Mini Churro Cheesecake Rolls

Instructions

1. Prepare the Filling and Cinnamon Sugar

1. Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and beat until well combined and creamy. If the mixture is too stiff, add a tablespoon of milk or cream. Set aside.
2. Cinnamon Sugar: In a shallow dish, whisk together the granulated sugar and ground cinnamon.

2. Assemble and Bake the Rolls

1. Prep Dough: Preheat the oven to 375°F (190°C). Unroll the crescent dough onto a lightly floured surface. Press the seams together to form a solid sheet of dough.
2. Cut Shapes: Use a small, round cutter or the rim of a small glass (about 2-2.5 inches in diameter) to cut circles from the dough. Reroll the scraps and cut additional circles until all the dough is used.
3. Bake: Place the dough circles on a parchment-lined baking sheet. Bake for 8-10 minutes, or until they are puffed and light golden brown. Let them cool slightly.

3. Coat and Fill

1. Coat: While the rolls are still warm (but cool enough to handle), dip both sides of each baked roll into the melted butter.
2. Roll: Immediately roll the buttered rolls thoroughly in the cinnamon sugar mixture, coating every side.
3. Slice and Fill: Once completely cooled, slice each roll horizontally through the middle (like a mini biscuit).
4. Pipe/Spoon: Using a small spoon or piping bag, spread a generous layer of the cheesecake filling onto the bottom half of the roll. Place the top half back on, creating a sandwich.

4. Serve

• Arrange the Mini Churro Cheesecake Rolls on a platter, stacking them if desired, and serve at room temperature or slightly chilled.