For those of you waiting for this recipe from Instagram, I apologize for the delay. Had a little glitch on the Internet and now finally catching up… So on this note, here’s a kid (& adult)-friendly recipe made easy! It’s the perfect snack or full dessert after any meal.
1 (3 oz.) pkg. cream cheese, softened
1/2 cup butter or margarine
1 1/2 cups Martha White® All-Purpose Flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
1/4 cup sugar
1 teaspoon cinnamon
Sugar to sprinkle over top
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
- Heat oven to 375° F. For easy clean-up, cover baking sheet with foil or parchment paper; spray with no-stick cooking spray.
- Combine cream cheese and 1/2 cup butter in large bowl; beat until smooth. Add flour; blend well. Form into a smooth ball; flatten to a disk about 1-inch thick. If dough is too soft to handle easily, wrap with plastic wrap and refrigerate 20 to 30 minutes.
- Roll out dough on floured surface into a 12-inch round. Brush with 2 tablespoons butter. Combine sugar and cinnamon; sprinkle over butter. With floured pastry wheel, pizza cutter or sharp knife cut into 8 or 12 wedges. Roll up dough, beginning with side opposite point. Place on prepared baking sheet with points underneath. (Pastry shape will be similar to a straight croissant, but will not puff as it bakes.)
- Bake at 375° F. for 20 to 25 minutes or until golden brown. Remove from pan to wire rack with metal spatula. Cool. Combine glaze ingredients in small bowl; stir until smooth. Drizzle over pastries. Enjoy!–gcc