Cinnamon Roll-Ups
Flattened white bread spread with whipped cream cheese, rolled up, dipped in butter and cinnamon sugar, cut into bites and baked at 450°F for 5 to 7 minutes. Freezes well.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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These sweet little roll-ups from Sandra Mills's recipe book taste like tiny cinnamon rolls. Flattened slices of white bread are spread with whipped cream cheese, rolled up, dipped in melted butter and rolled in cinnamon sugar, then cut into bite-sized pieces.
They can be frozen at that point and baked as needed in just 5 to 7 minutes.
Ingredients
- 2 loaves sliced white bread with crusts removed
- 8 ounces Temptee Whipped Cream Cheese
- 1/8 pound melted butter
- Cinnamon and sugar mixture (1 teaspoon cinnamon to 1 cup sugar)
Instructions
- Flatten. Roll the bread flat with a rolling pin.
- Spread. Spread a thin coat of Temptee cream cheese on each bread slice.
- Roll. Roll each slice up jelly roll style from the wide side.
- Coat. Dip in the melted butter and roll in the cinnamon mixture.
- Cut. Cut into bite-sized pieces, 1 1/2 to 2 inches long. You can freeze them at this point.
- Bake. Bake at 450°F for 5 to 7 minutes.
Tips
- From Sandra's book: these roll-ups all start with fresh white sandwich bread. Trim off the crusts and roll the slices flat with a rolling pin before spreading the filling. If you live near a bakery that makes white bread, have them slice the loaf lengthwise so you have fewer, much longer slices.
- To freeze, as Sandra does: place the pieces on a cookie sheet and freeze until solid, about 10 minutes, then pack them in zip-lock bags. Bake straight from the freezer.
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