Cream Cheese Granola Scrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Dough1 tbsp instant yeast8 packets Pure Via Stevia-Turbinado blend2 ¾ cups flour1 cup whole wheat flour¾ tsp salt¾ cup warmed whole milk2 tbsp brown sugar½ tbsp vanilla extract2 eggs¼ cup salted butter, room temperature¼ cup cream cheese, room temperature---Lamination½ cup cream cheese, room temperature---Filling¼ cup sugar¼ cup brown sugar, packed1/3 cup nut-free granola½ cup raisins1 tbsp cinnamon½ tsp saltpinch ground cloves2 tbsp honey---Glaze¼ cup honey2 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.
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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.
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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).
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For glaze: Whisk together honey and butter, then brush over warm rolls and allow to soak in.
Serving Size: Makes 8 huge buns
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
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.
---
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).
---
For glaze: Whisk together honey and butter, then brush over warm rolls and allow to soak in.
Serving Size: Makes 8 huge buns
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- 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
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