Overnight Strawberry Cream Cheese Sweet Rolls (melskitchencafe)

Dough

4 1/2 c flour
2 T instant yeast
1/3 c sugar
1 1/2 t salt
4 large eggs
1 1/4 c hot water
8 T butter, melted

In a large bowl (to allow for about 7 – 8 c dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients. 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. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8 – 10 hours. Using about 1/4 – 1/3 c flour (more or less), dust a clean counter top. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24 x 7 or 8″ wide). Spread cream cheese mix 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. 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″ 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 (11 x 17″) 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. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so. Bake at 375 F for 12 – 14 min until just barely golden on top (don’t over bake or they’ll be dry). Let the rolls cool for 5 or so min before drizzling with glaze. Makes about 2 dozen.

Filling

8 oz cream cheese, softened
3/4 c powdered sugar
zest of a lemon (1 t)
1 – 2 c strawberry jam, depending on how jammy you want them

In a blender or with an electric mixer, whip cream cheese, powdered sugar and lemon zest together until smooth and creamy.

Glaze

1 c powdered sugar
1 T melted butter
2 T milk & more if needed
splash of vanilla

Whisk together powdered sugar, butter, milk and vanilla. Add more milk as needed until the glaze is thick but pourable.

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