Cinnamon-sugar crust pasty filled with cream cheese.
At every event we have prepared food for there is always this one dude, “The Uncle in the Pink Tie” we like to call him, that is hovering on the dessert end of the buffet table. No matter how many times you circle to the kitchen and back he seems to be in line for the dessert, hopelessly lost in the flavors. Sometimes they engage me in a friendly converstation between mouthfulls of gratitude for the belly full of sugar laid out, but invariably, if this dessert is one of the evening picks, they seem to stock up on “that warm churro thingy”.
The outside of this cinnimon crusty treat is suspiciously like the carnival version of a churro, with a creamy warm cream cheese stuffing roled into the inside. But the “churro” is nothing like what you would expect from the traditional fried treat. (Not that we are counting cream cheese calories or anything here…)
At events we always divide desserts we make into “two-or-three-bite-sizes” which is ideal for finger foods and leaves room for a bigger variety in the presentation. But when I make them at home they are a stand alone desert. Lucky me – I get the whole roll to myself!
It is simple to make and only takes 5 ingredients and 30 minutes to make this
.
Firmly flatten bread with a heafty rolling pin.
I love a GENEROUS spread of cream cheese on mine.
A generous smear of cream cheese mixed with sugar.
I also love to use tezas toast, a thicker bread than the sandwitch bread for a hearty handful.
One batch of cream cheese spread about 1/4 inch thick made this many rolls.
- One loaf of sandwich bread
- 8-oz pkg of cream cheese
- ¼ cup sugar
- Melted butter
- Sugar-cinnamon mixture:
- ½ cup sugar
- 1 teaspoon cinnimon (or to taste)
- Stack several slices of (square shaped) sandwich bread and cut crusts off several at once.
- Flatten sandwich bread sliced with rolling pin.
- Mix cream cheese and sugar and spread on bread slices.
- Roll-up into logs.
- Dip rolls in melted butter and then roll in sugar/cinnamon mixture.
- Bake at 350 for about 10-15 min or until golden.
- Cut in half and spear with a toothpick to serve (best served warm).
Foil wrapped “Stuffed Churros” help keep it warm and are great to serve an authentic churro style treat with.
