What made those cinnamon rolls so unique and obsession-worthy? The dough is laminated puff-pastry style - not with butter, but with cream cheese! More creamy, cheesy flavour? Yes please!
So I took the original and ran with it - using Pure Via Turbinado and Stevia Blend packets for the sugar, extra cream cheese in the dough and a touch of whole wheat flour for flavour and texture (as well as a touch of nutrition!). Instead of the nuts in Michelle's filling, I used my granola for a nut-free crunch (since I was serving to mixed company I didn't know who was allergic). I mixed up a honey glaze in place of the more traditional cream cheese icing for a little something different, which slightly soaked into the bread in the hour after baking and kept the buns moist, gooey and definitely craveable.
I don't know why it took me so long to get these on my plate, but I am so glad I finally jumped aboard the cinnamon bun bandwagon! What's your favourite type of cinnamon roll - nutty, plain-jane, thick with frosting or humbly glazed? Let me know in the comments!
Shared with YeastSpotting
Cream Cheese Granola Scrolls
Makes 8 (and they're huge!)
1 tbsp instant yeast
8 packets Pure Via Turbinado and Stevia Blend
2 ¾ cups flour
1 cup whole wheat flour
¾ tsp salt
¾ cup warmed whole milk
2 tbsp brown sugar
½ tbsp vanilla extract
¼ cup salted butter, room temperature
¼ cup cream cheese, room temperature
½ cup cream cheese, room temperature
¼ cup sugar
¼ cup brown sugar, packed
1/3 cup homemade (or your favourite) granola (this one is my go-to when I don't have homemade)
½ cup raisins
1 tbsp cinnamon
½ tsp salt
pinch ground cloves
2 tbsp honey
¼ cup honey
2 tbsp salted butter, melted
- In a bowl, whisk together yeast, sugar, flours and salt.
- Add milk, brown sugar, vanilla and eggs, beat well for approximately 8-9 minutes.
- Add butter and cream cheese, continue to knead for 6 minutes. The dough will be wet and sticky.
- Turn out onto a floured work surface, knead remaining flour into the dough.
- Cover and allow to rest for 20 minutes.
- When the dough has rested, turn onto a heavily floured work surface.
- Knead the dough until it is no longer sticky, adding more flour as needed, for 2 minutes.
- Place a kitchen towel over the dough and let rest for 5 minutes.
- Roll the dough into a large square.
- Mix the cream cheese until it’s smooth and spreadable, then spread evenly over the dough square.
- Letter-fold into thirds.
- Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
- Let rest 10 minutes, or wrap well in plastic and refrigerate overnight.
Filling & Baking
- Combine the filling ingredients. Set aside.
- With the seam of the folded dough facing down, gently roll into a large rectangle. Be as gentle as possible, but work it until you reach the size you need.
- Sprinkle the filling over the dough and spread evenly over the surface, leaving a 1” space at one of the short edges of the dough. Lightly press the filling into the dough.
- Roll dough from the (filled) short side into a tight cylinder.
- With a sharp, serrated knife, cut roll into 8 slices.
- Place slices, cut side up, in a buttered 9” x 13” baking dish. Cover and let rise for 2 hours, or refrigerate rolls overnight.
- Heat the oven to 375F.
- Brush the rolls with milk and bake, uncovered, 25 minutes (until golden and cooked through).
- Whisk together honey and butter, then brush over warm rolls and allow to soak in.
Total Fat: 19.5 g
Cholesterol: 95.8 mg
Sodium: 523.7 mg
Total Carbs: 93.7 g
Dietary Fiber: 3.5 g
Protein: 12.5 g