Avocado Toast “Cinnamon” Rolls - cooking recipe

Ingredients

3/4 cup milk
6 tablespoons unsalted butter, melted
2 large eggs, plus 1 beaten for egg wash
1 large egg yolk
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons kosher salt
1/4 teaspoon cracked black pepper
1 (2 1/4 teaspoon) package active dry yeast
1/4 cup finely grated parmesan cheese, plus 1/2 cup for filling
3 3/4 cups all-purpose flour, plus more for the counter
2 -4 tablespoons olive oil (for coating bowl and baking dish)
8 ounces cream cheese, room temperature
8 ounces shredded mozzarella cheese
red pepper flakes, plus more for garnish
chopped chives, plus more for garnish
4 avocados, peeled and cut into large pieces
1 lime, juiced, plus 1 lime cut into wedges
kosher salt
1 cup greens (to garnish, microgreens)
1 tablespoon flaky sea salt (optional)

Preparation

In the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, garlic powder, onion powder, salt, pepper and yeast. Add 1/4 cup parmesan cheese and flour, then place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic.
Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours.
Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter. Spread the cream cheese over the dough, then top with 1/2 cup grated parmesan cheese, shredded mozzarella, pinch red chili flakes and 2 tablespoons chives. Roll the dough into a tight cylinder, then cut the dough into twelve 1 1/2-inch rounds. Place them side by side, cut side down, in prepared baking dish.
Uncover, brush with egg wash and bake rolls until golden and cooked through, 30-35 minutes.
In a medium bowl, gently mash avocados with lime juice and salt, leaving some larger pieces of avocado. Spoon onto the baked rolls and spread to cover. Top with pinch chili flakes, chopped chives, drizzle of olive oil and flaky sea salt.