I am very excited to introduce you to Amy, from Foods For The Soul. Amy and I initially connected through Instagram and I became hooked on her blog when she started her Photography Tips series. Then of course, I became intrigued by all of her cookie recipes. I would like to shove approximately 14 of her peach cobbler cookies in my face right now. You can thank me later, but for now you should really go out and buy all the ingredients to her Spinach and Cream Cheese “Cinnamon” Rolls.
Thanks for having me today, Shannon! I’m touched that you wanted to feature my recipe on your inspiring blog.
On our childhood Saturday mornings, Mom mixed up batches of Mickey Mouse pancakes for my brother and me while we watched our favorite TV shows. During the commercial breaks, we rushed into the kitchen, doused our plates with maple syrup, and cut up the pancakes (ears first!) into as few bites as possible to shovel into our mouths. We needed lots of sugar energy to dance along to Gullah Gullah Island and Blue’s Clues!
If Mom ran out of milk or flour, she popped open a can of Pillsbury cinnamon rolls and drizzled lots of cream cheese icing on top as she pulled them from the oven. We ate them straight from the pan, so everybody won—we got our daily dose of sugar, and Mom had less plates and forks to clean!
Although I never really grew out of the whole “sweets for breakfast” phase, I tried thinking of ways to nudge my taste buds in a healthier direction without sacrificing my cinnamon rolls. I acted impulsively on my first thought, “savory cinnamon rolls!” by spreading cream cheese on the dough and sautéing spinach to sprinkle on top. After waiting a few minutes in front of the oven and adding a little balsamic drizzle, I realized Pillsbury might lose this loyal customer—I actually want to eat veggies for breakfast now!
- FOR THE DOUGH
- ½ c + 2 tbsp warm water (100-110°)
- 2 tsp yeast
- 2 tsp granulated sugar
- ¼ tsp salt
- 1 c whole wheat flour
- ¼ c all-purpose flour, plus more for kneading
- FOR THE FILLING
- 4 tbsp fat-free cream cheese
- 1 tsp water
- 4 c spinach
- ¼ tsp dried basil
- ¼ tsp salt
- ¼ tsp black pepper
- FOR THE DRIZZLE
- 3 tbsp plain nonfat Greek yogurt
- 1 tbsp balsamic vinegar
- To prepare the dough, combine the water, yeast, and sugar in a medium bowl, and let it sit for 10 minutes or until bubbly. Stir in the whole wheat flour. Mix in a tablespoon of all-purpose flour at a time until a wet dough forms.
- Turn out the dough onto a well-floured surface. Knead the dough until it springs back when a finger is pressed into it (about 3-5 minutes). Shape the dough into a ball. Lightly spray a medium bowl with nonstick cooking spray, and place the dough ball inside, rolling it around until it’s coated with the spray. Lay a clean towel on top, and place the bowl in a warm, draft-free spot for 1 hour, or until doubled in size.
- About 30 minutes into the rising time, stir together the cream cheese and water in a small bowl until smooth. Chiffonade the spinach, and add along with the basil, salt, and pepper to a large pan coated with cooking spray. Sauté over medium-low heat, stirring frequently, until the spinach turns dark green and wilts, about 2-3 minutes.
- Preheat the oven to 350°, and lightly spray an 9”-round cake pan with nonstick cooking spray.
- On a well-floured surface, punch down the dough. Spread the dough into a 8”x15” rectangle. Spread the cream cheese over the dough with a spatula, leaving a 1” border at one of the short ends. Sprinkle the spinach evenly across the top of the cream cheese.
- Starting with the other short end, roll up the dough into a log. Slice the log into 8 equal pieces, each about 1” wide. Place the rolls spiral-side-up in the prepared cake pan, and bake at 350° for 15-18 minutes or until light golden brown. Cool in the pan for 5 minutes before turning out onto a wire rack.
- While the rolls cook, prepare the drizzle by whisking together the yogurt and balsamic vinegar in a small bowl. Spoon on top of the rolls just before serving.