Cream Cheese and Strawberry Rolls last night


 

HOW MANY PEOPLE HERE STILL CARE ABOUT MY RECIPES πŸ’š RAISE HAND πŸ‘‹ PLEASE πŸ™

I made these Cream Cheese and Strawberry Rolls last night

INGREDIENTS:

DOUGH:

1/2 cup warm water

2 tsp instant yeast

1/3 cup sugar

1/2 cup milk

1/3 cup melted butter

1 tsp salt

2 eggs

4 1/2 cups all purpose flour (more or less)

FILLING:

8 oz cream cheese, softened to room temperature

3/4 cup powdered sugar

3/4 cup strawberry jam

1 cup finely diced strawberries

ICING:

1/3 cup reserved cream cheese mixture

1/2 cup powdered sugar

1-2 tsp milk

splash of vanilla

INSTRUCTIONS:

Combine warm water, yeast and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of the flour. Beat till smooth. Add enough flour to make a soft dough. Knead till smooth.

Let dough rest for 5 minutes while you prepare the filling.

Beat cream cheese till soft and fluffy. Add 3/4 cup powdered sugar and beat till smooth. SET ASIDE ABOUT 1/3 CUP OF FILLING. In another small bowl, combine the jam and diced strawberries.

Roll out dough on a greased counter to a rectangle about 10x15". Spread on the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.

Cut log into 12 slices and place in a well greased 9x13" pan. Cover tightly with plastic wrap and place in the fridge.

Add the 1/2 cup of powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat till smooth, adding enough milk to get a thin glaze. Then place icing in a ziplock bag in the fridge.

Let rolls chill in the refrigerator for 8-10 hours or overnight.

Remove rolls and bag of icing from the fridge. Place the rolls in a warm spot and let them rise till doubled (about an hour.)

Bake at 350° for 30-35 minutes, or till done in the middle. You may need to cover them with foil to prevent over-browning.

Cut a corner in the ziplock bag and glaze rolls while still warm.


#5dishchallenge #icancookchallenge

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