Not because it doesn’t taste good. Oh..it’s good. It’s yummylicious good.
It’s the pictures. Yeah..the lighting is not that great. The day these pictures were, it was cloudy out and well..here we are. When I look at some of my pictures from the earlier blog days, I see how far my photography skills have come.
But, I look at other blogs, compare my pictures to theirs and see how far I have to go.Practice, practice, practice, right? That’s what I tell my kids. Listening to my own advice may be a good idea, agreed?
With all this uncertainty, you will wonder, why post it then?
I couldn’t resist sharing this with you guys. It’s delicious. “Dangerously Good” is what Mr Plain told me.
Instead of using refrigerator cinnamon rolls, **I used the dough recipe from my Whole Wheat Cinnamon Rolls and adjusted it a bit, stuffed it with cream cheese filling, then, added some brown sugar/cinnamon topping and it was good to go. 😍 ** edited April 2018.** see recipe changes below **
Give this a try for your next brunch, special dessert or heck..be brave and have it for breakfast!
Yield: 9-12 pieces
Stuffed Cinnamon Roll Bake
A dangerously good and decadent treat!
Prep Time1 hour30 minutes
Cook Time20 minutes
Total Time1 hour50 minutes
1 lb. loaf of frozen bread dough
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla
2 TBSP melted butter
1/2 cup brown sugar- divided
sprinkle of ground cinnamon
Let dough completely defrost.
When defrosted, split dough into two equal parts.
Grease an 8 x 8 baking dish.
Roll out each piece of dough and spread 1/2 of the dough into the bottom of your baking dish.
In a mixing bowl, add cream cheese, powder sugar and vanilla. Beat until smooth. Spread cream cheese mixture over first layer of dough.
Sprinkle top of cheese with 1/4 cup brown sugar and ground cinnamon.
Cover well with second piece of dough.
Spread with 2 TBSP of melted butter, 1/4 cup brown sugar and ground cinnamon.
Cover and let dough rise for 30-45 minutes in a warm area.
Preheat oven 350 degrees.
Once rising is complete, bake for 18-20 minutes or until brown.
Let the dish cool for 30 minutes or so before cutting.
This recipe was updated and revised in April 2018 to simplify the dish. Instead of using homemade dough, I've changed the recipe to use frozen bread dough instead.
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Did you make this recipe?
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Saturday 8th of April 2023
If I want to make this with homemade dough,does the rest of the recipe remain the same?
Wednesday 19th of April 2023