{"id":4809,"date":"2023-05-01T12:00:07","date_gmt":"2023-05-01T12:00:07","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=4809"},"modified":"2023-04-30T05:32:27","modified_gmt":"2023-04-30T05:32:27","slug":"cornetti-roly-poly","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/cornetti-roly-poly\/","title":{"rendered":"Cornetti Roly Poly"},"content":{"rendered":"

\"\"<\/a>
\nAs 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.
\nThe 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 \u2014 never a measuring cup in sight.
\nWhile we use our cornetti dough in our caf\u00e9 version, the filling \u2014 a m\u00e9lange of raisins, walnuts, coconut, and sugar \u2014 remains a faithful homage to my grandmother’s original creation.
\nAnd take note, Roly Poly fans: we\u2019ll be featuring them in the caf\u00e9s beginning in May. \u00a0\"-Leslie<\/span><\/p>\n

Printable PDF<\/a> of this recipe here.\u00a0<\/strong><\/div>\n
Read more about Macrina Bakery on our <\/strong>blog<\/strong><\/a>.<\/a><\/div>\n
<\/div>\n
Makes 6 large rolls<\/div>\n
<\/div>\n
<\/div>\n

 <\/p>\n

\"Ingredients\"<\/sub>
\n<\/sup>DOUGH
\n<\/strong>\u00be cup whole milk
\n\u00be tsp dried yeast
\n4\u00bd tsp granulated sugar
\n1 Tbsp vanilla extract
\n1\u00bd cups + 1\u00bd tsp unbleached all-purpose flour, divided
\n\u00be tsp kosher salt
\n12 Tbsp (1\u00bd sticks) unsalted butter, chilled<\/p>\n

FILLING
\n<\/strong>\u00bc cup granulated sugar
\n\u00bc cup brown sugar
\n\u00bd cup walnuts, roasted and coarsely chopped
\n\u00bc cup seedless raisins
\n\u00bd tsp cinnamon
\n\u00bc cup shredded, unsweetened coconut
\n\u00bd tsp pure vanilla extract<\/p>\n

EGG WASH
\n<\/strong>1 egg
\n1 tsp water<\/p>\n

CREAM CHEESE FROSTING
\n<\/strong>4 oz cream cheese, room temperature
\n4 Tbsp (\u00bd stick) unsalted butter, room temperature
\n\u00bd cup powdered sugar, sifted
\n1 Tbsp milk<\/p>\n

\"\"<\/a><\/span><\/sup><\/span><\/sub>
\nDOUGH
\n<\/strong>Warm milk up to 90\u00b0F and place in a medium bowl. Add the yeast, sugar and vanilla. Whisk to combine well. Let stand for 5 minutes to allow the yeast to bloom and become frothy.<\/p>\n

Add 1\u00bd 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.<\/p>\n

After the dough has risen, remove it from the refrigerator and let it come to room temperature.<\/p>\n

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,\u00a0using medium speed, cream until the butter is smooth, approximately 2 minutes.<\/p>\n

Scrape the creamed butter onto a floured work surface. Pat into a 6 x 6 x \u00be-inch block.<\/p>\n

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.<\/p>\n

Remove from refrigerator and do a final book fold. Rest the dough in the refrigerator for 30 minutes. Meanwhile, prepare the filling.<\/p>\n

FILLING
\n<\/strong>Combine all ingredients in a small bowl. Set aside.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Preheat oven to 350\u00b0F. Remove rolls from refrigerator and let them rest at room temperature for 45 minutes.<\/p>\n

EGG WASH
\n<\/strong>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.<\/p>\n

Let cool for 5 minutes and invert rolls from the muffin tins (the bubbling sugar will drip down and cause them to stick).<\/p>\n

CREAM CHEESE FROSTING
\n<\/strong>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.<\/p>\n

Spread with cream cheese frosting and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4809","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nCornetti Roly Poly - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/cornetti-roly-poly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cornetti Roly Poly - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"As part of our 30th Anniversary celebrations, I’m revisiting some beloved classics. 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