Recipe courtesy of Lauren Katz
Cherry-Cream Cheese Crumb Cake Bombs
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 237
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 34
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 35
- Sodium
- 286
- Total: 55 min
- Active: 40 min
Ingredients
2 ounces (from 8-ounce package) cream cheese, softened
2 tablespoons powdered sugar
2 tablespoons butter, melted
5 tablespoons all-purpose flour
1/4 cup granulated sugar
One 12.4-ounce can Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
3 tablespoons cherry preserves or jam
1 egg
1 teaspoon water
Directions
- Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
- In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
- Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
- In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
- Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
- Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.