they’re a great addition.
Mix the cream cheese, sugar, and vanilla together in a bowl until blended. Add the milk and stir until it’s smooth, with no lumps.
Stir in additional ingredients now, if you’re going to use them.
Put the bowl in the freezer until the mixture is frozen, but not too hard. In my freezer, it’s roughly 45 minutes.
Once the filling is ready, preheat the oven to 450 degrees.
Take the cinnamon rolls out of the tubes and press them out until they are flat.
Place a large dollop of the filling in the center of a cinnamon roll and bring the edges up over the sides of the filling.
Place a second roll over the top and tuck the edges underneath to make a ball. Sometimes, I use a small spatula to help with this.
Do the same with the remaining cinnamon rolls and filling.
Place the balls upside down in a baking pan. Bake for 20 to 25 minutes, until they are golden brown and puffy.
Turn them right side up, drizzle the cinnamon roll icing over the tops, and serve while warm.
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Thank you so much for stopping by my blog today. I hope you enjoy this recipe as much as we do.
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