If you love fruity pastries in the morning, Anne’s recipe will be your jam. 😉 It has every ounce of happiness and sunshine that you would wish for on a gloomy day and can turn everyone’s day upside down. It’s flaky and full of jam and has the most delicious glaze over the top to just top off the sweetness. There’s no need to wait for a special occasion to eat these. They are perfect for right now or any time!
Magnificent, these sweet rolls are truly magnificent (not to mention gloriously pretty). They will make the perfect Easter morning breakfast.”
Ingredients
Dough:
4 1/2 cups (22.5 ounces) Gold Medal all-purpose flour
2 tablespoons Fleischmann’s instant yeast
1/3 cup (2.5 ounces) Domino granulated sugar
1 1/2 teaspoons Morton’s salt
4 large eggs (7 ounces)
1 1/4 cup hot water
8 tablespoons (4 ounces) Land O’ Lakes butter, melted
Filling:
8 ounces Philadelphia cream cheese, softened
3/4 cup (3 ounces) Domino powdered sugar
Zest of a lemon (about a teaspoon)
1 to 2 cups Smucker’s strawberry jam, depending on how jammy you want them
Glaze:
1 cup (4 ounces) Domino powdered sugar
1 tablespoon Land O’ Lakes melted butter
2 tablespoons McArthur milk, plus more if needed
Splash of McCormick’s vanilla extract
Instructions
In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the Gold Medal flour, Fleischman’s yeast, Domino sugar and Morton’s 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 Land O’ Lakes 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.
Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
When ready to roll out the rolls, prepare the filling: in a blender or with an electric mixer, whip the Philadelphia cream cheese, Domino powdered sugar and lemon zest together until smooth and creamy.
Using about 1/4 – 1/3 cup Gold Medal flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
Spread the Philadelphia cream cheese mixture on the rectangle, spreading evenly with an offset spatula or knife. Dollop spoonfuls of Smucker’s 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-inch strips. With ach 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 (11X17-inch) 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 degrees F for 12-14 minutes until just barely golden on top (don’t overbake or they’ll be dry).
For the glaze, whisk together the Domino powdered sugar, Land O’ Lakes butter, McArthur milk, and McCormick vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.
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Quick Tip: Make sure to use a jam that has strawberries as the main ingredient. It will really bring out the flavor
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