Publisher Photo
Publisher Photo
These cinnamon squares really hit the spot served hot from the oven. "Someone gave my mother the recipe a few years ago, and everyone raves about it," says Diane Marshall of Winston-Salem, North Carolina. "Kids love the cream cheese-filled snacks, especially when they're cup tin cookie-cutter shapes."
Recommended: 7 Pudgy Pie Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 8 slices bread
  • 1/4 cup reduced-fat cream cheese
  • Refrigerated butter-flavored spray
  • 3 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon

Directions

Flatten bread with a rolling pin. Spread cream cheese on one side of half of the slices; top with remaining bread. Cut each into four squares. Spritz both sides with butter-flavored spray.
In a small bowl, combine sugar and cinnamon; add bread squares and turn to coat both sides. Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until puffed and golden. Serve immediately. Yield: 4 servings.
Originally published as Cinnamon Toasties in Light & Tasty June/July 2002, p12

Nutritional Facts

4 square: 233 calories, 5g fat (2g saturated fat), 9mg cholesterol, 368mg sodium, 41g carbohydrate (0 sugars, 2g fiber), 7g protein.

  • 8 slices bread
  • 1/4 cup reduced-fat cream cheese
  • Refrigerated butter-flavored spray
  • 3 tablespoons sugar
  • 1-1/2 teaspoons ground cinnamon
  1. Flatten bread with a rolling pin. Spread cream cheese on one side of half of the slices; top with remaining bread. Cut each into four squares. Spritz both sides with butter-flavored spray.
  2. In a small bowl, combine sugar and cinnamon; add bread squares and turn to coat both sides. Place on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until puffed and golden. Serve immediately. Yield: 4 servings.
Originally published as Cinnamon Toasties in Light & Tasty June/July 2002, p12

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