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Stir 1/4 teaspoon sugar and yeast into the water and allow the yeast to activate until bubbly and frothy, about 8-10 minutes. Stir into the milk mixture once it has cooled. In a medium-sized bowl, combine the flour with the milk mixture. Whisk until the mixture is combined, it will be a thick liquid consistency.
Overnight Sweetie Rolls are a super moist, delicious sweet roll to make
Dip frozen rolls in melted butter and then in cinnamon sugar mixture. Arrange half of the rolls in the bottom of the pan and sprinkle with 1/2 cup chopped pecans (if desired). Repeat process with remaining rolls and pecans. Place bundt pan on a rimmed baking sheet in a cool oven to rise overnight.
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Grease the bottom and sides of a metal or glass 9×13-inch baking dish or line with parchment paper. Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×16-inch rectangle.
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Spread the softened butter on top. Mix together the sugar, vanilla, and lemon zest. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
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Preheat the oven to 375 F. 5 minutes before baking, remove the plastic wrap, and pour the warm cream all over the rolls. Let this sit for 5 minutes to soak in a bit. Bake for 18-25 minutes or until the internal temperature of the dough is 200F. The time will vary based on how big or little the rolls are.
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The Best Sweet Rolls Just A Pinch Recipes
Homemade Sweet Roll Recipes. There's nothing better than waking up to warm, fresh-baked, ooey-gooey sweet rolls for breakfast. Serve up traditional overnight cinnamon rolls, 1 rise cinnamon rolls, or take a total shortcut with this recipe for quick no yeast cinnamon rolls. Try a new twist on the classic swirl with these recipes for apple.
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In the bowl, combine the remaining sugar, flour, and salt. Add the milk mixture and turn the mixer on low. Slowly add pats of butter, blending well between additions. Once everything is combined, turn the mixer to medium for 1 minute and then switch to medium-high to knead until the dough is soft (about 5 minutes).
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Whisk together the milk, sugar, and yeast in the bowl of a stand mixer. Cover the bowl and let rest for 10 minutes or until foamy. Add in the melted butter and egg. Whisk until smooth. Add in the flour and salt and switch to the dough hook attachment. Mix the dough together and knead for 2 minutes.
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Use a very sharp knife to cut the roll into 12 rolls, each about 1.5 inches wide. Arrange in a greased baking pan, cover, then let the rolls rise until a little puffy, about 90 minutes. The rolls won't totally double in size in the second rise because the filling is frozen, which keeps the dough cold.
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While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 25-30 minutes, or until the bottom and the top are golden brown. Remove from the oven, then spread a thick layer of lemon frosting on the warm sweet rolls, paying close attention to evenly coat the edges. Enjoy!
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In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky.
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Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes. Combine the filling ingredients. Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling.
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Use a rolling pin to roll into a 15×9" rectangle. Spread prepared chocolate filling over the surface of the dough, leaving about ½" perimeter around the edges. Sprinkle finely chopped chocolate or chocolate chips over the filling. Working with one 15" side, tightly roll the dough into a log. Cut into 9 even slices.
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In the bowl of an electric mixer, combine sugar, salt, yeast, and 2 cups of the flour. In a small saucepan over medium low heat, combine butter and milk. Heat to 120-130 degrees. With the mixer running on low speed, slowly pour butter mixture over flour mixture. Increase speed to medium, and beat 2 minutes.
