cream cheese rolls with kiwi jam
I love cinnamon rolls, but I thought I’d improvise and make use of a lonely block of cream cheese whose bagel friends had already been eaten. And it’s like 100 degrees outside, so of course I felt like ripping the battery out of the smoke detector and cranking up the oven.
These little buns weren’t yeasty and gooey the way my favorite cinnamon rolls are. Instead, they were fluffy and biscuit-y and oh god do I love buttermilk in baked goods. A perfect accompaniment to yummy kiwi jam made by Jocelyn, Ashwin, and Hayes.
To make the filling, I combined 8 ounces of cream cheese (softened at room temperature) with 3 tablespoons of sugar, 1/8 teaspoon of salt, and a little bit of lemon zest.
For the dough, I followed this recipe from Cook’s Illustrated (favorite food magazine by the way, thanks Mom!), swapped in my cream cheese filling for the brown sugar cinnamon mixture, and omitted the glaze. I am currently fantasizing about a savory, cheddar-crusted version of these pull-apart rolls. Hang on to your pants people, it’s gonna be good.
