Do you ever get frazzled by the idea of preparing food for company? Even though years ago I worked at a French hotel as a pastry chef baking more decadent desserts than my hips needed, I still get nervous preparing food to serve to my friends for brunch. I have not mastered the craft of doctoring store-bought goods to look homemade, but I can put together a homemade baking project from mixes and such.
My Homemade Twist for Baking Cream Cheese and Cinnamon Breakfast Rolls
My cream cheese and cinnamon rolls are an enhanced version of the Pillsbury Cream Cheese Cinnabon rolls. I add a little extra cinnamon and sugar topping that I whip up from my pantry. And instead of baking the rolls 2" inches apart, I group them together in a circle on a greased cookie sheet. No need to fuss with a round baking dish either. Bake them on a flat cookie sheet so it is easy to remove and serve on a pretty dish. I bake them for about 10-12 minutes, let them cool for an extra minute or so and then ever so gently slide them off the pan onto a serving dish.
While they are still warm I add the pre-made white icing so the icing drips down the sides of the rolls. My kids and my husband like lots of frosting on the rolls, so if you want to make the rolls even sweeter, mix up your own cream cheese frosting with butter, cream cheese, powdered sugar and vanilla extract. Try the simple recipe for cream cheese frosting here. Just remember to add the frosting to the rolls while the rolls are warm.
Yum!
Photo by me, Chris Olson.
