|Cinnamon Roll-Ups with dipping Syrup|
We've been very good about getting together at least once in the summer and once during the Christmas season - and our gatherings always have one theme in common (besides lots of gabbing of course) and that is good food! Everyone brings something to share and I've yet to have a bad offering at one of our gatherings! The food is always spectacular and overwhelming in quantity. No one goes hungry, that's for sure!
This morning it is a little chilly at the coast (one of our token cold fronts has blown in) - the palm trees are rustling in the north wind - it's a nice 65 degrees, and it's put me in the mood to be in the kitchen. I started looking through my recipe book for something Fallish to bake. I found a piece of paper laying loose that had a recipe from a brunch we had summer-before-last...and since I happened to have most of the ingredients, I decided to make these and freeze them for future availability.
They are incredibly simple - but oh so delicious! It seems like the kind of recipe someone might have invented in the 60s...and it is still good today. A friend's daughter Emily, her friend, her sister, and her Dad, brought these to the brunch and it was the item I kept going back for - as did everyone else. I think it was the first plate to be finished off! They talked about how fun it was to make together. It seems like a recipe a family could easily make together if desired. Little ones can roll the pastries in the cinnamon sugar with little effort.
I hope Em doesn't mind me sharing the recipe on my blog (I'm sure I'll hear about it if she does - Emily - you can see the comments section at the bottom, right?).
24 slices of white sandwich bread with crust removed
8 oz cream cheese softened
1 egg yolk
1 1/2 cups granulated sugar - separated
1 Tbsp cinnamon
1/2 cup butter - melted
Roll the bread flat with rolling pin - really flat
Mix cream cheese, egg yolk, and 1/4 cup of the sugar.
Spread on bread and roll very tight. (I put about 1 1/2 teaspoons of cream cheese mixture on each slice of bread)
Mix remaining sugar (1 1/4 cup) and the cinnamon in small flat bottom dish (a soup bowl was perfect).
Brush each roll up with butter and roll in cinnamon-sugar mixture.
Arrange on baking sheet (or put in freezer if you are not going to serve until the next day).
|ready for dipping!|