10-12 toast bread slices
4 oz cream cheese room temperature
3 tbsp milk
1/3 cup sugar
1 tsp ground cinnamon
2 tbsp butter for cooking, more if necessary
* for the homemade Apple Filling Option
2 Tablespoons butter
3-4 medium apples peeled cored and diced in to 1/4-inch cubes
1/3 cup brown sugar
3 Tablespoons water
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 Tablespoon + 1 teaspoon cornstarch
2 Tablespoons water
* for the canned apple filling option
1 can apple pie filling
Get IngredientsPowered by Chicory
In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water. Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened.
In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Cool.
In a bowl combine sugar with cinnamon and set aside. In another bowl beat eggs with milk and set aside.
Remove the bread crust, and flatten the slices with a rolling pin. Spread cream cheese evenly on each slice of bread.
Add about 1-2 teaspoons of the apple filling along one edge of the bread, the roll them up.
Gently but tightly roll up the bread around the apple filling. Continue with the remaining bread.
Heat a non-stick pan over medium heat and melt about 1 tbsp of butter. Coat the rolls in the egg mixture and place seam side down. Cook 3-4 roll at a time.
When browned, turn a quarter turn and continue until all sides are cooked and browned nicely. Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
Roll into the sugar cinnamon mixture. Serve warm and dip in maple syrup if desired.