As part of our 30th Anniversary celebrations, I’m revisiting some beloved classics. Long-time Macrina fans will remember the Roly Poly, my all-time favorite breakfast pastry. With the home baker in mind, I have scaled down the recipe and streamlined the process, making it more accessible.
The Roly Poly holds a particularly tender spot in my heart, as it takes its cues from the homemade cinnamon rolls my Grandmother Bakke would whip up for the family. I would watch my grandmother work her magic, tossing together flour, yeast, milk, and the like — never a measuring cup in sight.
While we use our cornetti dough in our café version, the filling — a mélange of raisins, walnuts, coconut, and sugar — remains a faithful homage to my grandmother’s original creation.
And take note, Roly Poly fans: we’ll be featuring them in the cafés beginning in May.
¾ cup whole milk
¾ tsp dried yeast
4½ tsp granulated sugar
1 Tbsp vanilla extract
1½ cups + 1½ tsp unbleached all-purpose flour, divided
¾ tsp kosher salt
12 Tbsp (1½ sticks) unsalted butter, chilled
¼ cup granulated sugar
¼ cup brown sugar
½ cup walnuts, roasted and coarsely chopped
¼ cup seedless raisins
½ tsp cinnamon
¼ cup shredded, unsweetened coconut
½ tsp pure vanilla extract
1 tsp water
CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
4 Tbsp (½ stick) unsalted butter, room temperature
½ cup powdered sugar, sifted
1 Tbsp milk
Add 1½ cup flour and salt to the bowl. With a spoon, combine the mixture, incorporating all the dry flour and scraping the sides of the bowl. Mix for 1 minute, cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.
After the dough has risen, remove it from the refrigerator and let it come to room temperature.
Chop the chilled butter into small pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Add the remaining flour and, using medium speed, cream until the butter is smooth, approximately 2 minutes.
Scrape the creamed butter onto a floured work surface. Pat into a 6 x 6 x ¾-inch block.
On a floured work surface, pull dough out and pat into a 12 x 12-inch rectangle. Place the butter block on the right half of the dough. Cover with the left side evenly (so it looks like a closed book). Rotate the dough with open seam down and roll out dough to a 20 x 8-inch rectangle, then fold in a “book fold” by bringing the two far ends to the center and folding in half. Do one more turn following the same method, rotating with the open seam down and rolling the dough out to a 20 x 8-inch rectangle. Cover the dough with plastic and refrigerate for 30 minutes.
Remove from refrigerator and do a final book fold. Rest the dough in the refrigerator for 30 minutes. Meanwhile, prepare the filling.
Combine all ingredients in a small bowl. Set aside.
Brush sides and base of jumbo muffin tins* with canola oil. Line the base of the cups with a square 3 x 3-inch piece parchment paper. Set aside.
On a lightly floured work surface, roll dough out to 20 x 8-inch rectangle. Spritz with water and top with filling mixture, spreading it evenly over dough.
Begin rolling up the dough, starting with the top edge moving down towards you, into a long roll like a cinnamon roll. Finish with the roll resting on the bottom seam.
Cut into 6 equal pieces. Tuck seam under roll and place in prepared jumbo muffin cups. Cover with plastic and let sit overnight in the refrigerator.
Preheat oven to 350°F. Remove rolls from refrigerator and let them rest at room temperature for 45 minutes.
Whisk the egg and 1 tsp water together to make egg wash. Brush on top of the rolls and bake on the center rack for 40 to 45 minutes, or until deep golden brown.
Let cool for 5 minutes and invert rolls from the muffin tins (the bubbling sugar will drip down and cause them to stick).
CREAM CHEESE FROSTING
Add the cream cheese, butter and powdered sugar in the bowl of a food processor. Mix for 1 to 2 minutes until smooth. At the end, add the milk to thin the consistency. Set aside.
Spread with cream cheese frosting and enjoy!