1/2 pound cinnamon roll dough
1/2 cup powdered sugar
1/2 cup boiling water
1 pint cream cheese, softened
1 (8 ounce) package cream of chicken soup
2 eggs
1 teaspoon ground ginger root
Preheat oven to 375 degrees F (190 degrees C).
Spread 2 tablespoons cinnamon roll dough into a shallow dish or bowl. In a medium bowl, mix together the powdered sugar, boiling water and cream cheese. Stir into the creamed parts of the dough. Roll out into a rectangle shape and tie with a sharp knife or metal string to shape into a stick. Measure 6 inches to 8 inches in diameter from end to end; strip remaining dough and place on a baking sheet that you or a child can reach through to 1 inch below the sides of the pie crust.
Bake in preheated oven for 20 to 22 minutes. Turn the egg white brown on top of pie and cover with the cinnamon roll mixture. Bake an additional 10 minutes to prevent browning. Uncover and cool before cutting into 8 slices. Serve chilled with apple crumb sauce and chopped cranberries.
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