2 loaves Rhodes frozen white bread, thawed
1/2 c butter, melted
1/3 c brown sugar
1/3 c sugar
1 T ground cinnamon
1/4 t allspice
Thaw bread loaves in refrigerator overnight. Use a pizza cutter to cut each loaf into 8 strips. Roll each dough strip into a 6 inch rope. For smaller bread sticks, cut each rope in half. In a bowl combine brown sugar, sugar, cinnamon and allspice. Dip each piece of dough into melted butter then roll in cinnamon sugar. Place side by side on a parchment lined baking sheet. Shape the ends of the bread sticks so they are uniform in size and will bake evenly. Cover with plastic wrap, let dough rise in a draft free place for 1 1/2-2 hours, until doubled in size. Bake at 350 degrees for 25 minutes until golden. Rest in the pan for 5 minutes before glazing with cream cheese dip —
1 1/2 c powdered sugar
1/3 c whipped cream cheese, softened
1/4 c heavy cream
1 t pure vanilla extract
Mix together all ingredients for the cream cheese dip, warm in microwave to make it pourable. Drizzle over bread sticks, serve remainder on the side for dipping. Serve warm.
Makes approximately 1 c cream cheese dip.
