Yield: 9 rolls
- 3 ½ cups (420g) all-purpose flour, divided
- ½ cup (114g) water, lukewarm (110–115°F)
- 2 ¼ tsp active dry yeast (1 packet)
- ⅓ cup (75g) unsalted butter, softened
- ⅓ cup (66g) granulated sugar
- ¾ tsp salt
- 3 large eggs
- 8 ounces (226g) full fat cream cheese, softened
- ½ cup (112g) Chef Gerrie’s Caribbean Roasted Yellow Pepper Slather
- 1 Tbsp granulated sugar
- ½ tsp ground cinnamon
- 1 large egg, beaten
- In a small bowl, mix together ¼ cup (30g) flour, lukewarm water, and yeast. Mix well and leave undisturbed for about 20 minutes until the mixture gets foamy.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar, and salt on medium until light and fluffy.
- Add 1 cup (120g) flour, mixing until thoroughly combined.
- Add eggs and mix on high for 3 minutes. Then add foamy yeast mixture and mix well.
- Add remaining 2 ¼ cups (270g) flour. Once flour is mostly incorporated, scrape down sides of bowl and switch from paddle to dough hook. Knead until dough is smooth.
- Form dough into a ball and place into a large, well-oiled bowl. Roll dough around in bowl to coat all sides with oil. Cover bowl tightly with beeswax wrap or cling film. Place bowl in a warm, dry spot and leave undisturbed for 2 hours or until dough has doubled in bulk.
- While dough is proofing, let’s make the filling! In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese and Caribbean Slather until thoroughly mixed.
- Once dough has doubled in bulk, punch it down to release excess gas build-up. Turn out onto a well-floured surface. Roll dough out to into a 12-inch square. Using a pizza wheel or sharp knife, cut dough into nine 4-inch squares.
- Spoon about 2 tablespoons of filling into centre of each dough square. Bring corners of dough up over the filling, pinching along edges to seal filling tightly inside.
- If necessary, massage or shape your rolls to make ‘em a little rounder.
- Grease a baking sheet. Evenly space rolls—seam sides down—on baking sheet.
- Loosely cover baking sheet with cling film, and place in a warm, dry spot and leave undisturbed until rolls nearly double in size, roughly 30 minutes.
- Heat oven to 375°F.
- In a small bowl, mix sugar and cinnamon.
- After the second proof, lightly brush rolls with beaten egg. Sprinkle with cinnamon-sugar.
- Bake for 15–20 minutes or until golden brown.
NOTE: These rolls are particularly delicious when they’re warm. If you don’t devour them all straight out of the oven, reheat rolls in a 350°F oven for 5 minutes. Om nom nom.