Introduction

Hey there, kitchen friend! Get ready to meet a recipe that’s about to become your new best friend. These “Crack Sticks” might have a funny name, but trust me, it’s because they are utterly, ridiculously addictive! They remind me of lazy Saturday mornings or cozy afternoons with a cup of tea. The best part? They are SO simple to whip up, require hardly any fancy ingredients, and disappear in a flash. If you need a quick treat that feels special without the fuss, you’ve found it.

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at under 30 minutes. Perfect for a last-minute craving or unexpected guests!
Easy: No complicated steps, no special equipment. If you can roll bread, you can make these!
Giftable: Packaged up in a cute tin or box, these make a fantastic homemade gift that everyone will rave about.
Crowd-Pleasing: Seriously, who can resist warm, cinnamony, slightly tangy, buttery goodness? Kids and adults alike go wild for these!

Ingredients

Gather up these simple pantry staples. You likely have most of them already!

16 slices white bread: Just your standard loaf! We’ll be trimming off the crusts, so no need for anything fancy.
8 oz cream cheese: Make sure it’s softened! This is key to a smooth filling. Leave it on the counter for an hour or give it a quick zap in the microwave (be careful not to melt it!).
3/4 cup powdered sugar: Also known as confectioners’ sugar. This sweetens the cream cheese and makes it extra creamy.
1 cup sugar: Granulated white sugar is perfect for our cinnamon coating.
2 tsp cinnamon: The warm, cozy spice that makes everything better! Adjust to your liking if you love a strong cinnamon flavor.
3/4 cup butter: Melted. This is our magical glue that helps the cinnamon sugar stick and adds incredible richness.

How to Make It

Let’s get baking! You’ll be surprised how quickly these come together.

First things first, preheat your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper or a silicone mat for easy cleanup.
Take your slices of white bread and trim off all the crusts. Don’t worry about perfection here.
Now, grab a rolling pin (or even a smooth glass) and flatten each slice of bread as thin as you can without tearing it. This makes them easy to roll up nicely.
In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. No lumps allowed!
Spread a thin layer of the cream cheese mixture evenly over each flattened slice of bread, going almost to the edges.
Starting at one end, carefully roll up each bread slice tightly, like a little log. Place them seam-side down on a plate for a moment.
In a shallow dish or bowl, mix together the 1 cup sugar and 2 tsp cinnamon. Give it a good stir to combine.
In another shallow dish, melt the butter.
Now for the fun part! Take each rolled bread stick, dip it completely in the melted butter, letting any excess drip off.
Immediately roll the butter-coated stick in the cinnamon sugar mixture, making sure it’s coated on all sides.
Place the coated rolls seam-side down on your prepared baking sheet.
Bake for 15-20 minutes, or until they are golden brown and the filling is slightly gooey.
Let them cool on the baking sheet for a few minutes before devouring. They are best served warm!

Substitutions & Additions

Want to play around a bit? Here are some ideas:

Different Filling: Add a tiny splash of vanilla extract to the cream cheese mixture, or even a pinch of nutmeg or cardamom for extra warmth.
Chocolate Swirl: Add a few mini chocolate chips inside with the cream cheese before rolling.
Nutty Crunch: Mix some finely chopped nuts (like pecans or walnuts) into the cinnamon sugar coating.
Bread Swap: While white bread works best for flattening and rolling, you could experiment with other soft breads, just be aware they might not roll quite as easily.

Tips for Success

Just a couple of things to keep in mind to make sure your “Crack Sticks” are perfect:

Soften That Cream Cheese: I can’t stress this enough! Cold cream cheese will be lumpy and hard to spread.
Roll It Thin: Flattening the bread well is key to getting tight, even rolls that hold their shape.
Don’t Overfill: A thin layer of cream cheese is all you need. Too much will ooze out during baking.
Prep Ahead: You can make the cream cheese filling a day in advance and store it in the fridge. Let it sit at room temp for a bit before using. You could also trim and flatten the bread slightly ahead of time and keep it covered.

How to Store It

If you happen to have any leftovers (a big IF!), store them in an airtight container at room temperature for 2-3 days. For longer storage, you can keep them in the fridge for up to a week, or even freeze them in a single layer on a baking sheet then transfer to a freezer bag for up to 2 months. Reheat gently in the oven or microwave.

FAQs

Can I use gluten-free bread? You can try, but gluten-free bread can sometimes be more fragile and might not roll as easily. Choose a soft, flexible loaf if possible.
My rolls are unrolling! What did I do wrong? Make sure you are rolling them tightly and placing them seam-side down on the baking sheet. Flattening the bread well helps them stay rolled.
Can I air fry these? Yes! Air fry at about 350°F (175°C) for 5-8 minutes, keeping a close eye on them as they can brown quickly.

Easy Cinnamon Sugar Cream Cheese "Crack Sticks" - Seriously Addictive!

Get ready for an utterly, ridiculously addictive treat! These "Crack Sticks" are super simple to whip up, require hardly any fancy ingredients, disappear in a flash, and are perfect for a quick treat that feels special without the fuss.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Equipment

Baking Sheet
Parchment paper or silicone mat
Rolling Pin or smooth glass
Medium bowl for cream cheese mixture
Shallow dish for cinnamon sugar
Shallow dish for melted butter

Ingredients

Main Ingredients

16 slices white bread standard loaf
8 oz cream cheese softened
0.75 cup powdered sugar confectioners' sugar
1 cup sugar granulated white sugar
2 tsp cinnamon
0.75 cup butter melted

Instructions

First things first, preheat your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper or a silicone mat for easy cleanup.
Take your slices of white bread and trim off all the crusts. Don't worry about perfection here.
Now, grab a rolling pin (or even a smooth glass) and flatten each slice of bread as thin as you can without tearing it. This makes them easy to roll up nicely.
In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. No lumps allowed!
Spread a thin layer of the cream cheese mixture evenly over each flattened slice of bread, going almost to the edges.
Starting at one end, carefully roll up each bread slice tightly, like a little log. Place them seam-side down on a plate for a moment.
In a shallow dish or bowl, mix together the 1 cup sugar and 2 tsp cinnamon. Give it a good stir to combine.
In another shallow dish, melt the butter.
Now for the fun part! Take each rolled bread stick, dip it completely in the melted butter, letting any excess drip off.
Immediately roll the butter-coated stick in the cinnamon sugar mixture, making sure it's coated on all sides.
Place the coated rolls seam-side down on your prepared baking sheet.
Bake for 15-20 minutes, or until they are golden brown and the filling is slightly gooey.
Let them cool on the baking sheet for a few minutes before devouring. They are best served warm!

Notes

Tips for Success: Soften that cream cheese completely before mixing. Flatten the bread thinly to get tight, even rolls. Don't overfill the rolls with cream cheese, a thin layer is enough to prevent oozing during baking. You can prep the cream cheese filling a day in advance and store it in the fridge (let it warm up slightly before using). You can also trim and flatten the bread slightly ahead of time and keep it covered.

Storage: Store any leftovers in an airtight container at room temperature for 2-3 days. For longer storage, keep in the fridge for up to a week, or freeze in a single layer then transfer to a freezer bag for up to 2 months. Reheat gently in the oven or microwave.