These Cinnamon Cream Cheese Pastry Puffs are our copycat version of McDonald’s petite breakfast pastries. Made simply with Pillsbury biscuit dough and stuffed with a 3-ingredient cream cheese filling.
Cinnamon Cream Cheese Pastry Puffs
I can probably count on one hand the number of times I’ve eaten McDonald’s in the past 3 years. It’s not that I’m above fast food, it’s just that we don’t eat fast food much, and when we do, McDonald’s isn’t on the top 3 on our list.
There’s times, though, when there is no other choice. When Matt and I were on a weekend getaway in May, we started out on our road trip full of coffee and didn’t feel like eating breakfast. I am notorious for this. Coffee staves off my hunger, for a time at least. Then mid-morning hits and I realize I am super hungry and don’t have anything in my belly but coffee. Things tend to go south pretty quickly when I’m hungry. Please tell me I’m not the only one who can get a little um…grumpy… when I need food?
So when Matt and I were about 45 minutes into our trip, I realized (or maybe he realized) that I needed some food. The closest thing was McDonalds, so I jumped at the chance for fast-food. As soon as I stepped inside, I saw an advertisement for their Petite Pastries. Biscuit dough stuffed with sweet cream cheese filling? I’m all about that and just had to try them. They were good and definitely helped my hunger-grumpiness to go away. The whole time I was eating it I kept telling Matt, “These would be so easy to make!” Being a food-blogger’s husband, he is totally used to this and encourages me in my desire to create and recreate whatever I please.
It took me a month or two, but I did recreate them. And might I say that they were better than McDonalds? Making them on my own, I got to decide what type of pastry to use and how much of that sweet cream cheese filling to stuff in my petite pastries.
I tried several different Pillsbury doughs and the Grands!®Jr. Golden Layers Butter Tastin’ Biscuits worked the best. After all, with a name like “Butter Tastin'”, you can imagine why! You’ll get 10 little Cinnamon Cream Cheese Pastry Puffs with this recipe.
Here’s how to make these sweet things. Whip up your cream cheese filling in a small bowl. Make sure that you soften the cream cheese so it blends easily. Press each biscuit out into a rectangle form, about 4 inches by 3 inches, being careful not to break a hole in the dough. I pressed mine out right onto my Silpat Non-Stick Baking Mat. (If you don’t have one of these baking mats, I highly recommend it! I don’t know what I did without mine!) Spoon a heaping tablespoon of the filling into the center of each biscuit. Be careful not to put too much or the cream cheese will ooze out while baking. Fold the long sides in, overlapping the edges, then fold the ends under, pressing the seams just very gently to help them seal. Turn the pastries over, placing them seam-side down.
Whisk an egg in a small bowl, then brush the tops of the pastries with egg wash. Sprinkle the tops with coarse sugar. I love this part, because it gives a crunchy sweetness to the tops of the golden brown pastries.
Bake these just 12 short minutes in a 375 oven and you have a heavenly, cinnamony, cream-cheesy little pastry. Our very own copycat version of McDonald’s Petite Pastries.
I’m not proud to say that Matt and I downed this entire batch of pastries on our own. We ate a few fresh from the oven. And we ate a few the next morning straight from the fridge. I was surprised how good they were cold from the refrigerator. They reminded me of cinnamon cheesecake. This 6-ingredient, under 30 minute, semi-homemade recipe is pure deliciousness!
Cinnamon Cream Cheese Pastry Puffs
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1 12 oz tube Grands!®Jr. Golden Layers Butter Tastin' Biscuits
- 1 large egg for egg wash
- Coarse sugar for sprinkling on top
- Preheat the oven to 375 degrees.
- In a small bowl, mix your softened cream cheese, powdered sugar and cinnamon until creamy. Set aside.
- On a non-sticking baking sheet, press each biscuit out into a rectangle form, about 4 inches by 3 inches, being careful not to break a hole in the dough. Spoon a heaping tablespoon of the filling into the center of each biscuit. Fold the long sides in, overlapping the edges, then fold the ends under, pressing the seams just very gently to help them seal. Turn the pastries over, placing them seam-side down.
- Whisk an egg in a small bowl, then brush the tops of the pastries with egg wash. Sprinkle the tops with coarse sugar.
- Bake at 375 degrees for 12 minutes. Serve immediately, or allow them to cool and refrigerate.