Cinnamiddles

• Vegetarian

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 pkg Crescent rolls or a seamless crescent roll dough sheet, refrigerated
  • 1 cup Powdered sugar
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 2 oz Cream cheese
  • 3 tbsp Cream or milk

Found on thedomesticrebel.com

Description

Ingredients

• 1 pkg refrigerated crescent rolls or a seamless crescent roll dough sheet
• ¼ cup melted butter
• ½ cup brown sugar
• 1 tsp ground cinnamon
• FOR BROWN SUGAR SAUCE:
• ¼ cup butter
• 4 Tbsp brown sugar
• FOR CREAM CHEESE GLAZE:
• 2 oz cream cheese, softened to room temperature
• 1 tsp vanilla
• 3 Tbsp cream or milk
• 1 cup powdered sugar

Directions

• Preheat oven to 350 degrees F. Liberally grease 4 ramekins with cooking spray and set atop of a baking pan. Set aside.
• Roll out the crescent roll sheet on a clean work surface, stretching out into a thin-ish rectangle. Brush with melted butter all over and sprinkle evenly with the brown sugar and cinnamon.
• Begin rolling the dough, long side away from you, into a tight roll. Pinch the seams to seal. Using a sharp serrated knife or unflavored dental floss, cut the roll into 14 equal pieces, discarding the end pieces.
• Place three cinnamiddles into the greased ramekins. Bake for approx. 10-15 minutes or until gooey and dough is light golden brown. Cool for about 5 minutes.
• While cinnamiddles bake, make your brown sugar sauce. In a small saucepot over medium heat, bring the butter and brown sugar to a simmer. Remove from heat and evenly distribute the sauce among the ramekins when theyre finished baking.
• To make the glaze, whisk together the softened cream cheese, vanilla, cream and powdered sugar until a pourable, glossy glaze is achieved. Pour over the cinnamiddles.