Cream Dream Rolls recipe


5/5 - 0 Total votes

Servings: 2
Prep time: None None
Cooking time: None None

Ingredients

2 : pk (8-oz) cream cheese

1/4 : c Chopped onions

1 : cn Drained crushed pineapple

Lawry's : Lawry's salt to taste

1/4 : c Chopped green pepper

1/4 : c Chopped walnuts

8 : oz Cream cheese

4 : oz Whipping cream

1 : Jar marshmallow cream

1 : ts Vanilla

1/2 : c Granulated sugar

1 : pk Cream cheese; (3 oz.)

3 : tb Mayonnaise

1/2 : c Heavy cream; whipped

2 : tb Lemon juice

8 : oz Cream cheese; softened

-(227gm) : -(227gm)

3 : tb Powdered sugar; (50mL)

-[icing : -[icing sugar]

2 : tb Light cream; (5mL)

2 : tb Orange liqueur; (5mL) Or 1

-tbsp. : -tbsp. undiluted frozen

-orange : -orange juice concentrate

-(15mL) : -(15mL)

8 : oz Cream cheese

1/3 : c Sugar

4 : c Cream-style cottage cheese

2 : ts Vanilla extract

12 : Crepes

2 : oz Unsalted butter

3 : lb Cream cheese

10 : oz Sugar

1/2 : Lemon zest

1/2 : Orange zest

2 : Large eggs

1 : tb Real vanilla

1 : /2 oz Corn starch

4 : oz Margarine or Butter

8 : oz Cream cheese

1 : lb Powdered sugar

3 : oz Light cream cheese

- : - softened

1/2 : c Soy margarine

1 : ts Vanilla

2 : c Sifted powdered sugar

1/2 : c Chopped pecans

Directions

0: Makes 2 1/2 dozen rolls Combine water, 1 tablespoon of the sugar and yeast

1: Stir to dissolve yeast and let stand until bubbly, about 5 minutes

2: Blend in cream and egg yolks

3: Fit processor with steel blade

4: Measure 2 cups of the flour, butter, 4 tablespoons of the sugar and salt into work bowl

5: Process on/off 5 or 6 times until butter is size of kidney beans

6: Transfer flour-butter mixture to a large mixing bowl

7: Stir in remaining 1 1/2 cups flour

8: Add cream mixture to flour mixture

9: Stir just enough to moisten flour

10: (Dough should be crumbly like a biscuit dough, not smooth and satiny like most yeast doughs

11: ) Cover with plastic wrap and refrigerate 12 to 24 hours

12: Turn dough onto well floured surface

13: Cut dough into 4 equal parts

14: Roll each part into a rectangle 6x12 inches

15: Cut each rectangle into 12 strips 1 inch wide and 6 inches long

16: Shape into knots, circles, figure 8's, spirals, braids or ovals as desired

17: Place on greased cookie sheets

18: Let rise in warm place until doubled, about 45 minutes

19: Heat oven to 350 F

20: Prepare Almond Icing

21: Mix remaining 2 tablespoons sugar with cinnamon

22: Bake rolls until evenly brown, about 15 minutes

23: Remove from cookie sheet, dip in Almond Icing, then in cinnamon mixture or nuts

24: Cool on wire rack

25: ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot water 1/2 tsp almond extract Blend ingredients until smooth

26: Food Processor Bread Book From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www

27: synapse

28: com/~gemini







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