Yes, I baked again.
I know what you are thinking...
if this keeps up
you might have to just start calling me Martha.
Maybe it is winter.
And chilly weather and rainy days
I was working on a project that involved cinnamon rolls
and I had some that were leftover.
And I thought why not make something different...
and before I knew it I was in the kitchen with an apron on.
Since so many of you requested more recipes for entertaining that are easy and gorgeous-
I have been delving into cookbooks and jotting down ideas and
actually photographing the steps for recipes I have been making.
Today it is all about a warm, ooey, gooey, delicious bit of eye candy.
A cinnamon macaroon braided bread.
Cinnamon roll bread
with cream cheese and coconut filling
sprinkled with almonds
and drizzled with cream cheese icing
braided for the most gorgeous presentation...
and can we talk about how simple and easy it is to make?
The recipe adapted from original- I almost always change the recipes I find.
Because I am insane and like to change things so the original
called for more of a coconut flavor and sliced almonds-
I used vanilla and chunky almonds but just personal preference there.
Here's what you need:
1 package (8 oz) cream cheese, softened
2/3 cup shredded coconut
1/4 cup sugar
1 tsp Vanilla extract
1 egg yolk
1 can Pillsbury™ Grands!™ refrigerated cinnamon rolls with cream cheese icing
Preheat oven to 350
Spray your baking sheet with non stick spray or use parchment paper
and then start by unrolling each of the cinnamon rolls to create long strips of dough.
You will need to cut each strip in half when they are unrolled
which will give you 10 strips to work with.
In a bowl,
mix your cream cheese, vanilla, egg yolk and shredded coconut together
until they are well blended.
Then spread down the center of your cinnamon roll strips.
Up next- the fun part. Start braiding.
Start with one side, then go to the other
and so on until you reach the end of the strips.
(Tuck the ends in just a bit to keep the filling from spilling out)
And then sprinkle with almonds.
I didn't measure- just sprinkled what I liked and called it good.
Bake at 350 for about 30-40 minutes or until your pastry dough is cooked through
and then cool for 10 minutes.
While your pastry cools- warm up the icing that came with the cinnamon rolls
and then drizzle over the top as you like.
You can get all fancy schmancy if you want with dramatic icing
or just a few drizzles.
and serve at the next luncheon and dazzle your guests
with something that looks as good as it tastes.
Hope your Wednesday is going well!