28 Sep '17, 5pm

Made ahead strawberry cream cheese sweet rolls!

In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won’t look like traditional cinnamon roll dough; it will be much softer and it’s ok if it looks a bit lumpy. Magic happens overnight, I promise. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours. When ready to roll out the rolls, prepare the filling: in a blender or with an electric mixer, whip the cream cheese, powdered sugar and lemon zes...

Full article: https://www.melskitchencafe.com/overnight-strawberry-crea...

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