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Sweet Rolls

Sweet Rolls

Sweet Rolls

Breads Rolls-Sweet Rolls

Recipe: Walnut Cinnamon Rolls

SummaryYield: 20 rolls

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 tbsp butter, melted
  • 2/3 cup packed brown sugar
  • 1/3 cup chopped walnuts
  • 1 tsp cinnamon
  • 1/2 cup whipping cream
  • 2/3 cup powder sugar
  • 1 tbsp milk

Instructions

Breads Rolls-Sweet Rolls

  1. Roll dough into a 20 x 6 inch rectangle. Brush with butter.
  2. Combine the brown sugar, walnuts and cinnamon.  Sprinkle over dough.
  3. Roll up jelly-roll style, starting with a long side.
  4. Cut into 20 slices 1 inch thick. Place in a greased 13 x 9 x 2 inch baking dish. Cover and let rise in a warm place until doubled, about 45 minutes.
  5. Drizzle with cream. Bake @ 350 for 25-30 minutes or until golden brown.
  6. Invert onto a serving platter.
  7. In a small bowl, combine the powder sugar and milk; drizzle over rolls. Serve warm.

My rating 5 stars:  ★★★★★ 4 review(s)

Breads Rolls-Sweet Rolls

Recipe: Sweet Cinnamon Biscuits

Ingredients

  • 2 cup sifted flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1/4 cup oil
  • 3/4 cup buttermilk
  • 8 tbsp (1 stick) butter
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1 cup milk, optional

Instructions

Breads Rolls-Sweet Rolls

  1. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
  2. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8 inch rectangle.
  3. Preheat oven to 400. Grease a 9 inch round baking pan lightly.
  4. Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side.l Pinch seam to seal.
  5. Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over top, if desired. Serve hot

My rating 5 stars:  ★★★★★ 4 review(s)

Breads Rolls-Sweet Rolls

Recipe: Cinnamon Buns

Ingredients

  • 1 pkg (1/4 oz) active dry yeast
  • 1 cup warm fat-free milk (110 to 115), divided
  • 3 tbsp canola oil
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 1/2 to 2 3/4 cup flour
  • 3 tbsp dark corn syrup
  • 3 tbsp packed brown sugar
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 cup raisins
  • Glaze:
  • 1/2 cup powder sugar
  • 1/4 tsp vanilla
  • 1 to 2 tsp fat-free milk

Instructions

Breads Rolls-Sweet Rolls

  1. In a large mixing bowl, dissolve yeast in 1/4 cup warm milk.
  2. Add the oil, sugar, salt, 1 1/2 cup flour and remaining milk. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
  3. Turn out onto a lightly floured surface.  Knead until smooth and elastic, about 6-8 minutes.
  4. Place in a greased bowl, turning once to coat top.
  5. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Punch dough down.
  7. Turn onto a lightly floured surface.  Roll into an 12 x 10 inch rectangle.
  8. Carefully spread corn syrup over dough to within 1/2 inch of edges.
  9. In a bowl, combine the brown sugar, cinnamon and nutmeg.  Sprinkle over corn syrup.
  10. Sprinkle with raisins.
  11. Roll up jelly-roll style, starting with a long side.  Pinch seam to seal.
  12. Cut into 12 slices.
  13. Place cut side down in a 9 inch round baking pan coated with cooking spray.
  14. Cover and let rise in a warm place until double, about 40 minutes.
  15. Bake @ 350 for 25-30 minutes or until golden brown.
  16. Cool on a wire rack.
  17. For glaze, in a bowl, combine powder sugar, vanilla and enough milk to achieve drizzling consistency.
  18. Drizzle over cinnamon buns.

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 5 review(s)

Breads Rolls-Sweet Rolls

Recipe: Cardamom Cinnamon Knots

SummaryYield: 3 dozen

Ingredients

  • 2 pkg (1/4 oz each) active dry yeast
  • 1 cup warm water (110 to 115)
  • 1/2 tsp + 2/3 cup sugar, divided
  • 1 1/3 cup warm milk (110 to 115)
  • 2/3 cup butter, cubed
  • 1/3 cup shortening
  • 2 eggs, beaten
  • 3/4 tsp salt
  • 2 tsp cardamom seeds, crushed
  • 8 to 8 1/2 cup flour
  • 1/4 cup cinnamon
  • Icing:
  • 2 cup powder sugar
  • 5 tbsp milk
  • 1 tbsp butter, melted
  • 1/4 tsp vanilla

Instructions

Breads Rolls-Sweet Rolls

  1. In a large mixing bowl, dissolve yeast in warm water. Add 1/2 tsp sugar; let stand for 5 minutes.
  2. Add the warm milk, butter, shortening, eggs, salt, cardamom, remaining sugar and 5 cups of flour. Beat until smooth. Stir in enough flour to form a soft dough.
  3. Turn onto a floured surface.  Knead until smooth and elastic, about 6-8 minutes.
  4. Place in a greased bowl, turning once to grease top.
  5. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Punch dough down. Turn onto a lightly floured surface.  Divide in half.
  7. Shape each portion into 18 balls. Roll each into an 8 inch rope.  Coat with cinnamon.
  8. Tie in a knot and tuck ends under.
  9. Place 2 inches apart of greased baking sheets.
  10. Cover and let rise in a warm place until doubled, about 30 minutes.
  11. Bake @ 375 for 15-20 minutes or until golden brown.
  12. remove from pans to wire racks.
  13. Combine icing ingredients.  Drizzle over rolls.

My rating 5 stars:  ★★★★★ 3 review(s)

Breads Rolls-Sweet Rolls

Recipe: Mango Macadamia Caramel Rolls

Ingredients

  • 11/4 cups brown sugar
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup softened butter, divided
  • 1 large, ripe mango, peeled, pitted and chopped
  • 1/2 cup chopped macadamia nuts
  • 1 loaf frozen bread dough, thawed

Instructions

Breads Rolls-Sweet Rolls

  1. Stir together brown sugar, cinnamon and allspice in a small bowl.
  2. Place 1 cup mixture in a medium saucepan with 6 tablespoons butter. Cook over low heat for 5 minutes, stirring frequently.
  3. Stir in mango and cook for a few minutes more until brown sugar is dissolved. Spread in the bottom of a 13 X 9-inch baking pan and sprinkle with nuts; set aside.
  4. Roll thawed dough into a 12 X 12-inch square on a lightly floured board and spread with remaining 2 tablespoons butter.
  5. Spread remaining brown sugar mixture over butter and press into dough.
  6. Roll up tightly and pinch seams to seal.
  7. Cut dough into 1-inch slices.
  8. Place in prepared baking dish.  Cover and let rise in a warm place until doubled in size, about 1 hour.
  9. Bake in preheated 350°F oven for 20 to 25 minutes. Let stand for 5 minutes, then invert onto a serving platter. Makes 12 rolls.
  10. Make ahead tip: Cover uncooked rolls and place in the refrigerator overnight. Let stand at room temperature for 1 hour before baking.

My rating 5 stars:  ★★★★★ 5 review(s)

Breads Rolls-Sweet Rolls

Recipe: Maple-Walnut Sticky Buns

SummaryMakes 12 large buns (serves 24)

Ingredients

  • 1 cup + 2 tbsp milk
  • 2 pkg (1 1/2 tbsp) active dry yeast
  • 2/3 cup sugar
  • 21 tbsp butter
  • 3 eggs room temperature
  • 5 1/3 cup flour
  • 1 1/4 tsp salt
  • 3 tsp maple extract
  • 2 cup packed light brown sugar
  • 2/3 cup caramel topping sauce
  • 1 1/2 cup powder sugar

Instructions

Breads Rolls-Sweet Rolls

  1. Scald 1 cup milk (heat to steaming). In bowl, combine warm milk, yeast and sugar. Let yeast start to bubble, about 5 minutes.
  2. Add 12 tbsp butter and eggs and beat until slightly blended, Stir in flour and salt, about 2 minutes. Scrape down sides of bowl and continue mixing on medium speed to develop the dough, 3 minutes more.
  3. Transfer dough to a greased bowl and cover with plastic wrap.  Set aside in warm place and let rise until doubled, about 1 hour. Grease two large cup muffin tins. Melt 6 tbsp butter and stir in 1 1/2 tsp maple extract.  Set aside.
  4. Gently punch down dough and divide in half. Roll into two 12 x 18 inch rectangles on a lightly floured surface.  Spread maple-butter mixture evenly over both rectangles. Sprinkle each with half the brown sugar and walnuts. Roll tightly into logs, starting at the long edge, and pinch seams together. Cut each log into six 3 inch pieces for a total of 12 buns. Place in muffin tins cut side up, cover and allow to rise for 30 minutes. Heat oven to 325. Bake until golden brown, 28 to 30 minutes.
  5. Combine caramel topping and 1 1/2 tsp maple extract. Carefully remove hot buns from pan and place on a clean baking sheet.  Drizzle with caramel.
  6. For icing: Melt 3 tbsp butter and stir together with powder sugar and 2 tbsp milk; drizzle over buns. Serve warm or cool. Store airtight for up to two days.
  7. To make 18 standard size buns:  Grease 18 standard size muffin tin cups.  Fill and roll dough as directed.  Cut each log into nine 2 inch pieces.  Place cut side up in muffin tins, cover and let rise 30 minutes.  Bake as directed, 22 to 25 minutes.
  8. To freeze:  Prepare buns as directed in either size.  Do not let rise a second time.  Cover pan, freeze until solid, then keep frozen in pan or transfer frozen buns to a zip-top bag.  To bake, thaw in pan and let rise at room temperature until double in size, 2 to 3 hours.  Bake as directed.

Cooking time: 30 minute(s)

My rating 5 stars:  ★★★★★ 4 review(s)

Breads Rolls-Sweet Rolls

Recipe: PECAN STICKY BUNS

Ingredients

  • 1/4 CUP + 1/3 CUP PACKED DARK BROWN SUGAR
  • 1 1/2 TSP CINNAMON
  • 2 TBS HONEY
  • 9 TBS BUTTER, MELTED
  • 3/4 CUP PECANS, TOASTED AND COARSE CHOPPED
  • 2 3/4 CUP FLOUR
  • 1/4 CUP SUGAR
  • 1 1/3 TSP BAKING POWDER
  • 1/2 TSP BAKING SODA
  • 1/2 TSP SALT
  • 1 1/4 CUP BUTTERMILK

Instructions

Breads Rolls-Sweet Rolls

  1. PREHEAT OVEN TO 425. GREASE 9 INCH ROUND METAL CAKE PAN.
  2. PREPARE FILLING.  IN SMALL BOWL, COMBINE 1/4 CUP BROWN SUGAR AND CINNAMON.  SET ASIDE.
  3. PREPARE TOPPING.  IN 1 QUART SAUCEPAN, HEAT HONEY, REMAINING 1/3 CUP BROWN SUGAR AND 2 TBS BUTTER ON MEDIUM UNTIL MIXTURE IS BLENDED AND SMOOTH, STIRRING OCCASIONALLY. POUR TOPPING INTO PREPARED PAN AND SPRINKLE EVENLY WITH PECANS.  SET ASIDE.
  4. PREPARE DOUGH IN LARGE BOWL, COMBINE FLOUR, SUGAR, BAKING POWDER, BAKING SODA AND SALT.
  5. IN SMALL BOWL, MIX BUTTERMILK AND 5 TBS BUTTER. WITH SPOON STIR BUTTERMILK MIXTURE INTO FLOUR MIXTURE JUST UNTIL LIQUID IS ABSORBED.
  6. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE, AND KNEAD 8 TO 10 TIMES OR JUST UNTIL SMOOTH, ABOUT 30 SECONDS.
  7. PAT DOUGH INTO 12 X 9 INCH RECTANGLE. BRUSH DOUGH WITH 1 TBS BUTTER, THEN SPRINKLE WITH FILLING.
  8. STARTING AT ONE SHORT END, ROLL UP DOUGH JELLY-ROLL FASHION. WITH SEAM SIDE DOWN, CUT DOUGH CROSSWISE INTO 8 SLICES.
  9. PLACE EACH SLICE, CUT SIDE DOWN ON PECAN MIXTURE IN CAKE PAN; BRUSH WITH REMAINING MELTED BUTTER.
  10. BAKE BUNS 28-30 MINUTES OR UNTIL GOLDEN.
  11. REMOVE PAN FROM OVEN. IMMEDIATELY PLACE SERVING PLATE OVER TOP OF PAN AND INVERT BUNS ONTO PLATE, ALLOWING TOPPING TO RUN DOWN SIDES.
  12. REMOVE BAKING PAN. COOL BUNS SLIGHTLY, ABOUT 10 MINUTES..

Preparation time: 25 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 6 review(s)

Breads Rolls-Sweet Rolls

Recipe: COCONUT PECAN ROLLS

Ingredients

  • 1 TBS SUGAR
  • 1/2 TSP CINNAMON
  • 1 TUBE (11 OZ) REFRIGERATED BREAD STICKS
  • 2/3 CUP COCONUT PECAN FROSTING
  • 1/3 CUP CHOPPED PECANS

Instructions

Breads Rolls-Sweet Rolls

  1. IN A BOWL, COMBINE SUGAR AND CINNAMON.
  2. REMOVE BREAD STICK DOUGH FROM TUBE (DO NOT UNROLL)
  3. CUT INTO 8 SLICES WITH A SERRATED KNIFE,
  4. DIP BOTH SIDES OF EACH SLICE IN CINNAMON SUGAR.
  5. PLACE ON GREASED 9 INCH ROUND BAKING PAN.
  6. SPREAD WITH FROSTING.  SPRINKLE WITH PECANS.
  7. BAKE @ 350 FOR 25-30 MINUTES OR UNTIL GOLDEN BROWN. SERVE WARM.

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 4 review(s)

Breads Rolls-Sweet Rolls

Recipe: CINNAMON ROLLS

SummaryYIELD: 2 DOZEN

Ingredients

  • 5 TO 6 CUP FLOUR
  • 1 PKG (18 1/4 OZ) YELLOW CAKE MIX
  • 2 PKG (1/4 OZ EACH) QUICK-RISE YEAST
  • 2 1/2 CUP WARM WATER (120-130)
  • 1/4 CUP BUTTER, MELTED
  • 1/2 CUP SUGAR
  • 1 TSP CINNAMON
  • FROSTING:
  • 6 TBS BUTTER
  • 3 CUP POWDER SUGAR
  • 1 1/2 TSP VANILLA
  • 2-3 TBS MILK

Instructions

Breads Rolls-Sweet Rolls

  1. IN A BOWL, COMBINE 4 CUP FLOUR, DRY CAKE MIX, YEAST AND WATER UNTIL SMOOTH.
  2. ADD ENOUGH REMAINING FLOUR TO FORM A SOFT DOUGH.
  3. TURN ONTO A LIGHT FLOURED SURFACE.  KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT 5 MINUTES.
  4. PLACE IN A GREASED BOWL, TURNING ONCE TO GREASE TOP.
  5. COVER AND LET RISE UNTIL DOUBLED, ABOUT 45 MINUTES.
  6. PUNCH DOUGH DOWN. TURN ONTO A LIGHT FLOURED SURFACE.  DIVIDE IN HALF.
  7. ROLL EACH HALF INTO A 14 X 10 INCH RECTANGLE. BRUSH WITH BUTTER; SPRINKLE WITH CINNAMON AND SUGAR.
  8. ROLL UP JELLY-ROLL STYLE, STARTING WITH A LONG SIDE. CUT EACH ROLL INTO 12 SLICES; PLACE CUT SIDE DOWN IN GREASED 13 X 9 INCH BAKING PAN.
  9. COVER AND LET RISE UNTIL ALMOST DOUBLE, ABOUT 20 MINUTES.
  10. BAKE @ 400 FOR 10-15 MINUTES OR UNTIL GOLDEN BROWN. COOL FOR 20 MINUTES.
  11. FOR FROSTING, IN A BOWL, CREAM BUTTER, POWDER SUGAR AND VANILLA. ADD ENOUGH MILK TO ACHIEVE DESIRED CONSISTENCY. FROST WARM ROLLS.

My rating 4 stars:  ★★★★☆ 7 review(s)

Breads Rolls-Sweet Rolls

Recipe: SUNSHINE SWEET ROLLS

Ingredients

  • 1 1/2 CUP WARM WATER (110 TO 115)
  • 1/4 CUP VEGETABLE OIL
  • 1/4 CUP SHREDDED CARROT
  • 4 1/2 CUP FLOUR
  • 1/4 CUP SUGAR
  • 1 1/2 TSP SALT
  • 2 TSP ACTIVE DRY YEAST
  • FILLING:
  • 8 OZ CREAM CHEESE
  • 1/4 CUP SUGAR
  • 1 TSP VANILLA
  • 1 PKG (3 OZ) COOK-AND-SERVE VANILLA PUDDING MIX
  • 1 JAR (6 OZ) CARROT BABY FOOD
  • 1 TSP CINNAMON
  • GLAZE:
  • 1/2 CUP POWDER SUGAR
  • 2-3 TSP ORANGE JUICE
  • 1/2 TSP GRATED ORANGE PEEL
  • 1/4 TSP VANILLA

Instructions

Breads Rolls-Sweet Rolls

  1. IN BREAD MACHINE PAN, PLACE THE FIRST 7 INGREDIENTS IN ORDER SUGGESTED BY MANUFACTURER. SELECT DOUGH SETTING (CHECK DOUGH AFTER 5 MINUTES OF MIXING.  ADD 1-2 TBS OF WATER OR FLOUR IF NEEDED).
  2. MEANWHILE, IN BOWL, BEAT CREAM CHEESE, SUGAR AND VANILLA.  SET ASIDE.
  3. IN MICROWAVE-SAFE BOWL COMBINE PUDDING MIX, BABY FOOD AND CINNAMON UNTIL SMOOTH.
  4. COVER; MICROWAVE ON HIGH FOR 2 MINUTES. STIR.
  5. WHEN CYCLE IS COMPLETE, TURN DOUGH ONTO A LIGHTLY FLOURED SURFACE.
  6. DIVIDE IN HALF.  SHAPE EACH PORTION INTO A BALL.
  7. ROLL EACH INTO 9 X 8 INCH RECTANGLE.
  8. SPREAD THE CREAM CHEESE MIXTURE TO WITHIN 1/2 INCH OF EDGES.  TOP WITH CARROT MIXTURE.
  9. ROLL UP JELLY-ROLL STYLE STARTING WITH LONG SIDES.  PINCH SEAMS TO SEAL.
  10. CUTE EACH INTO 6 ROLLS. PLACE CUT SIDE UP IN TWO GREASED 9 INCH SQUARE BAKING PANS
  11. COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED, ABOUT 30 MINUTES.
  12. BAKE @ 350 25-30 MINUTES OR UNTIL GOLDEN BROWN.
  13. COOL ON WIRE RACKS FOR 5 MINUTES.
  14. COMBINE GLAZE INGREDIENTS.  DRIZZLE OVER WARM ROLLS

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 5 review(s)

Breads Rolls-Sweet Rolls

Recipe: APPLE SAUCE CINNAMON ROLLS

Ingredients

  • ROLLS:
  • 4 CUP FLOUR, DIVIDED
  • 1 PKG ACTIVE DRY YEAST
  • 1 CUP APPLE SAUCE, DIVIDED
  • 1/2 CUP SKIM MILK
  • 2 TBS + 1/3 CUP SUGAR, DIVIDED
  • 2 TBS BUTTER
  • 1/2 TSP SALT
  • 1 EGG, BEATEN LIGHTLY
  • 2 TSP CINNAMON
  • ICING:
  • 1 CUP POWDER SUGAR
  • 1 TBS SKIM MILK
  • 1/2 TSP VANILLA

Instructions

Breads Rolls-Sweet Rolls

  1. TO PREPARE ROLLS, IN LARGE BOWL, MIX 1 1/2 CUP FLOUR AND YEAST.
  2. IN SAUCEPAN, COMBINE 3/4 CUP APPLE SAUCE, 1/2 CUP MILK, 2 TBS SUGAR, BUTTER AND SALT.
  3. COOK OVER MEDIUM HEAT, STIRRING OFTEN, UNTIL MIXTURE REACHES 120-130 AND BUTTER IS MELTED. (MILK WILL APPEAR CURDLED).
  4. ADD TO FLOUR MIXTURE ALONG WITH EGG.
  5. BEAT ON LOW SPEED 30 SECONDS, SCRAPING BOWL OFTEN BEAT ON HIGH SPEED 3 MINUTES.
  6. STIR IN 2 1/4 CUP FLOUR UNTIL SOFT DOUGH FORMS.
  7. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE.  FLATTEN SLIGHTLY. KNEAD 3-5 MINUTES OR UNTIL SMOOTH AND ELASTIC, ADDING REMAINING 1/4 CUP FLOUR TO PREVENT STICKING, IF NECESSARY.
  8. SHAPE DOUGH INTO BALL.  PLACE IN LARGE BOWL SPRAYED WITH COOKING SPRAY. TURN DOUGH OVER SO THAT TOP IS GREASED.
  9. COVER WITH TOWEL.  LET RISE IN WARM PLACE ABOUT 1 HOUR OR UNTIL DOUBLED IN BULK.
  10. SPRAY TWO 9 OR 8 INCH ROUND BAKING PANS WITH COOKING SPRAY.
  11. PUNCH DOUGH DOWN.  TURN OUT ONTO LIGHTLY FLOURED SURFACE.
  12. COVER WITH TOWEL.  LET REST 10 MINUTES.
  13. ROLL OUT DOUGH INTO 12 INCH SQUARE.
  14. SPREAD REMAINING 1/4 CUP APPLE SAUCE OVER DOUGH, TO WITHIN 1/2 INCH OF EDGES.
  15. IN BOWL, COMBINE REMAINING 1/3 CUP SUGAR AND CINNAMON; SPRINKLE OVER APPLE SAUCE.
  16. ROLL UP DOUGH JELLY-ROLL STYLE. MOISTEN EDGE WITH WATER. PINCH TO SEAL SEAM.
  17. CUT ROLL INTO 12 (1 INCH) SLICES WITH SHARP FLOURED KNIFE.
  18. ARRANGE 6 ROLLS 1/2 INCH APART IN EACH PREPARED PAN.
  19. COVER WITH TOWEL.  LET RISE IN WARM PLACE ABOUT 30 MINUTES OR UNTIL NEARLY DOUBLED IN BULK.
  20. PREHEAT OVEN TO 375. BAKE 20-25 MINUTES OR UNTIL LIGHTLY BROWNED.
  21. COOL ON WIRE RACK 5 MINUTES, INVERT EACH PAN ONTO SERVING PLATE.
  22. TO PREPARE ICING, IN BOWL, MIX POWDER SUGAR, 1 TBS MILK AND VANILLA UNTIL SMOOTH. DRIZZLE OVER ROLLS. SERVE WARM

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 6 review(s)

Breads Rolls-Sweet Rolls

Recipe: FROSTED CINNAMON ROLLS

SummaryYIELD: 21 ROLLS

Ingredients

  • 1 CUP MILK (70 TO 80)
  • 1/4 CUP WATER (70 TO 80)
  • 1/4 CUP BUTTER
  • 1 EGG
  • 1 TSP SALT
  • 4 CUP BRAD FLOUR
  • 1/4 CUP INSTANT VANILLA PUDDING MIX
  • 1 TBS SUGAR
  • 1 TSP ACTIVE DRY YEAST
  • FILLING
  • 1/4 CUP BUTTER
  • 1 CUP PACKED BROWN SUGAR
  • 2 TSP CINNAMON
  • FROSTING
  • 4 OZ CREAM CHEESE
  • 1/4 CUP BUTTER
  • 1 1/2 CUP POWDER SUGAR
  • 1 1/2 TSP MILK
  • 1/2 TSP VANILLA

Instructions

Breads Rolls-Sweet Rolls

  1. IN BREAD MACHINE PAN, PLACE FIRST 9 INGREDIENTS IN ORDER SUGGESTED BY MANUFACTURER.
  2. SELECT DOUGH SETTING (CHECK DOUGH AFTER 5 MINUTES OF MIXING.  ADD 1-2 TBS WATER OR FLOUR IF NEEDED).
  3. WHEN CYCLE IS COMPLETED TURN DOUGH ONTO LIGHTLY FLOURED SURFACE. ROLL INTO 17 X 10 INCH RECTANGLE.
  4. SPREAD WITH BUTTER.  SPRINKLE WITH BROWN SUGAR AND CINNAMON.
  5. ROLL UP, JELLY-ROLL STYLE, STARTING FROM A LONG SIDE.  PINCH SEAMS TO SEAL.
  6. CUT INTO 21 SLICES. PLACE 12 SLICES CUT SIDE DOWN IN A GREASED 13 X 9 X 2 INCH PAN AND NINE ROLLS IN A 9 INCH SQUARE BAKING DISH.
  7. COVER.  LET RISE IN WARM PLACE UNTIL DOUBLED, ABOUT 45 MINUTES.
  8. BAKE @ 350 FOR 20-25 MINUTES OR UNTIL GOLDEN BROWN.
  9. COOL ON WIRE RACK FOR 5 MINUTES.
  10. IN A BOWL, BEAT FROSTING INGREDIENTS. FROST WARM ROLLS.

My rating 5 stars:  ★★★★★ 8 review(s)

Breads Rolls-Sweet Rolls

Recipe: CINNAMON LOVE KNOTS

Summary3 DOZEN

Ingredients

  • 2 PKG (1/4 OZ EACH) ACTIVE DRY YEAST
  • 1/2 CUP WARM WATER (110 TO 115)
  • 1/2 CUP WARM MILK (110 TO 115)
  • 1/2 CUP BUTTER
  • 1/2 CUP SUGAR
  • 2 EGGS, BEATEN
  • 1 TSP SALT
  • 4 1/2 TO 5 CUP FLOUR
  • TOPPING
  • 2 CUP SUGAR
  • 2 TBS CINNAMON
  • 3/4 CUP BUTTER, MELTED

Instructions

Breads Rolls-Sweet Rolls

  1. IN LARGE BOWL, DISSOLVE YEAST IN WATER. LET STAND FOR 5 MINUTES.
  2. ADD MILK, BUTTER, SUGAR, EGGS AND SALT.
  3. STIR IN ENOUGH FLOUR TO FORM A STIFF DOUGH.
  4. TURN ONTO A FLOURED SURFACE.  KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT 6-8 MINUTES.
  5. PLACE IN A GREASED BOWL, TURNING ONCE TO GREASE TOP.
  6. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED, ABOUT 1 1/2 HOURS.
  7. PUNCH DOUGH DOWN.  DIVIDE INTO THREE PORTIONS. COVER TWO WITH PLASTIC WRAP.
  8. SHAPE ONE PORTION INTO 12 BALLS. ROLL EACH BALL INTO A 8 INCH ROPE.
  9. COMBINE SUGAR AND CINNAMON. DIP ROPE INTO MELTED BUTTER, THEN COAT WITH CINNAMON-SUGAR. TIE INTO A KNOT. TUCK AND PINCH ENDS UNDER AND PLACE ON UNGREASED BAKING SHEETS.
  10. REPEAT WITH REMAINING DOUGH.
  11. COVER AND LET RISE UNTIL DOUBLED, ABOUT 30 MINUTES
  12. BAKE @ 375 FOR 12-14 MINUTES OR UNTIL GOLDEN BROWN.

My rating 5 stars:  ★★★★★ 6 review(s)

Breads Rolls-Sweet Rolls

Recipe: RHUBARB STICKY BUNS

Ingredients

  • 1/4 CUP COLD BUTTER
  • 1/2 CUP PACKED BROWN SUGAR
  • 1 CUP CHOPPED RHUBARB
  • BATTER:
  • 1/3 CUP BUTTER
  • 1/2 CUP SUGAR
  • 1 LARGE EGGS
  • 1 1/2 CUP FLOUR
  • 2 TSP BAKING POWDER
  • 1/2 TSP SALT
  • 1/4 TSP NUTMEG
  • 1/2 CUP CREAM

Instructions

Breads Rolls-Sweet Rolls

  1. IN BOWL, CUT BUTTER INTO BROWN SUGAR TILL CRUMBLY. STIR IN RHUBARB. SPOON MIXTURE EVENLY INTO 12 WELL GREASED MUFFIN CUPS.  SET ASIDE.
  2. IN A BOWL, CREAM BUTTER AND SUGAR. BEAT IN EGG.
  3. COMBINE DRY INGREDIENTS AND ADD TO CREAMED MIXTURE ALTERNATELY WITH CREAM.
  4. SPOON BATTER OVER RHUBARB FILLING CUPS ABOUT 3/4 FULL
  5. BAKE 350 FOR 15-20 MINUTES.
  6. COOL 5 MINUTE AND INVERT ONTO SERVING TRAY.
  7. SERVE WARM,

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 6 review(s)

Breads Rolls-Sweet Rolls

Recipe: MAPLE NUT STICKY BUNS

Ingredients

  • 1 CUP COARSE CHOPPED WALNUTS OR PECANS
  • 1/2 CUP MAPLE SYRUP
  • 3 CUP FLOUR
  • 1/4 CUP SUGAR
  • 1 PKG QUICK-RISING ACTIVE DRY YEAST
  • 1 TSP SALT
  • 1 CUP WARM WATER (120-130)
  • 6 TBS BUTTER
  • 1 EGG
  • 1/2 CUP PACKED BROWN SUGAR, DIVIDED
  • 1 TSP CINNAMON

Instructions

Breads Rolls-Sweet Rolls

  1. GREASE A 13 X 9 INCH BAKING PAN AND SPREAD NUTS AND MAPLE SYRUP EVENLY OVER THE BOTTOM.
  2. COMBINE 2 CUP FLOUR, SUGAR, YEAST AND SALT IN LARGE BOWL. STIR IN WATER, 2 TBS BUTTER AND EGG. BEAT UNTIL SMOOTH.  GRADUALLY STIR IN REMAINING FLOUR UNTIL SOFT DOUGH FORMS. COVER WITH PLASTIC WRAP.  LET RISE UNTIL DOUBLED, ABOUT 30 MINUTES.
  3. ON LIGHTLY FLOURED SURFACE, ROLL DOUGH TO 15 X 12 INCH RECTANGLE. SPREAD WITH REMAINING BUTTER. MIX BROWN SUGAR AND CINNAMON.  SPRINKLE OVER SURFACE. STARTING WITH A 12 INCH SIDE, ROLL UP TIGHTLY.
  4. CUT INTO 12 SLICES.  PLACE CUT SIDE DOWN IN PREPARED PAN. COVER WITH PLASTIC WRAP; PLACE ON WIRE RACK SET OVER LARGE PAN OF HOT WATER. LET RISE UNTIL BUNS DOUBLE, 30-45 MINUTES. PREHEAT OVEN TO 375. UNCOVER BUNS, BAKE UNTIL GOLDEN BROWN 25-30 MINUTES. COOL FOR 1 MINUTE. LOOSEN EDGES.  INVERT ONTO A SERVING PLATE.
  5. SERVE WARM.

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 7 review(s)

Breads Rolls-Sweet Rolls

Recipe: SUNSHINE SWEET ROLLS

Ingredients

  • 1 1/2 CUP WARM WATER (110 TO 115)
  • 1/4 CUP VEGETABLE OIL
  • 1/4 CUP SHREDDED CARROTS
  • 4 1/2 CUP FLOUR
  • 1/4 CUP SUGAR
  • 1 1/2 TSP ACTIVE DRY YEAST
  • FILLING:
  • 8 OZ CREAM CHEESE
  • 1/4 CUP SUGAR
  • 1 TSP VANILLA
  • 1 PKG (3 OZ) COOK-AN-SERVE VANILLA PUDDING MIX
  • 1 JAR (6 OZ) CARROT BABY FOOD
  • 1 TSP CINNAMON
  • GLAZE:
  • 1/2 CUP POWDER SUGAR
  • 2-3 TSP ORANGE JUICE
  • 1/2 TSP GRATED ORANGE PEEL
  • 1/4 TSP VANILLA

Instructions

Breads Rolls-Sweet Rolls

  1. IN BREAD MACHINE PAN, PLACE THE FIRST 7 INGREDIENTS IN ORDER SUGGESTED BY MANUFACTURER.
  2. SELECT DOUGH SETTING (CHECK DOUGH AFTER 5 MINUTES OF MIXING; ADD 1-2 TBS OF WATER OR FLOUR IF NEEDED).
  3. MEANWHILE, IN A BOWL, BEAT CREAM CHEESE, SUGAR AND VANILLA.  SET ASIDE
  4. IN A MICROWAVE-SAFE BOWL, COMBINE PUDDING MIX, BABY FOOD AND CINNAMON UNTIL SMOOTH.
  5. COVER; MICROWAVE ON HIGH FOR 2 MINUTES. STIR.
  6. WHEN CYCLE IS COMPLETED, TURN DOUGH ONTO A LIGHTLY FLOURED SURFACE.
  7. DIVIDE IN HALF.  SHAPE EACH PORTION INTO A BALL.
  8. ROLL EACH INTO 9 X 8 INCH RECTANGLE.
  9. SPREAD THE CREAM CHEESE MIXTURE TO WITHIN 1/2 INCH OF EDGES
  10. TOP WITH CARROT MIXTURE.
  11. ROLL UP JELLY-ROLL STYLE STARTING WITH LONG SIDES.  PINCH SEAMS TO SEAL
  12. CUT EACH INTO 6 ROLLS
  13. PLACE CUT SIDE UP IN TWO GREASED 9 INCH SQUARE BAKING PANS.
  14. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED, ABOUT 30 MINUTES.
  15. BAKE @ 350 FOR 25-30 MINUTES OR UNTIL GOLDEN BROWN.
  16. COOL ON WIRE RACKS FOR 5 MINUTES.
  17. COMBINE GLAZE INGREDIENTS.  DRIZZLE OVER WARM ROLLS.

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 8 review(s)

Breads Rolls-Sweet Rolls

Recipe: HONEY BUBBLE RING

Ingredients

  • 1/2 CUP HONEY
  • 1/3 CUP SUGAR
  • 1/4 CUP CHOPPED PECANS
  • 1 TBS ORANGE JUICE
  • 1 TSP CINNAMON
  • 1/2 TSP GRATED ORANGE PEEL
  • 3 TUBES (12 OZ EACH) REFRIGERATED BUTTERMILK BISCUITS

Instructions

Breads Rolls-Sweet Rolls

  1. PREHEAT OVEN TO 375. GREASE A 10 INCH TUBE PAN WITH COOKING SPRAY.  SET ASIDE.
  2. IN A BOWL, COMBINE THE FIRST 6 INGREDIENTS.
  3. CUT EACH BISCUIT INTO FOUR PIECES.  DIP EACH PIECE HALFWAY INTO HONEY MIXTURE.
  4. LAYER IN PREPARED PAN.
  5. BAKE FOR 30-35 MINUTES OR UNTIL GOLDEN BROWN.
  6. COOL FOR 10 MINUTES; INVERT PAN ONTO A SERVING PLATTER.

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 5 review(s)

Breads Rolls-Sweet Rolls

Recipe: BASIC SWEET DOUGH

Ingredients

  • 3 CUP FLOUR, DIVIDED
  • 1/4 CUP SUGAR
  • 1 PKG (1/4 OZ) QUICK RISE YEAST
  • 1/2 TSP SALT
  • 1/2 CUP MILK
  • 1/2 CUP BUTTER
  • 1/4 CUP WATER
  • 1 EGG

Instructions

Breads Rolls-Sweet Rolls

  1. IN MIXING BOWL, COMBINE 2 CUP FLOUR, SUGAR, YEAST AND SALT.
  2. IN SAUCEPAN, HEAT MILK, BUTTER AND WATER TO 120-130.
  3. ADD TO DRY INGREDIENTS; BEAT JUST UNTIL MOISTENED.
  4. ADD EGG AND REMAINING FLOUR.  BEAT UNTIL SMOOTH.
  5. SHAPE INTO A BALL. DO NOT KNEAD
  6. COVER AND LET REST FOR 10 MINUTES.USE FOR BRAIDED COFFEE CAKE OR COFFEE CAKE RING
  7. SEE FOLLOWING RECIPES.

My rating 5 stars:  ★★★★★ 3 review(s)

Breads Rolls-Sweet Rolls

Recipe: BRAIDED COFFEE CAKE

Ingredients

  • 1 RECIPE BASIC SWEET DOUGH
  • 1 RECIPE CHOCOLATE LOVER’S, CINNAMON NUT OR FRUITY CREAM CHEESE FILLING

Instructions

Breads Rolls-Sweet Rolls

  1. ROLL DOUGH INTO A 14 X 11 INCH RECTANGLE ON A LARGE GREASED BAKING SHEET.
  2. SPREAD FILLING DOWN CENTER THIRD OF RECTANGLE, (IF USING FRUITY CREAM CHEESE FILLING, FIRST SPREAD CREAM CHEESE MIXTURE OVER DOUGH, THEN TOP WITH JAM.)
  3. ON EACH LONG SIDE, CUT 1 INCH STRIPS ABOUT 3 INCH INTO CENTER.
  4. STARTING AT ONE END, FOLD ALTERNATING STRIPS AT AN ANGLE ACROSS FILLING.
  5. PINCH ENDS TO SEAL.
  6. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED, ABOUT 45 MINUTES.
  7. BAKE @375 FOR 20-25 MINUTES OR UNTIL GOLDEN BROWN.
  8. REMOVE FROM PAN TO A WIRE RACK TO COOL.

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 5 review(s)

Breads Rolls-Sweet Rolls

Recipe: COFFEE CAKE RING

Ingredients

  • 1 RECIPE BASIC SWEET DOUGH
  • 1 RECIPE CHOCOLATE LOVER’S, CINNAMON NUT OR FRUITY CREAM CHEESE FILLING
  • GLAZE:
  • 1 CUP POWDER SUGAR
  • 1 TBS BUTTER
  • 1/2 TSP VANILLA
  • 2-3 TBS MILK

Instructions

Breads Rolls-Sweet Rolls

  1. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE. ROLL INTO A 15 X 12 INCH RECTANGLE.
  2. SPREAD FILLING TO WITHIN 1/2 INCH OF EDGES.
  3. (IF USING FRUITY CREAM CHEESE FILLING, SPREAD WITH CREAM MIXTURE; SET JAM ASIDE.)
  4. ROLL UP, JELLY-ROLL STYLE, STARTING WITH LONG SIDE.  PINCH SEAM TO SEAL.
  5. PLACE, SEAM-SIDE DOWN, ON A GREASED 12 INCH PIZZA PAN.  PINCH ENDS TOGETHER TO FORM A RING.
  6. WITH SCISSORS, CUT FROM OUTSIDE EDGE TWO-THIRDS OF THE WAY TOWARD CENTER OF THE RING AT 1 1/2 INCH INTERVALS
  7. SEPARATE PIECES.  SLIGHTLY TWIST TO SHOW FILLING. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED, ABOUT 45 MINUTES.
  8. (IF USING FRUITY CREAM CHEESE FILLING, PLACE 1 TSP JAM IN THE CENTER OF EACH SLICE.)
  9. BAKE @375 FOR 20-25 MINUTES OR UNTIL GOLDEN BROWN.
  10. REMOVE FROM PAN TO A WIRE RACK TO COOL.
  11. FOR GLAZE: COMBINE SUGAR, BUTTER, VANILLA AND ENOUGH MILK TO ACHIEVE DESIRED CONSISTENCY.
  12. DRIZZLE OVER CAKE.

Number of servings (yield): 12

My rating 4 stars:  ★★★★☆ 4 review(s)

Breads Rolls-Sweet Rolls

Recipe: CINNAMON NUT FILLING

Ingredients

  • 1/2 CUP PACKED BROWN SUGAR
  • 1/2 CUP CHOPPED WALNUTS OR PECANS
  • 1 TSP CINNAMON
  • 2 TBS BUTTER

Instructions

Breads Rolls-Sweet Rolls

  1. IN BOWL, COMBINE THE BROWN SUGAR, WALNUTS AND CINNAMON.
  2. USE FOR BRAIDED COFFEE CAKE OR COFFEE CAKE RING.
  3. SPREAD BUTTER OVER DOUGH.  SPRINKLE WITH SUGAR MIXTURE.

My rating 4 stars:  ★★★★☆ 1 review(s)

Breads Rolls-Sweet Rolls

Recipe: FRUITY CREAM CHEESE FILLING

Ingredients

  • 2 PKG (3 OZ EACH) CREAM CHEESE
  • 1/4 CUP SUGAR
  • 1 TBS BUTTER
  • 1 TSP LEMON JUICE
  • 1/4 CUP STRAWBERRY JAM OR PRESERVES OF YOUR CHOICE

Instructions

Breads Rolls-Sweet Rolls

  1. IN BOWL, BEAT CREAM CHEESE, SUGAR, BUTTER AND LEMON JUICE UNTIL SMOOTH.
  2. USE FOR BRAIDED COFFEE CAKE OR COFFEE CAKE RING.

My rating 4 stars:  ★★★★☆ 3 review(s)

Breads Rolls-Sweet Rolls

Recipe: CHOCOLATE LOVER’S FILLING

Ingredients

  • 3/4 CUP SEMI-SWEET CHOCOLATE CHIPS
  • 1/3 CUP EVAPORATED MILK
  • 2 TBS SUGAR
  • 1/2 CUP CHOPPED PECANS
  • 1 TSP VANILLA
  • 1/4 TSP CINNAMON

Instructions

Breads Rolls-Sweet Rolls

  1. IN A SAUCEPAN, COMBINE THE CHOCOLATE CHIPS, MILK AND SUGAR. COOK AND STIR OVER LOW HEAT UNTIL CHOCOLATE IS MELTED. STIR IN PECANS, VANILLA AND CINNAMON.
  2. USE FOR BRAIDED COFFEE CAKE OR COFFEE CAKE RING
  3. My rating 4 stars:  ★★★★☆ 4 review(s)

Breads Rolls-Sweet Rolls

STICKY NUT ROLLS

  • 1/2 CUP CORN SYRUP OR MAPLE SYRUP
  • 1/3 CUP PACKED BROWN SUGAR
  • 3 TBS BUTTER, MELTED
  • 1 TBS WATER
  • 1/3 CUP COARSE CHOP PECANS
  • 2 CUP FLOUR
  • 1 TBS BAKING POWDER
  • 1/2 TSP SALT
  • 1/3 CUP SHORTENING
  • 3/4 CUP MILK
  • 1/4 CUP SUGAR
  • 1/2 TSP CINNAMON

Breads Rolls-Sweet Rolls

IN A PAN COMBINE SYRUP, BROWN SUGAR, BUTTER AND WATER, COOK AND STIR OVER LOW HEAT UNTIL BROWN SUGAR IS DISSOLVED DO NOT BOIL.  SPREAD IN BOTTOM OF 9″ X 9″ X 2″ PAN.  SPRINKLE NUTS OVER.  IN A BOWL STIR FLOUR, BAKING POWDER AND SALT.  CUT IN SHORTENING UNTIL IT RESEMBLES COARSE CRUMBS.  MAKE A WELL IN CENTER ADD MILK ALL AT ONCE, STIR UNTIL DOUGH CLINGS.  TURN ONTO LIGHT FLOUR SURFACE KNEAD 15-20 STROKES.  ROLL INTO A 12″ X 10″ RECTANGLE.  COMBINE SUGAR AND CINNAMON, SPRINKLE OVER DOUGH.  ROLL BEGIN WITH LONG SIDE.  SLICE INTO 1″ SLICES.  PLACE CUT SIDE DOWN IN PAN.  BAKE @ 425 FOR 30 MINUTES OR UNTIL GOLDEN BROWN.  LOOSED SIDES AND INVERT ONTO A PLATE.  SERVE WARM.

THIS NEXT RECIPE WAS MY GRANDMA’S AND THEY ARE THE BEST CINNAMON ROLLS IN THE WORLD ,  I CAN SEE HER MAKING THEM AND THE SMELL IS WONDERFUL HOPE YOU ENJOY AS MUCH AS I HAVE.

Breads Rolls-Sweet Rolls

SWEET ROLL DOUGH

  • 2 CUP WARM MILK
  • 1 STICK BUTTER
  • 2 EGGS
  • 1 TSP SALT
  • 2 PKG YEAST
  • 1/2 CUP SUGAR
  • 1 TBS VANILLA
  • 6 CUP FLOUR
  • 12 1/2 0Z CAN SOLO POPPY SEED FILLING
  • WALNUTS

Breads Rolls-Sweet Rolls

BEAT EGGS UNTIL CREAMY.  ADD SUGAR BEAT AGAIN.  ADD BUTTER, VANILLA AND SALT.  SLOWLY ADD FLOUR UNTIL EASY TO HANDLE.  PLACE IN GREASED BOWL AND LET RISE UNTIL DOUBLE.  PUNCH DOWN LET RISE AGAIN UNTIL DOUBLE.  TO MAKE CINNAMON ROLLS, PULL APART 12 PIECES OF DOUGH, DIP IN BEATEN EGGS THEN INTO SUGAR AND CINNAMON MIXTURE.  MAKE A LOVE KNOT PUT IN A 9″X13″ GREASED PAN LET RISE.

FOR POPPY SEED ROLL SPREAD 1 CAN SOLO POPPY SEED FILLING THEN ROLL PUT IN GREASED PAN LET RISE.

FOR WALNUT ROLL:   ROLL OUT DOUGH AND SPREAD WITH BUTTER BROWN SUGAR, CINNAMON AND CHOPPED WALNUTS.  PUT IN GREASED PAN LET RISE UNTIL DOUBLE.  BAKE 35 TO 40 MINUTES AT 325.  INVERT CINNAMON ROLL ONTO WIRE RACK TOPPED WITH FOIL IMMEDIATELY, KEEP INVERTED A FEW MINUTES THEN REMOVE PAN TO COOL.

GLAZING:

  • 1/4 CUP ORANGE JUICE
  • 1/2 TSP ALMOND EXTRACT
  • 1/2 TSP VANILLA
  • 3/4 CUP SUGAR
  • 1/2 TSP BUTTER FLAVORING

HEAT THIS MIXTURE UNTIL SUGAR IS DISSOLVED.  LET BREAD COOL A FEW MINUTES.  REMOVE FROM PANS AND POUR GLAZE OVER HOT BREAD.  USE KNIFE TO BRING GLAZE UP OVER HOT BREAD UNTIL IT STAYS ON.

Breads Rolls-Sweet Rolls

OVERNIGHT CARAMEL  ROLLS

  • 2 PKGS YEAST
  • 2 CUP MILK, SCALDED THEN COOLED
  • 1/3 CUP OIL OR SHORTENING
  • 2 TSP SALT
  • 1/2 CUP WARM WATER
  • 1/3 CUP SUGAR
  • 3 TSP BAKING POWDER
  • 1 EGG
  • 6 1/2 TO 7 1/2 CUP FLOUR

Breads Rolls-Sweet Rolls

DISSOLVE YEAST IN WATER IN LARGE MIXING BOWL, STIR IN REMAINING INGREDIENTS EXCEPT FLOUR.  ADD 3 CUPS OF FLOUR BEAT UNTIL SMOOTH, MIX IN ENOUGH REMAINING FLOUR TO MAKE DOUGH EASY TO HANDLE.  KNEAD DOUGH UNTIL SMOOTH.  PLACE IN GREASED BOWL, LET RISE UNTIL DOUBLE ABOUT 1 1/2 HOURS.  PUNCH DOWN DIVIDE IN HALF.  ROLL EACH HALF INTO A 10 X 12″ RECTANGLE.  SPREAD WITH SOFT BUTTER, BROWN SUGAR AND CINNAMON.  ROLL UP AND STRETCH ROLL TO MAKE 12″, CUT INTO 12 SLICES.  PUT INTO 9″X13″X2″ PAN FILLED WITH THE FOLLOWING MIXTURE.

  • 2 CUP BROWN SUGAR
  • 1 CUP BUTTER
  • 4 TBS LIGHT CORN SYRUP

MELT THIS AND DIVIDE BETWEEN 2 PANS.  SPRINKLE WITH PECANS AND PLACE ROLLS ON TOP.  COVER PANS TIGHTLY WITH FOIL AND REFRIGERATE UP TO 48 HOURS.  BAKE @ 350 FOR 30 TO 35 MINUTES.  IMMEDIATELY INVERT PAN, LET PAN REMAIN ON ROLLS A MINUTE OR SO, AND THEN SCRAPE OUT THE GOODIES ON THE BOTTOM.

Breads Rolls-Sweet Rolls

BREAKFAST ROLLS

  • 2 LOAVES FROZEN WHITE BREAD DOUGH
  • CHOPPED WALNUTS
  • 1 PKG BUTTERSCOTCH PUDDING (NOT INSTANT)
  • 1 STICK BUTTER
  • 1/2 CUP BROWN SUGAR
  • 1 TSP CINNAMON

PLACE WALNUTS IN BOTTOM OF GREASED BUNDT PAN (OR ANY PAN).  CUT DOUGH INTO 3/4 INCH SLICES.  PLACE IN PAN.  POUR DRY PUDDING MIXTURE OVER TOPS.  MELT BUTTER, BROWN SUGAR AND CINNAMON AND POUR OVER ROLLS.  LET RISE OVERNIGHT (8 TO 10 HOURS).  BAKE @ 350 FOR 25-30 MINUTES.

Breads Rolls-Sweet Rolls

CARAMEL ROLLS

  • 8 CUP FLOUR
  • 2/3 CUP SUGAR
  • 4 EGGS WELL BEATEN
  • 2 PKG DRY YEAST
  • 2/3 CUP SHORTENING
  • 4 TSP SALT
  • 3 CUPS WARM WATER

MIX FLOUR, SHORTENING, SUGAR AND SALT WELL.  ADD BEATEN EGGS MIX WELL.  ADD WARM WATER AND YEAST BEAT WELL AND ADD TO FLOUR MIXTURE.  LET RISE UNTIL DOUBLE.  ROLL OUT DOUGH, SPREAD WITH BUTTER THEN BROWN SUGAR AND WHITE CORN SYRUP.  ROLL UP AND CUT IN 1″ SLICES.  PUT INTO A GREASED PAN COVERED WITH WALNUTS.  LET RISE UNTIL DOUBLE.  BAKE@350 FOR ABOUT 30 MINUTES.  LET SET IN PANS FOR ABOUT 5 MINUTES, THEN EMPTY PAN ONTO ALUMINUM FOIL.

Breads Rolls-Sweet Rolls

SWEET ROLL DOUGH

  • 3 PKS DRY YEAST (QUICK RISE)
  • 1/2 CUP WARM WATER
  • 2 TBS SUGAR
  • 2 CUP FLOUR
  • 2  CUP SCALDED MILK, COOLED
  • 1/2 CUP BUTTER
  • 1 TSP SALT
  • 2 TSP VANILLA
  • 2 EGGS
  • 1/2 CUP SUGAR
  • 5-6 CUP FLOUR

MIX YEAST, WATER, SUGAR, FLOUR AND MILK AND LET RISE UNTIL BUBBLY (20 MINUTES).  THEN ADD REMAINING INGREDIENTS AND CREAM TOGETHER.  MIX AND KNEAD WELL.  LET RISE UNTIL DOUBLE IN BULK.  PUNCH DOWN AND LET RISE AGAIN.  ROLL OUT FOR POPPY SEED OR WALNUT ROLL.  AFTER ROLLED UP LET RISE AGAIN IN PANS.  BAKE @ 350 FOR 30 MINUTES.  SHOULD MAKE 1 WALNUT, 1 POPPY SEED AND 1 DOZEN CINNAMON ROLLS.

Breads Rolls-Sweet Rolls

POPPY SEED:  1 CAN POPPY SEED, SPREAD ON DOUGH

WALNUT ROLL:  CRUSHED WALNUTS, BROWN SUGAR SPRINKLE BUTTER

CINNAMON ROLLS:  DIP IN EGG, THEN CINNAMON AND SUGAR, MAKE A KNOT

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