Cinnamon Roll Crispbread

• Course Dessert, Snack
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 6 Wasa Gluten Free crispbreads
• 8 tbsp butter, divided
• 1/4 cup Sugar
• 1 tbsp 2 teaspoons cinnamon, divided
• 1 cup whole fat plain Greek yogurt
• 1/2 cup + 3 Tablespoons heavy whipping cream, divided
• 2 tbsp maple syrup
• 1 tsp Vanilla
• 1/2 cup Brown Sugar
• pinch of salt

Instructions

1. Make cinnamon sugar crispbreads: Preheat oven to broil. Line up crispbreads in a single layer on a greased baking sheet. Melt 4 tablespoons of butter in a heat-proof bowl in the microwave and brush some over the top of each crispbread. Mix sugar and 1 tablespoon of cinnamon together in a small bowl and sprinkle liberally over the top of each crispbread. Transfer pan to the oven and broil for 30 seconds to 1 minute, keep a close eye on your crispbreads (they can go from perfectly golden to burnt very quickly!). Remove from oven and set aside to cool.
2. Make whipped cinnamon roll yogurt spread: In a large bowl, mix yogurt, maple syrup, vanilla, 1 teaspoon of cinnamon and 1/2 cup of heavy whipping cream together in a large bowl using a stand or hand mixer. Mix until medium/semi-stiff peaks form (about 5 minutes).
3. Make caramel cinnamon sauce: In a medium-sized saucepan, melt 4 tablespoons of butter over medium-high heat. Once butter is melted, add brown sugar, 1 teaspoon of cinnamon, 3 tablespoons of heavy cream and a pinch of salt and whisk until smooth. Bring to a boil and continue boiling for about three more minutes, stirring frequently until thick and spreadable.
4. To serve: Spread a dollop of the whipped cinnamon roll yogurt over the top of each crispbread and drizzle with caramel cinnamon sauce in pretty, cinnamon roll-inspired swirls.