Overnight Strawberry Cream Cheese Sweet Rolls

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Ingredients

Dough:

 

  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
Filling:

 

  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
Glaze:

 

  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

Ingredients

 

  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

http://www.melskitchencafe.com/overnight-strawberry-cream-cheese-sweet-rolls/

 

 

 

 

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Fruit and Cream Cheese Breakfast Pastries

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Ingredients

  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)

Instructions

  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

https://www.justataste.com/fruit-and-cream-cheese-breakfast-pastries-recipe/

Buttermilk-Blueberry Breakfast Cake

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Ingredients

 

  1. ½ cup unsalted butter, room temperature
  2. 2 tsp. lemon zest or more — zest from 1 large lemon
  3. ⅞ cup* + 1 tablespoon sugar for sprinkling
  4. 1 egg, room temperature
  5. 1 tsp. vanilla
  6. 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
  7. 2 tsp. baking powder
  8. 1 tsp. kosher salt
  9. 2 cups fresh blueberries
  10. ½ cup buttermilk**

    * ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.**

Instructions

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Here’s the link to original site

https://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

 

Giant Cinnamon Roll Cake

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Ingredients

Cake

  1. 2 and 3/4 cups (345g) all-purpose flour (careful not to overmeasure)
  2. 3 Tablespoons granulated sugar
  3. 1 teaspoon salt
  4. 1 package Red Star Platinum Yeast or any instant yeast* (1 packet = 2 and 1/4 teaspoons)
  5. 1/2 cup (120ml) water
  6. 1/4 cup (60ml) milk
  7. 3 Tablespoons (45g) unsalted butter
  8. 1 large egg, at room temperature

Filling

  1. 3 Tablespoons (45g) unsalted butter, softened to room temperature
  2. 1 and 1/2 Tablespoons ground cinnamon
  3. 1/4 cup (50g) granulated sugar

Vanilla Maple Glaze

  1. 1 cup (120g) confectioners’ sugar, sifted
  2. 1 Tablespoon (15ml) milk or cream
  3. 1 Tablespoon (15ml) pure maple syrup
  4. 1 teaspoon vanilla extract

Instructions

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl (I used non-stick spray). Cover tightly and let rest for 30 minutes. The dough will slightly rise.
  4. Make the filling: After 30 minutes, roll the dough out in a 15×12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Spray a 9-inch round pan with nonstick spray. Set aside.
  5. Please see above for a visual of this step. Using a very sharp knife or a pizza cutter (I used a pizza cutter – it’s easiest), cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You’re rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling.
  6. Loosely cover the cake with aluminum foil or plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place cake inside oven and allow to rise. My cake took the full 90 minutes.
  7. After the cake’s dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. *While the cake is baking, some spots may rise up more than other spots. That’s completely normal and well, quite expected! I simply removed the pan from the oven and pressed down on the sides with the back of a spatula that were rising more than others.
  8. Make the glaze: Remove cake from the oven when it’s done. Allow the cake to cool for about 10 minutes. Then, right before serving, drizzle with glaze. Mix the sifted confectioners’ sugar, milk/cream, maple syrup and vanilla together until smooth and drizzle over rolls. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired.
  9. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.

*Recipe Notes

  1. Overnight: The dough may be made the night before through step 5. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour.
  2. If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer.
  3. For the glaze – you can leave out the maple syrup to make it a standard vanilla glaze. Or leave out the vanilla, so it’s a plain maple glaze. Or make a coffee glaze like I did here.

Here’s the link to the original site

http://sallysbakingaddiction.com/2013/12/24/giant-cinnamon-roll-cake/

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

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Ingredients

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

 

Instructions

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

http://www.thekitchn.com/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-recipes-from-the-kitchn-111307

Pecan Pie Cookies

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Ingredients

  1. 1 prepared single pie crust (homemade or purchased, I used Pillsbury)
  2. 2 tablespoons butter, melted
  3. ½ cup pecans, chopped
  4. ⅓ cup packed brown sugar
  5. ¼ cup corn syrup
  6. 2 eggs
  7. ⅛ teaspoon salt

Optional

  1. ¼ cup semi-sweet or milk chocolate chip for decorating

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine butter, pecans, brown sugar, corn syrup, salt, and eggs. While constantly stirring, cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges.
  4. Spoon 1 tablespoon of the pecan mixture into each circle.
  5. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
  6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

Here’s the link to the original site

http://www.spendwithpennies.com/pecan-pie-cookies/

German Chocolate Cookies

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Ingredients

For the cookies:

  1. 1 1/4 cups (5.6 ounces) all-purpose flour
  2. 1/3 cup unsweetened Dutch-process cocoa powder
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1 stick (4 ounces) unsalted butter, at cool room temperature
  6. 3/4 cup lightly packed dark brown sugar
  7. 1/4 cup granulated sugar
  8. 1 large egg
  9. 1 large egg yolk
  10. 1/2 teaspoon vanilla extract
  11. 1 cup semisweet chocolate chips

For the topping:

  1. 1/2 cup evaporated milk
  2. 1/2 cup granulated sugar
  3. 1 large egg yolk
  4. 4 tablespoons (2 ounces) unsalted butter
  5. 1/2 teaspoon vanilla extract
  6. 1/2 heaping cup sweetened shredded coconut
  7. 1/2 cup chopped pecans
  8. 2 ounces semisweet chocolate, melted

Instructions

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until well combined and smooth. Add the egg, egg yolk, and vanilla and beat until combined. On low speed gradually add the flour mixture. Fold in the chocolate chips with a rubber spatula.
  4. Using a medium spring-loaded cookie scoop, drop the dough by 1 1/2 tablespoon rounds onto the prepared baking sheets
  5. Bake for about 10 minutes, or until the cookies are set. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.

For the topping:

  1. In a small saucepan set over medium heat combine the milk, sugar, egg yolk, and butter. Cook, stirring frequently, until the mixture has thickened, about 10 minutes. Remove from heat and stir in the vanilla, coconut, and pecans. Let cool until thick enough to spread on top of the cooled cookies.
  2. Drizzle the melted chocolate all over the cookies. Let everything set for at least 15 minutes before serving. Cookies are best served the day they’re made.

Here’s the link to the original

http://www.handletheheat.com/german-chocolate-cookies/