Saturday, June 18, 2011

cinnatoast twists

A perfect Saturday morning breakfast! Actually, these are easy enough to make on any day of the week but breakfast always tastes better on the weekends. These are fake-out cinnamon rolls made with wheat toast (healthy, right?) and a buttery, cinnamon sugar coating. Once you bake these they have a slightly crispy outside and a soft inside just like a cinnamon roll. Drizzle these twists with a little cream cheese frosting right before serving and you have a quick, easy breakfast in less than 30 minutes. 

Cinnatoast Twists

for the twists:
loaf of soft, fresh white or wheat bread 
melted butter 
mixture of cinnamon & sugar (I used equal parts brown sugar and white sugar)

for the frosting:

4 oz cream cheese, room temperature
3 tbsp butter, room temperature
1 1/2 c. confectioner sugar
1/2 tbsp vanilla
1/4 juice of lemon
1-2 tbsp of milk 


Preheat the oven to 375°F. 

Cut all edges off the bread. Roll out each slice of bread as thin as possible (without breaking the bread). Brush butter on to each side of slice. Sprinkle the cinnamon sugar mixture on each side of the bread. Fold in two sides of the bread to meet in the middle of the slice and then roll up. I baked these in a mini muffin pan for 20 minutes. 

For the frosting, blend cream cheese and butter together until smooth. Slowly add in 10x sugar and once combined add in vanilla and lemon juice. Blend together and add milk to reach desired consistency. This frosting will stay good in the freezer for months so if you double the frosting recipe you will have enough to make these cinnatwists over and over again. 



13 comments:

  1. How clever! These look really tasty! I'll add them to my list of weekend breakfast foods. Also-when you say 1/4 juice of lemon, do you mean teaspoons, tablespoons, etc?

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  2. The juice of 1/4 a lemon is about 1 tablespoon. Let me know what you think after you make them!

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  3. I am drooling! These are my kind of treat, I love any kind of cinnamon rolls!

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  4. What a fun, quick treat. Love it.

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