Savory yeast rolls with creamy cream cheese filling
Filled pastries have a special appeal. Instead of laboriously spreading spread or butter on a slice of bread, the best part is hidden right inside. This principle works perfectly with classic breakfast rolls. In these rolls with a cream cheese filling, a soft dough encloses a generous core of pure indulgence.
- 500 g strong baking flour 🛒 (Type 550)
- 1 packet of dry yeast
- 2 The Honey
- 300 ml warm water
- 2 tsp salt
- a little oil for greasing
- 150 g plain cream cheese (double cream, well chilled)
- 1/2 tsp garlic powder
- 1 egg (size M)
- 2 tbsp Everything Bagel spice mix 🛒
- Put the flour, dry yeast and honey into a large mixing bowl and mix everything thoroughly.
- Add the warm water and salt. Knead the mixture for several minutes with a dough hook or by hand until an elastic dough forms. Add a little more water if necessary if the dough seems too dry.
- Shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough ball over once so that it gets a little oil all over. Cover the bowl with cling film and a kitchen towel and let the dough rise in a warm, draft-free place for about 1 hour. It should roughly double in size.
- Gently press the air out of the dough and divide it into 9 equal pieces.
- Round each piece of dough into a smooth ball. To do this, place your slightly cupped hand over the dough and rotate it in a circle on the work surface.
- Gently press a small indentation into each ball of dough with your thumb or a small pestle. Do not pierce completely through the dough.
- Mix the chilled cream cheese with the garlic powder. Then fill each indentation with about 1/2 to 3/4 tablespoon of the mixture.
- Gather the edges of the dough over the filling and carefully pinch the seam closed. Place the filled pastries seam-side down on a baking sheet lined with parchment paper or in a lightly greased baking dish.
- Cover the rolls again and let them rest for 20 minutes. Meanwhile, preheat the oven to 180°C (350°F) using conventional oven settings (top and bottom heat).
- Whisk the egg with a splash of water. Carefully brush the rolls with the egg mixture.
- Sprinkle the Everything Bagel spice mix over the top and bake the bagels for 25–30 minutes, until golden brown. Gently tap the surface to check: if it sounds hollow, the bagels are done.
- Let the rolls cool briefly and then serve them while still warm. Eat them preferably on the same day.
Recipe for rolls with cream cheese filling
The base for these rolls with cream cheese filling is a classic yeast dough. It has a subtle sweetness that creates a wonderful contrast to the savory elements. For the rolls to be beautifully fluffy, the dough requires thorough kneading and sufficient resting time. This ensures that the yeast gases are retained in the dough, allowing the rolls to rise nicely in the oven. A golden-brown crust forms on the outside during baking, while the inside remains wonderfully soft.
The real surprise, however, lies in the center. A generous spoonful of cream cheese provides a creamy delight with the first bite. To prevent the filling from leaking out during baking, there's a simple trick. The cream cheese should be straight from the refrigerator and nice and firm. When shaping the dough, flatten it slightly, place the cold cream cheese in the center, and carefully pinch the edges together to seal. Press the seam firmly closed and place the cream cheese-filled roll, seam-side down, on the baking sheet. This keeps the filling exactly where it belongs.
A robust spice blend provides the outer coating and the necessary crunch. An everything bagel mix works perfectly here. To ensure the seeds adhere well to the surface, lightly brush the dough with liquid before baking. For a simpler look, use plain pumpkin seeds, sunflower seeds, or simply sprinkle the surface with coarse sea salt.
Fresh from the oven and still slightly warm, these rolls with cream cheese filling develop their full aroma. If you don't have much time in the morning, you can simply prepare the yeast dough the night before and refrigerate it, well covered. This not only saves time in the morning but also allows the flavors to develop more deeply in the dough. The next day, shape the rolls directly from the cold dough, fill them, and let them rest briefly at room temperature before baking.
Other delicious bread roll recipes include these juicy lentil rolls, the oat and nut rolls from the air fryer, and the oat and molasses rolls.
