Thursday, November 3, 2011

Carmel Cream Cheese Cup

Today is our first snow day! We are in the second day of November and have had a beautiful fall. As most of you know, I am a summer kind of gal, but there are good reasons to be excited about the first snow fall of the year...snuggling by the fire, cinnamon rolls and chili...just to name a couple! This recipe is another reason to get excited! It's a combination of a couple of my pastry faves - cinnamon rolls and cream cheese danish rolls. They are pretty wonderful, especially dipped in your favorite coffee!


The Dough:
4 cups flour
1 pkg yeast
1 cup milk
1/4 cup sugar
1/3 cup butter, melted
1 egg, beaten

1/4 cup butter, melted
1/4 cup sugar
2 tsp cinnamon

In a small sauce pan warm milk until steamy but not boiling. Remove from heat and allow to set 10 - 15 minutes. Stir in yeast and sugar and let set for 5 minutes. Stir in butter, salt and egg. Add flour one cup at a time dough is easy to handle. Knead dough on lightly floured surface for 5 minutes. Place in an oiled bowl, cover and set in a warm place to rise until doubled 1 to 1 1/2 hours.

Heat oven to 400. Grease a muffin tin and set aside. Roll the dough out on a lightly floured surface. Roll into a large rectangle and brush with melted butter, and sprinkle with cinnamon and sugar. Cut into 12 equal sized squares and form into the muffin tin cups. Set aside. Bake for 20 minutes, remove from the oven and set aside.

The Cream Cheese Filling:
1 1/2 pkg cream cheese, room temp
3/4 cup powdered sugar
1 tsp vanilla
1 jar caramel ice cream topping
1 cup walnuts, chopped

Reduce oven to 350. In a small bowl beat cream cheese, sugar and vanilla. Spoon into roll cups. Spoon 1 Tbl caramel topping over each cup and sprinkle with nuts. Bake for 20 more minutes.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.



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