CREAM CHEESE CRESCENT ROLLS RECIPE - (3.8/5)
Provided by LyndaD
Number Of Ingredients 6
Steps:
- Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.
EASY CREAM CHEESE ROLL-UPS
Be the hit of the party when you bring these Easy Cream Cheese Roll-Ups. Get a taste of creamy, salami-filled deliciousness with these no-stress Easy Cream Cheese Roll-ups.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 18 servings.
Number Of Ingredients 4
Steps:
- Combine cream cheese and relish and mix well.
- Spread each tortilla with 1/6 of the cheese mixture.
- Top with four slices of salami.
- Roll each tortilla tightly, then refrigerate for 30 minutes.
- Slice each rollup into 1-inch sections, using toothpicks to hold together if needed.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
CREAM CHEESE ROLLS
Make and share this Cream Cheese Rolls recipe from Food.com.
Provided by MarieRynr
Categories Breads
Time 9h20m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- Combine sour cream, sugar, butter and salt in a saucepan.
- Cook over medium heat until butter melts, stirring occasionally.
- Let cool to 105*F to 115*F.
- Dissolve yeast in warm water in a large bowl.
- Let stand 5 minutes.
- Stir in the sour cream mixture and eggs.
- Gradually stir in enough flour to make a soft dough.
- Dough will be sticky.
- Cover tightly and chill 8 hours.
- Divide dough into 4 equal portions.
- Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
- Roll 1 portion of dough into a 12 by 8 inch rectangle.
- Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
- Carefully roll up dough, jellyroll fashion, starting at long side.
- Firmly pinch seam to seal.
- Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
- Repeat procedure with remaining dough and filling.
- Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
- Bake 375*F for 15 to 20 minutes, or until lightly browned.
- Remove to wire racks, and drizzle with glaze while still warm.
- For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
- For Glaze: combine all ingredients in a bowl, stirring until smooth.
CREAM CHEESE PASTRY NUT ROLLS (RUGELACH)
I took elements of other recipes and combined them into this one. I need a printed copy for a cookie exchange, so I'm posting it here and sharing it wth you all. I just hope no one hates them. :-) Prep time includes chilling.
Provided by Laura2of7
Categories Dessert
Time 1h20m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Cream first four ingredients together until smooth. (You may add in the yolk from the egg white if you like. I didn't, but it wouldn't hurt.).
- Mix in the flour to make a soft dough.
- Divide the dough iinto four equal balls. Flatten and wrap in plastic or waxed paper. Chill for at least 30 minutes.
- Melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. Allow to cool slightly.
- In a small bowl, combine nuts with sugar, cinnamon and pinch of salt. Set aside.
- Preheat oven to 375 degrees F.
- Working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
- Put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (Pick off any really large pieces of fruit. It will be easier to roll.).
- Place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (This also makes it easier to roll. Remove the glass before cutting.).
- With a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. Roll up each wedge, startng with the outside edge and ending with the point. Turn the ends in to form a crescent, if desired.
- Place on parchment-lined baking sheet. Beat egg white with 1 teaspoon of water and brush on tops. Dust with sugar, if desired.
- Bake until golden, 16-18 minutes (depending on your oven).
- Cool completely on a wire rack and store in an airtight container.
- Repeat with the other three circles of dough.
- As a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. Or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. Either way would be good.
Nutrition Facts : Calories 109.7, Fat 7.1, SaturatedFat 3.5, Cholesterol 15.4, Sodium 71.1, Carbohydrate 10.9, Fiber 0.3, Sugar 5.2, Protein 1.4
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