Combine the brown sugar and cinnamon in a small bowl and stir until well combined.
Whisk together the sugar, cream cheese, and butter in a big bowl until the mixture is light and fluffy, about 5 to 7 minutes.
Mix the flour, baking soda, yeast, and salt in a separate dish; add to the creamed mixture slowly while whisking.
To get a light brown bottom, bake for 8 to 10 minutes. After removing from pans, transfer to wire racks to cool entirely.
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Split the dough in half and refrigerate for 30 minutes, or until it loses its stickiness.
Turn the oven on high heat (350°). After removing the dough from its packaging, cut it crosswise into pieces that are 3/8 inch thick.
Roll out each one into an 8 by 6-inch rectangle on a gently floured board; then, sprinkle with approximately 2 tablespoons of the brown sugar recipe.
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