M. Costa – D. Scott
Notes: This recipe was inspired by the Mushroom Log recipe, a package of cinnamon chips, and a craving for sweet rolls.
2 cans of refrigerated crescent dough
1 pkg. cream cheese
1 egg beaten
2 Tbsp. melted butter
Sugar and cinnamon mixture
1/2 pkg Nestle cinnamon chips (approximate)
Preheat oven as directed on can dough. Spray large cookie sheet with cooking spray.
Remove dough from can, pinch each set of two triangles together to form rectangles. (There should be 8 rectangles.)
Soften cream cheese in microwave. Add cinnamon chips. Mix well.
Brush rectangles with melted butter. Then spread cream cheese mixture over the 8 rectangles of dough. Roll each rectangle into a log starting from the short side to a short side. Put dough logs in freezer for 5 minutes to make them easier to cut. Cut each log into at least 4 pieces.
Place on cookie sheet approximately 1 inch apart. (Note: Always use light colored cookie sheet. If you use a black cookie sheet, the bottoms will burn before the top gets done.)
Brush each with egg and sprinkle with cinnamon sugar.
Bake until golden brown (about 11-13 minutes). Remove from cookie sheet and serve.