2 packages Pillsbury Crescent Rolls
(preferable the packages where it is one rolled sheet of pastry per package)
8oz packages softened cream
1 Cup sugar
2 Tablespoons cinnamon
2-3 Tablespoons melted butter
1 ½ Cups powdered sugar
2-3 Tablespoons heavy cream
(do not substitute)
1. Preheat oven to 350 degrees F. Remove rolls from packaging. Unroll each of the dough pieces so they are in the shape of rectangles. Roll each individual into an even thinness. Place cream cheese, sugar and cinnamon into a medium bowl. Stir until well combined. Spread half of the cheese mixture onto one sheet of dough and half onto the other spreading evenly across dough leaving about ¼ inch border around edges. Roll dough as if you were making cinnamon rolls, ending with seam side down. Cut 1 inch pieces and place all 24 pieces into mini muffin tins. Brush each roll with melted butter and bake for 15-20 minutes or until slightly golden around edges and cooked through.
2. Transfer rolls to a cooling rack and cool completely. While cooling combine powdered sugar and heavy cream until thick and drizzle ready. With a spoon, drizzle icing over each roll.
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