Spanakopita Triangles (Spinach and Feta Triangles)

These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle. Why we love this recipe Spinach and Feta is one of my favourite flavour combo - ever.... Read More The post Spanakopita Triangles (Spinach and Feta Triangles) appeared first on A Baking Journey.

Spanakopita Triangles (Spinach and Feta Triangles)

These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle.

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Why we love this recipe

Spinach and Feta is one of my favourite flavour combo - ever. Just like in my Spinach and Feta Quiche, the combination of the earthy spinach and salty, tangy feta simply works every time.

Add to the mix the buttery, flaky, crunchy Phyllo Pastry (or Filo/Fillo Pastry) and you've got yourself an incredible mix of flavour and texture!

These Greek Spanakopita Triangles are awesome as an appetiser for your next party, for the Holidays or just as a snack. I personally love them for lunch too! They can be made ahead and even frozen.

What is Spanakopita

A spanakopita is a traditional Greek vegetarian pie made from Cheese (usually Feta but sometimes Ricotta too), Spinach and Pastry. It can be made as a large pie cut into slices, baked in a rectangular dish and sliced into squares or as individual triangles like here.

This recipe was inspired by the Spanakopita recipe found in the cookbook "" by Tessa Kiros.

Ingredients

Ingredients placed on a grey surface.

The list of ingredients is rather long, but the great thing about this recipe is that many ingredients can be discarded or substituted if preferred. All you really need to make these Spinach and Feta Filo Pastries are the obvious Cheese, Spinach and the Filo (phyllo) Pastry!

  • Spinach: I used Fresh Spinach leaves as I find them to taste so much nicer and fresher than frozen spinach. If you don't have fresh baby spinach, frozen will work too.
  • Feta: use Greek-style Feta when you can! You will need to cut it into small cubes or crumb it.
  • Phyllo Pastry (Fillo Pastry): this type of pastry is quite fragile and dries out quickly. Make sure to use some that is as fresh as possible. I buy fresh phyllo from the fridge section of my supermarket, but you could use frozen phyllo too.
  • Brown Onion & Spring Onion (Green Onion/Scallion): you could use just the Spring Onion if preferred, but I love the additional flavour of the brown onion. Use both the white and green part of the spring onion.
  • Parsley: could be substituted with Dill or any of your preferred fresh herbs. Alternatively, you could use dried herbs.
  • Olive Oil: can be substituted with Melted Butter or your preferred Oil.
  • Seasoning: I used Salt, Pepper, Garlic Paste (or crushed minced garlic) and a little bit of Nutmeg. Again, you could really use any of your favourite seasoning and spice here!
  • Egg: optional. I have tried this recipe with and without the egg and found the filling to be much smoother and richer with the egg. It really helps to bind all the ingredients together!
Spinach and Feta triangles stacked on a wooden board,

How to make Spinach and Feta Triangles

This recipe can be divided into 3 steps: make the filling, prepare the phyllo pastry then fold them into triangles.

Cheese and Spinach Filling

I highly recommend prepping all of your ingredients before starting this recipe so that they are all ready to be used. That includes dicing the onion, roughly chopping the spinach, thinly slicing the Spring Onion and Parsley and cutting the Feta into small cubes.

  • Photo 1: Place the diced Brown Onion and Olive Oil in a large saucepan and cook on a medium heat until translucent. Add the chopped Spinach and leave to cook for 3 to 5 minutes or until reduced and soft.
  • Photo 2: Add the chopped Spring Onion, Parsley, Salt, Pepper, Garlic and Nutmeg. Stir to combine and leave to cook for a couple of minutes.
  • Photo 3: Add the cubed Feta, mix and leave to cook for a minute or two, or until the cheese has slightly softened.
  • Photo 4: Transfer into a large mixing bowl and set aside to cool down. Mix in the Egg. Make sure the filling is not too hot before you add the egg as you don't want to cook it.
Process Shot Collage: making the spinach and feta filling.

Preparing the Fillo Pastry

  • Photo 5: Place one sheet of Phyllo Pastry on a clean, dry surface and brush with a little bit of Olive Oil. Cover with a second sheet of pastry, brush again with oil and top with a third layer of Phyllo. You could use more or less sheets of pastry, depending on how flakey you want the spanakopita triangles to be.
  • Photo 6: cut into three long strips. Again, you could cut the pastry into more or less strips, depending on the final size you want the triangles to be.

Phyllo Pastry tends to dry out very quickly, so either fill the 3 rectangles straight away before cutting more, or cover with a very slightly humid towel.

I used 30x45cm / 12x18inch sheets of phyllo cut into 3. If you wanted to make smaller (or larger triangles), you could cut the layers of phyllo pastry into 2 or 4 if preferred.

The longer the sheets of pastry, the more crispy layers you will get in your triangles. For less crispy pastries (and a higher ration of filling to pastry), you could cut each strip in half.

Process Shot collage: preparing the fillo pastry.

Folding the Triangles

The trickiest part of this recipe is how to fold spanakopita triangles.

  • Preheat your oven on 180'C/350'F and line a large baking tray with baking paper or a baking mat.
  • Photo 7: place a little bit of the filling at the bottom of pastry rectangle. Try not to overfill them or you might struggle to fold them. I like to brush a little bit of olive oil on the remaining pastry to help it stick when you fold.
  • Photo 8: Take the bottom right corner of the pastry and fold it up towards the right side. You should get a triangular shape sitting over the strip of pastry.
  • Photo 9: take the bottom left corner of the triangle and flip it up over the strip of pastry.
  • Photo 10: fold the bottom left corner towards the right side.
  • Continue to fold in the same way until you get to the end of the pastry. Use a little bit more olive oil to help the pastry to stick and stay sealed.
  • Place each spanakopita triangle on the baking tray. Brush with a little bit more olive oil (so that they turn golden in the oven). Optionally, sprinkle with a little bit of Sesame Seeds. You could also brush a whisked Egg over the pastry if you wanted them to get very golden.
  • Bake for 25 to 30 minutes, or until golden and crispy. You don't need to flip them. Serve straight away for the best texture.
Process Shot Collage: folding the fillo pastry triangles.

Recipe FAQs

Can I use another cheese than Feta?

You can replace the Feta cheese with Ricotta Cheese, or do half-feta, half-ricotta. Ricotta and Spinach works great together as well, just like for these Spinach and Ricotta Rolls!

Can I use frozen Spinach?

Yes, but make sure they are thawed and very well drained to avoid adding water to the filling. Alternatively, cook them for longer in the pan to remove any extra moisture.

Can I substitute Fillo Pastry for Puff Pastry?

I have used this spinach and feta filling with puff pastry and it is delicious as well (just less traditional than the Greek version).

Simply cut out squares of puff pastry, place the filling in the centre and fold in half. Seal by pressing on the edges with a fork.

What to serve with these Fillo Pastry Triangles?

These spanakopita triangles are delicious on their own, but also great served with dips like a traditional Greek Tzatziki, Hummus or a Greek Yogurt Dip.

One pastry with a bite taken off on a white surface.

Tips for Success

  • If using Frozen Phyllo Pastry, let it thaw overnight in the fridge. Keep it sealed so that it does not dry out.
  • If using Frozen Spinach, make sure it is very well drained after thawing (or cooked for longer on the stove) to avoid making the filling watery and soggy.
  • The width / length of the phyllo pastry will affect how flakey the spanakopita triangles will be, and how large they will turn out. Use the full length of the phyllo sheet for a super crispy triangle (with more layers of pastry), or cut them in half for a thinner pastry. You can also play with how many sheets of pastry you use for each triangles. I used 3, but you could do only one or two.
  • Be generous with the Olive Oil - that's what will make the pastry so crunchy and delicious! For even more flavour, substitute the olive oil with melted butter.

Storing & Freezing

I highly recommend serving these Spanakopita Triangles straight out of the oven when they are super crispy and flakey.

If made in advance and stored in the fridge, they will last for a couple of days but they will tend to become more soggy. I recommend re-heating them up in the oven instead of the microwave to get them crispy again.

You can also make a large batch of these spinach and feta triangles and freeze them! The best way to make sure they are as crispy as possible is to freeze them unbaked: place them on a flat tray (make sure they don't touch each other) and leave in the freezer until fully frozen. Transfer into a freezer-friendly container for up to 2 months.

When ready to serve, bake as recommended with an additional 5 to 10 minutes.

Spanakopita stacked on a wooden board with spinach leaves.

More Appetiser Ideas

  • Cheese Gougères
  • Puff Pastry Mushroom Tart
  • Cheddar Spinach Muffins
  • Pumpkin Tart with Puff Pastry
  • Goat's Cheese Zucchini Muffins
  • Mini Tomato Galettes
  • Focaccia Bread

Made this recipe? Leave a comment & rating below to let us know what you think. And to make sure you don't miss any new recipe, don't forget to subscribe to our newsletter!

Recipe

One spanakopita pastry cut in half placed over other pastries.
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Spanakopita Triangles (Spinach & Feta Triangles)

These Greek Spanakopita Triangles make a great vegetarian appetiser, finger food, savoury snack or even light lunch. The super flaky and crunchy Phyllo Pastry layers are filled with Spinach and Feta then folded into a delicious bite-size triangle.
Course Appetizer
Cuisine greek
Diet Vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 15 triangles
Calories 94kcal
Author A Baking Journey

Ingredients

  • 1/2 small Brown Onion
  • 1 tablesp. Olive Oil plus for brushing
  • 250 gr (1/2 lbs) Fresh Spinach or frozen, thawed and drained
  • 2 Spring Onion (Scallion)
  • 3 tablesp. Parsley fresh or dried
  • 1 teasp. Salt
  • 1/2 teasp. Pepper
  • 1/4 teasp. Nutmeg
  • 1 teasp. Garlic Paste or crushed garlic
  • 150 gr (1/3 lbs) Feta Cheese
  • 1 Egg
  • 15 sheets Fillo Pastry 30x45 cm (12x18inch) each
  • Sesame Seeds to taste optional

Instructions

Spinach & Feta Filling

  • Prepare all the ingredients: finely dice the Brown Onion, roughly chop the Spinach, thinly slice the Spring Onion and Parsley. Cut the Feta in small cubes or crumb it.
  • In a large saucepan, cook the Brown Onion with Olive Oil on medium heat for a few minutes, until they look translucent.
  • Add the Spinach, Spring Onion (Scallion/Green Onion), Parsley, Salt, Pepper, Garlic and Nutmeg. Stir to combine and cook for a couple of minutes, or until all the ingredients are soft.
  • Stir in the Feta cheese and cook for a minute or two, or until the cheese has slightly soften and started to melt.
  • Transfer into a large mixing bowl and set aside to cool down (see note 1). Mix in the Egg then set aside.

Folding the Spanakopita

  • Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper or a baking mat.
  • Place one sheet of Phyllo Pastry on a clean, dry surface. Brush it with a little bit of Olive Oil, cover with a second sheet, brush with more oil and top with a third sheet of pastry (see note 2). Cut into 3 long strips (see note 3).
  • Add a little bit of filling at the bottom of the pastry strip and brush the rest of the pastry with a little bit of olive oil so that it sticks when you fold it.
  • Take the bottom right corner and fold it up towards the right. You should get a triangular shape at the bottom of the strip. Take the bottom left corner of the triangle and flip it up over the strip of pastry. Fold the bottom left corner towards the right side. Continue to fold until you get to the end of the pastry (see note 4), using a little bit of olive oil to seal the end if needed. Place the triangle on the baking tray.
  • Repeat until you have used all the filling.
  • Brush each triangle with a little bit more Olive Oil and sprinkle with Sesame Seeds (optional).
  • Bake for 25 to 30 minutes, or until lightly golden. Serve straight away.

Notes

Yield: I made 15 spanakopita triangles, made with 3 layers of phyllo pastry each and using 15 sheets of phyllo pastry in total. You can play with more or less sheets of pastry for a more or less crunchy pastry. You can also cut the pastry thinner or shorter for smaller triangles. 
Ingredients Notes:
  • Phyllo Pastry / Filo Pastry: I used 30x45cm / 12x18inch sheets of phyllo pastry
  • Spinach: if using frozen spinach, make sure it is thawed and very well drained before adding it to the pan to avoid adding too much water into the filling.
Instructions Notes:
  1. It is important for the filling not to be too hot when you add the eggs as you want to avoid cooking it.
  2. You could use only 1 or 2 sheets of phyllo pastry if preferred - I personally love to have more layers of pastry for a very crunchy, flaky spanakopita.
  3. You can cut them into larger or thinner strips to make smaller or larger triangles.
    I recommend adding the filling and folding the pastry into triangles straight away before preparing more phyllo pastry as it tends to dry out very quickly.
  4. See step-by-step photos in the post above to see how to fold the triangles.

Nutrition

Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 247mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1654IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg

The post Spanakopita Triangles (Spinach and Feta Triangles) appeared first on A Baking Journey.

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Overnight Cinnamon Rolls

Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning! I love cinnamon rolls, they are sweet and spicy, light and fluffy, and completely satisfying! You have to try my other cinnamon roll recipes, like these 45 minute, Pancakes,…

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!

I love cinnamon rolls, they are sweet and spicy, light and fluffy, and completely satisfying! You have to try my other cinnamon roll recipes, like these 45 minute, Pancakes, or this Cinnabon Cinnamon Roll Cake.

Cinnamon roll on a plate half eaten.

Homemade Overnight Cinnamon Rolls

If I wanted comfort food first thing in the morning, cinnamon rolls would be my go-to choice! The dough is light, tender, and pillowy. Surrounding the bread are ribbons of butter, cinnamon, and sugar mixture that are all rolled up into swirls of goodness. Then to top it all off you have a rich sweet and tangy cream cheese frosting. Cream cheese frosting is the only frosting that should top cinnamon rolls, and this recipe is golden!

You do not have to get up early with this overnight cinnamon roll recipe to be able to have cinnamon rolls fresh from the oven, warm, and gooey. The aroma is going to fill the house waking everyone up. No need to drag the family out of bed when you are making these for breakfast. The best part is that they will be fresh from the oven. Slather on the rich, creamy, cream cheese frosting and you just created the best morning ever with these cinnamon rolls!

What you Need for Overnight Cinnamon Roll Dough

  • Whole Milk: Whole milk makes this dough rich and flavorful.
  • Instant yeast: Instant yeast is different from dry active yeast. This recipe is written using instant.
  • Brown sugar: Helps to feed the yeast and make it do its job.
  • Granulated sugar: Sweetens the dough and helps it to brown and adds moisture.
  • Salt: Without salt, your dough will be bland, so be sure to add it.
  • Butter: Have your butter at room temperature or softened.
  • Whole egg: Use a large egg, not medium-sized.
  • Egg yolks: This will create an enriched dough that is tender and perfect for cinnamon rolls.
  • All-purpose flour: You can also use bread flour or unbleached flour.

Filling Ingredients

  • Brown sugar: Creates a richer cinnamon and sugar flavor than if you just used white sugar. Try it, I promise you’ll never go back.
  • Cinnamon: Gives that classic spicy flavor.
  • Butter: Have your butter at room temperature or softened so it is easy to spread.

Smooth and Creamy Cream Cheese Icing

  • Cream cheese: Room temperature or softened.
  • Butter: Have at room temperature or softened.
  • Powdered sugar: Adds the sweetness for the frosting.
  • Vanilla: Brings out the flavor, which is perfect for cinnamon rolls.
  • Salt: Balances the sweet.
Mixing the ingredients and making the dough.

How To Make Overnight Cinnamon Rolls

Do not let working with yeast scare you off. It is super easy and the results are divine with these overnight cinnamon rolls.

  1. Scald: Heat milk in the microwave to 105 degrees, about 45 seconds. Use a thermometer to make sure it is not too hot or it will kill the yeast. Add brown sugar and yeast. Pour into the mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
  2. Combine: Add sugar, softened butter, whole egg, and egg yolks and mix until soupy. Add 2 cups of flour and salt and mix with the paddle attachment on low until combined.
  3. Knead in Flour: Scrape down the bowl and paddle and switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low for 6 minutes, until the dough is nice and smooth.
  4. Rise: Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about 2 hours, until doubled in size.
  5. Roll it Out: Once doubled in size, punch down the dough and turn out on a lightly floured surface. Using a rolling pin, roll into an 18×12 inch rectangle.
  6. Make Filling: In a small bowl, mix together brown sugar and cinnamon for the filling. Using your fingers or spatula, spread the softened butter evenly for the filling across the dough. Sprinkle the sugar mixture across the dough evenly.
  7. Roll and Refrigerate: Starting from the bottom, roll the dough up making sure to keep it snug and tight. Using a sharp knife or unflavored dental floss, cut into 12 even rolls. Place evenly spaced in an oiled 9×13 pan and cover with plastic wrap. Refrigerate for 8-12 hours.
Rolling out the dough, spreading with butter and topping with cinnamon and sugar, rolling it into rolls.

The Morning Of Baking Instructions

Be sure to set the alarm so you can get up in enough time to have these cinnamon rolls ready to go when you are!

  1. Take out of Fridge: Remove rolls from the fridge about 45 minutes to an hour before baking.
  2. Oven: Preheat oven to 350 degrees. Remove butter and cream cheese from the fridge and allow to soften on the countertop.
  3. Bake: When the oven is to the right temperature and the rolls are barely touching, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the rest of the rolls finish baking.
  4. Make Frosting: While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add cream cheese and butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 2 cups of powdered sugar and mix on low until combined. Add additional 2 cups of powdered sugar, vanilla, and salt. Mix at medium/high speed until light and fluffy.
  5. Ice: Spread the icing liberally across the almost completely cooled cinnamon rolls.
  6. Time to Eat: Serve and enjoy!
Raised cinnamon rolls ready to bake.

For the Best Cinnamon Rolls EVER!

Just a few tips to keep these cinnamon rolls light, and fluffy and a family favorite.

  • Yeast: Instant yeast is the easiest yeast to work with because you do not have to activate it first like you do dry active yeast. When you mix it with hot milk, be sure the temperature is between 105 and 115 degrees. Higher than 125 degrees can begin to kill the yeast.
  • Room Temperature: Have your butter and eggs at room temperature to ensure that they beat in smoothly. Take out the eggs and butter 2 hours before using. If you still need to, you can microwave the butter a bit to soften it.
  • Brown Sugar: If you have not switched to using brown sugar instead of white sugar in your filling, the time is now! It is divine! It adds so much flavor and richness to the filling. You are going to love it.
  • Cutting the Rolls: Lifehack here. Use a long piece of thread or unflavored floss to cut your rolls instead of a knife that squishes your rolls. Slide your thread under the long roll of dough, till you reach where you want to cut it, about 1-2 inches thick. Bring it up, cross it at the top and pull both ends to cut through the roll.
  • Cook it now: Want to bake the cinnamon rolls the same day you make them, no problem. Let the raise about 30-40 min or till double in size and bake as directed.
  • Make it Maple: For a delicious twist swap out the vanilla for maple extract in the cream cheese frosting! Delish!
  • Add: Feel free to add nuts, raisins, or orange zest to the filling for a yummy twist.
Cinnamon rolls covered in cream cheese frosting.

What to Serve with Overnight Cinnamon Rolls

When you make these overnight cinnamon rolls first thing in the morning, there is not much more you may need to do. But if you want to add something to go with these amazing rolls, here are some ideas.

How to Make the Best Scrambled Eggs Ever!

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Homemade Breakfast Sausage

The Best Breakfast Casserole

Scooping a cinnamon roll out of the pan.

How to Store Your Cinnamon Rolls

You may not have any left, I’m just warning you! In case you do, here is how you can keep these cinnamon rolls incredibly soft and gooey the next day. You can even freeze them too!

  • Store: Keep cinnamon rolls in a tightly sealed container at room temperature for up to 4 days. Warm them in the microwave for 10 seconds before serving.
  • Freeze: Cinnamon rolls can be frozen for up to 3 months. If they are frosted, set them in the freezer for an hour to harden the frosting. Then wrap them in plastic wrap and place them in a freezer-safe bag. When you are ready to thaw them, let them thaw in the fridge. Then remove the plastic wrap and warm it in the microwave.
  • Freeze the dough: You can also freeze the cinnamon rolls before you bake them. Place rolled and cut rolls in a freezer-safe plastic bag and freeze for up to 2 months. When ready to use place the frozen dough in a greased pan and let come to room temperature, let them rise and bake or place it in the fridge to thaw and rise slowly and be ready to bake in the morning.
Scooping out a cinnamon roll.

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Print

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls is a recipe you need in your recipe book. It is the best breakfast that is worth waking up to in the morning!
Course Breakfast
Cuisine American
Keyword cinnamon rolls, overnight cinnamon rolls
Prep Time 40 minutes
Cook Time 30 minutes
Rise 12 hours
Total Time 13 hours 10 minutes
Servings 12 cinnamon rolls
Calories 742kcal
Author Alyssa Rivers

Ingredients

Dough

  • 1 Cup Whole Milk
  • 2 packets instant yeast
  • 2 Tbsp brown sugar
  • ½ cup granulated sugar
  • 2 tsp salt
  • ½ cup butter softened
  • 1 whole egg
  • 2 egg yolks
  • 4 cups all purpose flour

Filling

  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 8 ounces butter softened

Cream Cheese Icing

  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • 4 Cups powdered sugar
  • 1 teaspoon vanilla
  • Dash salt

Instructions

  • Heat milk in the microwave to 105 degrees, about 45 seconds. Use a thermometer to make sure it is not too hot or it will kill the yeast. Add brown sugar and yeast. Pour into the mixing bowl and set aside for 5 minutes or so, until the yeast is nice and frothy.
  • Add sugar, softened butter, whole egg, and egg yolks and mix until soupy. Add 2 cups of flour and salt and mix with the paddle attachment on low until combined.
  • Scrape down the bowl and paddle and switch to the dough hook attachment. Add the remaining 2 cups of flour and mix on low for 6 minutes, until the dough is nice and smooth.
  • Form the dough into a ball and place it in an oiled bowl. Cover and allow to rise for about 2 hours, until doubled in size.
  • Once doubled in size, punch down the dough and turn out on a lightly floured surface. Using a rolling pin, roll into an 18×12 inch rectangle.
  • In a small bowl, mix together brown sugar and cinnamon for the filling. Using your fingers or spatula, spread the softened butter evenly for the filling across the dough. Sprinkle the sugar mixture across the dough evenly.
  • Starting from the bottom, roll the dough up making sure to keep it snug and tight. Using a sharp knife or unflavored dental floss, cut into 12 even rolls. Place evenly spaced in an oiled 9×13 pan and cover with plastic wrap. Refrigerate for 8-12 hours.
  • Remove rolls from the fridge about 45 minutes to an hour before baking.
  • Preheat oven to 350 degrees. Remove butter and cream cheese from the fridge and allow to soften on the countertop.
  • When the oven has reached temp and the rolls are barely touching, bake for 30-35 minutes. If the tops are browning too quickly, a sheet of foil over them can prevent further browning while the rest of the rolls finish baking.
  • While the rolls are baking, prepare your cream cheese icing. In the bowl of your mixer add cream cheese and butter. Whip together using the paddle attachment until smooth and creamy, about 2 minutes. Add 2 cups of powdered sugar and mix on low until combined. Add additional 2 cups of powdered sugar, vanilla, and salt. Mix at medium/high speed until light and fluffy.
  • Spread the icing liberally across the almost completely cooled cinnamon rolls.
  • Serve and enjoy!

Nutrition

Calories: 742kcal | Carbohydrates: 93g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 734mg | Potassium: 129mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1276IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
Source : The Recipe Critic More   

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