I had an everything bagel roll at a farmer’s market in the Hamptons and knew I had to make my own version. My aunt has been using this dough recipe to make cinnamon rolls for as long as I can remember, and I knew that the pillowy dough would be the perfect vehicle for tart cream cheese and zingy everything bagel seasoning.
| Level: | Intermediate |
| Total: | 9 hr 55 min |
| Active: | 35 min |
| Yield: | 14 rolls |
Ingredients
- 1/4 cup warm water
- One 1 1/4-ounce package instant yeast (2 1/4 teaspoons)
- 1/2 cup plus 1 teaspoon sugar
- 1 large egg, lightly beaten
- 1/4 cup canola oil
- 2 teaspoons kosher salt
- 1/2 cup cold water
- 1/2 cup boiling water
- 4 cups all-purpose flour, plus 1/2 cup (or more as needed)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 3 scallions, thinly sliced, white and light green parts only
- 1/4 cup everything bagel seasoning, plus 2 tablespoons for garnish
Instructions
- In a large bowl, mix the warm water with the yeast and 1 teaspoon sugar. Set aside until the mixture starts to thicken and bubble slightly, about 5 minutes. (If the mixture does not thicken or bubble, the yeast is not working. Check the expiration date on the yeast and start over.)
- In a medium bowl, stir together the egg, oil, salt and remaining 1/2 cup sugar. Mix in the cold water, and then the boiling water. Add this to the yeast mixture and stir until well blended.
- Add 4 cups flour and knead the mixture by hand until smooth, about 5 minutes, adding the extra 1/2 cup flour or more as needed so the dough isn’t too sticky. Put the dough in a clean large bowl. Cover with plastic wrap and refrigerate until doubled in size, about 3 hours. (At this point, the dough can be re-covered with plastic wrap and stored in the refrigerator for up to 24 hours.) Remove the dough from the fridge and let come to room temperature for 3 1/2 hours before continuing.
- While the dough is coming to room temperature, grease a 9-by-13-inch baking dish with about 1 tablespoon of the melted butter using a pastry brush.
- In a medium bowl, combine the cream cheese with the scallions and 1/4 cup everything bagel seasoning.
- Punch down the dough and place it on a lightly floured surface. Flour your hands, and using a rolling pin, roll it into a roughly 20-by-10-inch rectangle with the long edge facing you. Using an offset spatula, spread the cream cheese mixture over the top of the dough. Roll up the dough, starting with the long edge facing you, into a tight cylinder. Gently squeeze the cylinder to seal. Use a sharp knife to cut the dough into 14 even rounds. Place the rounds, cut-side down, into the prepared baking dish. Cover the dish tightly with plastic wrap and allow the dough to rise in a warm place until pillowy and doubled in size, 1 1/2 to 2 hours.
- Preheat the oven to 350 degrees F.
- Brush the tops of the rolls with 3 tablespoons melted butter and the remaining 2 tablespoons bagel seasoning. Bake the rolls until golden, 40 to 45 minutes. Remove, brush with the remaining 2 tablespoons melted butter, and enjoy warm.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 380 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 7 g |
| Cholesterol | 59 mg |
| Sodium | 280 mg |
Reviews
I finally made these yesterday and they were really good. Although I did find that the cream cheese spread was a little salty (for me); I think it’s because of the Everything Bagel seasoning so I will have to figure out a way to cut the saltiness a bit when I make it again. The other thing I would do is bake them for 30-35 minutes instead of 40-45 as I found that they browned a little more than they probably should have.
I really like the dough, however I used 2 cups of whole wheat & 2 cups all purpose flour and it turned out so good; I think I will use this dough method for making cinnamon rolls.
These were really light, fluffy and so tasty! I used half the sugar and added fried scallions (from Alton’s scallion pancakes) on top with the last brush and they were a big hit!
I’m just wondering if there’s a way to make them for breakfast? I took the dough out of the fridge at 7am (missed the 3 hour counter rise when I’d read it the night before) so they weren’t ready until 1pm.. Could I make it all the way to step 6, then formed in the baking dish refrigerate overnight, let come to room temp and bake in the morning? Has anyone tried?
Yes, and they turned out great. I wonder, though, if it would be possible to boil these first before finishing in the oven like a more traditional bagel recipe. Of course,, they’d have to be well sealed. Has anyone tried this?
These were a big hit! I initially thought the amount of sugar would make them too sweet with the savory filling but they tasted great! I’d be interested in trying them by added crumbled bacon to the cream cheese mixture and topping them with shredded cheddar with about 10 mins of baking time left. Would pair very nicely with a hearty soup. My husband thinks these should replace our typical thanksgiving rolls.
I made this using frozen bread dough…it came out delicious without the time consuming task of making the dough
Has anyone tried to make this is a bundt pan kinda like a monkey bread with maybe some diced cubes of cream cheese? I think it would work! Just layer all the items in there. I may even try it with frozen bread dough balls! Just a thought!
Quick question, not a yeast bread maker so I apologize in advance…won’t boiling water kill instant yeast?
Great recipe, tastes like an everything bagel with cream cheese in a roll!
Make sure to read the recipe in its entirety before starting as it is a multi-day proof dough.
I left the dough to rise overnight, and it turned out beautifully! I made the rolls 1/2 the size and they were perfect bites at a baby shower
Make sure to read the recipe in its entirety before starting as it is a multi-day proof dough.
I left the dough to rise overnight, and it turned out beautifully! I made the rolls 1/2 the size and they were perfect bites at a baby shower
I made this recipe today. It is a process, so start early in the day. I did vary from the process as I used my Kitchenaid mixer to blend the ingredients, adding the egg, oil, salt, and sugar to the mixing bowl, then the cold & warm water. Mixed in the yeast, then added the flour and kneaded on 2 for 2 minutes. I made the full dough recipe , but divided it in half after the 3 hour rest and put 1/2 in the freezer. I then followed the recipe using 1/2 the filling (last 4 ingredients). I ended up with 8 slices from the rolled out cylinder and placed them in an 8×8 in glass dish, but my 2nd rise time took more like 2.5 hours (it’s cold in NEPA). The final rolls were delicious. We will make again.
I’ve been baking bread and rolls rather than buying store bought. This is a problem riddled recipe. First, you kill the yeast when you try to raise in refrigerator.
I followed the recipe against my better judgment. These rolls never doubled in size at any point in the recipe. And my yeast was alive and well until I stuck the dough in the refrigerator.
I followed the recipe against my better judgment. These rolls never doubled in size at any point in the recipe. And my yeast was alive and well until I stuck the dough in the refrigerator.
The recipe proportions are off as well. The everything bagel and onion overpower everything.
Besides, my husband hates them. I have to throw the whole thing away. What a waste of money.