Today is the last slow day before the rush of 2013 hits my house. And to start the day, why not make something sweet and a little bit indulgent without all the fuss. Here is an easy recipe that uses a mix.
My Homemade Twist for Baking Cream Cheese and Cinnamon Breakfast Rolls
My cream cheese and cinnamon rolls are an modified version of the Pillsbury Cream Cheese Cinnabon rolls. The pre-made rolls already have a cinnamon sugar flavoring, but I add a little extra cinnamon and sugar topping that I whip up from my pantry—in a small bowl mix together approximately 2 Tbsp sugar with 1/2 tsp cinnamon and sprinkle over the rolls before baking. 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.
The calorie count for the rolls before you add extra frosting is approximately: 140 claories.
Photo by me, Chris Olson.
