Gooey Stuffed Cinnamon Roll Bake recipe:
8 frozen cinnamon rolls with icing (like Rhode’s), thawed and risen according to package
8 ounces cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla
For the Topping (optional):
2 tablespoons butter, melted
¼ cup brown sugar
1 teaspoon cinnamon,
1. Preheat oven to 350 degrees F.
2. Once cinnamon rolls have risen, spray an 8 x 8 inch pan with cooking spray. Arrange 4 cinnamon rolls in the pan and press them down a bit to mostly cover the bottom.
3. In a medium bowl, beat together the cream cheese, powdered sugar and vanilla until smooth. Spread the cream cheese mixture over top the cinnamon rolls.
4. Place 4 more cinnamon rolls on top the cream cheese mixture and lightly press down so they mostly reach to the edges of the pan.
5. If you’d like to use the optional brown sugar topping, combine butter, brown sugar and cinnamon in a small bowl. Sprinkle the mixture on top of the cinnamon rolls. If you plan to bake next day, refrigerate overnight after this step.
6. Bake for 20 to 25 minutes or until the top is nice and brown. Remove from the oven and let cool slightly. Pipe the icing over top, and cut into 4 large pieces or 8 small pieces.,
