Cheese Blitz is a tasty make-ahead breakfast or brunch recipe that tastes much like cinnamon rolls without the wait time of having the yeast dough rise. Cheese Blitz is sometimes called Cream Cheese Cinnamon Rollups because of the sweet creamy filling that’s rolled between layers of crust with a light dusting of a cinnamon-sugar coating.
BUT WHAT IS IT?
A cream cheese and sugar mixture fills flattened out sandwich bread. Next, the bread and cheese is dipped in butter and bathed in cinnamon and sugar. At this point, the rolls can be frozen and baked whenever you need them.
For this reason, I make Cheese Blitz often for game day or brunches. They go simply from the freezer to the oven and are so convenient. Do you cook any make-ahead breakfasts?
Another fact I like about this recipe, it’s a good recipe to have children help with. They love to roll the bread flat. Plus, anytime kids can dunk a treat into butter then sugar, it’s a good thing. Additionally, I’ve found when children help in the kitchen they’re more likely to try new food.
Cheese Blitz makes great finger food for brunches and showers!
HOW DO I MAKE CHEESE BLITZ?
Use a loaf of white bread, the fresher the better. Fresh bread will roll flat and stay flat easier.
Cut the crusts off the bread slices.
Roll the bread flat!
The bread slices now about about the thickness of a flour tortilla.
Flat… lots of pictures of flat bread….
You will need 8 ounces softened cream cheese, 1/2 cup sugar and egg yolk.
The egg yolk is a binder and will keep the cream cheese mixture from melting in the oven and oozing out of the rollups.
Mix it until smooth! It will mix smoother if your cream cheese is at room temperature.
Mix with a fork or in a electric mixer.
Are you wondering why I mixed it in such a small bowl?
I’m wondering that myself!
Spread the cream cheese mixture on bread in a thin layer.
Leave 1/2 inch without spread.
Roll bread from the opposite end of where you did not spread the mixture.
When you roll, the mixture will squish out and cover that area.
You with me?
Happy roll.
Put 1/2 cup sugar in a bowl.
Mix in 1 tablespoon ground cinnamon.
In another bowl, melt 1 stick or 1/2 cup butter.
And line them up all OCD like me.
First dip bread roll in butter.
(Quickly! This one I left in there a way to long in order to get the picture!)
Then roll in sugar/cinnamon mixture.
Without the butter the sugar and cinnamon mixture will not stick to the bread.
I know, I tried in order to cut fat and calories, but it didn’t work.
Place roll on a cookie sheet or cake pan lined with waxed paper.
All good and happy!
Place rolls in the freezer at least 15 minutes
if you can wait that long!
I forgot to bake mine rolls the next morning so I zipped them up in a bag and cooked them this a.m.
No harm done.
Place on cookie sheet frozen. Preheat oven 350 degrees and bake 25 minutes.
Yum!! You may have to hide some or the kids will eat the all.
Check out these recipes while you’re here
Cheese Blitz
This is a great dish to make the night before and refrigerate or freeze (up to a week)! Take them out, defrost in microwave on 50% power for 20 seconds, and pop them in the oven.
Servings: 13 servings
Calories: 357kcal
Ingredients
- 1 loaf white bread crusts removed and rolled flat
- 8 ounces cream cheese
- 1 cup sugar divided into 1/2 c each
- 1 Tablespoon cinnamon
- ¾ cup butter melted
- 1 large egg yolk
Instructions
- Remove crust and roll bread slice flat with a rolling pin.
- Mix cream cheese, egg yolk and 1/2 c sugar.
- Mix 1/2 c sugar and cinnamon.
- Spread cream cheese mixture on bread and roll up.
- Dip each roll into melted butter then into cinnamon/sugar mixture.
- Place on a cookie sheet and freeze at least 15 minutes and up to 24 hours.
- When ready to bake, pre-heat oven to 350 degrees. Bake on cookie sheet 20 to 25 minutes until golden brown.
Tried this recipe? Comment below orMention @Paula_callmepmc or tag #callmepmc!
Notes
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Calories: 357kcal | Carbohydrates: 42g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 407mg | Potassium: 87mg | Fiber: 2g | Sugar: 19g | Vitamin A: 580IU | Calcium: 164mg | Iron: 2mg
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Kathie says
Wow, those look really good!
Carole says
wow, look fantastic. I found you via Foodie Friday. Sadly I missed the deadline for linking in. Have a great week.
Charlene@APinchofJoy says
Congratulations!! You are featured this week on Busy Monday at A Pinch of Joy! I hope you will stop by and grab a Featured Button from the Button Box on the sidebar this afternoon. Can’t wait to see what else you’re cooking up — link again soon!
Aunt B says
Oh my goodness these look delicious! I'm pinning them to my breakfast board so I can make them the next time we have overnight guests.
Diane Balch says
These look so scrumptious. Thanks for sharing them on foodie friday.
Mayje says
Hi! They look so yummy! I would love to try that in the coming days. I'm a confessed “anything cheese” fan! 🙂 Thanks for sharing and I enjoyed reading your post! I saw it at Happy Hour Projects blog party.
Tiffany@vintagemarigold says
Those look really yummy!! Have a wonderful day!-Tiffany