Gingerbread rolls – Cretan Cellar

Ingredients

• 140 g cream cheese, at room temperature
• 20 g butter, at room temperature (optional)
• 30 g white petimezi by Cretan Nectar
• Add all ingredients into the mixer bowl and beat with the hook until you have a uniform dough.
• Lightly oil your hands, a large bowl, and then the dough.
• Move the dough to the oiled bowl and cover with saran wrap. Set aside in a warm place until the dough doubles in size, for about 1 to 1½ hours.
• For the filling: add all ingredients to the blender and mix until you have a paste.
• After the dough has risen, lightly oil your working surface, flour your rolling pin, and spread the dough into a thin sheet.
• Spread the filling on the surface of the dough with a spoon.
• Wrap the dough, creating a large roll, and cut it into equal pieces.
• Line a baking sheet with parchment paper, then place all pieces next to each other.
• Cover with a towel and set aside for 30 more minutes for the dough to rise.
• Bake in an oven preheated to 180°C, set to fan, for about 20 minutes, depending on the size you’ve cut them, until they attain a beautiful golden-brown colour.
• For the topping, mix all ingredients and serve the rolls with the mixture.