A unique alternative to traditional cinnamon rolls! Layers of phyllo are coated with a mixture of brown sugar, butter & cinnamon, then baked to golden perfection in a skillet and topped with a cream cheese glaze. Recipe & photo by Sam Adler of Frosting and Fettuccine blog.
- 35 sheets Athens® Phyllo Dough (9″x14″)
- ½ cup unsalted butter
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons cream cheese, thawed
- ½ cup powdered sugar
- 1 teaspoon milk
Thaw two rolls of phyllo, following thawing instructions on package. Preheat oven to 375°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Grease an 8” skillet with baking spray.
In a saucepan over low heat, melt the butter, brown sugar and cinnamon. Place 1 sheet of phyllo on work surface. Lightly brush with melted butter mixture. Layer on 4 more sheets, brushing each sheet with the butter mixture, resulting in a stack of 5 total sheets.
Roll the stack into a long log, then roll the log into itself to form a spiral, achieving the cinnamon roll shape. Place roll in skillet. Repeat this process 6 more times to make a total of 7 cinnamon rolls. You may have to slightly squeeze them into the skillet to fit. Bake the rolls for 20-25 minutes, or until golden brown.
To make the cream cheese glaze, combine the cream cheese, powdered sugar, and milk in a bowl. Mix together until smooth. Once the rolls have slightly cooled, drizzle the glaze over top. Serve immediately.