Cheesecake Sticky Rolls


Cheesecake Filling:
  • 8 ounces cream cheese
  • 1 egg
  • 1/2 cup sugar
  • 2 tsp vanilla 
  • dash salt
  • 1tsp orange zest
  • 1 tbsp flour
Blend all together until smooth

Cinnamon Filling:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1 tsp cinnamon
Mix together and set aside

Caramel Pecan Topping:
  • 1/2 cup packed brown sugar
  • 1/4 cup light corn syurp
  • 1/2 cup butter
  • 2 tbsp water
Mix all ingredients in a sauce pan, heat on low, stirring constantly until it comes to a boil, remove from heat and pour into the bottom of a round pan, sprinkle with pecan halves



Dough:
I used frozen bread dough that I proofed in the oven. If you have a favorite yeast dough and want to use that, feel free!
Directions:
1. Roll out the dough into a rough rectangle about 1/8 inch thick
2. Spread the cheesecake mixture evenly across the dough
3. Sprinkle the cinnamon filling evenly across the dough

4. Roll the dough into a log


5. Cut the log with a serrated knife into 1 1/2 to 2 inch sections. Place the sections into the pan on top of thte caramel topping. Place them close together (i.e. jam them in there)

6. Cover with a tea towel and place them in a warm place for 30 minutes to rise


7. Bake at 350 for about 30 minutes
8. Remove from oven and immediate turn out onto plate 


Once they have cooled from molten lava levels, enjoy!



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