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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
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These are my absolute favorite sweet rolls! They never last long around my family. They're easy to make but look like you spent a lot of time on them.Susan Peck, Republic, Missouri Ingredients:
3-3/4 to 4-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup sugar, divided |
2 packages (1/4 ounce each) active dry yeast |
1-1/2 teaspoons salt |
3/4 cup 2% milk |
1/2 cup water |
1/2 cup butter, cubed |
1 egg |
1 package (8 ounces) cream cheese, softened |
1 egg yolk |
1/2 teaspoon vanilla extract |
glaze: |
1 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
3 to 4 teaspoons water |
Directions:
1. In a large bowl, combine 1 cup flour, 1/2 cup sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to the dry ingredients; beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate for 2 hours.
2. Turn dough onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball; roll each into a 15-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal.
3. Place coils 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 1 hour.
4. In a small bowl, beat the cream cheese, egg yolk, vanilla and remaining sugar until smooth. Using the back of a spoon, make a 1-in.-wide indentation in the center of each coil; spoon a round tablespoon of cream cheese mixture into each indentation.
5. Bake at 400° for 10-12 minutes or until lightly browned. Remove from pans to wire racks to cool.
6. In a small bowl, combine the confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled rolls. Store in the refrigerator. Yield: 1-1/2 dozen.
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