Cream Cheese Roll
Tuesday, October 7th, 2008This is one of my favorite treats!!! . . . though it’s been a year or two since I made it! (Edited to add, yes I just made it again yesterday . . . If you’re on a diet, you can do like I did and give most of it away,(otherwise I’m tempted to pig out!) but you still get a taste and can even save a few servings for the freezer) You might want to give it a try . . .
Cream Cheese Roll
Combine in saucepan: 1 cup sour cream, 1\2 cup sugar, 1/2 cup butter and 1 tsp. salt. Cook over lot heat stirring constantly until well blended. Cool.
In a mixing bowl, dissolve 2 pkgs active dry yeast in 1\2 cup warm water. Add sour cream mixture and 2 eggs beaten; mix well. Gradually stir in 4 cups all purpose flour (Dough will be very soft) Cover and refrigerate overnight.
Next day, combine filling ingredients – 2 pkgs. cream cheese softened, 3\4 cup sugar, 1 egg beaten, 2 tsp vanilla extract, and 1\8 tsp salt, mix until blended well.
Turn dough onto floured board; Knead 5-6 times. Divide into 4 equal portions. Roll each portion into a 12″x8″ rectangle. Spread 1\4 of the filling on each to within 1 inch of the edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place seam side down on greased baking sheet. Cut 6 x’s on top of loaves. Cover -n- let rise until nearly doubled, about 1 hour. Bake @ 375 for 20-25 minutes or until golden brown
It does call for a glaze and sliced almonds, but I think it’s rich enough that I don’t bother with the extra sugar . . . The almonds would be delectable, but I never have them on hand




