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Cream Cheese Pinwheels
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1
Reviews
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By:
Helen Godwin
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Cream Cheese Pinwheels Recipe fills Danish like pinwheels made with yeast, sugar, milk, lemon rind, butter, flour, and eggs with a cream cheese filling made with cream cheese and whipping cream.
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INGREDIENTS
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1 package active dry yeast
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1/4 cup warm (105° to 115° F)
water
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1/4 cup sugar
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1/2 cup warm (105° to 115° F)
milk
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1/2 teaspoon salt
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1 teaspoon grated lemon rind
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1/4 cup butter or margarine,
softened
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3 to 3 1/4 cups flour
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2 eggs
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2 tablespoons butter or
margarine, melted
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For Cream Cheese Filling:
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1 package (8 oz) cream cheese, softened
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1 tablespoon whipping cream
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1/4 cup sugar
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1 teaspoon grated lemon rind
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1/2 teaspoon vanilla extract
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1/4 cup golden raisins
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DIRECTIONS
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1:
Sprinkle yeast over the water in
large bowl of electric mixer. Add 1
tablespoon of the sugar. Let
stand until yeast is soft (about 5
minutes). Add remaining sugar, milk, salt,
lemon rind, and the 1/4 cup softened
butter. Add 1 1/2 cups of the flour. Mix to
blend, then beat at medium speed
until smooth and elastic (about 5
minutes). Separate one of the
eggs, reserving white for glaze. Add
egg yolk and whole egg, one at a
time, beating until smooth after each
addition.
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2:
Stir in about 1 1/4 cups more
flour to make a soft dough. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 1/2 cup flour.
Knead until dough is smooth and satiny and small bubbles form just under surface (10 to 12 minutes), adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk (1 to 1 1/4 hours).
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3:
While dough rises, prepare Cream Cheese
Filling. Punch dough down. Cover with
inverted bowl and let rest for 10 minutes.
Roll dough out on a floured surface into a 12x18-inch rectangle. Brush with the 2 tablespoons melted butter. Spread evenly with
filling. Starting from an 18-inch side,
roll dough jelly-roll fashion; moisten
long edge and pinch to seal. Cut
roll into 1-inch slices.
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4:
Arrange slices, cut sides down, in well-greased, 2 1/2-inch muffin pans.
Cover lightly with waxed paper.
Let rise until doubled in bulk (40 to
45 minutes). Preheat oven to 350° F. In a small bowl beat reserved egg
white with 1 teaspoon water. Brush
lightly over rolls. Bake until
richly browned (25 to 30 minutes).
Remove rolls from pans while warm.
Serve warm or at room temperature. FOR CREAM CHEESE FILLING: In a medium
bowl beat cream cheese and
cream until fluffy. Blend in sugar,
then lemon rind and vanilla. Stir in
raisins.
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