Many years ago when I was a newlywed living in Chapel Hill, there was a bakery downtown that served pastries called Walkaways.  They cut off a slice and gave it to you in a napkin and . . . you walked away with it.   Anyway, we still call them that to this day.  They're fruit stuffed pastries with cream cheese that are heavenly.

I would make them myself back then with (cringe) Pillsbury Crescent Roll dough, canned pie filling and some slices of cream cheese.  That works, but this version is so much better.  I actually use the dough for my Cinnamon Bread for these now. That dough recipe makes two loaves of bread - it also make two walkaways (or one loaf of cinnamon bread and one walkaway!). This recipe is halved to make one walkaway. 

This is what you want to make on a cold winter day and then enjoy the rest of the week.  This cinnamon bread recipe makes two loaves, so you can enjoy one now and freeze one for later.  The dough is a pleasure to work with and roll out.   The recipe calls for a sprinkling of cinnamon and sugar on the inside, but you can add some nuts or raisins also, if you like.   Try a slice toasted, with lots of butter on top.  You could even make french toast with it.  Enjoy.