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 are 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.
A cream cheese and sugar mixture fill 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!
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?
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.
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.
- 1 loaf white bread crusts removed and rolled flat
- 8 oz pkg cream cheese
- 1 c sugar divided into 1/2 c each
- 1 T cinnamon
- 1 1/2 sticks butter melted
- 1 egg yolk
- 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.
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