Had a lovely Sunday baking with Philadelphia Cream Cheese. The Philly team got in touch asking if I’d be interested in collaborating on a recipe and seeing as it is my favourite brand of cream cheese, how can a food blogger say no?
My husband loves to make cinnamon buns and with his guidance I made a batch using matcha instead of cinnamon as a filling, then slathered with Philadelphia Cream Cheese whipped with vanilla. If you’ve never used matcha before – find out more about this earthy gem on my Frozen Matcha, Coconut and Sago pudding recipe. Make something rad with Philadelphia Cream Cheese and share it with #ItMustBeThePhilly – there are some very cool recipes out there!
Matcha and Vanilla Rolls
- 1 C milk
- 1/3 C butter
- 1/2 tsp salt
- 1/3 C white sugar
- 4 C all-purpose flour (keep the bag around for when you work the dough)
- 1 packet of active dry yeast
- 2 eggs
- 1 tsps of culinary grade matcha
- 2 tsps milk
- 1/2 C brown sugar
- 1/3 C butter softened
- 100g of softened cream cheese (in this case Philadelphia Cream Cheese)
- 1/4 cup butter softened
- 1 C icing sugar
- 1/2 tsp of vanilla extract
- pinch of salt
- In a saucepan, heat up the milk, butter, sugar and salt until the butter melts (don’t let it simmer or boil) and set aside.
- Separately, place 2 C of flour into a mixing bowl, add the yeast.
- Add the milk mixture to the flour, add the eggs and beat till smooth (about 30 seconds). You can use an electric beater or kitchen mixer.
- Remove from the bowl and knead in the rest of the flour until smooth and stretchy (I used my mixer since it has a dough hook). Takes about 10–15 minutes.
- Cover the dough in cling wrap and set aside to proof till it doubles in size.
- While that’s going on, prep the filling. Mix matcha and milk to prevent lumps. Then mix in sugar and butter.
- Roll out the dough into a big rectangle 45 cm by 50 cm (if you lack kitchen surface space, divide the ball of dough into two and make smaller buns).
- Spread the filling over the entire surface of the dough.
- Lift the edge and start rolling the dough so you end up with a 45cm log.
- With a buttered smooth knife, cut it up into 12 portions.
- Place them on a lined tray but make sure to give them enough space as they need to proof and double in size.
- Cover with cling wrap before leaving them to proof.
- Bake at 180°C for 15 minutes or so until they’re golden-brown, I usually set a timer for 12 minutes and take it from there (you know your oven best).
- Let them rest for 10–15 minutes before you cream cheese it up.
- Mix the ingredients for the frosting together and serve on matcha rolls.
Recipe adapted from Spend with Pennies’ cinnamon rolls.