There are cinnamon chips baked inside this braided sweet creation!
|Skill: Advanced||Prep Time: 15||Bake Time: 30||Servings: 8|
16 Rhodes™ Dinner Rolls, thawed and risen
6 ounce cream cheese, softened
3 tablespoons sugar
1 egg yolk
1-2/3 cups Hershey's Cinnamon Chips, divided
1/2 cup powdered sugar
1-1/2 teaspoons softened butter
Beat cream cheese, sugar and egg yolk until well blended. Set aside 3 tablespoons cinnamon chips for garnish. Stir remaining chips into cream cheese mixture.
Spray board or counter with non-stick cooking spray. Combine rolls and roll into an 18x12-inch rectangle. Spread filling over center-third (lengthwise portion) of rectangle. Cut 1-inch wide strips from edge of filling toward opposite side. Fold bottom row towards filling and finish by stretching last strip and tucking under.
Spray baking sheet with non-stick cooking spray. Support braid with both hands and place diagonally on baking sheet. Cover with sprayed plastic wrap. Let rise 25-30 minutes. Remove wrap and bake at 350° F 30 minutes or until golden brown. Cool Drizzle with vanilla glaze. Garnish with reserved chips.
Vanilla Glaze: Stir together 1/2 cup powdered sugar, 1-1/2 teaspoons softened butter and enough milk until of desired consistency.
* Reese's Peanut Butter Chips or Hershey's Semi-Sweet Chocolate Chips can be substituted for the cinnamon chips.