Cream Cheese Breakfast Pastries

Cornmeal, Rice, Grains Recipes

I tried this NT recipe and it was yummy! I used honey in the dough and the cream cheese I had from draining yogurt. The dough was easy to work with and it was yummy!

• 1/2 cup butter, softened
• 1 cup homemade cream cheese, softened
• 2 cups fresh ground flour, wheat, spelt or kamut
• 1/2 cup Rapadura (or Sucanat or honey)
• 1 tablespoon vanilla
• 1 teaspoon salt
• 1/4 cup melted butter
• 2 teaspoons cinnamon
• 1/4 crispy pecans, finely chopped

Mix butter, cream cheese and flour using electric mixer and leave in warm place for 12-24 hours. Mix in Rapadura (or substitute), vanilla and salt.

Roll out dough on floured counter to about 1/4" thick. Brush with melted butter (can be just softened), cinnamon and sprinkle with pecans. Roll

up to 1-1/2 turns and cut dough lengthwise. Do this three times so you have 3 long rolls. Cut the rolls crosswise into 1-inch pieces. Place individual pieces on buttered cookie sheet and bake at 300 degrees for 45 minutes. These store well in freezer or refrigerator, reheat before serving.

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