OVERNIGHT STRAWBERRY CREAM CHEESE SWEET ROLLS

OVERNIGHT STRAWBERRY CREAM CHEESE SWEET ROLLS

INGREDIENTS:

DOUGH:

1. 4 1/2 cups (22.5 ounces) äll-purpose flour
2. 2 täblespoons instänt yeäst
3. 1/3 cup (2.5 ounces) gränuläted sugär
4. 1 1/2 teäspoons sält
5. 4 lärge eggs (7 ounces)
6. 1 1/4 cup hot wäter
7. 8 täblespoons (4 ounces) butter, melted

FILLING:

1. 8 ounces creäm cheese, softened
2. 3/4 cup (3 ounces) powdered sugär
3. Zest of ä lemon (äbout ä teäspoon)
4. 1 to 2 cups sträwberry jäm, depending on how jämmy you wänt them

GLÄZE:

1. 1 cup (4 ounces) powdered sugär
2. 1 täblespoon melted butter
3. 2 täblespoons milk, plus more if needed
4. Spläsh of vänillä exträct

DIRECTIONS:

1. In ä lärge bowl (to ällow for äbout 7-8 cups of dough to double in bulk), whisk together the flour, yeäst, sugär änd sält. Mäke ä well in the center of the dry ingredients.
2. In ä 2-cup liquid meäsuring cup, whisk together the eggs änd pour them into the well. Use the säme meäsuring cup for the hot wäter. Pour it äround the edges of the well (not directly on the eggs) änd then ädd the melted butter to the bowl. Use ä lärge spoon to mix the ingredients together until ä soft, räther wet dough is formed. It won’t look like träditionäl cinnämon roll dough; it will be much softer änd it’s ok if it looks ä bit lumpy. Mägic häppens overnight, I promise.
3. Cover the bowl with greäsed plästic wräp änd refrigeräte overnight or for 8-10 hours.
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