Cream Cheese - Eezy Sweet Rolls

Name: Cream Cheese - Eezy Sweet Rolls
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 16-18 rolls, 16 serving(s)
Ingredients: 2 teaspoons dry yeast; 1/4 cup warm water; 1 cup mashed potatoes; 1 cup potato water (from cooking process); 4 eggs; 1/3 cup sugar; 1 1/2 teaspoons salt; 1/4 teaspoon nutmeg; 1/2 cup butter; 1 teaspoon vanilla; 5 -6 cups flour; 1/2 cup butter; 8 ounces cream cheese; 1 cup brown sugar; 1/4 cup poppy seed; 1 cup finely chopped nuts; 1 teaspoon almond extract; 1 1/2 cups powdered sugar; 3 -4 tablespoons sour cream; 1 teaspoon vanilla

Submitted by Chef sp8

"This is a very soft cousin to the cinnamon roll, flavored with cream cheese as the main filling"

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Ready In:: 2hrs 20mins
Ingredients:: 20
Yields:: 16-18 rolls
Serves:: 16

ingredients

2 teaspoons dry yeast
¹⁄₄ cup warm water
1 cup mashed potatoes
1 cup potato water (from cooking process)
4 eggs
¹⁄₃ cup sugar
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon nutmeg
¹⁄₂ cup butter
1 teaspoon vanilla
5 -6 cups flour
FILLING
¹⁄₂ cup butter
8 ounces cream cheese
1 cup brown sugar
¹⁄₄ cup poppy seed
1 cup finely chopped nuts
1 teaspoon almond extract
ICING
1 ¹⁄₂ cups powdered sugar
3 -4 tablespoons sour cream
1 teaspoon vanilla

directions

Dissolve yeast in 1/4 cup warm water and set aside.
Drain potatoes saving 1 cup water.
Allow to cool a bit. Mash warm potatoe adding the butter, salt, canned milk, nutmeg, sugar, eggs, and vanilla.
Stir in the yeast misture and then the flour.
1 cup at a time until a nice soft dough.
Knead for 3-5 minutes using dough hook.
on heavy duty mixer.
Cover, let rise until doubled. Punch down.
Roll out to 18" x 24".
Spread the prepared filling evenly over dough.
Roll gently sealing edges w/ a bit of water.
Cut slices 1- 1 1/2 wide using dental floss.
Place 1/2 apart on greased cookie sheet.
Cover and allow to double in size.
Bake @ 350 degrees for 20-25 minutes.
FILLING: Blend softened butter and cream.
cheese together with other ingredients.
ICING: Stir together the sugar, s. cream and.
vanilla. You want the icing to drip slowly.
off the end of a spoon or fork and may need.
to add a bit more sour cream in order to.
acheive the proper consistency. A hint.
of almond extract is also good added to.
the icing.

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RECIPE SUBMITTED BY

Chef sp8

3 Recipes

I live in the great northwest . . . am a pastry chef on leave . . . taking care of my 83 yr old mother (w/ memory loss). I am an artist with gallery affliliations in the area . . . and cooking is one of my favorite ways of sharing my creative energies. As far as cookbooks go . . . I always go back to James Beard or Julia Child . . . but have umpteen cookbooks on desserts, soups, ethinic, etc.

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