Strawberry Cream Cheese Rolls Last Night



°1/2 cup warm water

°2 teaspoons instant yeast

°1/3 cup sugar

°1/2 cup milk

°1/3 cup melted butter

°1 teaspoon salt

°2 eggs

°4 1/2 c all-purpose flour (more or less)


°8 oz cream cheese, soft

°3/4 of powdered sugar

°3/4 c strawberry jam

°1 c strawberries, diced


°1/3 cup reserved cream cheese mixture

°1/2 cup powdered sugar

°1-2 teaspoons milk

°touch of vanilla


Stir in milk, melted butter, salt, eggs and 1 cup flour. Beat until smooth. Add the flour to make the dough. Knead until the dough is smooth.

Letting dough rest for 5 mn while you preparing filling.

Beat the cream cheese until soft and fluffy. Add 3/4 cup of powdered sugar and beat until smooth. RESERVE ABOUT 1/3 CUP OF GARNISH. In other small bowl, combine the jam & diced strawberries.

Roll the dough onto a greased counter in a 10 15 rectangle. Spread the cream cheese mixture, then the berries. Roll and pinch the edge to seal.

Cut the log into 12 slices and place in a well-greased 9 x 13-inch pan. Cover with plastic wrap and refrigerate.

Add 1/2 cup of powdered sugar, milk and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin frosting. Then place the icing in a zippered bag in the refrigerator.

Refrigerate rolls for 8 to 10 hours or overnight.

Remove the rolls and icing bag from the refrigerator. Place the rolls in a warm place and let them rise until doubled (about one hour).

Bake at 350° for 30 to 35 minutes, or juice

Enjoy !

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