De 22 Recipe

Activate and combine

In a large mixing bowl, whisk together warm water, warm milk, sugar and instant yeast. Let sit 5–7 minutes until foamy. Stir in melted butter and beaten egg.

Mix dry ingredients

In a separate bowl, combine flour and salt. Gradually add the dry mixture to the wet mixture, stirring with a wooden spoon or paddle attachment until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead 6–8 minutes in a stand mixer with dough hook). Dough should be slightly tacky but not sticky; add up to 2 tablespoons flour if too sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Prepare filling

While dough rises, beat softened cream cheese in a bowl until smooth. Add light brown sugar, ground cinnamon and vanilla extract; beat until fully combined and spreadable. Fold in raisins/currants and chopped nuts if using. Chill briefly if too soft so it holds shape when spreading.

Shape

After dough has doubled, punch it down and turn onto a lightly floured surface. Roll dough into a rectangle about 12x16 inches (roughly 1/4-inch thick). Spread the cream cheese filling evenly over the dough, leaving a 1/2-inch clean border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log.

Cut and arrange

Using a sharp knife or dental floss, cut the log into 12 equal pieces (about 1-inch thick). Place pieces cut-side up in a lightly buttered 9x13-inch baking dish or on a parchment-lined baking sheet, leaving space between for expansion.

Second rise

Cover the arranged rolls loosely with plastic wrap or a towel and let them rise in a warm place until puffy, about 30–40 minutes. Meanwhile, preheat oven to 350°F (175°C).

Brush and bake

Brush the tops lightly with the egg yolk (mixed with a teaspoon of water) or melted butter and sprinkle with coarse sugar if using. Bake in preheated oven for 20–25 minutes, until golden brown and cooked through. If tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Make glaze

While rolls bake, whisk together powdered sugar, milk and vanilla until smooth. Adjust consistency with more milk (a few drops) to make a pourable glaze or more powdered sugar to thicken.

Finish

When rolls are done, remove from oven and let cool 8–10 minutes. Drizzle or spread the glaze over warm rolls, allowing it to set slightly before serving. Serve warm.