Ingredients Jump to Instructions ↓

  1. 3 3/4-4 1/4 cups flour (you may sub 1/4 cup wheat germ or bran for 1/4 cup of the flour )

  2. 3/4 cup sugar , divided

  3. 2 (1/4 ounce) packages active dry yeast

  4. 1 1/2 teaspoons salt

  5. 3/4 cup milk

  6. 1/2 cup water

  7. 1/2 cup butter , cubed

  8. 1 egg

  9. 1 (8 ounce) package cream cheese , softened

  10. 1 egg yolk

  11. 1/2 teaspoon vanilla glaze

  12. 1 cup powdered sugar

  13. 1/2 teaspoon vanilla

  14. 3-4 teaspoons water

Instructions Jump to Ingredients ↑

  1. How to make it In a large mixing bowl, combine 1 cup of the flour, 1/2 cup sugar, yeast and salt. In saucepan, heat the milk, water and butter to 120*F-130*F. Add to dry ingredients; beat on medium speed for 2 minutes. Add the 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 the dough for at least 2 hours. Now turn the dough onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball; roll each into a 15" rope. Holding one end of the rope, loosely wrap dough around, forming a coil. Tuck the end under; pinch to seal. Place the coils 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 1 hour. In a small mixing bowl, combine the cream cheese, egg yolk, vanilla and remaining sugar; beat until smooth. Using the back of a spoon, make a 1" wide indentation in the center of each coil; spoon a rounded tablespoon of cream cheese mixture into each indentation. Bake at 400*F. for 10-12 minutes or until lightly browned. Remove from baking sheets to wire racks to cool. In a small bowl, combine the powdered sugar, vanilla and enough water to get a drizzling consistency. Drizzle over cooled rolls. Store in the fridge, and enjoy!


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