I got this off of google. It's very addictive!
- Carbohydrate 25.654980009048 g
- Cholesterol 76.5398438885706 mg
- Fat 15.3249684510772 g
- Fiber 0.809831273317337 g
- Protein 4.23888844086941 g
- Saturated Fat 8.68563769526799 g
- Serving Size 1 1 Serving (73g)
- Sodium 312.584625114399 mg
- Sugar 24.8451487357307 g
- Trans Fat 1.60094962620087 g
- Calories 254 calories
Step-by-step
- Flatten bread with a rolling-pin.
- In a bowl, combine cream cheese and confectioners’ sugar.
- In another bowl, combine sugar and cinnamon; set aside.
- Spread about 1 tablespoon of cheese mixture on each slice of bread.
- Roll up, jelly roll style.
- Dip in melted butter, then in cinnamon-sugar.
- Place on an ungreased baking sheet.
- Bake at 350° for 20 minutes or until golden brown.
- Yield: 16 roll-ups.
- Good warm or cold.
- ADDICTING!
A casual glance at the components provides zero indication of how mechanical pressure alters texture. Flattening the bread with a rolling-pin collapses the crumb structure entirely, transforming soft slices into pliable sheets capable of encasing a dense filling without tearing. Softening the cream cheese completely before blending it with confectioners sugar ensures a smooth emulsion that spreads evenly across each flattened slice without causing holes in the delicate bread layer. Rolling each piece tightly in a jelly-roll fashion eliminates air pockets, which promotes even heat distribution and prevents the interior filling from boiling out during baking. When the butter-soaked exterior meets the dry cinnamon-sugar coating, the granulated sucrose dissolves slightly into the dairy fat, creating a caramelized outer crust once exposed to thermal energy. Operating an oven set to 350 degrees Fahrenheit for precisely 20 minutes triggers the Maillard reaction between the milk solids and sugars, yielding a deep golden-brown exterior while keeping the cream cheese center stable. Bakers needing dairy-free alternatives can substitute plant-based cream cheese and melted coconut oil at a one-to-one ratio without sacrificing structural integrity. Because standard sandwich bread varies in moisture content, checking for firm edges and a dry, crisp surface will signal that extraction from the oven is necessary regardless of the exact timer mark.
