CREAM CHEESE COILS
These are my absolute favorite sweet rolls. They are easy to make but look as if you spent a lot of time on them.
—SUSAN PECK REPUBLIC, MO
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN. • MAKES: 1 1/2 DOZEN
3 3/4 to 4 1/4 cups all-purpose flour
3/4 cup sugar, divided
2 packages (1/4 ounce each) active dry yeast
1 1/2 teaspoons salt
3/4 cup 2% milk
1/2 cup water
1/2 cup butter, cubed
1 egg
1 package (8 ounces) cream cheese, softened
1 egg yolk
1/2 teaspoon vanilla extract
GLAZE
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons water
1. In a large bowl, combine 1 cup flour, 1/2 cup sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add the egg and 1/2 cup flour; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate 2 hours.
2. 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.
3. Place coils 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 1 hour.
4. Preheat oven to 400°. In a small bowl, beat 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 rounded tablespoon of cream cheese mixture into each indentation.
5. Bake 10-12 minutes or until lightly browned. Remove from pans to wire racks to cool.
6. In a small bowl, mix confectioners’ sugar, vanilla and enough water to achieve drizzling consistency. Drizzle the glaze over the cooled rolls. Store in the refrigerator.