1 packet active dry yeast
1/4 c. warm water
1 tsp. sugar
3 1/2 - 4 1/2 c. flour
1/3 c. sugar
1/2 tsp. salt
1/2 c. water
1/2 c. butter
2 Tbsp. butter, melted
2 Tbsp. sugar
1 Tbsp. flour
1/4 c. sour cream
3oz. package cream cheese, softened
1 Tbsp. lemon juice
1/2 tsp. vanilla
1 egg white
2 c. confectioner’s sugar (10X, powdered sugar)
1 Tbsp. butter, softened
3-4 Tbsp. milk
1/2 tsp. vanilla
These rich buns would be perfect on the brunch table, or with a cup of good coffee.
Yield: 2 dozen rich rolls
Dissolve the yeast in the 1/4 c. warm water. Water should be about 105°F: drip a couple drops on the inside of your wrist like checking a baby’s bottle. Add 1 tsp. sugar to give the yeast some entertainment. Stir gently and then set aside for 10 minutes.
While the yeast and sugar are getting to know each other, get a large bowl and sift together 1 1/2 c. flour, 1/3 c. sugar, and 1/2 tsp. salt.
In a small saucepan, heat together 1/2 c. water and 1/2 c. butter. Beat into the flour mixture. Then add the eggs and the yeast mixture to the flour bowl. Continue to add 1/2 to 1 1/2 cups of flour to create a soft, sticky dough.
Spray a large bowl with nonstick spray. Place the dough in the bowl. Flip it over so that the top has a thin coating of oil. Or spray the top with nonstick. Let rise in warm place until doubled, about 1 hour.
While dough is rising, make the filling. In a medium bowl, combine sugar, flour, sour cream, cream cheese, lemon juice, vanilla and an egg white.
Turn dough out onto a floured board. Cut the dough into 24 strips.
Prepare two large cookie sheets by spraying with nonstick spray. Set your shaped rolls on the cookie sheets - give them plenty of elbow room. Give the center of each roll a dollop of cheesecake filling. Let rise 45 min.
Bake at 350 until golden brown on the edges, about 25 min. (depending on the size of rolls you ended up with).
While the rolls are cooling, combine icing ingredients. Icing will be thin. Drizzle over the still-warm rolls.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011