Ingredients Jump to Instructions ↓

  1. 3-3/4 to 4-1/4 cups all-purpose flour

  2. 3/4 cup sugar, divided

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

  4. 1-1/2 teaspoons salt

  5. 3/4 cup 2% milk

  6. 1/2 cup water

  7. 1/2 cup butter, cubed

  8. 1 egg

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

  10. 1 egg yolk

  11. 1/2 teaspoon vanilla extract GLAZE:

  12. 1 cup confectioners' sugar

  13. 1/2 teaspoon vanilla extract

  14. 3 to 4 teaspoons water

Instructions Jump to Ingredients ↑

  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. 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. Place coils 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 1 hour. 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. Bake at 400° for 10-12 minutes or until lightly browned. Remove from pans to wire racks to cool. 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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