How to make Cinnamon Rolls ?

Ingredients

2 cans Pillbury Cinnamon Rolls (10 rolls in total)

Cheesecake

1 (8 oz) pkg cream cheese, softened

1 (300 ml) Sweetened Condensed Milk (just over 1 cup)

1 tsp lemon juice

1 tsp vanilla

2 cups Cool Whip

Directions:

Preheat oven to 375. Line a cookie sheet with parchment paper.

Open the can of cinnamon rolls. Take one of the rolls and as you unroll it, wrap it around a metal cream horn form.

IMPORTANT NOTE – If you do NOT have the metal forms here is what you can do – it is what I did in the photos. Take a pointy sugar cone ice cream cone, wrap it in a piece of tinfoil, and lightly spray the tinfoil with cooking spray.

Start at the top and wrap your way down – the layers don’t have to overlap - as the dough will rise – but you do want them to touch so there is no gaps. You want to make sure the bottom is pinched together so there won’t be a hole at the bottom.

Repeat with all 10 of the rolls. Place them on the prepared cookie sheet. Bake at 375 until the rolls have risen and are browned evenly. (About 15 minutes give or take – keep checking them!)

Let the rolls cool for about 5 minutes – until you can pick them up in your hands. DO NOT LET

THEM COOL ON THE CONE.

While they are still warm, take a butter knife and carefully run it around the ice cream cone, loosening the bun from the tinfoil. Gently twist the cone as you pull it out.

(If you let it cool in the bun it will stick!)

Let cool while you make the cheesecake filling.

In the bowl of a stand mixer, beat cream cheese until smooth. Pour in the condensed milk, lemon, and vanilla. Beat until well combined. Fold in the Cool Whip until no streaks remain.

Let sit in fridge for about 30 minutes to set a bit.

Place the cooled cinnamon bun cones upright in a bowl. Carefully spoon or pipe the cheesecake into each cone.

Place back in fridge to complete set. FYI – This version of no-bake cheesecake does not set very firm. It will be just a bit thicker than a mousse-like consistency.

Once they have set, serve and enjoy.

Source

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