What you'll need

3 tablespoons Immaculate Baking Co.™ organic all-purpose flour

2 tablespoons packed brown sugar

2 tablespoons butter, melted

1/4 teaspoon ground cinnamon

2 tablespoons chopped pecans


1 can (17.5 oz) Immaculate Baking Co.™ refrigerated organic cinnamon rolls

4 oz (from 8-oz package) cream cheese, softened

1/4 cup granulated sugar

15 mins prep time
1 hr total time
8 servings
  1. 1

    Heat oven to 325°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix all Topping ingredients with fork until blended and crumbly; set aside.

  2. 2

    Separate dough into 5 rolls; refrigerate icing pouch. Unroll 1 roll into long strip of dough; reroll loosely, and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Repeat with remaining rolls, coiling dough in pie plate into a loose spiral shape.

  3. 3

    In small bowl, mix cream cheese and granulated sugar with spoon until smooth. Spoon cream cheese mixture into small resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner.

  4. 4

    With corner of bag, pipe mixture between strips of dough, starting at center and working toward edge of pan, moving strips a bit to help pipe in between. Sprinkle topping mixture over top.

  5. 5

    Bake 35 to 40 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Cut corner of refrigerated icing pouch, and drizzle over top. Cut into wedges; serve warm.


To quickly soften cream cheese, remove from wrapper, and place on microwaveable plate; microwave uncovered on High about 15 seconds, or just until softened.
Use a pastry bag and medium plain piping tip, if desired.