Okay...let me just tell you first off - these aren't cakes!
But they are stinkin' delicious!!
So, last night S and I are watching the Hell's Kitchen finale and of course, it made me hungry. Unfortunately this was about....10:30 or 11 pm! But, what can I say? I like food and if I'm hungry, I'm gonna eat!
I looked in the fridge to see what we had that could be made quickly and remembered I had some cream cheese and crescent rolls....mmmmm....Sopapilla Cheesecake came to mind!
But, true to fashion, I did not have enough of those ingredients....or a pan in the correct size (yes, my sink was full and I'll do them today, okay??)
That's when it hit me! Muffin tin!
So, here's what I came up with:
- 1 package of cream cheese
- 1 lid's worth of Mexican vanilla (sorry! this is how i frequently measure this!! It's about the size of a 20 oz. Coke bottle lid, FYI)
- approx. 1 cup powdered sugar (approximate b/c I kept pouring in until it seemed spreadable and tasted good!)
- --- mix first 3 ingredients and set aside - probably easier if my cream cheese had softened!
- 2 heaping plastic spoonfuls of country crock, melted (note - change to butter!!!)
- 1 can of crescent rolls
- powdered sugar and cinnamon for dusting
Because I was working with limited ingredients I needed to make my 8 rolls fit my 6 muffin pan.
First I made a slice across 1/3 of the half that were laid out:
Then I took the 2/3 side (from the bottom half to make a square) and put it in the muffin tin. Easy to do for 4 of them. For the last two, I had to take the 1/3 'scraps' and put them together to make a square too.
Then I took 2 heaping plastic spoonfuls of the cream cheese mixture (probably too much in hindsight but I was trying to split all that mix by 6!) and plopped them on top of the roll.
When filled, take the corners of the square and fold over the cream cheese mix and pinch together.
Then, take your butter spoon over each roll - mine ended up at about 1 1/2 spoonfuls each - basically you just want to make sure there's butter on top, and some butter in the bottom b/c you don't want this getting really crunchy.
Then sprinkle with powdered sugar and cinnamon.
Throw it in your oven (pre-heated to 350) for anywhere from 10-14 minutes (depending on your oven - just watch them to make sure they don't over cook!)
I probably should have let them cool in the pan for about 5 minutes. But I didn't want to! So they were pretty tricky to get out without my heaping cream cheese mix spilling out. See?
I did a little magic with a spatula and tongs though.
Pay no attention to the little one in the center. That was leftover dough with some strawberry jelly thrown in there for the hubs. He's a fan of strawberries.
They are almost as good looking as they tasted!!
(The only thing I'd change is using about 1/2 the amount of cream cheese b/c there just wasn't enough breading for the ratio I prefer. Oh, and butter. Butter is always a better flavor option, but we had about 1 tablespoon left.)