Cinnamon Cream Cheese Pinwheels

I really wanted cinnamon rolls Monday morning for breakfast but did not have time to make any from scratch. So, I decided to improvise and use what I had on hand.

These scrumptious little pinwheels take less than 30 minutes from start to finish and are perfect for weekday mornings! While no replacement for my homemade Cinnamon Rolls, these did fine in a pinch and were perfect with a mug of hot chocolate. The crescent roll dough keeps these rolls light and flaky and the cream cheese mixture provides just the right amount of cinnamony sweetness that satisfies my morning sweet tooth without causing a sugar overload! I used the same technique in making these pinwheels as I did for the Bacon Appetizer Crescents

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I rate this recipe a 7

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Cinnamon Cream Cheese Pinwheels
5 oz. cream cheese, softened (I used 1/3 less fat Neufatel cheese)

3 TBS packed brown sugar

1/4 tsp ground Cinnamon

Preheat oven to 375°F.
Spray cookie sheet with PAM.

Mix cream cheese, brown sugar and cinnamon in a large bowl.
Take two triangular pieces of dough and press the perforations together to seal and create a rectangle.
If you are using the 8 oz. cans of dough, divide the cream cheese mixture into 4 equal parts and spread 1/4th of the mixture evenly on the dough. If you are using the larger cans of dough, divide the cream cheese mixture into 6 equal parts and evenly spread 1/6th of the mixture on the dough.
Cut the dough lengthwise into 4 equal pieces, approximately 1/2 to 3/4-inches wide.

Roll the dough up into a pinwheel and place flat on baking sheet.

Bake as package directs or until golden in color.

*You could make a quick glaze using sifted powdered sugar and cream/milk to drizzle over top of the warm pinwheels.