Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup seedless raspberry preserves
  • 8 slices white bread, crusts removed
  • 4 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions:

  1. Prep the bread. Slice the crusts off your white bread. Use your rolling pin to flatten each slice until it is thin and uniform. Note: Don't over flatten or the bread will tear when you roll it.
  2. Whisk the filling. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is velvety and smooth.
  3. Apply the base. Spread a generous, even layer of the cream cheese mixture from edge to edge on each bread slice. Note: This is your moisture barrier — don't leave any gaps!
  4. Add the fruit. Place a dollop of raspberry preserves in the center. Spread it outward, leaving a small margin at the edges.
  5. Roll it up. Starting from the long edge, roll the bread tightly into a cylinder. Gently pinch the seam to seal it.
  6. Slice for size. Use a sharp serrated knife to slice each cylinder in half, creating two bite-sized pinwheels.
  7. Coat the rolls. Dip each rollup into the melted butter, then toss it in the cinnamon sugar mixture until fully coated.
  8. Sear the rolls. Place them in a skillet over medium heat. Fry for 2-3 minutes per side until they are mahogany colored and crisp.