Cinnamon Sweet dip on a plate with party spreader in dip.

A delicious fruit and cracker dip with the wonderful flavors of a fresh baked cinnamon roll.

Cinnamon Roll Sweet Dip

Stuffed French Toast
  • 8 oz. softened cream cheese
  • 1/3 cup Rada Cinnamon Roll Sweet Dip Mix
  • 12 pieces of Texas toast
  • 2 eggs
  • ½ cup milk

Blend together the Rada Cinnamon Roll Sweet Dip Mix and softened cream cheese. Spread evenly on six pieces of the Texas toast, then top with the remaining six pieces. In a wide, shallow bowl whisk together the eggs and milk. Dip each side of the stacked French toast into the egg and milk mixture, then place on a preheated griddle. Cook over medium heat, flipping to evenly toast each side. Serve with fresh fruit.

Fresh Baked Cinnamon Rolls
    Cinnamon Rolls:
  • 8 oz. cream cheese, softened
  • 2 cans refrigerated crescent roll dough
  • 1/3 cup Rada Cinnamon Roll Sweet Dip Mix (Use full pouch of seasoning if doubling batch)
  • Icing:
  • 1 cup powdered sugar
  • ½ tsp. vanilla 1 Tbsp. milk

Preheat oven to 375° F. Blend the Rada Cinnamon Roll Sweet Dip Mix with softened cream cheese and set aside. Roll out one can of crescent rolls, keeping in one large sheet. Spread the cream cheese mixture evenly over dough. Re-roll the dough into a log, then cut into eight sections. Repeat process with second can of crescent rolls. Grease an 8 inch round cake pan. Place all of the cinnamon rolls into the pan, with sides touching. Bake for 15-20 minutes or until a golden brown. Combine icing ingredients and spread over rolls while they are still warm. (For a thinner icing add an additional 1 Tbsp. milk.)