‌‌I have been thinking about this recipe for a while.  Thinking about it, doing it, and thinking about it some more.

First I started using strawberry sauce and it was an epic fail. The sauce was not thick enough and made the buns too saggy.

But then I saw this guava preserve and thought…guava, cinnamon, brown sugar, and then this idea was on.

Guava is a very familiar taste for us born and raised in Latin America. I am not sure how common it is here in the United States, although I know that the cuban community loves guava as much as we, the born and raised in Venezuela do.

It is very common to have guava paste (a thicker version of the preserve) with white cheese or queso blanco. The combination of the flavor and sweetness of the fruit with the creaminess and saltiness of the cheese is indescribable.  We also love pastelitos de Guayaba or guava pastries, puff pastries filled with guava. They are spectacular and so easy to make.  I can make pastelitos de guayaba on another post.

So I just imagined the buttery and fluffy buns filled with the guava preserve, mixed with the cinnamon and melty brown sugar and I started making them as soon as I could.  Much better than the strawberry!!

They turned out insanely delicious at the first try, believe it or not.

I had to make them again just because they were not pretty enough for the photos and also I needed to have them again!  But do not worry, the first batch did not go to waste:)

For me, the most beautiful rolls are the ones that rise tucked in together. Part of the pleasure of eating the buns is to separate them from the others while they’re still warm.

I used a round pan the second time and they turned out amazing.

I can tell you that they disappeared in less than 2 days, I am talking about 12 buns! But they’re impossible to resist!

The rolls are really easy to make. You just need a little patience since they need time to rise, but let me tell you that they pay back is worth the wait.

I love to cook, I always have. I find it extremely relaxing but there’s something extremely therapeutic about baking. I wonder if it is just me.

I used the food processor, but I am seriously researching stand mixers – seriously researching since they’re an investment. My food processor is good for a lot of things but not really for kneading. I mixed the dough in the food processor, formed a ball and placed it in a greased bowl then let it rise for an hour in a warm place.

I usually turn the oven at a low temperature (200º Fahrenheit) then turn it off and place the bowl with the dough  inside the warm oven to help the dough rise.

Once the dough has risen twice its size you need to punch it and knead it for a few minutes. You need to find the right texture – elastic but not sticky, smooth like silk. Then you will be ready to spread the dough with the butter, guava, cinnamon sugar and roll.

As soon as the dough is rolled up you need cut the rolls and let them rise again for about 30 minutes or overnight in the fridge; I know, it’s a pain! But once you take that first bite on a warm just baked roll it is absolutely out of this world!!!

Guava Cinnamon Rolls

Makes 12 rolls

Ingredients

Dough:

1 cup of warm 2% fat milk, divided

1 package (0.24 oz) of active yeast

1/3 cup of unsalted butter, melted

1/3 cup of  white granulated sugar or white Truvia (the baking blend)

1/4 cup of yogurt

1 large egg

4 to  4  1/4 cups of all purpose flour, divided

1 tsp of kosher salt

Filling:

3/4 cup of firmly packed light brown sugar or Brown Truvia

1 tbs + 1 tsp of ground cinnamon

1/2 cup of unsalted butter, softened

1/2 cup of Guava preserve  (I used this one)

1 large egg

Frosting:

1/2 cup of 1/3 less fat cream cheese

1 1/2 cup of confectioners’ sugar or swerve confectioners sugar replacement

1 – 2 tbs of 2% fat milk

1 tsp of vanilla extract

 

2 tbs of warm cream or warm half and half (optional)

Instructions

In a medium bowl combine the 3/4 cup of warm milk and the yeast. Let rest for about 10 minutes, or until the mixture is foamy.

You can use a stand mixer – I used a food processor.  Stir together melted butter, sugar, yogurt, egg and the remaining 1/4 cup of milk.

In a large bowl, mix 3 and 2/3 cups of all-purpose flour and salt. Mix and stir 1/2 of the flour mixture into butter mixture and add the yeast mixture. Beat slowly until mixed.  Keeping mixer (or processor) at low-speed slowly add the rest of the flour mixture. Mix until smooth and the dough forms a ball. Dough should be elastic and smooth but not sticky, use the remaining flour if necessary.

Spray a large bowl with cooking spray and place the dough. Loosely cover the dough and let rest for about 1 hour or until the dough has doubled in size.

Preheat the oven to 350° Fahrenheit. Spray a 13 x 9 inch sheet pan with cooking spray.

Lightly punch down Cinnamon Roll Dough and let rest for 5 more minutes. Place dough onto a lightly floured surface and roll into an 18 x 12 inch rectangle.

In a small bowl whisk brown truvia and cinnamon, until fully combined. Spread butter into dough. Spread the guava preserve on top of the butter. Sprinkle truvia/cinnamon mixture over the guava preserve, leaving a 1/2 inch border uncovered with butter on one long side. Beat egg and brush over the long side without filling.

Starting from the long covered side start rolling dough into a log, sealing dough with the egg wash. Pinch seam to seal the roll.

Trim ends and slice into 12 rolls. Place in pan and let stand for about 30 minutes in a warm place until rolls are puffed and touching each other.

You can brush the rolls with the cream of half and half on top before baking if you want them to rise at their max while baking, but it is optional.

Bake at 350° for about 30 minutes or until the rolls get golden brown.

Let cool for about 10 minutes.

For the frosting, whisk cream cheese,  milk, vanilla extract and confectioners’ sugar in a small bowl and beat until combined and you obtain a creamy consistency. Adjust the amount of milk depending on the desired consistency.

Spread frost into warm rolls.