Thursday, January 15, 2015

Beautiful Cream Cheese Rolls!

We've started attending a new church. It's a big place with a big congregation ......a church where it might be easy to "get lost". That makes it very different from the church we were a part of for years. Sooooo do you "get found", or, in other words, make some new friends? It can be a little intimidating (I'm sure you all have your stories of similar situations - LOL!) But,  I've always believed "to have a friend, you've got to be a friend", so there was our answer. We got involved in the new members' class where we met some really amazing folks. Getting to know them better was now the goal.....And there's nothing like food to get people really talking and interacting! So I took these rolls to the second class meeting. They barely made it through the church hall as I wound my way to the classroom......My new friends in the classroom were very glad the rolls arrived safely! We laughed and talked and ate cream cheese rolls. And we even had a few left over for the hungry folks I had met in the hallway! We're feeling more and more at home there! 

 Make some rolls and make some friends!
And friends, leave a comment and let me know what you think of the recipe - Thanks! 

      Beautiful Cream Cheese Rolls              

1 Tbsp/pkg. Red Star Platinum Yeast
½ Cup warm water
¾ Cup milk, warmed
3 ¾ - 4 ½ Cups unbleached, all-purpose flour
½ Cup sugar
½ Cup butter, softened
1 egg
½ tsp. vanilla
1 tsp. salt

1 egg yolk
¼ Cup sugar
½ tsp. vanilla
8-oz pkg. cream cheese, softened

1 Cup powdered sugar
½ tsp. vanilla
1-2 Tbsp. milk
½ Tbsp. butter, softened

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and refrigerate for 2 hours.
Lift dough out of bucket onto a lightly floured surface. Divide into 18 equally-sized pieces. Roll each piece into a rope, 12-15” long. Hold one end and loosely wrap the remaining rope around, forming a snail-shape. Tuck the end under the roll. Place on a parchment-covered baking sheet (or lightly sprayed with cooking spray). Cover and let rise until puffy. (At this point, I sprayed the rolls lightly with cooking spray, and covered them lightly with saran wrap and put them in the frig overnight so I could have warm, fresh rolls for a morning treat J) .

Beat filling ingredients together until smooth. Make a depression in the center of each roll and spoon/pipe filling into center. Bake at 375 for 15-20 minutes, until lightly browned. Cool rolls. Mix the drizzle ingredients together, adding enough powdered sugar or additional milk to make a slightly thick drizzle. Place in a sandwich bag; cut the tip of the bag off. Decoratively pipe drizzle onto cooled rolls. Enjoy!! 
       Visit for more delicious breads 
             Adapted from a Taste of Home recipe 


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