Cinnamon Cream Cheese Coffeecake
Source of Recipe
Terri B.
List of Ingredients
1 17.5 oz. can Grands! cinnamon rolls
8 ounces cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon vanilla extract
1 teaspoon lemon juiceRecipe
1. Heat oven to 350. Lightly grease 9" glass pie pan with shortening or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll one roll into long strip of dough; reroll loosely and place in center of greased pie pan. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pan into spiral shape. (It is important that this be fairly loose for the next step.)
2. In small bowl, beat all remaining ingredients with electric mixer on medium speed until smooth. (I used a whisk because I didn't think my mixer would fit well in the small bowl I used.) Spoon mixture into decorating bag with tip or gallon-size resealable food storage plastic bag with 1/2" hole cut in bottom corner (be careful not to cut it too big). With tip or corner about halfway down into rolls, pipe mixture between strips of dough, starting at the center and working to the edge of the pan, using all the mixture. (I didn't get my bag down in between the strips, so I ended up with a cream cheese layer that browned nicely. LOL)
3. Bake at 350 for 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency.
4. Drizzle warm icing over coffee cake. Cut into wedges. Serve warm.
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