Ingredients
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12
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4
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1/2
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2 1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Cinnamon Toast Rolls, Fancier-than-normal cinnamon toast that may also double as an appetizer This recipe is from Gourmet Magazine , Wow I love cinnamon toast but this is a whole new way to enjoy it! used regular sandwich bread (sara lee white whole wheat bread), butter spray & Splenda for the sugar I appreciated the detailed directions, but I didn’t know what trimming the ends on the diagonal meant, so I skipped that part! I needed toothpicks to hold them together while they baked, but everything else was fine They smelled wonderful & toasted nicely in the oven Can’t wait to snack on them!, These are a quick and easy little sweet bite I have made them twice, first as a sweet offering on an appetizer buffet, second as part of a light breakfast buffet In both instances, after rolling up the bread slices, I cut each into 3 pieces with diagonal ends (leaving a few scraps from the rough ends for my snacking LOL) These little 1 (approx) bites were then rolled in additional sugar before baking seem side down Both times these were served, there were no leftovers I appreciate how easy this recipe was to prepare
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Steps
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1
Done
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Roll Out the Bread Between Two Pieces of Waxed Paper Until Very Thin. |
|
2
Done
|
Brush Both Sides of Each Slice With Some of the Butter. |
|
3
Done
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in a Bowl, Stir Together the Sugar and the Cinnamon. |
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4
Done
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Sprinkle 1 Teaspoon of the Cinnamon Sugar on One Side of Each Slice Leaving 1/2-Inch Border on One Side, Roll the Bread Tightly Jelly-Roll Fashion Towards Border. |
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5
Done
|
Trim the Ends on the Diagonal, Roll in Remaining Sugar Mixture (the Rolls May Be Made Up to This Point 1 Week in Advance and Kept Wrapped Tightly and Frozen). |
|
6
Done
|
Transfer the Rolls, Seam Side Down, to a Parchment Lined Baking Sheet and Bake at 350f For 15 Minutes, or Until They Are Browned Lightly. |
