MINI CREAM CHEESE ROLLS
Make and share this Mini Cream Cheese Rolls recipe from Food.com.
Provided by BandJsGranny
Categories Breakfast
Time 30m
Yield 48 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Unroll crescent rolls and seperate to form 8 rectangles; press perforations to seal.
- Stir together cream cheese, sugar, and lemon juice. Spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end.
- Gently cut each log into 6 (1 inch) slices using a serrated knife.
- Place rolls in a lightly greased 9 X 15 baking pan.
- Bake @ 375 degrees for 15 minutes or until lughtly browned.
- Meanwhile, combine powdered sugar, milk, and vanilla to form glaze. Drizzle glaze over warm rolls.
MINI CUCUMBER SUSHI ROLLS
Thin cucumber slices are rolled around shredded carrot, cream cheese, and raisins for a little sushi-shaped finger food that's tied with a fresh chive.
Provided by kelcampbell
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
- Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 3.5 g, Cholesterol 10.4 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 2.1 g, Sodium 31.8 mg, Sugar 2.3 g
CREAM CHEESE ROLLS
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
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.
MINI CREAM CHEESE ROLLS
These tasty little crescent rolls have a sweet cream cheese filling. I strayed from the original recipe and used a half of a can of cream cheese frosting to drizzle over the top. Good!
Provided by lisar
Categories Dessert
Time 25m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Unroll crescent rolls, and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal.
- Stir together cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle, roll up jelly roll fashion, starting with the long side.
- Gently cut each log into 6 (1" thick) slices, using a serrated knife.
- Place rolls on greased cookie sheet seam side down. Bake at 375 10 to 15 minutes or until lightly browned.
- Meanwhile combine powdered sugar, milk and vanilla. Drizzle over warm rolls. Or use ½ can of cream cheese frosting (microwave 20 seconds to soften).
Nutrition Facts : Calories 658, Fat 22.4, SaturatedFat 11.3, Cholesterol 104.5, Sodium 748, Carbohydrate 100, Fiber 4.2, Sugar 43.9, Protein 14.2
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead together all of the dough ingredients to make a smooth, soft dough., Place the dough in a lightly greased bowl or in an 8-cup measure; the measure helps you judge how much it's risen.
- Let it rise until it's almost double in size, about 2 hours., To make the filling: Combine the nuts in one bowl, and the Baker's Cinnamon Filling and water (or substitute ingredients) in another., Roll the dough into a 14" x 12" rectangle.
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- In a large mixing bowl, combine all ingredients except milk and beat with an electric mixer to combine, about 2 minutes on medium high speed. Mixture will be very crumbly, with pebbles and sandy bits.
- Slowly drizzle in up to 3/4 cup milk; just enough so that batter will combine and come together. Note – this batter is very thick and paste-like, and I only used 3/4 cup milk. If yours is thick to the point you can’t stir it, add milk, as necessary to thin it.
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