Overnight Strawberry Cream Cheese Sweet Rolls
Description
If you want a special treat for breakfast or brunch, try these luscious sweet rolls. They are perfect for overnight guests who will think that you are the best hostess ever.
Ingredients
Dough:
4 1/2 c. all-purpose flour
2 T. instant yeast
1/3 c. granulated sugar
1 1/2 t. salt
4 large eggs
1 1/4 c. hot water
8 T.butter, melted
Filling:
8 oz. cream cheese, softened
3/4 c. powdered sugar
zest of a lemon (about 1 t.)
1-2 c. strawberry jam, to taste (use a jam that has strawberries as the 1st ingredient, instead of sugar or corn syrup, so the delicious fruit taste shines through)
Glaze:
1 c. powdered sugar
1 T. melted butter
2 T. milk, plus more if needed
splash of vanilla extract
Directions
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In a large bowl, large enough to allow for about 7-8 c. of dough to double in bulk, whisk together the flour, yeast, sugar and salt; make a well in the center of the dry ingredients.
In a 2-cup liquid measuring cup, whisk together the eggs; pour into the well. Use the same measuring cup for the hot water; pour water around the edges of the well, but not directly on the eggs; add the melted butter to the bowl. Mix the ingredients together with a large spoon until a soft, rather wet dough is formed. It won’t look like traditional cinnamon roll dough, but will be much softer and might look a bit lumpy.
Cover the bowl with greased plastic wrap; refrigerate overnight or for 8-10 hours.
When ready to roll out the rolls, prepare the filling:
In a blender or with an electric mixer, whip the cream cheese, powdered sugar and lemon zest together until smooth and creamy.
Using about 1/4 – 1/3 c. flour, dust a clean countertop. Lightly punch down the chilled dough; roll it out on the floured counter to a long, skinny rectangle, about 24 inches long and 7 - 8 inches wide.
With an offset spatula or knife, evenly spread the cream cheese mixture on the rectangle. Dollop spoonfuls of jam across the top; spread into an even layer using the amount of jam till it is as luscious and jammy as desired. The more jam used, the messier the rolls will be to twist but it can be done.
Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. It may slip and slide around because of the jam, just do your best. Use a pizza cutter or knife to cut the dough into 1 inch strips.
With each strip, hold an end in each hand; twist it up several times and roll it around the center into a circle. Place the rolls on a large, 11 x 17 inch rimmed baking sheet that has been lined with parchment paper. There will be about 12 per tray. The filling might be a little messy and will squeeze out while twisting, but don't worry; if it oozes out, just pat it back in or on top of the rolls after they are shaped. Cover the trays with greased, plastic wrap; let the rolls rise until puffy and doubled, about an hour or so.
When ready to bake, preheat oven to 375 degrees.
Bake for 12-14 minutes until just barely golden on top (DON'T over-bake or they’ll be dry).
Glaze:
Whisk together the powdered sugar, butter, milk and vanilla. Add more milk as needed, until the glaze is thick but pourable. Allow the rolls to cool for 5 or so minutes before drizzling with glaze.
Makes 24 rolls.