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Cream Cheese Roll
Recipe Courtesy North Dakota Wheat Commission
www.ndWheat.com

Ingredients
1 cup sour cream
1/2 cup softened margarine or butter
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup warm water (110 degrees)
2 eggs, beaten
4 1/2 - 4 3/4 cups all-purpose or bread flour

Filling:
3/4 cup sugar
2 8-ounce packages cream cheese, room temperature
1 egg, beaten
1/8 teaspoon salt
2 teaspoons vanilla

Instructions
Heat sour cream and margarine on low heat until margarine starts to melt.
Stir in sugar and salt.

In large bowl, sprinkle yeast in warm water, stirring
until yeast dissolves. Add sour cream mixture, eggs and 4 cups flour.
Stir, adding additional flour until dough is not sticky. Knead for 3 to
 

 
4 minutes on lightly floured surface until dough is smooth. It is a
very soft dough.

Place in bowl coated with non-stick spray, turning once. (Dough may
be refrigerated overnight and made into rolls the next day.) Let rise 30 minutes.

Prepare
filling by creaming sugar with cream cheese; add egg, salt and vanilla.

Divide dough into
4 equal parts. Roll each on floured surface into an 8 x 12-inch
rectangle. Spread 1/4 of cream cheese filling on each. Roll up beginning
with long side. Pinch edges and fold ends under slightly. Place rolls
seam side down on baking sheet coated with non-stick spray. With kitchen shears,
cut each roll diagonally at 2-inch intervals, 2/3 of the way through roll to
resemble a braid.

Cover; let rise in warm place until double the size, approximately one
hour. Bake at 375 degrees F for 15 to 20 minutes or until
golden brown. While warm, may be spread with a glaze of:
1 cup powdered
sugar
1 teaspoon vanilla
1 1/2 - 2 tablespoons milk

Nutritional Information
With 24 servings, each unfrosted slice has: 263 calories, 5. grams protein, 30
grams carbohydrates, 0.9 grams dietary fiber, 13. grams total fat, 51 milligrams cholesterol, 1.3
 

 
milligrams iron and 218 milligrams sodium.