Huachibolas Cream Cheese Rolls Recipes

CHEESECAKE ROLLS

Cheesecake Rolls image

These easy, flaky cheesecake rolls are filled with cream cheese, frozen fruit and honey! Any frozen berry can be used for the filling. -Jennifer Stalcup, Vancouver, Washington

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 tube (16.3 ounces) large refrigerated flaky biscuits, such as Pillsbury Grands!
1 cup whipped cream cheese
2 tablespoons honey
3/4 cup frozen wild unsweetened blueberries
1 tablespoon butter, melted
1 teaspoon sugar
1/3 cup confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon lemon juice

Steps:

Preheat oven to 350°. On a lightly floured surface, separate biscuits and flatten each to a 5-in. circle. In a small bowl, combine cream cheese and honey; gently fold in blueberries. Place 2 tablespoons mixture in center of each circle. Bring edges of dough together above filling; twist and pinch to seal., Place on parchment-lined baking sheets, seam side down. Brush with butter; sprinkle with granulated sugar., Bake until golden brown, 18-21 minutes. Remove from pans to wire racks to cool for 10 minutes. Meanwhile, whisk together confectioners' sugar, milk and lemon juice; brush over rolls. Cool completely. Refrigerate until chilled, if desired. Sprinkle with additional confectioners' sugar. Refrigerate leftovers.

Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 535mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM CHEESE ROLLS

Cream Cheese Rolls image

Make and share this Cream Cheese Rolls recipe from Food.com.

Provided by MarieRynr

Categories Breads

Time 9h20m

Yield 4 dozen

Number Of Ingredients 16

Ingredients

1 (8 ounce) carton sour cream
1/2 cup sugar
1/2 cup butter
1 teaspoon salt
2 packages dry yeast
1/2 cup warm water
2 large eggs, lightly beaten
4 -5 cups flour
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
1 large egg
2 cups sifted icing sugar
1/4 cup milk
2 teaspoons vanilla

Steps:

Combine sour cream, sugar, butter and salt in a saucepan.
Cook over medium heat until butter melts, stirring occasionally.
Let cool to 105*F to 115*F.
Dissolve yeast in warm water in a large bowl.
Let stand 5 minutes.
Stir in the sour cream mixture and eggs.
Gradually stir in enough flour to make a soft dough.
Dough will be sticky.
Cover tightly and chill 8 hours.
Divide dough into 4 equal portions.
Working with 1 portion at a time, turn dough onto a floured surface, knead 4 or 5 times.
Roll 1 portion of dough into a 12 by 8 inch rectangle.
Spread one fourth of the filling over rectangle, leaving a 1/2 inch margin around edges.
Carefully roll up dough, jellyroll fashion, starting at long side.
Firmly pinch seam to seal.
Cut roll into 1 inch slices, place slices 2 inches apart on a greased baking sheet.
Repeat procedure with remaining dough and filling.
Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour, until doubled in bulk.
Bake 375*F for 15 to 20 minutes, or until lightly browned.
Remove to wire racks, and drizzle with glaze while still warm.
For filling: combine all ingredients in a large bowl and beat at high speed until well blended.
For Glaze: combine all ingredients in a bowl, stirring until smooth.

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