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–+ servings
Easy Cinnamon Roll Dip is a decadent, crazy simple dessert recipe for any holiday or a sweet breakfast idea! It only takes about 15 minutes from start to finish!

Cinnamon Roll Dip

Easy Cinnamon Roll Dip is a decadent, crazy simple dessert recipe for any holiday or a sweet breakfast idea! It only takes about 15 minutes from start to finish!
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Prep Time 5 minutes
Chilling Time 15 minutes
Total Time 20 minutes
Servings 10

Ingredients
  

  • 1 pack 8 oz cream cheese, room temperature
  • ½ cup powdered sugar
  • 2 tablespoons salted butter melted and cooled (you can use unsalted)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 ½ cup whipped cream see note
  • Favorite cookies for dipping

Instructions
 

  • If you are making homemade whipped cream, gather all your ingredients (see note). Set aside.
  • In a large mixing bowl, mix with a hand mixer the cream cheese and powdered sugar together. Until all combined. (see note)
  • Add the cooled, melted butter, ground cinnamon, and vanilla extract.
  • Mix until all your ingredients are incorporated.
  • Add the whipped cream and fold in with a spatula. (Using a spatula instead of the hand mixer allows to not deflate the whipped cream) If you used Cool Whip you can use the hand mixer it won’t deflate the cream
  • Pour into your favorite bowl and place in the fridge for 15 minutes (this helps to combine flavors and is easier to scoop).
  • Serve and Enjoy!

Notes

*NOTE* Why using a hand mixer? By using a hand mixer, you incorporate air in the mixture to make it nice and fluffy. If you do not have a hand mixer, a stand-up mixer or a whisk can work just as well.
!BAKER’S NOTES:
  • INGREDIENTS SUBSTITUTION
    • If you are making your whipped cream, you will need 1 cup of heavy cream, 2 tablespoons of confectioner sugar, and a dash (1/8 teaspoon) salt.
      • In a hand mixer or stand-up mixer (clean: traces of oil or grease may make your cream may not fluff and cold if possible)
      • Whipped the cream by itself until soft peaks. This means when you take the whisk off some of the creams will try to form a peak but then fall back. At this point add the sugar and salt.
      • Keep whipping until stiff peaks. When you take your whisk out of the cream it keeps shape and you have a nice peak.
      • Keep cold until ready to use.
 
!*NOTE* Yes, 1 cup of heavy cream leads to 1 ½ cup of whipped cream.
  • If you don’t want to use homemade cream, you can substitute it with Cool Whip (4 oz) tub.
  • CHEF’S TOOLS
    • Mixing Bowls: Anchor and Hockings Glassware
    • Hand Mixer: Oster Heatsoft
Tried this recipe?Let us know how it was!