Cinnamon Sugar Wedges with Cream Cheese Dip

From: Jenn@eatcakefordinner

12 Rhodes Dinner Rolls, thawed 

1/3 c. sugar

2 tsp. cinnamon

3 Tbl. unsalted butter, melted 

Cream Cheese Dip

4 oz. cream cheese, room temperature

4 Tbl. unsalted butter, room temperature

1 1/2 tsp. vanilla extract

1 1/2 c. powdered sugar

1 Tbl. milk

pinch of salt

Preheat oven to 350 degrees.  Grease two large baking sheets with cooking spray and set aside.  Roll out each thawed roll on a lightly floured surface into a thin circle.  Place 6 circles onto each baking sheet.  Brush tops with melted butter.  Combine 1/3 cup of sugar and 2 teaspoons of cinnamon and generously sprinkle over the top of each buttered circle.  Bake in preheated oven for 10 minutes.  Circles will be slightly puffed and golden.  Remove from oven, cool for a few minutes, and then cut into triangles.  I like to cut each circle into 8 triangles.  Serve with cream cheese dip.

For the Cream Cheese Dip:  Combine cream cheese and butter in a medium mixing bowl and mix until smooth and creamy.  Add the vanilla, 1 cup of powdered sugar, milk and salt and mix until combined.  Add the remaining 1/2 cup of powdered sugar and mix until well blended.  If it's too thick for your liking, add a tiny bit more milk.  Refrigerate until ready to serve, but remove from refrigerator about 20 minutes or so before serving.