Cream Cheese Granola Scrolls
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Cream Cheese Granola Scrolls calories by ingredient
Introduction
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! A light brushing of honey-butter glaze caps them off for the best Sunday morning breakfast ever! 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! A light brushing of honey-butter glaze caps them off for the best Sunday morning breakfast ever!Number of Servings: 8
Ingredients
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Dough
1 tbsp instant yeast
8 packets Pure Via Stevia-Turbinado 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
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Lamination
½ cup cream cheese, room temperature
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Filling
¼ cup sugar
¼ cup brown sugar, packed
1/3 cup nut-free granola
½ cup raisins
1 tbsp cinnamon
½ tsp salt
pinch ground cloves
2 tbsp honey
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Glaze
¼ cup honey
2 tbsp salted butter, melted
Tips
Adapted from http://www.browneyedbaker.com/2009/06/29/cream-cheese-cinnamon-rolls/
Directions
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.