There’s a breakfast skipping trend going on.
Even with all the newfangled technologies and automation and an unprecedented level of convenience, we still find ourselves running out of time in our increasingly compressed days. And so it seemed only logical to try to take scraps and bits of time back where we can. Somehow, we decide that breakfast is something that we can probably do without.
BUT! It’s a brand new year, and it’s suppose to be all about new beginnings! Knowing what we know about just how important the very first meal of the day is, I propose that we make it one of our New Year Resolutions to try our very best NOT to skip breakfast anymore. To even maybe indulge in a few weekend brunches with the family once in a while. Hey, we’re hoping with recipes like this Very Berry Cinnamon Roll Cup, this will be one of your easier new year resolution to stick to!
You Will Need:
1/4 cup strawberry jam (we made our own by cooking down fresh strawberries!)
2 tablespoons golden raisins
2 tablespoons sweetened dried cranberries
2 tablespoons finely chopped pecans
1/8 teaspoon ground nutmeg
1 can Immaculate Baking Co. ® refrigerated Cinnamon Rolls with icing
5 small cubes of cream cheese (about 3 oz total, cut from 8-oz package)
Here’s How to Ge the Dough Rolling:
- Heat oven to 375°F. Spray 5 ramekins with cooking spray. In medium bowl, mix jam, golden raisins, dried cranberries, pecans and nutmeg until well blended.
- Separate dough into 5 rolls; reserve icing. Place 1 roll, cinnamon side up, in each ramekin; firmly press dough in bottom and up side. Spoon berry mixture into each cup. Top each with cream cheese cube; press in lightly.
- Bake 13 to 20 minutes or until golden brown. Remove rolls from pan.
- In small microwavable bowl, microwave icing on High 10 seconds. Drizzle over warm rolls.