Recipe For Snickerdoodle Cream Roll Ups


These may be my kids new favorite breakfast. Unluckily for them, I don’t make sugary breakfasts more than once a week and I hate to repeat myself more than once a month. So, they will be lucky to have them once a month, but more likely to have them three times a year. Life is really tough for my kids.

Thanks to the Tastemakers program at Foodbuzz, I was given a loaf of Wonder Bread Smart White (5 g of fiber per serving!). This recipe was a perfect way to sneak a ton of fiber into my kids’ breakfast. They never balk if good for them food is hidden under a layer of sugar. I guess the sugar negates the health food, but I have to take what I can get!

1. Info for Snickerdoodle Cream Roll Ups

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Snickerdoodle Cream Roll Ups

  • 1 loaf squishy bread (homemade really won’t work) (which is another reason these are treats)
  • 1 8 ounce brick cream cheese
  • 1 egg
  • 1 tsp vanilla
  • 1 cup sugar
  • 2 Tbsp cinnamon

3. Directions:

  1. Make a few piles of bread and carefully trim off the crust.
  2. Lay the slices out and roll them flat with a rolling pin.
  3. Beat together the cream cheese, powdered sugar, egg and vanilla.
  4. Spread 1 Tbsp of the cream cheese mixture on each slice and roll them up.
  5. Put the melted butter bowl next to another bowl in which you have combined the cinnamon and sugar.
  6. Dip the rolled breads into the butter and then roll them in the sugar.
  7. Place in a 9X13 pan.
  8. When you have filled the pan, bake for 12-15 minutes at 350 degrees until edges begin to brown.

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