These sweet rolls came about in such a random way, and they came out even better than I had hoped! They are so good! The story goes… I was gifted some beautiful strawberries from a friends farm, and I thought about making Strawberry Sweet Rolls. At that time, I knew I had some strawberry jam in the fridge that I had been meaning to use, so I thought it would be perfect.
I woke up early the next morning, made the sweet roll dough, let it proof, and started to roll it out. When I was pulling out ingredients from the fridge to fill them, I opened my strawberry jam and it had gone bad! And I had this dough sitting on my island, ready to be filled. I also didn’t have any freeze dried strawberries, so strawberry was out. I was thinking, well I could just make cinnamon rolls…but I wasn’t too excited about that. So, I started rummaging through my fridge and I found a jar of concord grape jam. I thought for a moment, as Delaney and I both are huge grape fans, that grape sweet rolls would be delicious!
As I was making them, I was thinking about how I used to eat red grapes dipped in cream cheese all the time. If you’ve never tried it, it’s the best cold snack in the summer time. I figured it out one day when I was stoned, poor, and hungry. Even when I was young and didn’t have the ability to buy all the food I wanted, I always splurged during red grape season as they are my absolute favorite. And bagels and cream cheese were a popular breakfast for me then (and it actually still is now haha). So, I found myself eating grapes dipped in cream cheese one day and it’s so good! So, I knew a cream cheese icing would be just perfect on these sweet rolls. These are a really light sweet roll, definitely less sweet than a cinnamon roll. And they also have less sugar than a cinnamon roll. But, trust me they are so delicious! Get the recipe below for my Concord Grape Sweet Rolls with Cream Cheese Icing.
Concord Grape Sweet Rolls with Cream Cheese Icing
Makes 8 sweet rolls
1/4 cup warm water
2 teaspoons organic active dry yeast
57 grams (1/4 cup) plus 1/2 teaspoon cane sugar
1/4 cup (57 grams) salted butter
3/4 cup milk
446 grams (3 1/2 cups) all-purpose flour
1 teaspoon fine sea salt
1 large egg
1/4 cup (57 grams) organic salted butter, softened
6 ounces organic concord grape jam
57 grams (1/4 cup) organic cane sugar
4 ounces (1/2 cup) organic cream cheese
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons organic milk
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the hot water, yeast, and 1/2 teaspoon cane sugar. Stir to combine and let sit for 5 minutes until bubbly.
In a small saucepan over medium heat, add the butter and milk. Stir until completely melted. Remove from the heat.
Add the flour, 1/4 cup cane sugar, and sea salt to the mixing bowl in that order. Add the egg and the milk mixture and knead on low for 3 to 5 minutes, until a smooth dough forms. Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise for 1 to 3 hours, until doubled in size.
Preheat the oven to 350°F and grease a baking dish, either a 9-inch circle dish or an 11-by-7-inch dish.
To fill the rolls: On a floured surface, roll out the dough to a rectangle that is about 12-by-16 inches. Using a spatula, spread the butter all over the rolled-out dough. Next, spread the grape jam on top of the butter. Sprinkle the cane sugar on top of the jam. Starting at the longer side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off the edges and cut the dough log into eight rolls.
Place the rolls in the prepared baking dish and bake for 40 minutes, or until golden brown. Allow to cool for 5 to 10 minutes.
To make the glaze: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, powdered sugar and milk and mix until you have a smooth glaze. Pour the glaze over the top of the warm sweet rolls.
Store in the fridge for up to 3 days.
High Altitude – Bake at 350°F for 35 minutes or until golden brown.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!