#20- Cinnamon Roll Bread, 4/18/20

Cream Cheese Cinnamon Roll Bread

The recipe calls for Almond and Almond Extract which I did not use.

Ingredients

5

oz cream cheese, softened

1/4

cup sugar , 1 tsp Vanilla Extract

1

can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing

Steps

• 1

  Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
• 2

  In small bowl, stir 4 oz of the cream cheese, the sugar and vanilla extract until smooth. Set aside.
• 3

  Carefully remove cinnamon rolls from can; do not separate. Reserve icing. Unroll dough; spread cream cheese mixture evenly onto dough.
• 4

  Reroll dough, replacing cinnamon from rolls as needed. Cut dough into 5 rolls. Place rolls in pan standing on sides, seam sides down, lined up and touching, looking as though they just came out of the can.
• 5

  Bake 30 minutes. Cover loosely with foil; bake 10 to 15 minutes longer or until dough is baked through in center and deep golden brown. Cool 5 minutes in pan. Loosen edges; remove from pan.
• 6

  Meanwhile, in small bowl, stir icing and remaining 1 oz cream cheese until smooth,  Spread onto loaf. Cut into 6 slices. Serve warm.