Cinnamon Rolls - Jennifer Yarbrough

1 loaf of white crustless bread

Cream Cheese Mixture:
1 egg yolk
1 8 oz. Pkg. of Cream cheese
½ c. sugar

2 sticks of butter melted

Cinnamon & Sugar Mixture:
This is really a personal preference…Start out out using 1 ½ c of sugar and 1 ½ tsp cinnamon (add more or less to taste) mixed together. You really can’t mess that part up b/c it’s all about taste. As you roll your pinwheels in this mixture you will probably need to add a little more sugar and cinnamon.

Beat together the egg yolk, cream cheese, and sugar. Spread cream cheese mixture on the slices of bread, roll up like pinwheels. Dip/Dredge/Cover with butter, then roll in cinnamon and sugar mixture. I had to use a little more butter.

Lightly grease baking sheet – preheat oven to 400 degrees. Slice the rolls in thirds and place on baking sheet. Bake for 12 minutes or until golden brown.

If you would like to make ahead of time and freeze complete all steps, except for slicing and baking. Put them in Tupperware and freeze for however long (I froze them a week), take out of freezer to thaw, slice and then bake.