Recipe by La Dilettante
Just as tasty as the big cakes, and really cute on a platter.. I made these for a friend's brunch, and her verdict was, "insanely delicious!" Hide a tiny plastic baby in one of them for extra good luck to whomever gets it. Note: prep time includes rising time.
- 1⁄2 cup milk
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 1⁄4 cup butter, melted
- 1⁄2 cup warm water (105-115 degrees)
- 2 1⁄4 ounces pkg dry yeast
- 2 large eggs, beaten
- 4 1⁄2 cups all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sugar
- 1⁄2 teaspoon almond flavoring
- additional sugar to make colored sprinkles
- 1 cup confectioners' sugar
- 1 tablespoon cream
- 1⁄2 teaspoon vanilla
Directions See How It's Made
- Proof yeast in warm water until bubbly, about 5 minutes.
- Mix raised yeast with rest of roll dough ingredients, flour your hands, and knead until dough is elastic (will still be sticky! Keep flouring your hands).
- On floured surface, roll dough out into an 8" x 12" rectangle,
- Blend cream cheese, sugar, and almond flavoring. Spread mixture atop dough, all the way to edges. Slice width-wise into 12 one-inch strips.
- Carefully roll up into pinwheels and place in nonstick muffin tins (I like to use paper muffin cups; gold or silver ones are pretty for Mardi Gras) and let rise in warm place until double in volume.
- Bake at 350 until tops are slightly golden.
- Mix glaze well, and spoon over warm muffins. While the glaze is still sticky, mix three small bowls of colored sugar---yellow, green, and purple, using food coloring. Sprinkle over tops.
- Laissez les bons temps rouler! You can start your Lenten fast the next day -- .