Willow Bird Baking Challenge #1: Guava & White Chocolate Cream Cheese Rolls and Plantain & Bacon Rolls.

I mentioned before that I absolutely love Willow Bird Baking. I read a lot of food blogs and bookmark a lot of recipes. However, I never get around to making most of them. However, from the day I found Julie's blog, it has been hard to resist the urge to make every recipe she posts. So of course when she issued a challenge, I was all over it. You can learn more about the challenge here:

Over the next few weeks, Julie will issue a challenge to us. The first was given on September 28. She asked us to do a twist on cinnamon rolls. Now, while I was jumping out of my seat and happy to run to the kitchen to start baking, I was also scared. Cinnamon rolls are just always messy for me. My dough is too sticky. There's too much filling oozing. I can't slice the rolls neatly. It goes on and on. I wasn't going to let that stop me though. 

I decided to do two types - a guava and white chocolate cream cheese and plantain and bacon. It was hard to wait for the plantains to ripen enough for this. I couldn't wait anymore and just went ahead.  

I used the dough that Julie provided. As expected, it was extremely sticky. I think I needed to increase the flour amount just a bit to compensate for my humid climate. I used my baking mat to help me roll them. I had a lot of trouble slicing the plantain rolls that I made first. I decided to chill the guava rolls before slicing and that made it a lot easier. 

Guava & White Chocolate Cream Cheese Rolls

I used half of the Julie's dough for each set of rolls. I rolled out the first half to about 10" x 10". I didn't measure. I then spread about 4 ounces of softened Philadelphia Indulgence White Chocolate Cream Cheese over the dough. 

I did two letter folds and then rolled the dough out to approximately 12" x 16". I brushed the dough with about a tablespoon of melted butter. You could use more if you like, but I don't like dealing with butter oozing out of the rolls. I actually prefer to spread softened butter over the dough instead of melted butter. 

I then put thin strips of guava paste all over the dough. You can find guava paste in Latin markets. 

This is the one I used: 

It's just a block of lots and lots of sugar and guava. It's pretty pliable though and tastes oh so good. I sliced it as thinly as I could and placed it on my dough. You could also slightly soften it in the microwave and mix in some spices. Or you could simply sprinkle the spices over the thin slices. However, I love the taste as is so I left it alone. 

After that, I rolled up my dough starting with the long side. I placed it in the freezer for about 15 minutes so that it would be easier to slice. I sliced it into 12 rolls and proofed and baked per Julie's instructions. 

You can see from the picture that I didn't add a lot of icing to it. I mixed just a tiny bit of powdered sugar with Irish Cream coffee creamer (yup!) and sprinkled a bit on. The rolls are pretty sweet. You really don't need the additional sugar. I did it for aesthetics and to see if I was good at using the tines of a fork to put icing on. 

Plantain & Bacon Rolls

For the plantain and bacon rolls, I first cooked 12 slices bacon for just a couple minutes and left it to cool. I didn't want crisp bacon.

 I sliced my plantains and added them to a pot with just a little water to help them soften. They were still not as ripe as I'd have liked. I added a little sugar and spices and then mashed them up. I made sure the liquid had evaporated and left it to cool. It was then the same thing as the other rolls. First I spread the plantain all over my rolled out dough (12" x 16")and then I lay the 12 strips of bacon perpendicular to the long side. I carefully rolled it up and then sliced, proofed and baked. 

I wanted to put something on top of these rolls but I didn't want it to be a sweet icing. I'll have to think about it over the next couple of days.

These are so good that I don't want to share. I had plans to send them to friends but now they're mine - all mine! I put most of them in the freezer and I will be eating them for days!

Here's Julie's post showcasing all the other delicious rolls her readers came up with.

I'm submitting this to Yeast Spotting.