Ingredients:
70g unsalted butter, softened
50g Batey Turbinado sugar
1 1/2 Tablespoon of Cinnamon
slices of Bread
2 Eggs
1 cup of milk
1 teaspoon of vanilla
50gr of Batey pure cane sugar
Icing:
20gr of unsalted butter
60g of cream cheese
25g confectioners sugar
Preparation
Mix the butter, Batey turbinado sugar and 1 tablespoon of cinnamon, cut of the crust of the bread and flat it, then spred the butter sugar mix and roll the bread.
Mix the milk, eggs and vanilla on a bowl and dip the bread rolls, and in a pan toast each side until golden.
Mix 1/2 tablespoon of cinnamon and Batey pure cane sugar and dip the rolls in it until they are all cover.
For the icing, mix together the ingredients and pour over the rolls.
Enjoy!!