Glazed Sweet Rolls

  1. Place 3/4 cup of the milk and 8 Tbsp.
  2. (1 stick) of the butter in small saucepan; cook on low heat until butter is completely melted and mixture is well blended.
  3. Stir in 1 tsp.
  4. of the lemon juice.
  5. Mix 2 cups of the flour, 1/2 cup of the granulated sugar, the yeast and salt in large bowl.
  6. Add milk mixture; beat with electric mixer on medium speed 2 min.
  7. Add 3 of the eggs, 1 at a time, beating well after each addition.
  8. Stir in enough of the remaining 1-1/2 cups flour to form soft dough.
  9. Place dough on lightly floured surface; knead 5 min.
  10. or until smooth and elastic.
  11. Place in greased bowl.
  12. Melt remaining 2 Tbsp.
  13. butter; brush onto dough.
  14. Cover; let rise in warm place about 1-1/2 hours or until doubled in volume.
  15. Punch down dough.
  16. Place on floured surface; roll out to 18x12-inch rectangle.
  17. Sprinkle with pecans.
  18. Roll up from 1 of the long ends; press edges together to seal.
  19. Cut into 18 (3/4-inch-thick) slices.
  20. Place, 1 inch apart, on greased baking sheets; flatten each into 4-inch circle.
  21. Cover; let rise in warm place 45 min.
  22. or until doubled in volume.
  23. Preheat oven to 350F.
  24. Beat cream cheese, remaining 1/4 cup granulated sugar and remaining 1 tsp.
  25. lemon juice with electric mixer on medium speed until well blended.
  26. Add yolk from remaining egg; mix well.
  27. Make depression in center of each roll; fill with rounded tablespoonful of the cream cheese mixture.
  28. Lightly beat remaining egg white; brush onto dough.
  29. Bake 15 min.
  30. or until lightly browned.
  31. Remove to wire racks.
  32. Mix powdered sugar and remaining 3 Tbsp.
  33. milk until well blended.
  34. Drizzle over warm rolls.

milk, butter, lemon juice, flour, sugar, active dry yeast, salt, eggs, pecans, philadelphia cream cheese, powdered sugar

Taken from www.kraftrecipes.com/recipes/-17205.aspx (may not work)

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