Sunday, September 16, 2012

cinnamon cream cheese roll-ups

Way better than donuts, y’all.

I even managed to buy the reduced fat crescent rolls, so good!!

I like making these in the AM for a few reasons.

# One, I can keep a bag of cinnamon/sugar mixture in the cupboard, and make these anytime I like.

# Two, I like the cream cheese on the inside, because it’s not as messy or sticky as a cinnamon roll, good to put in a ziploc and go.

# Three, they’re eeeassyyy peasy!! And so quick, with minimal dishes.

Kids will love to be able to make these on their own too.

One year, while I taught 5th grade, I started a cooking club! SOMUCHFUN!!! I wish I could do it again. Which really, I would, but we’ve moved to Burnet, TX, don’t really have a house yet, and my kitchens have always been too small to fill up with munchkins.

So, roll out those triangles. No worries if you tear one while opening the can, you just patch up that hole.

BTW, I used to loveee raw biscuit dough as a kid. My grandpa always thought it was groosss, and would tell me I had a big dough ball growing in my tummy. But… grandma didn’t care, and always let me pinch off a piece of dough.

Super easy y’all. In a bowl I’ve mixed up some brown sugar, white sugar, cinnamon, and nutmeg. Sprinkle a good tablespoonful on your dough.

My friend actually helped with this one. I gave her half a brick of cream cheese, and I told her to mix in some powdered sugar. She dumped in THE WHOLE BAG.

THE WHOLE BAG PEOPLE!!! WHAT???

I mean, it wasn’t a whole bag full, it was like 1/3 full, but waaay more than the 1/3 cup I would have put in. Oh well, super sweet, but still edible.

So mix in a non teeth rotting amount of sugar with half a brick of cream cheese, mix that with a hand mixer, and plop a dollop down.

I’ve finally grasped the idea of not overfilling the dough rolls as to spill out everywhere on the pan. Whew.

Then roll ’em up and bake them. Finito!

See that cool pan liner? It’s called a Silpat. It’s a silicone rubberized mat, apparently can be used 3,000 times (!whoa!), and makes virtually everything non-stick.

Seriously, I’ve made grilled open faced oven paninis, and the cheese just popped right off. We all love less dishes!

Don’t they look pretty?? Enjoy y’all!

~Peace, Love, and Rollin’ Y’all!

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Cinnamon Cream Cheese Roll-ups

Yield: 8 rolls

Ingredients:

1 can crescent rolls (8)
4 oz. cream cheese
1/3 cup powdered sugar
1/4 cup white granulated sugar
1/4 cup brown sugar
3 tablespoons cinnamon
dash nutmeg

Directions:

1. In a medium bowl, mix cream cheese and powdered sugar with a hand mixer until thoroughly mixed. Set aside.
2. In another bowl, mix brown sugar, white sugar, cinnamon, and nutmeg. Set aside.
3. Unroll and separate crescent rolls.
4. Sprinkle a good tablespoonful or so of sugar mixture on each triangle.
5. Place a small dollop of cream cheese mixture on each triangle, then roll up and bake!
6. Bake at 350 11-15 minutes, until golden brown.

 

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2 Responses to “cinnamon cream cheese roll-ups”

  1. 1

    Heather — December 18, 2013 @ 3:43 pm

    Are these good at room temperature or do they need to be hot?

    • Katie replied: — December 20th, 2013 @ 7:54 pm

      They are good at room temperature, but best warmed up slightly. Try 10 seconds in the microwave, if not fresh. 🙂

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