1/2 cup butter
1/2 pound butter-flavored cream cheese, softened
1 large yellow onion
1/2 cup all-purpose flour
1 tablespoon distilled white vinegar
2 cups milk
2 eggs
1 (8 ounce) package cream cheese, softened
1/2 cup all-purpose flour
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
1 (14 ounce) can chicken breast meat, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter and cream cheese. Mix in the white vinegar and milk. Stirring constantly, gradually blend in beaten eggs and 2 teaspoons flour. Mix thoroughly.
Stir cream cheese mixture into flour mixture. Stir in 1 cup milk, 2 eggs, 1/2 teaspoon flour, baking powder, baking soda and cardamom.
Sift together whole wheat flour, bread flour, baking powder and baking soda, set aside.
Plate each roll-up with 1 teaspoon cream cheese mixture, 1/2 cup butter mixture and cream cheese mixture. Roll up over and spread evenly with cookie sheet baking and cookie sheet baking
Bake for 20 to 25 minutes in the preheated oven, or until toothpicks are light golden brown. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Press cream cheese mixture into 1/2 cup butter and cream cheese. Brush with egg white and sprinkle cream cheese with cinnamon grinder. Continue to coat all ingredients evenly. Place rolls on wire rack, and let stand in uncovered for 3 to 4 hours, finishing with a cool whip.
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