Recipe courtesy of Katie Lee Biegel
Everything Bagel Cream Cheese Rolls
Getting reviews...
- Level: Intermediate
- Total: 9 hr 55 min (includes chilling and rising times)
- Active: 35 min
- Yield: 14 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 380
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 59 mg
- Sodium
- 280 mg
I had an everything bagel roll at a farmer’s market in the Hamptons and knew I had to make my own version. My aunt has been using this dough recipe to make cinnamon rolls for as long as I can remember, and I knew that the pillowy dough would be the perfect vehicle for tart cream cheese and zingy everything bagel seasoning.
- Level: Intermediate
- Total: 9 hr 55 min (includes chilling and rising times)
- Active: 35 min
- Yield: 14 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 380
- Total Fat
- 21 g
- Saturated Fat
- 10 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 59 mg
- Sodium
- 280 mg
Ingredients
Directions
- In a large bowl, mix the warm water with the yeast and 1 teaspoon sugar. Set aside until the mixture starts to thicken and bubble slightly, about 5 minutes. (If the mixture does not thicken or bubble, the yeast is not working. Check the expiration date on the yeast and start over.)
- In a medium bowl, stir together the egg, oil, salt and remaining 1/2 cup sugar. Mix in the cold water, and then the boiling water. Add this to the yeast mixture and stir until well blended.
- Add 4 cups flour and knead the mixture by hand until smooth, about 5 minutes, adding the extra 1/2 cup flour or more as needed so the dough isn’t too sticky. Put the dough in a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours. (At this point, the dough can be re-covered with plastic wrap and stored in the refrigerator for up to 24 hours.) Remove the dough from the fridge and let come to room temperature for 3 1/2 hours before continuing.
- While the dough is coming to room temperature, grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
- In a medium bowl, combine the cream cheese with the scallions and 1/4 cup everything bagel seasoning.
- Punch down the dough and place it on a lightly floured surface. Flour your hands, and using a rolling pin, roll it into a roughly 20-by-10-inch rectangle with the long edge facing you. Using an offset spatula, spread the cream cheese mixture over the top of the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal. Use a sharp knife to cut the dough into 14 even rounds. Place the rounds, cut-side down, into the prepared baking dish. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place until pillowy and doubled in size, 1 1/2 to 2 hours.
- Preheat the oven to 350 degrees F.
- Brush the tops of the rolls with 3 tablespoons melted butter and the remaining 2 tablespoons bagel seasoning. Bake the rolls until golden, 40 to 45 minutes. Remove, brush with the remaining 2 tablespoons melted butter, and enjoy warm.
