not meh!

25 Feb

Yummy, in fact! I had some cream cheese that needed using, and had been craving cinnamon toast-in LA toasts are the new cupcake, by the way-so I decided to make these Mini Cinnamons from “Texas Cook Book” from Golden West Publishers’ Cooking Across America Cookbook Collection. Now, there is nothing particularly Texan about these little delights, but I like em’ just the same.
I cut the recipe way down. To start you mix vanilla, and egg, 1/2 cup of sugar an 8 oz. of cream cheese, then spread on 16 slices of bread. The recipe specifies crustless, but that’s a waste an I love crust. You roll up the bread then freeze a couple hours. Slice the rolls into individual rolls. Dip in melted butter. The recipe says margerine but what decade are we in, the 70s? Then roll in a mixture of 1 cup of sugar and 2 Tbsp. of cinnamon. At this point you can freeze them to use later which I did, or go ahead and bake them. Just pop them in a 350 degree oven for around 10 minutes, turning them over halfway. When they are brown on both sides they are ready for munching! Mmmmmm, munch-y…

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