{"id":4011,"date":"2020-09-27T19:07:00","date_gmt":"2020-09-27T23:07:00","guid":{"rendered":"https:\/\/fabfoodflavors.com\/?p=4011"},"modified":"2020-10-02T12:16:25","modified_gmt":"2020-10-02T16:16:25","slug":"cream-cheese-crescent-rolls","status":"publish","type":"post","link":"https:\/\/fabfoodflavors.com\/cream-cheese-crescent-rolls\/","title":{"rendered":"How to make Cream Cheese Crescent Rolls: Spicy and Plain!"},"content":{"rendered":"\n
<\/div>\n\n\nJump to Recipe<\/a>\n\n\n
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I made these style of Cream Cheese Crescent Rolls for the first time in May. My favorite author Yangsze Cho<\/a> (Have you read or listened to her books?!<\/em>) posted to Facebook pictures and a link to a video on how to make a tuna filled roll. I was captivated by the shine and the shape of the rolls. And of course, I simply had to make them! They were so soft and tastes amazing.<\/p>\n\n\n\n

\"Cream<\/figure><\/div>\n\n\n\n

Fast forward to September, I was trying to figure out how to use up this gigantic block of cream cheese in my fridge. I thought why not make these rolls and use some of the cream cheese for filling? <\/p>\n\n\n\n

\"Gigantic
Gigantic block of Cream Cheese!<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

With that in mind I made these rolls from scratch today. Since some of us like it plain, and some spicy, I decided to make it 2 ways. This recipe yields 16 rolls – 8 of each.<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n

1\u00bc cups (286g) whole milk, room temperature
1 tsp (6g) active yeast, rounded spoonful
3 cups (400g) Bread Flour, and more for dusting
4 tsp (20g) sugar
1 tsp (6g) salt
2 Tbs (28g) unsalted butter, softened
1 cup (225g) Cream Cheese, sliced into 16 pieces
1 egg, lightly beaten with 1Tbs water for eggwash
2 stalks green onions, chopped
chili flakes, sprinkling for spicy rolls<\/p>\n\n\n\n

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Putting Cream Cheese Crescent Rolls Together<\/h2>\n\n\n\n

Preparing<\/h3>\n\n\n\n

Let’s start by gathering and measuring all the ingredients. <\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

First, mix yeast into the milk and stir. Then, whisk flour, sugar and salt until combined. Next, make a well in the middle. Pour the yeast milk mixture into the dry ingredients. Then, combine until a dough is formed.<\/p>\n\n\n\n

  • \"\"
    Mix yeast into milk<\/figcaption><\/figure><\/li>
  • \"\"
    Whisk flour, sugar and salt to combine<\/figcaption><\/figure><\/li>
  • \"\"
    Mix wet and dry ingredients<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n


    Tip dough onto a lightly dusted work space and knead until smooth, about 5-8 minutes. When ready, flatten dough slightly, add in the butter and continue kneading until well incorporated, another 5 minutes. <\/p>\n\n\n\n

    • \"\"
      Kneading dough<\/figcaption><\/figure><\/li>
    • \"\"
      Add butter <\/figcaption><\/figure><\/li>
    • \"\"
      Tear into pieces to incorporate butter<\/figcaption><\/figure><\/li>
    • \"\"
      Kneading butter into the dough <\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n

      Next, pat dough into a ball and place in a bowl, cover and let it rise for approx a hour, or until it doubled in size.<\/p>\n\n\n\n

      • \"\"
        Pat into ball and cover<\/figcaption><\/figure><\/li>
      • \"\"
        Doubled in size <\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n


        When ready, punch down and divide into 16 pieces. <\/p>\n\n\n\n

        Shaping<\/h3>\n\n\n\n

        Roll the divided dough into balls and cover with a damp kitchen towel for 15 minutes. When waiting, line your baking pan with parchment paper.<\/p>\n\n\n\n

        • \"\"
          Divide into 16 equal pieces<\/figcaption><\/figure><\/li>
        • \"\"
          Roll into balls<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n