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.
for the twists:
loaf of soft, fresh white or wheat bread
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.