SweetCinnamon Roll Cheesecake Pull-Apart Bread
Quartered refrigerated cinnamon rolls stood upright in a loaf pan with cream cheese filling piped between them, baked golden and drizzled with warm cream cheese icing.
Ingredients
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
- Cream cheese filling:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- Topping and icing:
- 2 tbsp granulated sugar mixed with 1 tsp ground cinnamon
- The icing cups from the cans
- 2 oz (55 g) cream cheese, softened
Method
- Heat the oven to 350°F. Line a 9x5-inch loaf pan with parchment, leaving an overhang on the long sides.
- Beat the cream cheese, sugar, egg yolk and vanilla until smooth and spoon it into a piping bag or zip bag with the corner snipped.
- Cut each cinnamon roll into quarters. Stand the pieces upright side by side in tight rows in the pan, piping filling down into the gaps between the rows as you go.
- Dust the top with cinnamon sugar and set the loaf pan on a baking sheet.
- Bake 35-40 minutes, until puffed, pressed together and deep golden brown. If the top browns before the center is done, tent loosely with foil.
- Cool 10 minutes, then lift the loaf out with the parchment.
- Stir the icing cups with the extra cream cheese, warm 10 seconds, and drizzle it over. Pull pieces off while warm.