In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.
One day I dreamed that I could bring together a cinnamon roll and a grilled cheese sandwich. The resulting Frankenbreakfast was everything I dreamed it would be, and more.
Dense, eggy challah bread was an excellent choice to duplicate the sweetness and pillowy texture of a cinnamon roll. And oh, the filling! Warm, sweet, gooey cinnamon perfection. The Neufchatel gave it a lovely tang, like cream cheese frosting. And the brown sugar melted right into the cheese for a silky smooth consistency.
Is it breakfast? Is it dessert? Does it matter? Make. This. Sandwich.
For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.
Continue reading for the Cinnamon Roll Grilled Cheese Sandwich recipe
| Cinnamon Roll Grilled Cheese Sandwich |
- 4 slices challah bread
- Butter
- 1 1/2 ounces cream cheese or Neufchatel, softened
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- Walnuts pieces
- In a small bowl, combine the cream cheese, brown sugar, cinnamon, and vanilla extract. Mix well.
- Spread the mixture on 2 slices of challah and sprinkle on walnuts.
- Top each sandwich with the plain challah bread slices and butter the outsides of the bread.
- Griddle on high heat until the cheese is melted and the bread is golden brown.
