Dairy Cinnamon Spirals - Yummy for Shavuos kiddush!

Silver Member Joined: Aug 24 2009 Posts: 653

I'm not sure this really belongs in the Dairy MEALS section, but I couldn't figure out where else to put it. Laughing

Notes: These are not soft and puffy like cinnamon buns, but rather crisp and flaky, more like cookies. They melt in your mouth Smile

. They would probably be somewhat moister, maybe even a bit gooey, if you spread melted butter on the dough before filling with the cinnamon sugar, but I haven't tried this. You can probably use any other filling you like. I sometimes add mini chocolate chips to the cinnamon.

Cinnamon Spirals

Dough:
2 8-oz packages cream cheese
2 8-oz containers butter-and-margarine blend
4 cups all-purpose flour

Filling:
Store-bought cinnamon sugar, or just add some cinnamon to plain sugar, about 1 part cinn to 3 parts sugar works well for me but adjust to your taste
and/or anything else you want, like nuts, raisins, chocolate chips...

Glaze:
Confectioners' sugar
Milk

Mix dough ingredients until completely blended together. Refrigerate in covered bowl until firm, about 2 or hours overnight.
Preheat oven to 350 F. Divide dough into 4 parts. Take out only the part you are working with and leave the rest in the fridge until you are ready to use it. Put dough piece on parchment paper, sprinkle a bit of flour over it, cover with a sheet of plastic wrap, and roll out into a rectangle of about 1/4 inch thickness. Sprinkle cinnamon sugar all over to completely cover it, until the edges on 3 sides of the dough rectangle and to within 1 inch from the edge on one of the long sides. Lift the parchment paper to help you roll it up tightly, starting from the side parallel to the unsprinkled edge. Make sure you press down on the seam at the end to ensure it is well sealed. Slice into 1 inch thick rounds, and bake on a cookie sheet lined with parchment paper until dry and just beginning to lightly brown, about 25 min in my oven.
When cool, make glaze, adding sugar to milk until thick syrupy consistency but not too thick, and drizzle over cinnamon spirals.
These freeze very well.

( Very Happy

I had to laugh when I saw how long it took to write all this out. My handwritten recipe simply reads: mix 2 pks cream cheese, 2 pks butter blend, and 4 c flour. Chill, fill with cinnamon sugar, roll and cut into spirals. Drizzle with white glaze when cool. Rolling Eyes

. But I wanted to be specific here. Hope it was clear! Or will nobody want to try it because it seems like such a long, complicated recipe Question

)

Edited to fix a typo

Gold Member Joined: Oct 08 2009 Posts: 1405

Yumm thats sound s soooo good. I definitely plan on making these! I love cinnamon!!!
And I really REALLY appreciate you writing it so clearly...I'm crazy for details in recipes, so I needed all that. Thanks for sharing!

Silver Member Joined: Jun 11 2009 Posts: 529

Can this be made with tofuti cream cheese and margarine??

Silver Member Joined: Aug 24 2009 Posts: 653

what is butter & margarine blend? is that a product? or do I just use part marg & part butter?

Silver Member Joined: Aug 24 2009 Posts: 653

Yes, it is a product. I think it's Mehadrin that makes one called Butter Blend, it comes in a tub, not sticks. I know there are also non-kosher or non-cholov yisrael varieties.

These sound great. Any idea how many it makes?

Silver Member Joined: Aug 24 2009 Posts: 653

That would depend on how big or small you make them, I think I got about 35-40 out of mine.

Silver Member Joined: Jan 27 2009 Posts: 906

thx for a great and easy recipe - I used 4 sticks of butter & 2 bricks of cream cheese