Crack Sticks

On a clean, lightly floured surface or a large cutting board, take each slice of white sandwich bread and flatten it using a rolling pin. Apply firm, even pressure to ensure each slice becomes uniformly thin, almost like a crepe. This step is crucial for creating a tight, cohesive roll and a satisfyingly crisp texture once baked.

In a medium mixing bowl, combine the thoroughly softened cream cheese with the powdered sugar. Using an electric mixer on medium speed, or a sturdy whisk, beat the ingredients together until the mixture is completely smooth, light, and airy, with no lumps whatsoever. Ensure the cream cheese is at room temperature to prevent a lumpy filling.

In a separate shallow bowl, combine the granulated sugar and ground cinnamon. Whisk these two ingredients together thoroughly until the cinnamon is evenly distributed throughout the sugar. Set this mixture aside, as it will be used for coating the rolls.

Lay one flattened bread slice on your work surface. Spread approximately 15 milliliters (1 tablespoon) of the cream cheese filling evenly over the entire surface of the bread, leaving a small, clean border along one of the shorter edges. Starting from the opposite short edge (the one with the filling spread all the way), carefully and tightly roll up the bread slice into a neat cylinder, similar to a jelly roll. Repeat this process for all remaining bread slices and filling.

Have your melted butter and cinnamon-sugar mixture ready. Take one rolled bread stick and gently dip it into the melted butter, ensuring it is fully coated on all sides. Allow any excess butter to drip off briefly. Immediately transfer the buttered roll into the shallow bowl with the cinnamon-sugar mixture and roll it around until it is thoroughly and evenly coated. Place the coated roll on an ungreased baking sheet.

Continue the dipping and coating process for all the remaining rolls, placing each finished 'Crack Stick' onto the ungreased baking sheet. Ensure there is a small amount of space between each roll to allow for proper air circulation and even browning during baking. Do not overcrowd the baking sheet; use a second sheet if necessary.

Preheat your oven to 175°C (350°F). Once preheated, carefully transfer the baking sheet(s) into the oven. Bake for approximately 20 minutes, or until the Crack Sticks are beautifully golden brown all over and the cinnamon-sugar coating has caramelized slightly, creating a wonderfully crisp texture. The internal cream cheese filling will be warm and gooey.

Once baked, remove the Crack Sticks from the oven. Allow them to cool on the baking sheet for a few minutes before transferring them to a serving platter. They are absolutely delightful served warm, when the filling is still soft and the coating is crisp, but they are also delicious at room temperature. Serve immediately or store for later.