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Cinnamon cream cheese breakfast cookies

May 12, 2013

Cinnamon Cream Cheese Breakfast Cookies

Back in February, I made some “breakfast cookies” with chocolate chips in them, thinking they’d be a great treat to start the day.  They were good, but it got me thinking that a cinnamon version would be pretty darn good too, and I have to say they turned out even better than I’d hoped.

Think about cinnamon rolls and monkey bread in a kind of cookie form.  Plus, who doesn’t love waking up to the smell of cinnamon and coffee wafting through the house?  Most definitely better than an alarm clock!

Recipe:  Cinnamon Cream Cheese Breakfast Cookies

1 can crescent rolls
4 oz. block of cream cheese, room temperature
2 Tbsp. granulated sugar
1 tsp. vanilla
ground cinnamon

Beat cream cheese, sugar, and vanilla until smooth.  Unroll the crescent rolls and gently press seams together so you have a rectangle.  Spread the cream cheese mixture onto the sheet of crescent rolls, leaving about 1/2″ all along the edges.  Sprinkle a generous amount of ground cinnamon over the cream cheese.  Roll the crescent sheet up, starting from one of the shorter ends.  Sprinkle a little more cinnamon around the outside of the roll.  Wrap with plastic wrap.  Refrigerate at least 2 hours or overnight.

When chilled, preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or lightly spray with cooking spray to prevent sticking.  Slice the roll into 1/4″ slices using unflavored dental floss or a sharp knife.  Bake on prepared cookie sheet for 12-14 minutes until rolls are golden.  Serve warm.

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