Friday, May 16, 2014

Blueberry Cheesecake Twists


I always have ideas for new bread recipes running through my mind.  In fact, I keep a running list of ideas jotted down on paper. Boy, does it make me happy when I get an opportunity to experiment with one of my ideas.  

Our daughter Robin and her husband Ray took over having the family holiday dinners when they had their boys. She always does such a great job. I'm more than willing to pitch in and help make things to add to the meal whenever I can.

She decided to do a brunch for Easter this year and asked if I would make cookies and some kind of sweet rolls to have with all the regular breakfast items.  SURE!  She left it up to me to decide what kind of rolls I would make.  She and her family love the Cinnamon Twists I've made for years, but this time, I wanted to make something different.

Since I'm trying to use up baking supplies I have on hand, I went digging around in the cupboards to see what would go together to make a knock-it-out-of-the-park sweet roll.  When I came upon cheesecake instant pudding, graham cracker crumbs and dried blueberries, I knew I had my answer....cheesecake in a sweet roll.

I've made a few bread recipes-both quick breads and yeast breads-using instant pudding in them before and love the outcome.  The bread stays so nice and soft.  

I decided to add instant pudding to my yeast dough, substitute cream cheese for butter and add some cream cheese emulsion that Linda had sent me to bump up the cream cheese flavor in the bread. 

I knew regular blueberries would only work if I used them in the filling of the rolls, which I didn't want to do, so I chose to use dried blueberries instead-they would work the same as raisins do in the cinnamon raisin bread.The packages of dried blueberries weren't big enough to give me the 2 cups that I wanted, but I did have a bag of blueberry flavored Craisins that tasted exactly the same as the dried blueberries...perfect to give me the little bit more I needed.  That's a good thing to know in case the grocery store stops carrying dried blueberries-that and the blueberry Craisins are less expensive than dried blueberries too.

In order to carry through on the cheesecake theme, I needed to incorporate graham crackers somewhere in those rolls.  I decided to mix the same ingredients I would for a graham cracker crust, but use it as a filling in the rolls rather than a cinnamon/sugar filling.

Everything went together as planned, from start to finish. The rolls came out of the oven looking just like I pictured them in my mind. All they needed was a light drizzle of glaze flavored with a cheesecake oil that my friend Cyndy had sent me to seal the deal.  

The flavor of these rolls is everything I dreamed of and more.  They're soft with a beautiful crumb, the flavor of cheesecake is there but not overpowering and the dried blueberries add the perfect touch of fruit flavor.  The glaze adds just enough sweetness, along with a touch more cream cheese flavor.  

Everyone that had them at brunch loved them. I think this is one of my best creations yet.  

I can't wait to try something new.......yes indeed-the idea wheels are still turning!

Thanks again, Linda,  for allowing me to be a guest on your wonderful blog,

Carol


BLUEBERRY CHEESECAKE TWISTS 

DOUGH:
2 c. cold milk
1 (4 serving size) pkg. cheesecake instant pudding mix
2 Tbsp. granulated sugar, divided
2 (1/4 oz. each) pkg. active dry yeast
1/2 c. warm water (100-110 degrees)
4 oz. cream cheese, softened
1 tsp. salt
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. butter extract
Grated rind of 1 lemon
6 1/2-7 1/2 c. bread flour
2 c. dried blueberries (blueberry flavored dried cranberries may be substituted)

FILLING:
2 1/2 c. graham cracker crumbs
1/2 c. plus 2 Tbsp. granulated sugar 
12 Tbsp. butter, melted

GLAZE:
2 c. confectioners' sugar
1/2 tsp. clear vanilla OR pure vanilla extract
1/4 tsp. cheesecake oil  
2-4 Tbsp. milk

For the dough, combine the cold milk and pudding mix in a medium bowl. Whisk for 2-5 minutes or until the pudding is smooth and slightly thickened.  Set the mixture aside-the pudding will thicken more as it sits.

Measure the 2 tablespoons of granulated sugar into a small bowl.  Remove 1 teaspoon of it and add it, along with the yeast, to the warm water. Stir, then set the mixture aside to allow the yeast to dissolve and the mixture to get foamy, about 3-5 minutes.

In a large mixing bowl, beat the cream cheese, the remaining granulated sugar and salt until smooth.  Add the eggs, vanilla, butter extract, cream cheese emulsion, lemon zest, yeast and 2 cups of the flour.  Beat on medium speed for 2 minutes.

Add the pudding and 1 cup of flour. Beat until smooth. Stir in just enough of the remaining flour to make a soft dough.

Turn the dough out onto a floured surface and knead, using some of the remaining flour, until the dough is smooth and elastic, about 6-8 minutes. Knead in the dried blueberries until they are evenly dispersed in the dough.

Place the dough in a large greased bowl. Turn to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1-1 1/2 hours.

While the dough is rising, make the filling. I usually make the filling in 2 batches, dividing the ingredient amounts in half so that I know that each rectangle of dough will have the same amount-it's not necessary to do it that way, but it works best for me.  Combine the graham cracker crumbs and sugar in a medium bowl.  Stir in the melted butter until well mixed. Set the filling aside.  

Spray 3-4 baking sheets with nonstick cooking spray; set aside.

Punch the dough down and divide it half. I weigh the dough on my digital scale to make sure each half is the same size.

On a lightly floured surface, roll one half of the dough into an 18x14-inch rectangle. Spritz the dough with water.  Spread half of the filling evenly over the dough, then press the mixture into the dough lightly to help adhere it to the surface.  Fold the dough in half to make an 18x7-inch rectangle. With a sharp knife, cut the dough into (12) 1 1/2" wide strips. Twist each strip 2-3 times and place them on the prepared pans.

Scoop up any of the filling mixture that remains on the work surface and sprinkle it over the tops of the each twist.

Repeat with the remaining dough and filling.

Cover each pan of twists and let them rise in a warm place until doubled, about 30-45 minutes.

When the twists have almost doubled in size, preheat the oven to 350 degrees.

Uncover the rolls and bake @ 350 degrees for 11-15 minutes or until they are light golden brown and cooked through.

Remove from the pans and place on wire racks to cool completely. Again, if any of the crumb mixture remains on the baking pans, scrape it up and sprinkle it over the tops of each twist.

For the glaze, combine the confectioners' sugar, vanilla and cheese cake oil in a small bowl.  Stir in 2 tablespoons of milk, then stir in additional milk until the mixture is smooth and reaches the desired drizzling consistency.

Drizzle the glaze over each roll. Allow the glaze to set before storing.  Makes 24 rolls.




37 comments:

  1. Pass the plate Sista, I'm hungry and those look so darned inviting. All the recipes posted here look like I can just take a fork and dig in. I need to try these. I know mom would love them and so would we. Got some ideas rollin through the old brain here..........

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    1. Help yourself Cyndy-there's plenty where that came from. You're so right about Linda's recipes and photos-if you arrive hungry, you're gonna leave even hungrier! :)

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    1. Thanks Dottiemaye-they're delicious. Glad I took them to my daughter's house-I'd have had a very hard time staying away from the platter of them here.

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  3. Oh my Carol.....these look so good. I am in awe of you since you just find things to add to recipes and change them around. I would never attempt to do this, since I follow the recipes to a T. I don't know how I missed this yesterday. Oh, yes I do, my basement was flooded out again....I am glad that I stopped by today and saw this. Thanks for sharing your recipe and it was so nice to see you on here as a guest.

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    1. Hi Myra-I'll confess, sometimes my "experiments" don't always turn out the way I want them to when it comes to inventing new recipes. I got lucky with these.

      Oh no-a flooded basement? That's not a good thing at all. Knock on wood, in the almost 30 years we've lived here that's never happened to us. We have VERY sandy soil so the water disappears real fast. I hope you had help getting the water out and you're all set now.

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  4. Oh I really want one too! They look so good!

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    1. Hi Paddi-I'm more than happy to share one or four of these-the recipe makes a nice big batch.

      I'm looking forward to trying your Rum Raisin Bread soon-I love making bread and that recipe sounds-and looks!-delicious.

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  5. Wow!! How you changed this recipe is awesome!! I also am in awe of how you have a great recipe and then turn it into something that is just awesome!! Thank you for this great recipe and to Linda for letting you guest host. Carol P

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    1. Hi Carol! Oh you know me when it comes to making bread-I can't help but play with flavor. :) Tweaking a recipe-especially when baking-is a little scary at first but once the first one works out-the fear kind of goes away. I've got a bunch more ideas I want to try-all I need to do now is find a new home for them once I get them made!

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  6. Thank you Carol for another wonderful recipe! Beautiful photo and love that plate ( Myra- did you notice the butterflies?).

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    1. Thanks so much for the opportunity to share on your wonderful blog, Linda. That plate? Gotta love the Christmas Tree Shop! :)

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  7. Such a creative way to change up cinnamon twists.I especially love the addition of a graham cracker filling. What a fun contrast in textures. I've never heard of the cream cheese emulsion before. I'm going to have to look for it.

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    1. Thank you Barbara-I know you love making bread too. These are so good-I think you and your family would enjoy them. That graham cracker filling was a test of my patience but it was so worth it-everybody loved what it added.

      If you use a lot of cream cheese in baking recipes, I highly recommend that cream cheese emulsion. Linda put me wise to it and I'm sure glad she did-I use it a lot. A little goes a long way flavor wise too.

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  8. Looks yummy, BUT where is the Cinnamon Twist recipe??

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  9. Hi gsmith3417-the Cinnamon Twists recipe can be found on the following link:

    http://community.tasteofhome.com/community_forums/f/30/t/655513.aspx


    Hope you enjoy them!

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  10. Love everything about these...pinned!

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    1. Hi Patti-thanks so much-I hope you enjoy these as much as we did.

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  11. Visiting from Freedom Friday's...this looks amazing! Pinned!

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    1. Thank you Jen-they sure did go over well at Easter Brunch at my daughter's house. :)

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  12. This looks amazing! I wish I had some right now...never blog while hungry! Pinning!
    Over The Apple Tree

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    1. Haha Laura-I hear that! Kind of like don't go grocery shopping hungry....made BOTH mistakes before. Enjoy the rolls. :)

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  13. These would make such a delicious breakfast.

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    1. Hi Jennifer-you're so right-they sure do make a fantastic breakfast. Especially if you pop one in the microwave for 10-15 seconds....just until it's warm....they taste just like they're fresh out of the oven.

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  14. I bet my fiancé would love these! He really enjoys pastries and cream cheese, so this is a great mix. Visiting from Get Him Fed Fridays!

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    1. Hi Natashalh-I hope you and your fiancé enjoy each and every bite of these. :)

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  15. I'm a big fan of cheesecake and lately I've been on a real bread kick so this is perfect for me.
    Thanks for sharing at The Weekend Social, I'm looking forward to seeing you again next Thursday at 9pm EST at www.thequestionablehomesteader.com for another installment of The Weekend Social.

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    1. Hi Ricki M-sounds like this is the perfect combo for you! Happy baking!

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  16. Oh my gosh, Linda! You hit this one out of the park. Blueberries are one of my favorite fruits--especially paired with cream cheese. Seriously, these look like they could be in a bakery case! Thank you for stopping in and sharing!

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    1. Hey Michelle,
      This is my friends Carol's guest post and yes it is beautiful! She is the person who originally made the Greek Yogurt Bars and you also loved the photo of them.
      I'll let you know how much you liked them!
      Have a great week.

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    2. Thanks so much Linda-don't those yogurt granola bars rock? And thank you Michelle for your sweet comment. Those twists are really good-I'm so glad I had a place to take them because they'd get me into some BIG trouble on my counter! :)

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    3. Carol and Linda--I've been thinking about these twists all week! I'm picking them to feature Sunday night when I post my potluck party for the week.

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    4. Thank you so much Michelle-that just made my day!

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  17. Welcome to Foodie Friday... really delicious looking cheesecake twists. Pinned.

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    1. Hi Diane-I hope you enjoy these if you decide to give them a try. :)

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  18. This looks so amazing! I just gave your post a +1.

    Thanks so much for joining the Say G'Day Saturday linky party. Hope you can join in again today!

    Best wishes,
    Natasha in Oz

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