A great use for Trader Joe's Watermelon Fruit Spread: Watermelon Rolls!
Inspired by the Pillsbury Orange Rolls, that I absolutely love, this is my first effort in making something like a cinnamon roll…only these are Watermelon Rolls!
Things to know:
What is the origin of cinnamon rolls?
The modern cinnamon roll originated in Sweden, where it is called kanelbulle and is a popular treat dating back to around the 1920s. However, its history is much longer, with precursors in ancient Rome and Egypt and an evolution through Europe. Cinnamon became more accessible in Europe starting in the 17th century, leading to the creation of early versions of sweet, spiced rolls. Swedish and German immigrants later brought their versions to the United States, where the pastry gained widespread popularity, especially after the introduction of pre-packaged tubes of dough in 1956 and the Cinnabon chain in 1985.
What are some variations of cinnamon rolls?
There are many variations on the classic cinnamon roll. Some people like to add nuts or raisins to the filling, or experiment with different frosting flavors like maple or chocolate. you could even use Trader Joe’s Watermelon Fruit Spread!
What is a dirty cinnamon roll?
Think Chai latte, but made into a gooey, sticky cinnamon roll. These amazing rolls are made with Chai spiced cream in the dough, your favorite brown sugar & cinnamon butter filling, and topped with a lightly sweetened cream cheese Chai spice frosting.
What are cinnamon rolls made of?
Cinnamon rolls use a sweet yeast dough with flour, milk, butter, sugar, eggs, yeast, and salt, filled with a mix of softened butter, brown sugar, and plenty of cinnamon, then topped with a rich cream cheese or powdered sugar frosting made with cream cheese, butter, powdered sugar, and vanilla. Key ingredients include all-purpose or bread flour for structure, brown sugar for that caramel flavor in the filling, and cinnamon for spice, with optional additions like egg yolks for richness or heavy cream for extra gooeyness.
Ingredients:
Dough
¾ cup whole milk, heated to 110 degrees
2¼ t instant or rapid-rise yeast
3 large eggs, room temperature
4 ¼ cups (21¼ ounces) all-purpose flour
½ cup (2 ounces) cornstarch
½ cup (3½ ounces) granulated sugar
1 ½ t salt
12 T (1½ sticks) unsalted butter, cut into 12 pieces and softened
Filling
2 10 oz jars Trader Joe’s Organic Watermelon Fruit Spread
4 T unsalted butter, softened
Glaze
4 ounces cream cheese, softened
1 T whole milk
1 t vanilla extract
1 ½ cups (6 ounces) confectioners’ sugar
INSTRUCTIONS
1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs.
3. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute.
4. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
5. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
6. For the filling: Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with Watermelon Fruit Spread. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, then cut into 8 pieces.
7. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
8. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth.
9. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes.
10. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. ENJOY!
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