Cream Cheese Granola Scrolls
From jo_jo_ba 10 years ago
- 8 hours to make
- Serves 8
I can’t tell you how long I’ve been dying to make these cinnamon buns from Brown Eyed Baker. Made puff-pastry style (laminated with cream cheese instead of butter), the dough is extra tender but sturdy enough to hold onto the rich, spicy sweet filling I made with granola (instead of nuts), raisins, honey and brown sugar laced with a hefty dose of spice! Read more A light brushing of honey-butter glaze caps them off for the best Sunday morning breakfast ever! See less
Ingredients
Dough
- 1 tbsp instant yeast shopping list
- 8 packets Pure Via stevia-Turbinado blend shopping list
- 2 ¾ cups flour shopping list
- 1 cup whole wheat flour shopping list
- ¾ tsp salt shopping list
- ¾ cup warmed whole milk shopping list
- 2 tbsp brown sugar shopping list
- ½ tbsp vanilla extract shopping list
- 2 eggs shopping list
- ¼ cup salted butter, room temperature shopping list
- ¼ cup cream cheese, room temperature shopping list
Lamination
- ½ cup cream cheese, room temperature shopping list
Filling
- ¼ cup sugar shopping list
- ¼ cup brown sugar, packed shopping list
- 1/3 cup nut-free granola shopping list
- ½ cup raisins shopping list
- 1 tbsp cinnamon shopping list
- ½ tsp salt shopping list
- pinch ground cloves shopping list
- 2 tbsp honey shopping list
Glaze
- ¼ cup honey shopping list
- 2 tbsp salted butter, melted shopping list
How to make it
Dough
- 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.
Lamination
- 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
- 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. See Photo
- Heat the oven to 375F.
- Brush the rolls with milk and bake, uncovered, 25 minutes (until golden and cooked through).
Glaze
- Whisk together honey and butter, then brush over warm rolls and allow to soak in.
People Who Like This Dish 3
- mandymoore Wiggins, Ms
- clbacon Birmingham, AL
- ducky20536 Nowhere, Us
- jo_jo_ba Oshawa, CA
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