Love these sweet breakfast treats. Makes my family’s Saturday a little brighter!
2/3 of an 8-ounce block of cream cheese, softened
2/3 cup powdered sugar
1 teaspoon pure vanilla extract
1 (17.5-ounce) can of jumbo refrigerated cinnamon rolls (5-count)
Preheat oven to 350°F. Grease a 6-cup muffin pan with butter (or spray with nonstick cooking spray).
Using an electric mixer, beat cream cheese until smooth. Slowly blend in powdered sugar and vanilla, then beat until smooth and well-combined. Set aside.
Open can of cinnamon rolls and remove one. Tear off a strip of cinnamon roll long enough to fit the circumference of the muffin cup with a little bit of overlap. Fit the intact center of the cinnamon roll into the bottom of the muffin cup, gently pressing down. Press the cinnamon roll strip inside the top of the cinnamon roll cup so that it’s sitting on top of the cinnamon roll base.
Gently press the seams together to seal and pinch the ends of the strip together to form a “cup.” Repeat with the remaining four cinnamon rolls.
Evenly divide the cream cheese mixture between the five cinnamon roll cups (about 1 1/2 tablespoon per cup).
Bake for 18 to 20 minutes or until light golden brown.
Let cool in pan for 2 minutes, and then carefully use a thin knife to gently lift out each cinnamon roll.
Drizzle with icing from the packet that came in the can of cinnamon rolls.
Note : Be careful, as cream cheese filling will be hot!