Cinnamon Sugar Wedges with Cream Cheese Dip

I have a fantastic appetizer to share with all of you today.  If you were to serve this at a party I was at, I would be your new best friend . . . just sayin  :)  

I have always been a sucker for cinnamon sugar breadsticks dipped in cream cheese frosting.  Growing up, there was a local pizza place that served big, thick and chewy cinnamon sugar breadsticks that came with cream cheese frosting to dip them in.  These were my absolute favorite and I was so sad when they closed their doors.  I occasionally will make a copycat version of those breadsticks at home, but sometimes I want something a little easier.  These cinnamon sugar wedges are way easier than breadsticks, because you don't have to shape them into breadsticks and you don't have to let them rise.  

From start to finish (including baking and photographing), I was done in one hour.  That is super fast. This treat is so yummy and one of my favorites.  The cinnamon sugar wedges are soft and chewy and the cream cheese dip is rich and velvety and delicious.  Perfect combo.    

Let me show you how easy these are to make . . . 

First, get all of your ingredients ready.  You will need thawed Rhodes dinner rolls, cinnamon, sugar, cream cheese, butter, vanilla, powdered sugar, milk and a little salt. 

Grease two large baking sheets and set aside.  Roll out thawed dinner rolls into a circle and place 6 onto each large baking sheet.  Brush tops of each circle with melted butter.  

Sprinkle tops of each circle with a generous amount of cinnamon and sugar.  

Bake until lightly browned and then cut into wedges.  I like to cut each circle into eight triangles.  Dunk into prepared cream cheese dip and enjoy.  

Cinnamon Sugar Wedges with Cream Cheese Dip

From: Jenn@eatcakefordinner

(Printable Recipe)

12 Rhodes Dinner Rolls, thawed 

1/3 c. sugar

2 tsp. cinnamon

3 Tbl. unsalted butter, melted 

Cream Cheese Dip

4 oz. cream cheese, room temperature

4 Tbl. unsalted butter, room temperature

1 1/2 tsp. vanilla extract

1 1/2 c. powdered sugar

1 Tbl. milk

pinch of salt

Preheat oven to 350 degrees.  Grease two large baking sheets with cooking spray and set aside.  Roll out each thawed roll on a lightly floured surface into a thin circle.  Place 6 circles onto each baking sheet.  Brush tops with melted butter.  Combine 1/3 cup of sugar and 2 teaspoons of cinnamon and generously sprinkle over the top of each buttered circle.  Bake in preheated oven for 10 minutes.  Circles will be slightly puffed and golden.  Remove from oven, cool for a few minutes, and then cut into triangles.  I like to cut each circle into 8 triangles.  Serve with cream cheese dip.

For the Cream Cheese Dip:  Combine cream cheese and butter in a medium mixing bowl and mix until smooth and creamy.  Add the vanilla, 1 cup of powdered sugar, milk and salt and mix until combined.  Add the remaining 1/2 cup of powdered sugar and mix until well blended.  If it's too thick for your liking, add a tiny bit more milk.  Refrigerate until ready to serve, but remove from refrigerator about 20 minutes or so before serving.  

This post is sponsored by Rhodes Bread.  I have always been a fan of Rhodes Rolls.  All opinions expressed herein are my own.  Thanks for allowing me to work with the brands that I love.