Mini Cream Cheese Rolls
Indulge in the heavenly softness of these Mini Cream Cheese Rolls, a delightful combination of pillowy dough and a luscious cream cheese filling. Perfect for breakfast, brunch, or a sweet snack, these bite-sized treats are made with a buttery yeast dough, skillfully rolled around a rich cream cheese mixture sweetened with powdered sugar and a hint of vanilla. The recipe features easy-to-follow techniques like kneading and rolling, with just enough rise time to ensure a perfectly fluffy texture. Brushed with an eye-catching egg wash and baked to golden perfection, these cream cheese rolls are as beautiful as they are delicious. Ready in under two hours and best served warm, they're an irresistible addition to any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 0.75 cups Whole milk
- 3 tablespoons Unsalted butter
- 1 Egg
- 8 ounces Cream cheese
- 0.5 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 1 Egg (for egg wash)
- 1 tablespoons Water (for egg wash)
Instructions
In a mixing bowl, combine the flour, granulated sugar, salt, and instant yeast.
In a small saucepan, heat the milk and butter until the butter melts. Let the mixture cool to about 110°F before adding to the dry ingredients.
Add the cooled milk-butter mixture and the egg to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
After the dough has risen, punch it down and roll it out into a 12x12-inch square on a lightly floured surface.
Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
Roll the dough tightly into a log and cut it into 12 equal pieces.
Place the rolls in a greased or parchment-lined baking dish, leaving some space between each piece to allow for expansion.
Cover the rolls and let them rise for 30 minutes, until puffy.
Preheat your oven to 350°F.
In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the rolls with the egg wash.
Bake the rolls for 12-15 minutes, or until golden brown.
Cool slightly before serving. Enjoy your mini cream cheese rolls warm or at room temperature!
Nutrition Facts
Calories |
2869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 351.9 g | 128% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 115.4 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 550 mg | 42% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
