Cream Cheese Breakfast Pastries


1/2 cup butter, softened
1 cup homemade cream cheese, softened
2 cups fresh ground flour - wheat, spelt or kamut
1/2 cup Rapadura (or Sucanat or honey)
1 TB vanilla
1 tsp salt
1/4 cup melted butter
2 tsps cinnamon
1/4 crispy pecans, finely chopped


Mix butter, cream cheese and flour using electric mixer and leave in warm place 12-24 hours. Mix in Rapadura (or substitute), vanilla and salt. Roll out dough on floured counter to about ¼” thick. Brush with melted butter (can be just softened), cinnamon and sprinkle with pecans. Roll up to 1 ½ turns and cut dough lengthwise. DO this three times so you have 3 long rolls. Cut the rolls crosswise into 1” pieces. Place individual pieces on buttered cookie sheet and bake at 300 for 45 min. These store well in freezer or frig, reheat before serving.

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