Recipe: Mustafarian Lava Rolls
A galactic twist on the classic cinnamon roll.
The Mustafarian Lava Rolls (also known as Mustafarian Cinnamon Rolls) were previously available at Oga’s Cantina and Docking Bay 7 in Galaxy’s Edge at both Disneyland and Walt Disney World’s Hollywood Studios. Although they are not on the menus anymore, you can still make them at home!
Mustafarian Lava Rolls
Yields 12 servings
Ingredients:
Dough
½ cup & ¼ cup melted butter, divided
1 ½ cups milk
2 ½ cups & 4 cups flour, divided
2 packets of instant yeast
½ cup granulated sugar
1 teaspoon salt
½ cup water
2 eggs
Filling
2 cups brown sugar
2 tablespoons cinnamon
2 sticks butter, softened
Icing
8 ounces raspberries
2 teaspoons lemon juice
1 tablespoon water
¼ cup granulated sugar
1 (8-ounce) block cream cheese
¼ cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
3 tablespoons heavy cream
Crushed Oreos (for garnish)
Instructions:
Dough & Filling
Combine melted butter and milk in a bowl.
To the bowl of a stand mixer fitted with the paddle attachment, add 2 ½ cups flour, instant yeast, granulated sugar, and salt.
Add in the butter and milk mixture, water, and eggs.
Mix until combined.
Turn the mixer to low speed and slowly add in the remaining 4 cups of flour.
Replace the paddle attachment with the dough hook, then knead on low speed for 5 minutes.
Remove the dough from the stand mixer bowl, then lightly flour the bowl. Return the dough to the bowl, cover with plastic wrap, and let rise for 10 minutes.
While you are waiting for the dough to rise, make the filling. In a medium bowl, combine brown sugar, cinnamon, and softened butter until it is a smooth consistency.
After the dough has risen, pour it out onto a lightly floured work surface.
Dust a rolling pin with flour and roll out the dough until it is 3 feet long and 2 feet wide.
Spread the filling on top of the dough until it is fully covered.
Roll the dough up into a log.
Preheat your oven to 375ºF and grease a 9x13-inch glass baking dish.
Cut the log into 2-3-inch pieces and add them, swirl side up, to the baking dish.
Drizzle ¼ cup melted butter over the rolls.
Allow the rolls to rise for 30 minutes at room temperature.
Bake at 375ºF for 20 minutes.
At this point, you can start making the sauce while you wait.
After 20 minutes, loosely cover the baking dish with a piece of aluminum foil and bake for another 10 minutes.
Sauce
Add raspberries, lemon juice, water, and granulated sugar to a small saucepan over medium heat.
Continue stirring until the berries have cooked down (about 7 minutes).
Remove from heat and strain the berry mixture into a bowl to separate the seeds and any solid pieces of raspberries that remain.
Refrigerate the strained berry sauce until needed.
Add cream cheese and butter to a saucepan over medium heat and stir to combine until they are melted.
Remove from heat and add powdered sugar. Stir until combined.
Add vanilla extract, salt, heavy cream, and ½ cup of the raspberry sauce and stir until combined.
Spoon icing over lava rolls and sprinkle with crushed Oreos for garnish.
Review:
This is a good twist on the classic cinnamon roll. The raspberry sauce is not too overpowering and the crushed Oreos on top give it a nice crunch. One tip for this recipe is to make sure that you don’t try to squish too many cinnamon rolls in one baking dish because the filling can bubble over when baking and spill into your oven. If you can’t fit all the rolls in one dish, you can add the remaining rolls to a second dish or freeze the extras to bake another day.
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