Tag Archives: sweet rolls

September 16, 2016 · 7:38 am

Cinnamon Rolls with Cream Cheese Icing

The best way to start a 6:00am day? Homemade cinnamon rolls, of course.

To keep your rolls light and airy, do not add too much flour to your dough, and knead only until the dough begins to pull away from the side of the bowl. Because the dough is sticky, it needs to sit for a while in the refrigerator before rolling out the dough. To keep the rolls soft, I also roll my dough out on a buttered silicon mat (instead of a floured mat). Greased hands will help in handling the slightly sticky dough.

An easy way to cut your dough logs into rolls without crushing the dough and having the knife stick to the dough is to use dental floss (not mint!) or a strong sewing thread. See THIS POST for more details.

This recipe makes a lot: 36 large rolls. You can scale the recipe back if you don’t want as many OR Rolls can be frozen either after or before cooking.

To freeze before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

RECIPE:

Cinnamon Rolls with Cream Cheese Icing

Servings: 36
Print

2 ½ cups buttermilk*
1 cup butter
1 cup sugar
4 large eggs
2 tsp salt
9 – 9 ½ cups flour, divided
1 ½ Tbs instant yeast

½ cup butter, softened
1 cup brown sugar
½ cup white sugar
2-3 Tbs cinnamon

Place buttermilk, butter, and sugar in a medium saucepan. Stir over medium heat until butter is melted. Pour into a large mixing bowl (stand mixer) and let cool for 15-20 minutes. Mix in eggs and salt. Add 4 cups of flour and the yeast and mix until smooth. Add additional 5 cups of flour and knead until smooth. Add additional flour, if necessary, to make a soft dough that barely pulls away from the edge of the bowl. Dough will be slightly sticky. Cover dough with plastic wrap touching the dough and refrigerate for at least 60 minutes, or until the dough is chilled and not sticky when touched.

Lightly butter rimmed baking sheets or 9”x13” pans. Mix brown sugar, white sugar and cinnamon in a small bowl.

Divide dough into two halves. On a lightly buttered surface, pat each dough half into a rectangle about 12”x18”. Spread ½ stick of butter (¼ cup) on each dough half and sprinkle with half of the sugar/cinnamon mixture. Starting from long edge, form a roll. Pinch long edge to seal. Use a knife to lightly score dough into 18 sections about 1” apart. Place a strand of dental floss under the dough and cross over the top of the dough at the scored marking. Pull dental floss to cut through dough log. Place in prepared pan. Cover with a thin towel and allow rolls to rise in a warm place for 45-60 minutes.

Preheat oven to 350°F. Bake for 18-20 minutes. Cool for 5-10 minutes. Spread warm rolls with cream cheese glaze.

Makes 36 rolls

*Buttermilk substitute: Scald 2 cups milk (bring to boiling point) and stir in ½ cup plain yogurt

Cream Cheese Glaze
8 oz cream cheese
6 Tbs heavy cream
3-4 Tbs milk
2 tsp vanilla extract
4 cups (1 lb) powdered sugar

Use a hand mixer to mix all of the glaze ingredients. Add additional milk or cream if needed to make a smooth glaze.

To freeze rolls before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

NoEmptyChairs.me

Lime Glazed Raspberry Sweet Rolls

Starting with a traditional cinnamon roll dough, these rolls use raspberry jam as a filling and are iced with a lime glaze.

I used this Homemade Raspberry Jam for the filling.

This recipe makes a lot: 36-40 large rolls. You can scale the recipe back if you don’t want as many OR Rolls can be frozen either after or before cooking.

To freeze before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

RECIPE:

Lime Glazed Raspberry Sweet Rolls

Servings: 36-40
Print

2 ½ cups buttermilk*
1 cup butter
1 cup sugar
4 large eggs
zest from 1 lime
2 tsp salt
9 – 9 ½ cups flour, divided
1 ½ Tbs instant yeast
1 cup raspberry jam

Place buttermilk, butter and sugar in a medium saucepan. Stir over medium heat until butter is melted. Pour into a large mixing bowl (stand mixer) and let mixture cool for 15-20 minutes. Mix in eggs, lime zest and salt. Add 4 cups of flour and the yeast and mix until smooth. Add additional 5 cups of flour and knead until smooth. Add additional flour, if necessary, to make a soft dough that barely pulls away from the edge of the bowl. Dough will be slightly sticky. Cover dough with plastic wrap touching the dough and refrigerate for 60 minutes.

Preheat oven to 350°F. Lightly butter rimmed baking sheets or 9”x13” pans.

Divide dough into two halves. On a lightly buttered surface, pat each dough half into a rectangle about 12”x18”. Spread with raspberry jam. Starting from long edge, form a roll. Pinch edge to seal. Use a knife to lightly score dough into 18-20 sections about 1” apart. Place a strand of dental floss under the dough log and cross over the top of the dough at the scored marking. Pull dental floss to cut through dough. Place in prepared pan. Cover with a thin towel and allow rolls to rise in a warm place for 45-60 minutes.

Bake at 350ºF for 18-20 minutes. Cool for 5-10 minutes. Spread warm rolls with lime glaze.

Makes 36-40 rolls

*Buttermilk substitute: Scald 2 cups of milk (bring to boiling point) and then stir in ½ cup plain yogurt

Lime Glaze

4 Tbs melted butter
3 Tbs heavy cream
2 Tbs lime juice
2 tsp lime zest (zest from 1 lime)
4 cups (1 lb) powdered sugar

Use a whisk to mix all glaze ingredients.

NoEmptyChairs.me

Orange Rolls

These sweet rolls are light (not in calories, unfortunately) and soft with a slight tang from the addition of sour cream and fresh orange juice. A nice change from a traditional cinnamon roll.

To keep your rolls light and airy, do not add too much flour to your dough, and knead only until the dough begins to pull away from the side of the bowl. I roll my dough out on a buttered silicon mat (instead of a floured mat). Greased hands will also help in handling the slightly sticky dough.

An easy way to cut your dough logs into rolls without crushing the dough and having the knife stick to the dough is to use dental floss (not mint!) or a strong sewing thread. The (really out of focus) picture below shows the floss in action.

I like to first make shallow knife cuts in the dough so that I have a cutting guide. Then place the floss UNDER the dough. Cross the ends of the floss over the top of the dough (lining up with the knife cuts) and pull crossed floss ends until the dough is cut through.

RECIPE:

Orange Rolls

Servings: 24
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½ cup freshly squeezed orange juice
1 tsp orange zest
3 Tbs butter
1 cup sour cream
½ cup sugar
3 eggs
about 4 – 4 ½ cups flour
1 Tbs instant yeast**
2 tsp salt

Filling:
6 Tbs butter, softened
½ cup sugar
2 tsp orange zest

Glaze:
3 cups powdered sugar
3 Tbs butter, softened
3 Tbs freshly squeezed orange juice
1 Tbs heavy cream
1 tsp orange zest
dash salt

Combine orange juice, 1 tsp orange zest, 3 Tbs butter and sour cream in a small saucepan or microwave safe bowl. Heat slowly until butter melts and mixture is warm to touch, but not hot (do not allow mixture to boil).

Transfer mixture to a large mixing bowl or stand mixer with a dough hook attached. Mix in ½ cup sugar. Add eggs all at once and mix well. Mix in flour (start with 4 cups), yeast and salt. Knead dough, adding additional flour if necessary, until dough pulls away from the edge of the bowl, but is still soft and slightly sticky. Cover and let dough rest 10 minutes.

Combine filling ingredients in a small bowl; stir well.

Divide dough in half. On a buttered surface, roll each dough half into a large rectangle about ½” thick. Spread each with half of the filling. Roll dough beginning with the long edge; press edge to seal seam. Slice each dough roll into about 12 rolls (use dental floss or sewing thread for easy cutting). Place rolls in a buttered pan. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Bake at 375°F for about 15-20 minutes, or until barely golden brown. Cool at least 15 minutes before spreading with glaze.

Combine glaze ingredients and mix well. Add additional cream or orange juice if glaze is too thick to spread. Spread on warm, but not oven-hot rolls.

**NOTE: If you are using regular, and not instant yeast, proof yeast for 5 minutes in ¼ cup of the orange juice (or water), warmed, before mixing into the dough. Allow dough to rise in a covered bowl until doubled before rolling and shaping into rolls.

Yield: about 24 rolls

NoEmptyChairs.me

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Filed under Breads, Breakfast/Brunch, Desserts

Tagged as bread, breakfast, dessert, food, glaze, orange rolls, oranges, recipe, sweet rolls, yeast bread

March 29, 2013 · 2:54 pm

Easter Resurrection Rolls

It is hard to believe this is Easter weekend when the weather has been doing this all week:

So we are spending our Easter break skiing instead of mulching and gardening, which is certainly making the kids happy!

When not on the slopes, we have been enjoying some of our favorite Easter food traditions, including dying eggs (and eating egg salad) and making these sweet rolls which remind us of the symbols of the resurrection.

These hollow rolls, symbolic of the empty tomb on Easter morning, are a good way to teach young kids about the resurrection. Made from packaged crescent rolls, marshmallows and cinnamon sugar, they are also easy for kids to make themselves.

Symbolism:
White marshmallow = body of Jesus (perfect)
Melted butter = oils used to anoint Jesus’ body
Cinnamon = spices used to anoint Jesus’ body
Crescent roll (well sealed) = sealed tomb
Hollow roll (after baking) = empty tomb after Christ’s resurrection

To make rolls:

Dip a large marshmallow in melted butter, then roll in cinnamon & sugar mixture.

Place dipped marshmallow in the center of a crescent roll.

Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture. Bake at 375°F for 12-14 minutes.

I admit that it feels just a little bit sacrilegious to have the kids talk about dipping Jesus in butter, but it is certainly an object lesson that they remember all year. And a delicious way to remember the reason we celebrate Easter- the gift that was the atonement and resurrection of the Savior, as evidenced by the empty tomb.

May each of you enjoy the joy and blessing that the Savior has given as you celebrate Easter with family and friends. Click below for a great video on the last week of Christ’s life and His resurrection and appearance to Mary that first Easter morning:

He Is Risen

RECIPE:

Resurrection Rolls

Servings: 8
Print

1 can refrigerated crescent rolls
8 large marshmallows
¼ cup butter, melted
¼ cup sugar
1 Tbs cinnamon

Line a baking sheet with a silicone liner, parchment paper, or non-stick foil.

Combine sugar and cinnamon in a small bowl and set aside.

Unroll and separate crescent rolls. Dip a marshmallow in the melted butter, then roll in cinnamon/sugar mixture. Place the covered marshmallow on a raw crescent roll. Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture.

Bake at 375°F for 12-14 minutes. Let cool for 2-3 minutes before removing rolls from baking sheet. Serve warm.

NOTE: Some of the melted marshmallow may leak during baking, but the roll should still form a hollow tomb. Pinch seams tightly to reduce oozing.

NoEmptyChairs.me

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Filed under Breads, Desserts

Tagged as cinnamon, crescent rolls, Easter, Jesus, marshmallows, resurrection, rolls, sweet rolls, tomb