Cook Time
35 Mins
Prep Time
35 Mins
Total Time
4 Hours 50 Mins
Prep Time
5 Mins
Total Time
5 Mins
Yield
16 eclairs

Planning a morning visit to your neighborhood bakery might fill your mind with puffy cinnamon rolls dripping with tangy cream cheese frosting. But then you arrive and spot those cream-filled eclairs behind the glass—you can’t decide which would be a better choice for your morning sugar rush. Sure, you could buy both and go splitsies with your roommate, but you could also try making a frankenfood. Cinnamon roll eclairs are sweet and creamy interspersed with warm cinnamon and a cream cheese glaze.

These pastries start as choux, which you may also know as the stuff that becomes the outside of cream puffs or profiterole. It’s a delicate batter that’s made partially on the stove and in the mixer (or with a wooden spoon and some arm muscles), piped into logs on a baking sheet, then baked until golden brown. The choux are filled with vanilla pudding—though we’d also recommend chocolate or butterscotch—then dipped in a cream cheese glaze, like a classic cinnamon bun. 

Cinnamon Bun Eclairs

PHOTO BY DANIEL AGEE

Cream Cheese Glaze

How to Make It

Step 1

Prepare pudding according to package directions using milk. Stir in cinnamon; cover and chill until cold, at least 4 hours.

Step 2

Beat cream cheese with a heavy-duty electric stand mixer on medium speed until smooth.Gradually add powdered sugar, beating until incorporated. Gradually add milk, beating until smooth, about 1 minute. Use immediately, or cover tightly with plastic wrap until ready to use.

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