Turn a cinnamon roll into a tiny cup, and find
yourself a new kind of single-serve dessert.
Heidi Van Valkenburg with Rhodes Bread shares
the recipe for mini eggnog cheesecakes.
6 Rhodes Cinnamon Rolls, thawed but still cold
12 ounces cream cheese, softened
1/2 cup sugar
1 heaping tablespoon flour
1/2 cup plus 2 tablespoons eggnog
1 tablespoon vanilla
whipped topping if desired
cinnamon or nutmeg to sprinkle
Flatten each cinnamon roll into a 5 to 6-inch circle. Place
one flattened roll in each cup of a sprayed large cup
muffin tin and press to conform to the cup (you may have to
re-press the rolls up against the cups just before you fill
them). Combine cream cheese, sugar, flour, eggnog, egg,
vanilla and nutmeg and pour into each cinnamon roll crust.
Bake at 350°F 10 minutes and then reduce heat to 250°F.
Continue baking for 20 minutes or until the cheesecake is
slightly firm. Remove from oven and let the cakes cool
enough to take them out of the pan. Cool completely and
serve with whipped topping sprinkled with cinnamon or
nutmeg if desired.
Find more recipes at www.rhodesbread.com.