Breads, Breakfast, Yeast Breads

Eggnog Cream Cheese Sweet Rolls

I believe I have told you how much I love eggnog.  Well, this recipe comes from that love.  The sweet roll pictured below is gone and I sit full and happy as I write this post. ;0)

Eggnog Cream Cheese Sweet Rolls

Eggnog Sweet Roll Dough:
1¼ cups eggnog, very warm (110°)
2¼ tsp (1 pkt) dry yeast
1/3 cup sugar
2 Tbl oil
3¼ cups flour
1¼ tsp salt

In mixer bowl, sprinkle yeast over warm eggnog.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise one hour.

Filling:
6 oz cream cheese, softened
1/2 cup brown sugar
1 Tbl eggnog
1/2 to 1 tsp rum extract (optional, I used 1 tsp)

Mix filling ingredients together.

Roll out dough to about 18″×10″ rectangle.  Spread filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 even pieces (I use thread, place under dough, cross ends over and pull quickly through dough).  Place in sprayed 13″×9″ pan.  Cover and let rise 30-40 minutes.  Bake in preheated 350° oven for 25 minutes or until golden.  Let cool to just warm and frost with eggnog frosting.

Eggnog Frosting:
2 Tbl butter, softened
2 cups powdered sugar
4 Tbl eggnog

Whip frosting ingredients with electric mixer.  Spread evenly over sweet rolls.

One Year Ago:  Chocolate Peanut Butter Cup Cookies  Chocolate Peanut Butter Cup Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Candy

Cherry Pecan Truffles

I love dipping things in chocolate!  Any delicious ingredients that can be mixed together and dipped in chocolate to make truffles, I am there!

2 cups toasted & finely chopped pecans
1 cup graham cracker crumbs
1 cup sugar
1/2 tsp salt
1/4 cup water
3 tsp marshino cherry juice
1/4 cup finely chopped marshino cherries
1 tsp rum extract
2 cups dark chocolate chips
1 heaping Tbl shortening

Mix pecans, graham cracker crumbs, sugar, salt, water, cherry juice, cherries, and rum extract.  Scoop into 1″ balls and freeze.  In top of double boiler, melt chocolate and shortening.  Line baking sheet with parchment paper or silpat.  Dip frozen balls into melted chocolate, place on prepared baking sheet.  Let sit for 15 minutes or until firm.  Refrigerate to set up quickly.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.