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Guess what? My birthday is on Saturday. I’ll be turning 32 and since my birthday happens to fall on the weekend, I get to spend the whole day with Kyle and the kids. Yay! We’ll be starting out the morning with a family breakfast and I’m sure the cook (*cough* me *cough*) will throw a few extra special items on the table just to make sure nobody forgets that it’s a celebration.
Here’s an easy breakfast idea for the next time you want to make your morning a little special. You can use sweet roll dough to make an easy cheese danish that tastes amazing! For this one, I used Apple Sweet Rolls from Pepperidge Farm. They come with real apples and are the perfect pairing for my sweet cream cheese filling.
Apple Cheese Danish with Pepperidge Farm Sweet Rolls
makes 4 servings
/// 1 can Pepperidge Farm Apple Sweet Rolls
/// 8 oz package of cream cheese
/// 1/2 cup sugar
/// 3 tablespoons flour
/// 1 tsp vanilla extract
/// cookie sheet, parchment paper
Preheat the oven to 375 degrees. Put a sheet of parchment paper on the cookie sheet. Open the tube of sweet roll dough, remove the icing packet and the apples packet, and spread the dough out so that it’s flat (try not to separate the strips). Combine the cream cheese, sugar, flour, and vanilla (microwaving it a little makes it easier to stir) and then spread the cream cheese mixture over the middle of the strips. You want to leave 1/4 of the strips on each side uncovered, since you’ll be folding them over. Don’t worry if the cream cheese seems a little messy – it will bake up beautifully!
Once the cream cheese filling has been spread over the center of the strips, open the packet of apple filling and spread that on top of the cream cheese. Fold the ends of the strips up and over the filling mixtures, braiding them a little bit. There’s no real science here, but I like to braid the two outside strips in so that they become the inside strips and then do the same with the were-inside-but-are-now-outside strips. (Did that make sense??) You can sort of see the process in this video:
Bake for 12-15 minutes, until top is golden brown. The longer you bake this, the more set the filling will be but be careful that you don’t burn the tops. Let cool for a couple of minutes and then open the icing packet and drizzle icing over the baked loaf. Voila! Deliciousness. Slice and serve.
Isn’t that yummy? It tastes even better than it looks and makes the house smell incredible! A little note for families with allergies: it turns out that this particular type of sweet roll is made with a little bit of peanuts and tree nuts, so this wouldn’t be safe to consume if you have a nut allergy. So, Kyle and I will polish this one off (our lives are so hard!) and then I’ll be making an Eva-friendly version on Saturday morning.
We’ll also be enjoying our go-to brunch celebration beverage: sunrise juice. I’m sure that there’s some other technical common name for this drink, but it was always sunrise juice when I was growing up and it made breakfast a little more special.
This one is easy: mix one part 100% Florida orange juice with one part pineapple juice and add a little grenadine (pouring right into the middle so it sinks down). Finish with just a splash of ginger ale to add a little fizz and you have a breakfast drink with an unexpected twist.
I picked up the orange juice, the Pepperidge Farm Sweet Rolls, and all of the other groceries at our local Walmart. It’s so handy that it’s open late because I’ve been doing late night grocery runs these days.
Happy early my birthday to you!!