The shelf offers a box of gourmet frozen cinnamon rolls already spiced and filled; here they bake into a warm, simple dessert that doubles as a weekend brunch. A tangy cream cheese topping cuts the sweetness and transforms them into something you'll want to make again.

Serves 2. 35 minutes, 5 at the stove.

About 160 calories a serving, 4 g protein, 7 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F (175°C). Butter a small baking dish and arrange the frozen rolls from the box with their icing in the bottom, leaving them in a single layer or stacked as the box directs.
2. Bake the rolls for 28 to 32 minutes, until puffed and golden and the icing on top is set; a toothpick inserted into the thickest roll should meet no raw dough.30 min
3. While the rolls bake, beat the 3 ounces of cream cheese at room temperature with a pinch of salt until smooth and spreadable. Once the rolls come from the oven and cool for 2 minutes, dollop or spread the cream cheese mixture over the top, letting it melt into the crevices.

Note Swap the cream cheese for a drizzle of melted butter if you prefer. Leftovers keep, covered, in the fridge for two days and reheat gently in a 300°F oven. Serve warm with coffee or tea, or as dessert after a light supper.