Sooji Halwa Rolls
Inspired by the classic South Asian combination of poori and halwa, these breakfast rolls are filled with a sweet semolina halwa with a delicious cardamom cream cheese frosting.
Equipment
- Stand mixer with padel and whisk attachment optional, but recommended
- Rolling Pin
- Offset spatula
- Dental floss optional, but recommended
- 9x11" baking pan
Ingredients
Sooji Halwa
- 200 grams semolina
- 2 tbsps ghee or butter
- 1 tsp cardamom powder
- 250-500 ml water
- 120 grams granulated white sugar
Dough
- 92 grams granulated white sugar
- 78 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 454 grams all-purpose flour
- 6 grams instant yeast
- 255 ml full-fat milk lukewarm
Cream Cheese Frosting
- 55 grams unsalted butter softened
- 120 grams powdered sugar
- 120 grams cream cheese
- 1 tsp cardamom powder
Instructions
Sooji Halwa (Semolina Halwa)
- Start by lightly toasting the semolina in a pan over low heat for 3-4 minutes, stirring frequently so it doesn’t burn. It should turn slightly golden and give off a nutty aroma.
- Add ghee along with cardamom powder, stirring until the ghee melts and coats the semolina. Pour the water and whisk continuously so the mixture stays smooth without lumps. If it starts looking too dry, splash in a little more water. Let it cook for another 2-3 minutes.
- Mix in the sugar and stir until dissolved. Continue cooking on low heat for 3–4 minutes until the halwa is soft and slightly loose in texture. Adjust with extra water if needed. Allow it to cool down completely before layering it into the rolls.
Dough
- In a mixing bowl (stand mixer or by hand), beat together softened butter and sugar for 3-5 minutes until light and fluffy.
- Add in the egg and salt, mixing until the egg fully blends into the butter mixture.
- Pour in warm milk, yeast, and flour. If using a stand mixer, switch to a dough hook now, or knead by hand.
- Work the dough for 15–20 minutes in a mixer (or 20–30 minutes by hand) until smooth and elastic. Check with the windowpane test: stretch a small piece of dough between your fingers-if it stretches thin without tearing, it’s ready. Otherwise, knead longer.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise for 1–1.5 hours until nearly doubled.
- Punch down the dough and roll it out into a rectangle on parchment paper dusted with flour. Aim for about 1 cm thickness.
- Spread a thin layer of butter over the surface, then evenly spread the cooled sooji halwa on top.
- Roll the dough up tightly from the shorter side, forming a log.
- Slice the log into 1-inch pieces with dental floss for neat, clean cuts.
- Arrange the rolls in a greased 9x11" baking pan, leaving space in between for expansion. Cover and let them proof again for about 1 hour, or until almost doubled. Alternatively, refrigerate them at this stage and bake the next day. If chilled, bring to room temperature for 2 hours before baking.
- Bake for 20–25 minutes at 170 degrees Celsius, or until the tops are lightly golden.
Cream Cheese Frosting
- Beat softened butter, icing sugar, and cardamom powder together until fluffy. Add the cream cheese and whip again until smooth and creamy.
- Spread a spoonful of frosting over each warm roll and enjoy them fresh from the oven.
Notes
Storage:
The rolls can be stored in the fridge for up to 4 days in an airtight container.
Make Ahead:
To make ahead, place the rolls in the baking pan and place them in the fridge overnight. Take them out 2 hours before baking and bake as usual.
Tips & Tricks for Perfect Sooji Halwa Rolls
- Roast the semolina well: Don’t rush this step. Light roasting brings out a nutty flavor and keeps the halwa from tasting raw.
- Keep the halwa soft: The filling should be slightly loose, not dry. If it thickens too much, add a splash of water. A softer halwa makes the rolls more moist and easier to spread.
- Use room-temperature ingredients: Butter, eggs, and cream cheese blend much better when they’re not cold. This helps create a smooth dough and frosting.
- Check your yeast: Make sure your yeast is active. If it doesn’t foam in warm milk within 5–10 minutes, start over with fresh yeast.
- Don’t skimp on kneading: A well-kneaded dough should pass the windowpane test. This ensures fluffy, pull-apart rolls.
- Use dental floss for cutting: It gives you clean slices without squishing the rolls.
- Second rise matters: Let the rolls puff up properly before baking. Under-proofed rolls won’t be as soft.
- Frost while warm: Spreading the cream cheese frosting on warm rolls allows it to melt slightly and soak in for extra flavor.