Holy lord. My mom emailed me this recipe last week, so I made it for the kids this weekend while The Dad was gone. Did I mention holy lord? Wow. They were really good hot out of the oven, but they didn't suck even a little bit the next day at room temp. I should rename them, White Girl Churros. 'Cause they're crispy. And taste fried. And have cinnamon and sugar smothered all over the outside of them. Sold yet? How's about some cream cheese frosting in the middle? Yeah, they're good. In fact, hang on a sec.....
...okay, I'm back. I decided I should be eating one while I write this post. As a service to you. And FYI, the one I'm chewing as my fingers type is straight outta the fridge and it still doesn't suck.
Go here for the recipe: Cinnamon Cream Cheese Roll-Ups
Here they are coming together at my house:
Cream cheese and powdered sugar, aka, frosting.
Cinnamon and sugar.
White bread with the crust cut off and flattened with a rolling pin.
Yep, white bread.
Sweetened cream cheese spread on said bread.
Rolled up and drowned in melted butter, then rolled in the cinnamon-sugar mix.
Baked until they're crispy and browned.
See all that crystallized butter and sugar around the outsides of all of them?
Yeah, you're gonna wanna eat that.
Here's breakfast:
Did anyone notice the little face in the last picture?
These got more votes than the day before, Apple German Pancake, breakfast from the little people, but really, who can blame them?
Before I go, as an FYI, the recipe calls for a 16oz loaf of bread.
Mine was 20-something ounces and I needed it all for the amount of cream cheese, and I still have some left over.
So either cut the cream cheese amount in half or plan on using more bread.
I also had cinnamon-sugar left over, but we use it for toast, so that didn't bother me.
You could cut it in half if you don't think you'll use the leftovers.
I'm off to eat another one.....
Update 2015:
For those of you having trouble accessing the original recipe site, here ya go:
Ingredients
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Directions
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups.

Those look delicious, Mindy. I clicked on the link for the recipe and it took me to another blog but no way to access that recipe that I could see. xo Diana
ReplyDeleteI scrolled down the page of the Blog, and the recipe was there. You can print the recipe to a PDF file and save it on your computer.
DeleteOh my!
ReplyDeleteWow do those look good! All of my favorites rolled into one!
ReplyDeleteWhoa, these look and sound fantastic! Such a rich and decadent treat :)
ReplyDeleteOMG I love these!! Pinned!
ReplyDeleteWow, I don't even know what to say about these,...except, please pass them over.
ReplyDeleteWhy??? Why do you have to do this to me?? I'm going to have to make these. After I clean up the drool on my desk and change my shirt. Your fault.
ReplyDeleteI don't see the recipe anywhere! Please email to leaburgess22@yahoo.com
ReplyDeleteGreat balls of fire, woman...you sure know the way to make us all DROOL. I am making these in the morning...with Sunny D...but, I don't have any cute little faces behind flowers...BUMMER.
ReplyDeleteI always laugh so hard when I see your HOLY LORD.lol
ok, just went over for the recipe...AWESOME!!
ReplyDeleteMade these with wheat bread (that's all I had) they came out fantastic. Thank you for sharing....
ReplyDeleteHi Monica, thanks so much for letting me know. I normally buy wheat bread as well, so it's good to know that they turned out that way. Thanks for comin' by and taking the time to comment!
DeleteWhat is the ratio of cream cheese to powdered sugar? What temp is the oven supposed to be and how long to cook?
ReplyDeleteHi Chase. The link to the recipe is under the first picture at the top of the post. It's highlighted blue. Hope that helps!
DeleteIt take you to a "deceptive site" :( that blue link does
DeleteI have made these often, sooo easy and kids love them. When the kids were little I cut them into smaller pop in the mouth size. They liked to get involved by doing the bread. They're teens now and still a favorite!
ReplyDeleteCutting them into smaller pieces is a great idea, Marsha! And that would give me license to eat even more, right? :)
DeleteThanks so much for taking the time to comment!
I know this isn't current but if you see this, did you have any problem with the filling leaking out? Did you cut into bite size before or after baking?
DeleteThis sounds so simple, but SO good. I will be making this very soon. I was thinking I should find someone to share them with considering we have too few dessert eaters in our house. But, then again, I can be selfish sometimes. This sounds like a good time to try it out.
ReplyDeleteLeah @ Simple.Home. Blessings.
Trust me, Leah, you're gonna wanna be all kinds of selfish with these! Hope you like them! Thanks so much for coming by.
DeleteJust saw one of your pics on pinterest cropped down and the recipe included with no link back here. It made me angry for you... :(
ReplyDeleteYum! Those sound awesome!!!
ReplyDeleteMine busted open during the cooking, is there something I can do to avoid this and still get as crispy as desired?
ReplyDeleteA few of mine opened a bit toward the ends, and I think it was because the bread wasn't rolled out as big. I've made them twice now and I think the key is to use really fresh bread and to make sure it's rolled out as large as you can get it. The more times it's rolled over on itself, the less chance it has of opening. Hope that helps!
DeleteOMG these look too good! Am pinning this post so I can find the recipe when I need it. Thank you for sharing, Mindy!
ReplyDeleteThank you, Chumkie! I hope you get a chance to make them. They really are amazingly delicious. I've made them twice now and they're definitely worth the time.
DeleteHi, the blue link is not working for me. Click on it and takes me to a blank page. Can you include the recipe in this post? Thanks
ReplyDeleteHi Auramil. I just checked the link and it's working. There's another recipe first, so you'll need to scroll down a bit.
DeleteAdd some strawberry perserves...yummy!
ReplyDeleteGenius! Thanks Jacqueline!
DeleteUsed to make these for my kids a long time ago. try them filled with peanut butter or a mix of cream chese and pb on whole wheat roll UPS.
ReplyDeleteDo you think it would work to make a big batch and freeze them?
ReplyDeleteI don't see why not! I wouldn't mind having a stash in the freezer for those sweet tooth hankerin's. :o)
DeleteI have always made these and put them in the freezer. I just take out what I need and bake from frozen state. Make ure when you freeze them that they don't stick to each other.
DeleteHey Mindy, I had pinned this a while ago, and finally had a chance to make them this morning! Holy cow, who knew white bread could be so good! Everybody loved them! I felt bad about throwing out the crusts, so I dumped them in the leftover butter and shook them up in a bag with the cinnamon sugar. They are in the oven now. Hoping they turn out like little cinnamon croutons!
ReplyDeleteI'm so glad you liked them! And thank you for letting me know you tried them!
DeleteAin't nothin' wrong with crusty, cinnamon croutons. Sounds like a great idea to me!
Thanks again for the feedback....I'm thinkin' I need to whip up another batch this week. :o)
Ok, first OMG! Second I'm 7 months prego and just to let you I got my happy butt out of bed to make them at 11:15pm because they look and sound so good. They are in the oven now. Cant wait to eat one. Thanks for the recipe!
ReplyDeleteHi Ashley! First of all, that's hilarious. Second, it's awesome!!! :) I hope they were everything you wanted them to be! Thanks so much for coming by!
DeleteMy daughter n I just made these using Bunny Honey Wheat bread (fewer calories 70 per slice) fat free cream cheese and calorie and fat free Parkey spray butter. My daughter LOVES them! Thanks!
ReplyDeleteWell, you just sucked all the fun out of the recipe, didn't you? :)
DeleteHow long and at what temp do you bake them?
ReplyDeleteHi there!
ReplyDeleteI just made these tonight and they turned out so well - crunchy, sweet, perfect cream cheese surprise in the middle to balance it all out.
I'm taking them to the office tomorrow - my co-workers are going to flip! Thanks!!!
I know this is old, but just came across this recipe. Was thinking of taking them to a friends gathering as a thank you gift for having us for dinner, so they would have them for breakfast the next morning. How did they do cold, the next morning?
DeleteHi there! I think they're delicious hot, room temp, and straight outta the fridge. But if you're still unsure, you could always tell them to pop them into a warm oven for a few minutes to heat them up.
DeleteThis comment has been removed by the author.
ReplyDeleteWow, those look very dangerous! They remind me of Mexican Cheesecake recipe Iv used. Yummy. Thanku for sharing! Oh an I was sent directly to the recipe, no prob.
ReplyDeleteThese look amazing and really bad for us :) Can't wait to try them!! YUM
ReplyDeleteBlessings,
Mel
Please feel free to stop by: Trailing After God
Ain't that always the case? :)
DeleteThanks, Mel!
We make several batches of these at a time, separate by wax paper & freeze in an air tight container!!! Then you can just pull out how many u need at a time! We have been making these for years!!!
ReplyDeleteGenius! Wish I had a batch in the freezer right now! :) Thanks for the tip.
DeleteThere is pumpkin spice cream cheese out now! I'm going to try them with that! Yummo!
ReplyDeleteOkay, now that sounds AMAZING!!! Let me know how they turn out!
DeleteI made some with pumpkin spice cream cheese...actually liked better! These are SO good!
DeleteWell now I'm gonna have to add it to my grocery list. That sounds soooo good!!! Thanks for the feedback!
DeleteTrying these tonight for my home group Bible study! Can't wait!
ReplyDeleteThanks for posting
Macall
Great! I can't imagine them not being a hit. They're soooo good! Thanks for stopping by!
DeleteHello! I can't wait to make these, but I cannot find the recipe when I click on the link! How else can I get the recipe?
ReplyDeleteYou have to scroll down the post in the link a bit to see the recipe. There are a couple other ones first.
DeleteWe call these "Crack" rolls at our house
ReplyDeleteThis. looks. FANTASTIC. & I hope you enjoy this as well :)
ReplyDeletehttp://ntural-foods.blogspot.com/2013/10/shortcut-cheesy-chicken-casserole.html
Do you think these would be good using crescents instead of bread?
ReplyDeleteI don't see why not. I have several desserts I make with crescent rolls, so I'm sure these would be delicious as well.
DeleteI keep thinking they'd be amazing with a Tbs. of strawberry jam with the cream cheese filling, then rolled in plain sugar instead of the cinnamon. I'm trying both!
ReplyDeleteUm yeah, so that sounds delicious. Let me know how it turns out!
DeleteI wish I could pin this!
ReplyDeleteHave been making these for a while now. Firm family favorite.
ReplyDeleteHow much cream cheese and powered sugar?
ReplyDeleteI make similar with Cresent rolls. And cream cheese mixed with regular sugar. Im trying with bread, bet they are yummy!
ReplyDeleteCan you use any type of bread, i mainly eat wheat bread ....
ReplyDeleteWe're a wheat bread household, too. Someone commented above that they used wheat. I don't see why it wouldn't be just as good, as long as you use something soft, without a bunch of nuts and seeds in it. Just plain old whole wheat would be perfect. Let me know how they turn out!
DeleteI have had these but with crushed pineapple in the cream cheese mixture. Yummy!!
ReplyDeleteOoooh, that sounds yummy!
ReplyDeleteCan you freeze these before or after baking?
ReplyDeleteI wonder if you can sweeten the cream cheese with marshmellow cream instead.
ReplyDeleteI don't see why not! My sister makes a cream cheese- marshmallow fluff dip that's delicious. I think it would be a perfect filler.
DeleteUsed to make these for the kids about 50 yrs. ago. Thought I had dreamed the recipe. Thanks for the reminders.
ReplyDeleteI'm so excited to have found your recipe! In addition to these looking & sounding sinfully scrumptious, it's a recipie that doesn't call for many ingredients, doesn't require much effort or time, yet I can already tell you they are going to be amazingly "HEAVENLY"! Thank You! As soon as I publish this, I'm out the door to the store to get some SUPER fresh bread!
ReplyDeleteHUGE hit at an office party. I'd like to make a triple batch for a brunch I am hosting. For those that have frozen these after baking, we're they still crispy after thawing? Thanks!
ReplyDeleteThat's great! So good, right?! I still have never frozen any, so I can't be sure, but I don't see why it wouldn't work just fine. You could always under cook them, then pop them back into the oven the day you want to use them. Happy brunching!
DeleteI made these tonight to send with my guy to Game Night. turned out FANTASTIC!!! PLUS... I saved the cut off crusts to use in a breakfast casserole tomorrow morning! BONUS!! :-D
ReplyDeleteNice! And breakfast casserole? Um, yes please. Genius!
DeleteThese look SO good! I'm totally loving cream cheese right now. Just wanted to let you know I've included these in my list of cream cheese recipes at RecipeChatter.com! http://www.recipechatter.com/recipes-with-cream-cheese/
ReplyDeleteThanks for the great recipe!
Thanks, Jordan, and yes, they are beyond amazingly good!
DeleteI think I'll never make cinnamon rolls from scratch again.
ReplyDeleteHaha! They're on my holiday to-make list this month, Rachel. So, so good. Thanks for comin' by!
DeleteI needed to make these ahead so I followed the directions until it came to dipping them in melted butter. Instead I spread the regular butter onto the rolls, dipped them in the cinnamon mix, and placed them in a plastic container. I sprinkled a little extra cinnamon mix on each layer in the plastic container. They turned out great...Phyllis.
ReplyDeleteOh, good to know, Phyllis, thank you! I'll have to make a note of that. I love anything I can prep ahead of time. Glad you liked them!
DeleteI tried to access the recipe, but it won't allow me, saying the domain has expired. Can you please post the recipe? thanks!
ReplyDeleteHi Amy. I was able to access the recipe here: https://fashionablyfoodie.wordpress.com/2012/02/01/keshias-kakes-on-super-bowl-desserts/
DeleteHope that helps!
Hi, the link to the recipe has expired. Well, not the link, but the site. It says it expired 3 days ago... Any idea other thoughts on how to get the recipe?
ReplyDeleteHi Kelli. I put a link to the original recipe in a reply right above your comment. It seems the website fees haven't been paid, so you have to access it through wordpress.
DeleteI found another site which seems to have it, in case you too can't get to that other site :)
ReplyDeletehttp://www.heatovento350.com/2013/02/cream-cheese-rollups-with-cinnamon-sugar.html
Ahhh I love them. I think they would be great to take with you for lunch as a dessert. Bake a big patch the night before and in the morning pop some of these into you're lunch box :D
ReplyDeleteThat sounds like a fantastic lunch plan to me! :)
DeleteNo way to get recipe without doing a dangerous download.
ReplyDeleteHi Janet. There's a couple links above in the comments that lead to the original recipe.
DeleteI made these in home ec eons ago except we didn't flatten the bread and after rolling, sliced them up so when they cooked, they looked like snails hence the recipe being "snails" (FYI DO NOT Google "snails recipe" as just that)
ReplyDeleteI'm so upset, made these and they were so delicious but unfortunately I didn't print the recipe and the one above doesn't bring you to it. The other links I came upon on are different. Yours used powered sugar, I don't think an egg yolk. PLEASE share the recipe, I planned on making these for Easter. They are so, so good. Thanks.
ReplyDeleteHi Jeanette. So glad you liked them. There's a current link to the recipe just a few comments up. Hope that helps!
DeleteHi, I looked at that one, it's not the one you published. That one calls for sugar, you had powered sugar. Please, can you please just let me know how much powdered sugar to add to the cream cheese and I don't remember, did you also add vanilla. I am so sorry I didn't print this recipe since it's no longer available on your site. The roll ups are so easy and so good. Perfect dessert.
DeleteThe link I posted in the comments above goes to the recipe I used. Here it is again:
Deletehttps://fashionablyfoodie.wordpress.com/2012/02/01/keshias-kakes-on-super-bowl-desserts/
You'll have to scroll past another recipe in the post, but it's there. Let me know if you need more help. Happy Easter!
Thanks for getting back to me, but unfortunately that website expired in January so I can't access it that's why I'm requesting it directly. I'll just use a cup of powdered sugar and see how it is. Happy Easter!
DeleteThat pop up about the site being expired shows up for me, too. I just close it and can access the page. I was there this morning and was able to see it. I'll head back over and get the ingredient list.......
DeleteFor those of you having trouble accessing the original recipe site, here ya go:
ReplyDeleteIngredients
1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Directions
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups.
OH THANK YOU!!!!! I'm doing this for my dnl's baby shower which is at 10:30 & this is perfect.
DeleteThank you, thank you, thank you. I'm going to make them right now. I appreciate your help. Jeannette
ReplyDeleteYou're welcome, enjoy!
DeleteHi, was wondering if these could be put in the freezer after they are baked? Thanks!
ReplyDeleteHi, Tins. Several people have commented about putting them in the freezer prior to baking, but I don't see why they wouldn't be just fine after. They could just be reheated to serve. Sounds like a good plan to me!
Deletecan you freeze them?
ReplyDeleteI as well was having trouble accessing the link before. I tried going out and back in to the link. Still no luck, so thanks for posting at the bottom. I'm gonna give them a try.
ReplyDeleteGlad you found the recipe. Enjoy!
DeleteI saw this recipe and said to my self it is to easy to be any good. I WAS WRONG. It is easy and DELICIOUS. My friends went wild and ate them up before the barbeque. When the plate was gone, I was asked if I had more for desert. I went in and whipped up another batch but saved to for myself. What a great treat. I ran out of cream cheese filling and used Nutella instead.Not bad. Thanks for sharing.
ReplyDeleteI'm so glad you tried them. Amazing, right!? I bet the nutella didn't suck either. Thanks for your comment!
DeleteDelicious yummy...your recipes....
ReplyDeleteChowringhee Kamla Nagar
Do these need to be refrigerated after baking?
ReplyDeleteI would stick them in the fridge for overnight storage - if you have any left. ;)
ReplyDeleteHmm, really yummy and too much delicious please share its recipe with us i want to prepare it.chowringhee satya niketan menu
ReplyDeleteOMG....I tried it today for a party I am going to, it is soooo good and addicting. Have to look away so not to eat most of it...:-) Thank you so much for sharing!
ReplyDeleteI'm so glad you liked them! Thanks for letting me know!
DeleteThis is a famous kitchen cooking show and i love this because it give us too much idea about recipe and you share have to share nicely your blog thanks! restaurant in satya nketan delhi
ReplyDeleteMindy, Thanks for sharing.
ReplyDeleteI just made these and only one word describes them ,"Delicious"!!
My family enjoyed them too. Great Blog.
Blessings,
Aracellis (Sally)
Fantastic! Specially with philly Chocolate Cream cheese!
ReplyDeleteI tried Clicking on the link but it took me somewhere else. I dont know where to go
ReplyDeleteIngredients
Delete1 loaf (16 ounces) thinly sliced white bread, crusts removed
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted
Directions
Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Yield: 16 roll-ups.
OMG just looking at the pictures made my mouth water lol and I would have never thought white bread thanks so much for sharing this recipe and you said your mom sent it to you so thanks mom lol
ReplyDeletemy mom always made these as well- we dip them in homemade strawberry jam.
ReplyDeleteGoing to try real soon. Thanks for sharing!!
ReplyDeleteThanks for sharing (& repeating the recipe again & again ;-)).
ReplyDeleteOne question though: do you think I could prepare them until just before the "buttering stage" & leave them in the fridge until the next morning?
To be honest, there's no way I do so many things before breakfast (I'm a " breakfast first, gifts next" girl!)& eat something more than 30 minutes after putting a foot out of bed...
Thanks again
Sorry to just now be seeing this! I think you could prepare the whole roll and keep in the fridge or freezer until you're ready to bake. Hope that helps!
DeleteI can't wait to try your recipe. My dad made a similar treat many, many years ago with light bread and we loved them. But my comment is on your name! My gggrandmothers name was Mrinda (yes, I spelled it correctly). She was called Rindy. You are the only other Rindy I have ever encountered. Thanks for bringing back memories from my childhood!
ReplyDeleteWow, Mrinda...never heard that name before! Mine is actually Mindy Rae, but as a kid my parents' nickname for me was Rindy Mae, a swap of the first letters. 😁
DeleteHere is the link to the recipe. https://www.ciaochowbambina.com/cinnamon-cream-cheese-roll-ups/?utm_source=rss&utm_medium=rss&utm_campaign=cinnamon-cream-cheese-roll-ups
ReplyDeleteWow this recipie is amazing and no one would never miss to add pepper masala to the preparation
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Wow.... pour few drops of Wild Honey, the Purest Honey available in India
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