Flatten bread slices using a rolling pin. Use a 2-inch round cookie cutter or small glass to cut as many circles from each slice as you can. (Potato Bread should fit about two and Maple Brown Sugar Potato Bread about one.)
Whisk together 1 Tbsp. sugar and cinnamon. Sprinkle over bread circles.
Gently press each circle into mini muffin tins to form little “cups.” Let sit for 5-10 minutes to harden slightly. Alternately, you can bake at a low-temperature (about 300 F) for 5-6 minutes. Sprinkle cups with a pinch of powdered sugar.
Meanwhile, prepare the filling by mixing ricotta cheese and powdered sugar on medium speed for one minute, then high speed until completely smooth. (Add more powdered sugar as necessary for desired level of sweetness). Add vanilla extract, 2 tablespoons sugar, and orange zest; mix well to combine. Transfer mixture to a large zip-top bag, seal, and chill until ready to use.
Just before serving, snip the corner off of the zip-top bag. Pipe the filling into each bread “cup,” sprinkle with mini chocolate chips, and serve.
Recipe adapted from: www.lecremedelacrumb.com