Monday, January 19, 2009

Mini Cinnamon Rolls

2 packages Pillsbury Crescent Rolls (preferable the packages where it is one rolled sheet of pastry per package)
1 8oz packages softened cream cheese
1/2 Cup sugar
1 T cinnamon
2-3 T melted butter
1 Cups powdered sugar
2-3 Tablespoons heavy cream (do not substitute)
Preheat oven to 350 degrees . Remove rolls from packaging. Unroll entire package so it's a huge rectangle. Roll to an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border on one long edge (don't spread too thick.) Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1/2 inch pieces and place all into a mini muffin. Bake for 15-20 minutes or until slightly golden around edges and cooked through. Brush with melted butter. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll.
*Instead of using the powdered sugar and cream drizzle, I usually use the rest of the remaining cream cheese mixture, add milk till thin, and add powdered sugar until it becomes the right drizzling mixture...just another option. Sometimes I think that powdered sugar and heavy cream creates too sweet of a topping and I like it more rich.

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