Cinnamon Cream Cheese Pockets Recipes

CINNAMON CREAM CHEESE SQUARES

Cinnamon Cream Cheese Squares image

I like to make these cream cheese squares for a quick breakfast treat or easy dessert. Even my young daughter can help out.-Gay Snyder, Deerfield, Ohio

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 3 dozen.

Number Of Ingredients 6

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1/4 cup butter, melted
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON BUN PIE POCKETS

Cinnamon Bun Pie Pockets image

Make and share this Cinnamon Bun Pie Pockets recipe from Food.com.

Provided by Roxanne J.R.

Categories Pie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 refrigerated 9-inch pie shells
1 (8 ounce) package cream cheese, softened
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon (1/2 for filling, 1/2 for topping)
1 tablespoon sugar
2 tablespoons butter, melted
1 cup powdered sugar
2 -3 tablespoons milk or 2 -3 tablespoons heavy cream

Steps:

Preheat oven to 350 degrees F.
Unroll both pie crusts and place onto a lightly floured surface.
Using a 3" round cookie cutter, cut rounds out of crust until all crust is used.
You should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.
Place half (12) of the rounds onto a parchment or silpat-lined baking sheet.
Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.
Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.
Gently press edges to seal.
Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.
Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
Bake for 25-30 minutes or until tops of pies are golden brown.
Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency.
Drizzle over tops of pies. Serve warm.

Nutrition Facts : Calories 303.4, Fat 19, SaturatedFat 8, Cholesterol 26.2, Sodium 235.4, Carbohydrate 30.5, Fiber 0.6, Sugar 15.3, Protein 3.5

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