Vickys Baked Cinnamon Bread Rollups, GF DF EF SF NF
Vickys Baked Cinnamon Bread Rollups, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys baked cinnamon bread rollups, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Baked Cinnamon Bread Rollups, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vickys Baked Cinnamon Bread Rollups, GF DF EF SF NF is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys baked cinnamon bread rollups, gf df ef sf nf using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Baked Cinnamon Bread Rollups, GF DF EF SF NF:
  1. Get 24 slice my GF recipe for Vickys Quick White Oven Bread
  2. Prepare 450 grams cream cheese, see my link for a vegan recipe
  3. Take 340 grams granulated sugar
  4. Prepare 2 tsp ground cinnamon
  5. Prepare 225 grams sunflower spread / butter, melted
Steps to make Vickys Baked Cinnamon Bread Rollups, GF DF EF SF NF:
  1. Cut the crust off the bread slices and roll them flat with a rolling pin - - https://cookpad.com/us/recipes/338020-vickys-quick-white-oven-bread-with-variations-gf-df-ef-sf-nf
  2. Mix the cream cheese with half of the sugar and spread on the bread - - https://cookpad.com/us/recipes/333073-vickys-cashew-nut-cream-cheese
  3. With the cheese side facing up roll the bread over itself like a swiss roll cake
  4. Mix together the remaining sugar and cinnamon
  5. Coat the bread rolls in the melted spread, dipping works well, then in the sugar/cinnamon mix
  6. Bake seam side down on a baking tray at gas 4 / 180C / 350°F for 25 mins until golden, then cool and refridgerate.
  7. Nice treat best eaten cold

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