Reviewed: Oct. 15, 2006

These were really good - it has been a week since I made them, and my friends are still talking about them!

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2 users found this review helpful

Reviewer:

COLORADODIVA

Cooking Level: Intermediate

Home Town: Simsbury, Connecticut, USA

Living In: Bloomington, Indiana, USA

Reviewed: Oct. 14, 2006

THis is a breakfast fav around here. I take shortcuts with the measurements, though. I add a splash of milk and vanilla to the cr. cheese, and I don't measure the cinn./sugar mixture. Also, I the first time I made these I forgot to dip them in the butter, and the second time I made them I did do that step, but I found we like them better without the butter dipping. My 3 yo and 7 yo loved to help roll out the white bread! Its a great recipe to do with kids! Thanks!

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4 users found this review helpful

Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Sep. 19, 2006

These were quite tasty! I would give it 5 if it weren't for the huge mess it made and dishes it used up, but that is probably my own fault. I wasn't sure what I was expecting and got kinda scared when they came out of the oven "soggy" looking. But, I was pleasantly surprised to see that they hardened up quite nicely after sitting for a few minutes. I will make again!

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Reviewer:

CrystalRN

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Sep. 17, 2006

These are really good. I left off the sour cream, though.

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2 users found this review helpful

Reviewer:

klb

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Reviewed: Jul. 29, 2006

These are so pretty! I only used half of the cream cheese mixture for 20 ounces of bread (yep, less mixture for more bread than called for). I rolled them tight and cut them in half diagonally before dipping them in butter. If you want to avoid having a plate with cinnamon sugar paste on it, sprinkle the cinnamon sugar on them instead of rolling. I had McCormick pre-mixed cinn-sugar and using that was great. I baked them for 15 minutes on parchment paper lined cookie sheets. (Parchment paper is my best friend in the kitchen). I didn't use the sour cream , just served them as is and got great compliments.

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9 users found this review helpful

Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Jul. 16, 2006

I made these and they are delicous and easy. I did find, as another reviewer, that I had way too much cream cheese mixture left over and had to have more of the butter and cinnamon-sugar mixture. I would also bake them a little longer or at a little higher temperature. My filling was oozing out and they were still a little "wet". Still a keeper of a recipe. Thanks.

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1 user found this review helpful