Strawberry jam and cream cheese rolling around together in a muffin tin.
2/3 cup whole milk
6 tablespoons unsalted butter, cut into pieces
1 large egg, lightly beaten
2 ½ cups all-purpose flour
3 tablespoons granulated sugar
1 ¾ teaspoon active dry yeast
½ teaspoon kosher salt
¼ teaspoon ground cardamom
6 ounces of cream cheese, at room temperature
1 large egg yolk
2 tablespoons confectioners’ sugar
¾ cup jam warmed slightly
confectioners’ sugar, for sprinkling
- Prepare the dough: Bring the milk just to a boil over medium heat in a small pot. Remove from the heat and add the butter to melt. Transfer the mixture to a bowl and let cool to between 105°F to 110°F. Add the egg and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast, salt, and cardamom. Add the milk mixture and mix until just combined. Switch to the dough hook and knead the dough on low speed until it is smooth and elastic, about 6 minutes. (You could do all of this by hand. You shouldn’t need to add extra flour.) Form the dough into a ball and transfer it to a buttered bowl. Cover with plastic wrap and set aside to double. (At this point you could wrap the dough well and set it in the refrigerator overnight.)
- Meanwhile, prepare the filling: Beat the cream cheese and egg yolk together until smooth. Then add the confectioners sugar and beat until smooth. Butter a 12-cup non-stick muffin tin (the cups and the top) really well.
- On a very lightly floured surface, roll the dough out to about a 12 x 15 inch rectangle. Spread the cream cheese mixture evenly over the dough. Then spread the jam evenly over the cream cheese mixture. Roll the dough up into a tight coil, then cut the dough into 12 equal pieces. (The dough will be squishy and messy but don’t worry. You can’t really mess this up.) Set a piece of dough, cut side up, into each cavity in the muffin tin. Cover lightly with plastic wrap and set aside to rise.
- Preheat the oven to 350°F. Once the dough has puffed up about 1/8 to 1/4 of an inch above the edge of the pan, pop the tray in the oven. Bake until golden brown and set, about 18 to 22 minutes. Let the rolls cool in the pan for about 15 minutes then transfer them to a rack. (A small offset spatula is helpful for lifting the rolls out of the tin.) Sprinkle with confectioners’ sugar to serve warm or at room temperature.
I got the recipe here.