Refrigerated breadstick dough makes a quick base for these cinnamon spirals, which are finished with a cream-cheese glaze. The recipe makes 12 rolls.
Ingredients
For the rolls
- 2 tablespoons packed dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon unsalted butter, melted
- 1 package (11 ounces) refrigerated breadstick dough with 12 strips
- Cooking spray
For the glaze
- ¼ cup low-fat cream cheese
- ¼ teaspoon vanilla extract
- ¼ cup confectioners’ sugar
- A few drops water, if needed
Instructions
- Preheat the oven to 375°F. Coat a 9×13-inch baking pan with cooking spray.
- Combine the brown sugar, cinnamon, and melted butter in a small bowl.
- Separate the breadsticks into 12 strips.
- Sprinkle the tops with the brown-sugar mixture. Roll each strip into a spiral, pressing to seal the end.
- Arrange the rolls in the prepared pan about 1 inch apart.
- Bake for 15–18 minutes, until lightly golden.
- Cool for 10 minutes.
- For the glaze, mix the confectioners’ sugar, cream cheese, and vanilla. Add a few drops of water if needed to make a smooth, spreadable glaze.
- Drizzle the glaze over the warm rolls and let it stand for a few minutes to set. Serve warm.
Yield
Makes 12 cinnamon rolls.
Storage
Refrigerate cooled rolls in a covered container and use within 4 days.
