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.
½ cup (4 ounces) cold Land O Lakes Unsalted Butter, cut into 1-inch pieces
½ teaspoon table salt
1 cup, plus 1 teaspoon water, divided
5 large eggs, divided
Cream Cheese Glaze (recipe follows)
6 ounces cream cheese, softened
3 cups (about 12 ounces) powdered sugar
2 ½ tablespoons whole milk
How to Make It
Prepare pudding according to package directions using milk. Stir in cinnamon; cover and chill until cold, at least 4 hours.
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.