Cinnamon Chip Danish
|Cream cheese||6 Ounce, softened|
|Cinnamon chips||10 Ounce, divided (1 2/3 Cup / 1 Package)|
|Frozen yeast rolls||10 Ounce, thawed and risen|
|Vanilla glaze||3 Tablespoon|
1. For filling, 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.
2. Spray work surface with nonstick cooking spray. Combine rolls and roll to an 18 x 12-inch rectangle. Spread filling over center-third (lengthwise portion) of rectangle. Cut 1-inch-wide strips from edge of filling to edge of dough along 18-inch sides. Begin braid by folding top row toward filling. Alternately fold strips at an angle from each side across filling toward opposite side. Fold bottom row toward filling and finish by stretching last strip and tucking under.
3. Spray baking sheet with nonstick cooking spray. Support braid with both hands and place diagonally on baking sheet. Cover with sprayed plastic wrap; let rise 25 to 30 minutes. Heat oven to 350°F. Bake 30 minutes or until golden brown. Cool; drizzle with Vanilla Glaze. Garnish with reserved chips.