Hope everyone had a wonder 4th of July! We are celebrating at the lake with friends and having a blast. I love the small town vibes of a local parade and firework show where the community comes together.
I originally made this for a girls movie night, but it works great for any dessert or breakfast. It is on the sweet side, so make sure you have someone to share it with.
Warm Cinnamon Roll Cheesecake Dip
(Adapted from Lauren’s Latest)
12.4 oz Pillsbury Cinnamon Rolls the regular ones not the Grands! 1 can
8 oz. cream cheese softened
1/2 cup granulated sugar
1 teaspoon vanilla
3 tablespoons butter very soft
3 tablespoons brown sugar
1 teaspoon cinnamon
Preheat the oven to 350 degrees. Lightly spray a cast iron skillet with nonstick cooking spray.
Open a can of cinnamon rolls and place cinnamon rolls evenly around the edges of the prepared pan.
In a medium bowl, mix cream cheese together with sugar and vanilla until smooth. Spread into the center of the pan.
In a small bowl, stir butter, brown sugar and cinnamon together until combined. Swirl butter mixture into the cream cheese using a butter knife or toothpick.
Bake for 15-17 minutes or until the rolls are completely baked. Spread warm rolls with the frosting that came with the cinnamon rolls. Serve warm.
