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Cinnamiddles

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.
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people

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

  1. Preheat oven to 350 F. Grease 4 ramekins with cooking spray and set on a baking pan. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  6. 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.