A delicious fruit and cracker dip with the wonderful flavors of a fresh baked cinnamon roll.
⅓ cup Rada Cinnamon Roll Sweet Dip Mix
8 oz. softened cream cheese
12 slices of Texas toast
2 eggs
½ cup milk
Fresh fruit (optional)
Blend together the dip mix and softened cream cheese. Spread evenly on six slices of the Texas toast, then top with the remaining six slices. In a wide, shallow bowl whisk together the eggs and milk. Dip each side of the stacked French toast into the egg mixture, then place on a preheated griddle. Cook over medium heat, flipping to evenly toast each side. Serve with fresh fruit.
Cinnamon Rolls:
⅓ cup Rada Cinnamon Roll Sweet Dip Mix (Use full pouch of seasoning if making a double batch)
8 oz. cream cheese, softened
2 cans refrigerated crescent roll dough
Icing:
1 cup powdered sugar
½ tsp. vanilla
1 Tbsp. milk
Preheat oven to 375° F. Blend the Rada Cinnamon Roll Sweet Dip Mix with softened cream cheese. Roll out one can of crescent rolls, keeping in one large sheet. Spread half of the cream cheese mixture evenly over dough. Re-roll the dough into a log, then cut into eight sections. Repeat process with second can of crescent rolls and remaining cream cheese mixture. Grease an 8-inch round cake pan. Place all of the cinnamon rolls into the pan, with sides touching. Bake for 15-20 minutes or until golden brown. Combine icing ingredients and spread over rolls while they are still warm. (For thinner icing stir in an additional 1 Tbsp. milk.)
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There are many ways to use Rada’s Quick Mixes! Amazing when prepared as directed on the package and equally tasty when used in other recipes too.
⅓ cup Rada Cinnamon Roll Sweet Dip Mix
8 oz. softened cream cheese
12 slices of Texas toast
2 eggs
½ cup milk
Fresh fruit (optional)
Blend together the dip mix and softened cream cheese. Spread evenly on six slices of the Texas toast, then top with the remaining six slices. In a wide, shallow bowl whisk together the eggs and milk. Dip each side of the stacked French toast into the egg mixture, then place on a preheated griddle. Cook over medium heat, flipping to evenly toast each side. Serve with fresh fruit.
Cinnamon Rolls:
⅓ cup Rada Cinnamon Roll Sweet Dip Mix (Use full pouch of seasoning if making a double batch)
8 oz. cream cheese, softened
2 cans refrigerated crescent roll dough
Icing:
1 cup powdered sugar
½ tsp. vanilla
1 Tbsp. milk
Preheat oven to 375° F. Blend the Rada Cinnamon Roll Sweet Dip Mix with softened cream cheese. Roll out one can of crescent rolls, keeping in one large sheet. Spread half of the cream cheese mixture evenly over dough. Re-roll the dough into a log, then cut into eight sections. Repeat process with second can of crescent rolls and remaining cream cheese mixture. Grease an 8-inch round cake pan. Place all of the cinnamon rolls into the pan, with sides touching. Bake for 15-20 minutes or until golden brown. Combine icing ingredients and spread over rolls while they are still warm. (For thinner icing stir in an additional 1 Tbsp. milk.)
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