Description
Delicious rolls filled with your choice of jam and topped with a creamy glaze. Perfect for breakfast or dessert.
Ingredients
Scale
- 1 large egg
- 2 1/4 cups all-purpose flour (plus up to 1/4 cup additional, to be added only if necessary)
- 3 tablespoons granulated sugar
- 3 tablespoons canola or vegetable oil
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, recommend Red Star Platinum)
- pinch salt (optional and to taste)
- 1/2 cup milk (I used Trader Joe’s Light Coconut Milk; alternatives include buttermilk, cow, goat, almond, soy)
- 2 tablespoons unsalted butter (very soft – for filling, choose blueberry, raspberry, peach, apricot)
- 3 ounces cream cheese, softened (about 1/3 cup)
- 1/3 cup granulated sugar (for glaze)
- 2 to 3 tablespoons unsalted butter (softened, for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- In the stand mixer fitted with the paddle attachment, combine all ingredients except the milk; set aside.
- Warm the milk in a glass measuring cup for about 45 seconds in the microwave.
- Pour the warm milk over the dry ingredients in the mixing bowl and knead on low speed for about 7 minutes (10 minutes if kneading by hand).
- If the dough is very sticky after 5 minutes, add the reserved flour, 1 tablespoon at a time, until the dough clears the side of the bowl while still sticking to the bottom.
- Turn the dough out into a greased bowl, cover with plastic wrap, and let it rise until nearly doubled.
- Roll out the dough into an 18-inch by 12-inch rectangle using a rolling pin.
- Spread the butter evenly over the surface of the dough.
- Add jelly evenly, leaving a small margin at the edges.
- Roll the dough from the long side to form a tight cylinder and slice it into 8 to 10 evenly sized pieces.
- Arrange the rolls in a prepared baking pan and cover with plastic wrap.
- Let the rolls rise in a warm place until nearly doubled (about 60 to 75 minutes) or refrigerate them for up to 18 hours.
- Preheat the oven to 350F during the last few minutes of rising.
- Bake the rolls for 25 to 30 minutes, until lightly golden and cooked through. (Cover with foil in the second half of baking if necessary to avoid over-browning.)
- While the rolls bake, prepare the cream cheese glaze by mixing all glaze ingredients until smooth.
- Generously drizzle the glaze over the warm rolls and serve immediately.
Notes
- This recipe works best with all-purpose flour or bread flour.
- Use a digital thermometer to ensure milk is warmed to appropriate temperature (120 to 130F for Red Star Platinum yeast).
- For better flavor, consider playing with the ratios of the glaze ingredients to suit your taste.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg