Overnight Strawberry Cream Cheese Sweet Rolls





  1. 4 1/2 cups (22.5 ounces) all-purpose flour
  2. 2 tablespoons instant yeast
  3. 1/3 cup (2.5 ounces) granulated sugar
  4. 1 1/2 teaspoons salt
  5. 4 large eggs (7 ounces)
  6. 1 1/4 cup hot water
  7. 8 tablespoons (4 ounces) butter, melted


  1. 8 ounces cream cheese, softened
  2. 3/4 cup (3 ounces) powdered sugar
  3. Zest of a lemon (about a teaspoon)
  4. 1 to 2 cups strawberry jam, depending on how jammy you want them


  1. 1 cup (4 ounces) powdered sugar
  2. 1 tablespoon melted butter
  3. 2 tablespoons milk, plus more if needed
  4. Splash of vanilla extract



  1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
  2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won’t look like traditional cinnamon roll dough; it will be much softer and it’s ok if it looks a bit lumpy. Magic happens overnight, I promise.
  3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
  4. 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.
  5. Using about 1/4 – 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
  6. Spread the cream cheese mixture on the rectangle, spreading evenly with an offset spatula or knife. Dollop spoonfuls of jam across the top and spread into a somewhat even layer – the exact amount of jam you use will depend on how luscious and jammy you want the filling. The more jam you use, the messier the rolls will be to twist but it can be done.
  7. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half – it may want to slip and slide around because of the jam, just do your best. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures and video in this post for a visual). Place the rolls on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray). The filling might be a little messy and want to squeeze out as you twist – don’t stress about it; if it oozes out, just pat it back in or on top of the rolls after they are shaped.
  8. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
  9. Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don’t overbake or they’ll be dry).
  10. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.

Here’s the link to the original site







Fruit and Cream Cheese Breakfast Pastries



  1. 6 ounces cream cheese, at room temp
  2. 2 Tablespoons sugar
  3. 2 teaspoons lemon juice
  4. 1 teaspoon lemon zest
  5. 1 teaspoon vanilla extract
  6. 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  7. 1 1/2 cups fruit (See Kelly’s Note)
  8. 1 large egg
  9. Sanding sugar (optional)


  1. Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
  3. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.
  4. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.
  5. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.
  6. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

*any fruit will work*

Here’s the link to the original site


Sticky Lemon Rolls with Lemon Cream Cheese Glaze



For the dough:

  1. 2 1/2 teaspoons (1 envelope or 1/4 ounce) active yeast
  2. 3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
  3. 1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
  4. 2 large eggs
  5. 1/4 cup white sugar
  6. 2 teaspoons vanilla extract
  7. 1 lemon, zested
  8. 4 1/2 cups all-purpose flour
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon nutmeg


For the sticky lemon filling:

  1. 1 cup sugar
  2. 1 lemon, zested
  3. 4 tablespoons (1/2 stick) unsalted butter, very soft
  4. 1/4 teaspoon powdered ginger
  5. 1/8 teaspoon freshly-ground nutmeg
  6. 1/4 cup lemon juice, from 2 lemons


For the lemon cream cheese glaze:

  1. 1 lemon, zested and juiced
  2. 4 ounces cream cheese, softened
  3. 1 cup powdered sugar



Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir the softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth, pliable, and stretchy.

Lightly grease the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise for 1 hour or until doubled.

→ No stand mixer? If you do not have a stand mixer, mix the ingredients by hand in a large bowl, then turn the sticky dough out onto a lightly floured surface. Knead the dough by hand — see this video for explicit instructions — for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy. Put back in the bowl to rise.

Make the sticky lemon filling: While the dough is rising, rub the lemon zest into the sugar with the tips of your fingers until well combined. Add the butter and beat together with a hand mixer (or in the bowl of a stand mixer) until it is thick, whipped, and creamy. Add the ginger and nutmeg. Slowly add the lemon juice and whip. It should be a thin yet still creamy mixture of butter and sugar. Refrigerate for at least 1/2 hour, or until you are ready to assemble the rolls.

Assemble the rolls: Lightly grease a 13×9-inch baking dish with baking spray or butter. On a floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.

Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.

Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled.

→ Make-Ahead Instructions: You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap or a towel, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour before proceeding with baking.)

Bake the rolls: Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

Make the glaze: While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and blend until smooth and creamy.

Glaze the rolls: When the rolls are done, smear them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving, but do serve while still warm.

Here’s the link to the original site


Funnel Cake Cupcakes





  1. 3/4 cup (1 1/2 sticks) salted butter, slightly softened
  2. 1 3/4 cup sugar
  3. 2 eggs
  4. 1 tsp cinnamon
  5. 2 1/2 tsp baking powder
  6. 2 1/2 cup cake flour
  7. 2 1/2 teaspoons vanilla
  8. 1/2 cup sour cream
  9. 1 1/4 cup whole milk




  1. 2 sticks salted butter, slightly softened
  2. 1 1/2 tsp vanilla
  3. 1/2 cup heavy cream
  4. 3 cups powdered sugar
  5. 1/2 tsp cinnamon

Funnel Cakes:


  1. 1/4 teaspoon salt
  2. 1 1/4 teaspoon baking powder
  3. 1 3/4 cups all-purpose flour
  4. 2 eggs
  5. 3 TBS white sugar
  6. 1 1/3 cup milk
  7. Vegetable oil, for frying
  8. About a cup of powdered sugar


  1. Preheat oven to 375. Line 24 muffin tins with liners and set aside.
  2. In a medium bowl, whisk together baking powder, cake flour, and cinnamon. Set aside.
  3. In a large glass mixing cup, combine milk, sour cream, and vanilla. Set aside.
  4. In the bowl of your mixer, beat butter and sugar on medium until fluffy and light in color, about 3 minutes. Beat in eggs. Add flour and milk mixture alternately, a bit at a time, starting and ending with the flour mixture. Increase speed to medium and beat until batter is smooth.
  5. Fill prepared muffin tins 2/3 full. Bake for about 15 minutes or until tops spring back when lightly touched in the center. Remove and cool on wire racks.
  6. Prepare frosting:
  7. In the bowl of your mixer, beat butter, cream, and vanilla on medium speed until smooth. Reduce mixer speed to low and slowly add powdered sugar, beating until just combined. Increase speed to high and beat until fluffy and smooth, about a minute. If frosting is too thin, add a bit more powdered sugar.
  8. Funnel Cakes:
  9. In a medium bowl, whisk together flour, salt, and baking powder.
  10. In the bowl of your mixer, cream milk, sugar, and eggs. Add the flour mixture and beat until smooth. The batter should resemble thick pancake batter — pourable, but thick enough to hold it’s shape when poured into the hot oil. If it’s too thick, add a bit of milk. If it’s too thin, add a bit more flour until you get the right consistency.
  11. Pour oil in an 8-inch skillet. The oil should be about an inch high. Heat until it reaches 375, or batter sizzles when you drop a bit in.
  12. Using a funnel or a pancake batter dispenser, pour batter in the pan in a circular motion. Do about 3 circles, then fill in with criss crosses of batter. This will hold it all together. Cook in the oil until the bottom turns a dark golden, then flip over and do the same. Drain funnel cakes on paper towels. Cut into pieces.
  13. Frost prepared cupcakes, then top with pieces of funnel cake. Sprinkle liberally with powdered sugar and serve.

Here’s the link to the original link