Cinnamon Roll Sticks Recipes

CINNAMON STICKS (COOKIES)

Steps:

• Preheat oven to 350 degrees.
• In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
• Stir together the flour and cinnamon.
• fold into egg whites.
• Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
• Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
• Bake for 6-7 minutes or till golden around the edges.
• Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
• Slid cookie onto a cooling rack and continue with other cookies.
• Repeat with remaining batter, using a clean greased cookie sheet for each batch.
• NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

CRACK STICKS

Steps:

• 1. Flatten bread with a rolling-pin.
• 2. In a bowl, combine cream cheese and confectioners' sugar.
• 3. In another bowl, combine sugar and cinnamon; set aside.
• 4. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar.
• 5. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown. Good warm or cold.

CINNAMON ROLL STICKIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.
• Preheat the oven to 350 degrees F.
• Combine the sugar, syrup, 4 tablespoons butter and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring constantly, for 1 minute. Remove the pan from the heat and let the sauce cool.
• Open the tube of cinnamon rolls while keeping all the rolls together in a log. Press it flat with your hands. Using a lightly floured rolling pin, roll the block of dough into a 12-by-6-inch rectangle.
• Stir together the frosting from the tube of rolls with 2 tablespoons butter in a small bowl until smooth and spreadable. Spoon the frosting mixture evenly in a line close to the long edge of the rectangle closest to you. Starting with that side, roll the dough away from you and back into a log, ending with the log seam side-down. Lightly press together the open ends of the log to seal them.
• Lightly roll the new dough log back and forth under your hands until you have a 24-inch rope. Fold the rope in half, stretch it gently to elongate it some more, then twist it once and fold it in half once more. Transfer the dough coil to a greased 9-by-5 inch loaf pan that is 2 1/2 inches deep and then pour half the brown-sugar maple sauce over the top of the coil, making sure it's completely coated. Cover the pan with foil and bake until the dough is cooked in the center, about 40 minutes.
• Remove the pan from the oven and immediately invert and unmold the dough coil onto a cutting board. Cut the dough crosswise into six 1 1/2-inch wide slices. Heat the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the slices cut side-down to the skillet and cook until golden brown, about 1 minute. Flip the slices, cook for 1 minute more, then transfer to a plate. Serve the stickies while warm with the remaining brown sugar-maple sauce drizzled over the top. If you like, top with stickies with a scoop of vanilla ice cream.

CINNAMON ROLL STICKS

Steps:

• 1. Start my preheating oven to 350. Place cream cheese in a microwave safe bowl and using the defrost setting for 40 seconds soften the cream cheese, then mix in the confectioner's sugar and stir until smooth ( using the defrost will soften and warm the cream cheese a little and makes it easier to spread)
• 2. In a small bowl mix the 1 cup of sugar and the cinnamon and mix well then set aside.
• 3. Cut the crust off of the bread and using a rolling pin flatten out each piece of bread. Spread cream cheese mix on each piece and then roll up ( jelly roll style) Dip each stick into melted butter then roll in the cinnamon sugar.
• 4. Place on a ungreased cookie sheet ( I lined my with parchment paper) Bake 25 minutes at 350