Place in a buttered pan, cover and allow to proof for 45 minutes. Roll the dough to 21”x16” and 1/4” thickness. The dish gives you the warm and soft rolled dough of a classic cinnamon roll, but instead uses island flavors. Guayabas are sweet fruits that grow on trees and are very fragrant. Sprinkle the brown sugar evenly. Roll the dough, and pinch at the seams then cut into 1 3/4” thick. Roll the dough, and pinch at the seams then cut into 1 3/4” thick. Taking the concept of cinnamon rolls and removing the key ingredient, cinnamon and swapping it for guava is what these morning rolls are all about. So to make these Guava Cream Cheese Morning Rolls give yourself 2-3 hours. Spread the butter on the dough, leaving a 1/2” border free of the butter. Enter: guava and cream cheese rolls. Bake at 400 degree for 20-25 minutes. Tonight, I filled these rolls with a little dab of cream cheese and pasta de guayaba, or, guava paste. Distribute the cream cheese cubes, guava paste, and chopped guava over the dough. The recipe, which comes from chef Thomas Tennant at Tomfoodery Kitchen in the Cayman Islands, is basically a Caribbean brunch dream. Trust me though the wait is 1 MILLION percent worth it.

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