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Cinnamon Roll Twirls

1 (8 ounce) package fat free cream cheese
13 cup sugar
1 tablespoon cinnamon
1 egg
34 cup sugar
3 eggs
1 cup flour
14 teaspoon baking soda
13 cup water
1 12 teaspoons vanilla
1 cup powdered sugar
4 -5 teaspoons skim milk
1 12 teaspoons vanilla


Preheat oven to 375 degrees F. Line a 15 by 10 inch jelly roll pan with waxed paper and grease lightly. In a bowl, beat at medium cream cheese, sugar, and cinnamon until smooth. Beat in egg. Pour filling into pan and spread evenly. Refridgerate. In a large bowl, beat on high the 3 eggs until light and fluffy (2 minutes). Gradually add in sugar until thickened (2 minutes). In another bowl combine flour and baking soda. On low speed, blend flour mix in egg mix. Add water and vanilla and beat once more. Pout batter over filling and spread evenly. Bake until the cake "springs" back when pressed (20 minutes). Invert cake into a baking sheet and peel away wax paper. Cut into 5 lengthwise strips, then cut in half widthwise. Roll each strip into a small spiral with filling facing inches Let cool. Mix powdered sugar, milk and vanilla until it is a thick glaze. Drizzle over top of the cakes and let stand until the glaze sets.

Source: www.food.com