Saturday, July 18, 2009

raisin-studded cinn-spins smothered in an apple cream cheese glaze

Honestly, I would rather have the real thing.

Real thing meaning, if I were to make cinnamon rolls, I would, without hesitation, prepare the dough myself. I would allow time for it to raise, knead the flour substance with my tough girl hands, and then, sprinkle and spin these bad boys into the best roll a bakery has ever had to offer.

But come on, sometimes you do not have time for that (my Mammy would be so disappointed). Instead, I devised a plan for anyone who's time-crunched, but still wants something similar to the real thing--in 25 minutes or less.

Makes 20 mini-rolls

1 Pillsbury crescent roll tube
4 tablespoons of butter, or margarine, softened
2 teaspoons of cinnamon
4 teaspoons of granulated sugar
4 tablespoons of raisins

Unroll the crescents onto a greased baking sheet. Do not divide into the crescent triangles, but instead, keep the dough in four rectangles. Pinch the perforations together between the triangles to seal.

Spread a tablespoon of butter onto each square. In small bowl, combine cinnamon and sugar. Sprinkle evenly over each square and then, plop each with raisins. Starting with the smaller end of the rectangle, roll up entirely and pinch edges to seal.

Slice each roll int0 five or six mini-rolls. Place the cut end down onto a slightly greased pie pan.

Bake for 16-20 minutes, until golden brown. Cool for about 10 minutes before glazing.

Apple Cream Cheese Glaze

2 tablespoons of apple juice
2 tablespoons of natural unsweetened applesauce
1/2 cup of powdered sugar
4 oz. cream cheese

Bring apple juice, applesauce and 1/2 cup of sugar to boil. Let cool. Combine apple-sugar mix with cream cheese until smooth. Plop about a teaspoon of the glaze on top of each spin.