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Cream Cheese Coils

Total Time

Prep: 30 min. + chilling Bake: 10 min.

Makes

1-1/2 dozen

These are my absolute favorite sweet rolls! They never last long around my family. They're easy to make but look like you spent a lot of time on them.—Susan Peck, Republic, Missouri
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Ingredients

  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 3/4 cup sugar, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 3/4 cup 2% milk
  • 1/2 cup water
  • 1/2 cup butter, cubed
  • 1 egg
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3 to 4 teaspoons water

Directions

  1. In a large bowl, combine 1 cup flour, 1/2 cup sugar, yeast and salt. In a small saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg and 1/2 cup flour; beat on high 2 minutes. Stir in enough remaining flour to form a stiff dough. Cover and refrigerate 2 hours.
  2. Turn dough onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball; roll each into a 15-in. rope. Holding one end of rope, loosely wrap dough around, forming a coil. Tuck end under; pinch to seal.
  3. Place coils 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 1 hour.
  4. Preheat oven to 400°. In a small bowl, beat cream cheese, egg yolk, vanilla and remaining sugar until smooth. Using the back of a spoon, make a 1-in.-wide indentation in the center of each coil; spoon a rounded tablespoon of cream cheese mixture into each indentation.
  5. Bake 10-12 minutes or until lightly browned. Remove from pans to wire racks to cool.
  6. In a small bowl, combine confectioners' sugar, vanilla and enough water to achieve drizzling consistency. Drizzle over cooled rolls. Store in the refrigerator.

Nutrition Facts

1 each: 257 calories, 11g fat (6g saturated fat), 52mg cholesterol, 295mg sodium, 36g carbohydrate (15g sugars, 1g fiber), 5g protein.

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