I stole this recipe for Cinnamiddles from thedomesticrebel.com. This recipe is the best part of a cinnamon roll, the gooey middle. Crescent roll dough is rolled out and brushed with melted butter and sprinkled with brown sugar and cinnamon. Then the dough is rolled into a log and cut into pieces before being placed in ramekins and baked until the dough is golden brown. A brown sugar sauce is then poured over the baked ramekins. Next a glaze is made with cream cheese, vanilla, milk and powdered sugar. The glaze is poured over the cinnamiddles and served. This recipe is perfect for anyone that loves cinnamon rolls!
The ingredients for this recipe are: 1 package refrigerated crescent rolls, ¼ cup melted butter, ½ cup brown sugar, 1 tsp ground cinnamon, ¼ cup butter, 4 tbsp brown sugar, 2 oz cream cheese, 1 tsp vanilla, 3 tbsp cream or milk and 1 cup powdered sugar
Preheat oven to 350 F. Grease 4 ramekins with cooking spray and set on a baking pan. Set aside. Roll out the crescent rolls sheet on a clean work surface, stretching out into a thin-ish rectangle. Then brush with melted butter all over and sprinkle evenly with brown sugar and cinnamon.
Begin rolling the dough, long side away from you, into a tight roll. Pinch the seams to seal. Using a sharp serrated knife, next cut the roll into 14 equal pieces.
Place three cinnamiddles pieced into the greased ramekins.
Bake for 10 to 15 minutes or until gooey and the dough is light golden brown. Cool for about 5 minutes.
While the cinnamiddles bake, make the brown sugar sauce. In a small saucepot over medium heat, add the butter and brown sugar.
Then bring to a simmer. Remove from heat and evenly distribute the sauce among the ramekins when they are finished baking.
Next make the glaze, by whisking together the softened cream cheese, vanilla, cream and powdered sugar until a pourable, glossy glaze is achieved. Pour over the cinnamiddles.
Then enjoy the yummy cinnamon roll goodness!
If you liked this recipe for Cinnamiddles then you can also try Cinnamon Roll French Toast Casserole, Cinnabon Cinnamon Roll Cake, Caramel Apple Sweet Rolls, Cinnamon Roll Waffles with Cream Cheese Glaze and Birthday Cake Cinnamon Rolls.
Cinnamiddles
Ingredients
- 1 package refrigerated crescent rolls
- ¼ cup melted butter
- ½ cup brown sugar
- 1 tsp ground cinnamon
Brown sugar sauce
- ¼ cup butter
- 4 tbsp brown sugar
Cream cheese glaze
- 2 oz cream cheese softened to room temperature
- 1 tsp vanilla
- 3 tbsp cream or milk
- 1 cup powdered sugar
Instructions
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Preheat oven to 350 F. Grease 4 ramekins with cooking spray and set on a baking pan. Set aside.
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Roll out the crescent rolls sheet on a clean work surface, stretching out into a thin-ish rectangle. Brush with melted butter all over and sprinkle evenly with brown sugar and cinnamon.
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Begin rolling the dough, long side away from you, into a tight roll. Pinch the seams to seal. Using a sharp serrated knife or unflavored dental floss, cut the roll into 14 equal pieces, discarding the end pieces.
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Place three cinnamiddles into the greased ramekins. Bake for 10 to 15 minutes or until gooey and the dough is light golden brown. Cool for about 5 minutes.
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While the cinnamiddles bake, make your brown sugar sauce. In a small saucepot over medium heat, bring the butter and brown sugar to a simmer. Remove from heat and evenly distribute the sauce among the ramekins when they are finished baking.
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To make the glaze, whisk together the softened cream cheese, vanilla, cream and powdered sugar until a pourable, glossy glaze is achieved. Pour over the cinnamiddles.