1tablespoonbutter, cut into several small pieces and chilled
EGG WASH:
1largeegg, beaten with 1 tablespoon water and pinch of salt
Instructions
FOR THE DOUGH:
Make dough according to directions and chill overnight. Remove dough from refrigerator and divide into 16 equal pieces (about 2 to 2.15 ounces each). Roll each into a ball (see Softest Gluten Free Rolls recipe) and place on parchment-lined baking sheet at least 2 inches apart. Cover with plastic wrap and allow to rise in warm, draft-free area for about an hour, or until rolls are doubled or almost doubled.
FOR THE FILLING:
In medium bowl (or bowl of stand mixer) beat cream cheese, sugar, flour, vanilla, and salt on low speed until smooth, about 1 minute. Scrape down the sides of the bowl 2 teaspoon lemon juice and mix to combine. Cover bowl with plastic wrap and refrigerate until rolls are ready.
FOR THE STREUSEL:
Combine flour, sugar, and butter in small bowl and rub between your fingers until mixture resembles wet sand. Refrigerate until ready to use.
FINISHING ROLLS AND BAKING:
Using the bottom of a glass dipped in flour (or similar item that has about a 2-inch diameter), gently but firmly press down into center of roll to flatten in the middle and create a "crater" for the filling (Re-flour the glass as needed to prevent sticking).
Add about 2 tablespoon filling into center and smooth with a small angled spatula or back of spoon.
Brush outside of rolls with egg wash and sprinkle streusel on rolls, avoiding cream cheese center.
Bake until golden brown and puffy, about 20 minutes. Cool on wire rack about 20 minutes. Serve warm.
Notes
To reheat rolls, place in microwave for about 20-30 seconds, depending on your individual microwave wattage.