Yummy Cinnamon Rollups

This is one of those clever throwback recipes that gets called “cream cheese roll-ups” or “cinnamon sticks” in different kitchens, but the technique is always the same. Flattened white sandwich bread takes the place of yeast dough, drastically cutting the time investment while delivering a buttery, sweet-cinnamon snack that disappears at parties.

Flattening the bread with a rolling pin is the move that makes this work. It creates a smooth, dough-like surface for the cream cheese filling and lets the bread roll up tightly without cracking. The sweet cream cheese filling (cream cheese, sugar, vanilla, and an egg whipped together) brings cheesecake flavor that contrasts beautifully with the cinnamon sugar crust.

Dipping each rolled bread in melted butter then cinnamon sugar before baking is the move that gives these their signature crispy, churro-like exterior. They bake into golden, crackling roll-ups with a soft cheesecake center, then chill in the fridge to firm everything up. Serve cold for the best texture. Pair with hot coffee, tea, or hot chocolate at brunches, baby showers, or holiday parties.

Kitchen Tips

• Use fresh, soft white sandwich bread. Stale bread cracks instead of rolling smoothly.
• Remove crusts before flattening. Crusts won’t roll evenly and stay tough after baking.
• Don’t overfill. About 1 tablespoon of filling per slice is plenty. More leaks out during baking.
• Chill before serving as the recipe specifies. These taste better cold than warm.

Variations

• Add 2 tablespoons of finely chopped pecans or walnuts to the cream cheese filling for crunch.
• Spread a thin layer of raspberry jam or chocolate spread on the bread before the cream cheese for fruit or chocolate variations.
• Drizzle with a simple powdered sugar glaze after cooling for an extra-sweet presentation.