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
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.