Cream Cheese Stuffed Cinnamon Rolls

This recipe was a pure experiment from the get-go. Some of us liked it, others thought it a bit to soft and sweet. So, after some trial and error, here are some helpful tips:

1. Don't flatten your rolls to be like paper. Let them be about 1/2 inch thick.

2. Lower the oven temperature to 340*.

3. Use less cream cheese spread. About half of the original amount.

These tips will already be implemented below, so enjoy!

You'll need:

2 cans (5 rolls each) Grands cinnamon rolls (with icing)

1/2 block (4 ounces) cream cheese, softened

1/3 cup powdered sugar

1/2 t. vanilla

1/8 t. cinnamon

1/2 T. milk

Dash of salt

Flatten your rolls to about half of their original thickness.

Smoosh five of them (one can) in the bottom of a 9 x 9 inch pan.

Make the cream cheese filling by whipping together the cream cheese, powdered sugar, vanilla, milk, salt, and cinnamon.

Spread this mixture over the cinnamon rolls.

Place the second group of cinnamon rolls on top of the frosting. Bake at 340* for 20 - 25 minutes.

Let them sit for 10 minutes after baking, then pour the icing (from the cans) over them.

Save the middle roll for that member of your family that likes them a bit softer… 

Enjoy!

Ashleigh

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Cream Cheese Stuffed Cinnamon Rolls

(prairiegalcookin.blogspot.com)

You'll need:

2 cans (5 rolls each) Grands cinnamon rolls (with icing)

1/2 block (4 ounces) cream cheese, softened

1/3 cup powdered sugar

1/2 t. vanilla

1/8 t. cinnamon

1/2 T. milk

Dash of salt

Flatten the cinnamon rolls to about half of their original thickness. Place five of them in the bottom of a greased 8 x 8 pan. 

Make the filling by whipping together the cream cheese, sugar, vanilla, cinnamon, milk, and salt. 

Spread over the cinnamon rolls. 

Place the other five rolls on top of the filling and bake for 20 - 25 minutes.

Cool for 10 minutes and then frost using the frosting from the cans.

Enjoy!