| Level: | Easy |
| Total: | 11 hr 55 min |
| Active: | 40 min |
| Yield: | 12 servings |
Ingredients
- 2 large eggs
- 1 large egg yolk
- 4 tablespoons granulated sugar
- 1/2 cup vegetable or another neutral oil, or melted butter, plus more for the mixing bowl
- 2/3 cup milk or water, plus an additional tablespoon if needed
- 3 3/4 cups all-purpose flour, plus more for the counter
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/4 teaspoons coarse or kosher salt
- Butter or nonstick spray, for coating the baking dish
- 8 ounces cream cheese, very well softened
- 1/3 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 3/4 cup raspberry jam
- 1 large egg, beaten
- Poppy seeds, for sprinkling
- 2 cups powdered sugar
- 3 to 4 tablespoons lemon juice
Instructions
- Make the dough: Whisk together the eggs, yolk, granulated sugar, oil and milk in the bottom of a stand mixer bowl. Add the flour, yeast and salt and mix with the dough hook on low until it comes together, then let the machine knead it for about 5 minutes. Scrape the dough onto a lightly floured counter just long enough to coat a mixing bowl with oil, then return the dough to the oiled bowl to rise until doubled, about 2 hours.
- For the filling and assembly: Butter a 13-by-9-inch (or equivalent size) baking dish, or coat it with nonstick spray.
- Combine the cream cheese, granulated sugar and vanilla in a medium bowl (I just use a fork to mix this).
- On a very well-floured counter, roll out the dough into a rectangle about 16 inches wide (on the side facing you) and as far away from you as it comfortably goes, usually 13 to 15 inches. Spread the cream cheese mixture all over the rolled dough. Dollop the jam over it and spread it smooth. Roll the dough into a snug spiral; it will stretch to about 18 inches wide.
- Cut the log very gently–it’s going to be a soft mess, so use a sharp serrated knife or dental floss–into 1 1/2-inch segments. Arrange each in the prepared baking dish. Brush the tops of the buns with the egg wash and cover with plastic wrap. Refrigerate overnight, along with the leftover egg wash (also covered).
- The next morning, remove the buns from the fridge and let warm up for 30 minutes. Preheat the oven to 350 degrees F.
- Brush the tops of the buns with the egg wash again and sprinkle with poppy seeds. Bake until the buns are bronzed all over and have an internal temperature of 190 degrees F, about 30 minutes. Let cool slightly before serving.
- For the glaze (if using): Whisk the powdered sugar together with 3 tablespoons lemon juice until smooth, drizzling in an additional tablespoon of lemon juice as needed to loosen. Drizzle this over the buns, or serve it alongside with a spoon.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 508 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 1 g |
| Sugar | 41 g |
| Protein | 8 g |
| Cholesterol | 89 mg |
| Sodium | 298 mg |
Reviews
Hands down the best breakfast rolls I have ever had the pleasure of making!! Really simple to follow- the hardest part is rolling everything together because the dough is incredibly soft. They taste amazing and are always a request for Christmas and Easter morning. I absolutely recommend this to anyone looking for a deliciously soft “melt in your mouth” breakfast treat.
Just a suggestion: My family prefers an almond extract, powdered sugar, and milk icing instead of the lemon juice, but the lemon juice icing is still delicious! Just very ***LEMON***!!!
Just a suggestion: My family prefers an almond extract, powdered sugar, and milk icing instead of the lemon juice, but the lemon juice icing is still delicious! Just very ***LEMON***!!!
Oh Deb, these were so so good! The flavor of that eggy challah, creamy cheese, sweet jam- it reminds me of a cream cheese danish. Absolutely delicious!
Terrific! Followed the directions exactly except that I substituted some fruit preserves that I had on hand in place of the raspberry jam. This recipe will become a mainstay within my family for many years to come. Thanks!
Oh my goodness gracious. I made these to be served at my brunch gathering today and I can’t stress enough how AMAZING they were. I left out the poppyseeds due to a personal preference and they were still so incredibly lovely. The lemon glaze on top really just brought everything together. I used half blueberry and half raspberry jam from William Sonoma and they were absolutely DECADENT. 10/10. Will make these again for every single family and friend gathering I have for now on! Everyone just adored them!
Deb is my kitchen soulmate. She is so great. And these buns were amazing. I made my frosting too lemony (added zest and 1/2 the sugar), and we ended up preferring it without the frosting.
I made 1/2 the dough recipe into buns and saved the other 1/2 for actual Challah bread for the evening (we are only 2 people), and we could have easily added more cream cheese and jam, though it was amazing the way it was with a side of fresh berries.
I made these over the past 24 hours and they turned out fantastic. I followed the recipe almost 100%, but used strawberry jam instead of raspberry, and didn’t measure, and I think I probably did about twice as much as the recipe called for because I love fruit/jam/filling, and they turned out wonderfully. I didn’t add a glaze or the poppy seeds (but did add a bit of butter to my first roll). I will make these again! They were easy, just time consuming during the waiting process. I would possibly do more cream cheese and even more jelly next time too!