Monday, December 2, 2013

Cream Cheese Granola Scrolls

Is there anyone who doesn't like cinnamon rolls? Well, maybe, but I can tell you they are definitely in the minority around here. I love biting into a warm, spicy roll with gooey icing or a sticky glaze and being flooded with buttery, cinnamonny, bready joy. My only issue when it comes to the great thing that is the cinnamon roll is that they get dried out quickly - regardless of how much butter, cream and eggs you throw into them. I discovered a counterintuitive secret from King Arthur Flour, which I wanted to try, but I had a "must make" item on my list from years ago that I wanted to make badly. I found myself with some extra homemade granola and cream cheese after the Thanksgiving meal-fest and immediately marked them for these from Brown Eyed Baker.

Cream Cheese Granola ScrollsWhat 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. 

Cream Cheese Granola ScrollsI 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!)

Dough
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
2 eggs
¼ cup salted butter, room temperature
¼ cup cream cheese, room temperature

Lamination
½ cup cream cheese, room temperature

Filling
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

Glaze
¼ cup honey
2 tbsp salted butter, melted
  1. In a bowl, whisk together yeast, sugar, flours and salt.
  2. Add milk, brown sugar, vanilla and eggs, beat well for approximately 8-9 minutes.
  3. Add butter and cream cheese, continue to knead for 6 minutes. The dough will be wet and sticky.
  4. Turn out onto a floured work surface, knead remaining flour into the dough.
  5. Cover and allow to rest for 20 minutes.
  6. When the dough has rested, turn onto a heavily floured work surface.
  7. Knead the dough until it is no longer sticky, adding more flour as needed, for 2 minutes.
  8. Place a kitchen towel over the dough and let rest for 5 minutes.

Lamination
  1. Roll the dough into a large square.
  2. Mix the cream cheese until it’s smooth and spreadable, then spread evenly over the dough square.
  3. Letter-fold into thirds.
  4. Take the open ends of the rectangle and fold into thirds again, to make a smaller dough square.
  5. Let rest 10 minutes, or wrap well in plastic and refrigerate overnight.

Filling & Baking
  1. Combine the filling ingredients. Set aside.
  2. 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.
  3. 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.
  4. Roll dough from the (filled) short side into a tight cylinder.
  5. With a sharp, serrated knife, cut roll into 8 slices.
  6. Place slices, cut side up, in a buttered 9” x 13” baking dish. Cover and let rise for 2 hours, or refrigerate rolls overnight.
  7. Heat the oven to 375F.
  8. Brush the rolls with milk and bake, uncovered, 25 minutes (until golden and cooked through).

Glaze
  1. Whisk together honey and butter, then brush over warm rolls and allow to soak in. 
Amount Per Serving (avert your eyes!)
Calories: 568.0
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