Best Cinnamon Cream Cheese Tails Recipes

CINNAMON CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F. Spread one package of crescent roll dough across an ungreased 9 x 13 pan.
• Beat two packages of cream cheese with one cup of sugar and 1 teaspoon of vanilla. Spread mixture over rolls.
• Spread out second package of crescent rolls and lay on top of the cream cheese mixture.
• Melt butter and spread evenly over the top.
• Mix cinnamon and 1/4 cup of sugar and sprinkle over top.
• Bake at 350° for 25 - 30 minutes until lightly browned.
• Cool completely before cutting. Serve at room temperature or chilled. Store extras in the refrigerator.

CINNAMON CREAM CHEESE POCKETS

Steps:

• Beat the cream cheese in a medium sized bowl until smooth. Add half the powdered sugar and the vanilla and beat until mostly combined. Scrape down the sides, add the remaining powdered sugar, and beat until creamy.
• Pop the package of biscuits. Take a biscuit and roll it out until it's about 1/4" thick. Either spoon or pipe about 1 1/2 tbsp of the cream cheese mixture into the middle of the biscuit. Fold the edges over and pinch them together. Use a fork around the edges to ensure they're fully sealed.
• Heat the oil in a pot until it reaches 350F. Add a few pockets at a time, not overcrowding the pot, and let them fry for 1-2 minutes. Flip and fry for another 1-2 minutes, or until they're golden brown. Remove with a slotted spoon and into a paper towel lined bowl.
• Stir the sugar and cinnamon together. While the pockets are still warm, but not too hot to touch, roll them through the cinnamon sugar to coat. Allow them to cool for 10-15 minutes before taking a bite.

CINNAMON CREAM CHEESE TAILS

Steps:

• 1. Preheat oven to 350°. Lightly grease a cookie sheet, or line with parchment paper.
• 2. Cut the crusts off the white bread. You can save the crust to make some breadcrumbs etc. or stuffing.
• 3. Roll each piece of bread with a rolling pin to flatten them out. I place all of them on a board and roll all at once.
• 4. Beat the cream cheese and add sugar to the cheese. Add the vanilla. Beat until it is really soft enough to spread. Spread cheese on one side of each slice of bread that's flattened. Aproimately 2 tsp of cheese each.
• 5. Mix sugars with cinnamon. Set aside. Roll each slice of bread ilike you would for a jellyroll.
• 6. Dip each piece into butter and then roll in the cinnamon and sugar. Place all of them on the cookie sheet seam side down. Bake for about 20 minutes. Serve warm or cool. They are especially good warm.

CINNAMON CREAM CHEESE SQUARES

Steps:

• Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

GOOEY CINNAMON BUNS WITH THICK CREAM CHEESE ICING

Steps:

• For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.
• Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.
• Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
• Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.
• For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.