Cinnamon Cream Cheese Filling Recipes

CINNAMON POPOVERS WITH CREAM CHEESE GLAZE

Steps:

• Place a 12-cup muffin tin on the middle rack in the oven and preheat the oven to 400 degrees F.
• Add the eggs and granulated sugar to a blender jar and mix on medium speed until light yellow. Add the 1 cup warmed milk and blend. Add the flour, cinnamon, and salt and blend until smooth.
• Use a pastry brush to grease the hot muffin tin generously with the melted butter. Add any remaining butter to the batter and pulse to blend. Pour the batter into the warmed muffin tin, filling the muffin cups about three-quarters full. Bake until the popovers are golden, about 20 minutes. (Do NOT open the oven door!) Turn off the oven, keep the oven door closed, and continue to bake the popovers until golden brown, 10 to 15 minutes.
• Meanwhile, in a small bowl, whisk the cream cheese with the confectioners' sugar and the remaining 2 tablespoons milk until smooth. Remove the popovers from the oven. Use the tip of a paring knife to poke a tiny slit at the top of each popover (this will allow steam to escape, and will keep your popovers from getting soggy). Brush the popovers with the glaze and serve warm.

CINNAMON CREAM CHEESE POCKETS

Steps:

• Beat the cream cheese in a medium sized bowl until smooth. Add half the powdered sugar and the vanilla and beat until mostly combined. Scrape down the sides, add the remaining powdered sugar, and beat until creamy.
• Pop the package of biscuits. Take a biscuit and roll it out until it's about 1/4" thick. Either spoon or pipe about 1 1/2 tbsp of the cream cheese mixture into the middle of the biscuit. Fold the edges over and pinch them together. Use a fork around the edges to ensure they're fully sealed.
• Heat the oil in a pot until it reaches 350F. Add a few pockets at a time, not overcrowding the pot, and let them fry for 1-2 minutes. Flip and fry for another 1-2 minutes, or until they're golden brown. Remove with a slotted spoon and into a paper towel lined bowl.
• Stir the sugar and cinnamon together. While the pockets are still warm, but not too hot to touch, roll them through the cinnamon sugar to coat. Allow them to cool for 10-15 minutes before taking a bite.

WILTON'S CINNAMON SUGAR CREAM CHEESE FILLING FOR CUPCAKES/CAKE

Steps:

• In large bowl, combine cream cheese, sugar, cinnamon and milk. Beat with mixer until well blended. Fill cupcakes or cake. Refrigerate until ready to serve.

YUMMY CINNAMON & BROWN SUGAR CREAM CHEESE

Steps:

• Whip up cream cheese to help soften.
• Add brown sugar, sugar and cinnamon.
• Remember you can add less or more until you get that certain taste you are looking for.
• Whip together and store in a sealable container for storage in the fridge.

CINNAMON CREAM CHEESE DESSERT STICKS

Steps:

• Cut the crust off the bread and flatten with a rolling pin.
• Mix the cream cheese, sugar and egg yolk.
• Spread the filling on the bread, and roll up.
• Mix cinnamon and sugar.
• Dip sticks in melted butter, and then dip in cinnamon sugar mix.
• Sticks can be frozen at this time.
• Place on greased baking sheet, and bake at 325 degrees for about 15-20 minutes, or until lightly browned.

CINNAMON CREAM CHEESE PIE

Steps:

• In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
• In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
• In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.

CINNAMON SUGAR CREAM CHEESE WONTONS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Mix cream cheese, 8 tablespoons sugar, and 1 tablespoon cinnamon in a bowl until well blended. Spoon 1 teaspoonful of the filling into each wonton wrapper. Fold the wonton like a triangle and seal 2 edges together with water; squeeze the sides together to lock out the air. Wet the ends of the triangle; fold into the center 1 at a time.
• Place the filled wontons carefully into the oil; cook until golden brown on 1 side, about 2 minutes. Turn wontons over and cook until the other side is golden brown, about 2 minutes.
• Mix 1 tablespoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of fried wontons.

CINNAMON CREAM CHEESE SQUARES

Steps:

• Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.