These frozen cinnamon rolls become dinner when you crisp them in a skillet and top them with tangy cream cheese icing instead of the buttercream they come with. It sounds odd, but the balance of sweet roll and savoury cheese makes a light supper that takes twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 380 calories a serving, 10 g protein, 31 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a large skillet over medium heat until foaming, then set 4 cinnamon rolls flat in the pan and cook until the bottoms turn golden and crisp, about 3 minutes on each side, turning once.6 min
2. While the rolls cook, mix 4 ounces cream cheese at room temperature with 1 tablespoon lemon juice and 1 tablespoon water until smooth and spreadable; taste and add a pinch of salt and pepper.
3. Transfer the rolls to plates and top each with a spoonful of cream cheese icing while still warm, letting it melt into the creases.

Note A sharp cheddar melted into the icing would add savory depth. Leftovers keep refrigerated for two days and reheat in a skillet. Serve with a simple salad or tomato soup if you want to stretch the meal.