Sweet Roll Dough for Cinnamon Rolls or Sticky Buns
Pics - Cinnamon Rolls for the softball team - Split batch
Dough:
1/4 cup warm water
1 pkg (2 1/4 tsp) dry yeast
3/4 cup milk
1/4 cup sugar
1/4 cup butter
1/2 tsp salt
1 egg, room temp, beaten
3 cups unbleached flour (more or less as needed)
Filling:
3-4 T butter, softened
1 cup brown sugar
2-3 tsp cinnamon
dash salt
Opt: raisins, nuts or mini chocolate chips
Dissolve yeast in warm water in large bowl.
Heat milk, sugar, butter, and salt, just until butter melts, let cool to lukewarm.
Add milk mixture to yeast mixture with egg and 2 1/2 cups flour, mix with wooden spoon until smooth and elastic.
Turn dough onto lightly floured surface, knead until smooth and elastic, adding enough remaining flour to make a soft dough, about 5 minutes.
Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1 hour.
Punch down, roll into 12x15 rectangle, spread with softened butter, sprinkle evenly with sugar, cinnamon and salt (and optional ingredients)
Roll up from long side, cut into 12 pieces for regular or 24 pieces for mini buns.
Make either Cinnamon rolls or Sticky buns:
Cinnamon buns:
Place rolls in large round platter or 9x13 pan, cover and let rise until doubled*.
Bake 375 15-20 minutes until golden brown. Let cool slightly, top with glaze.
Glaze:
1 cup 10x sugar
Few drops of vanilla
1 T butter, melted
1-2 T milk as needed for desired consistency
Sticky buns:
Melt in large round platter or 13x9 pan:
1 cup brown sugar
dash salt
1/4 cup molasses or corn syrup
1/2 cup (1 stick) butter
1 cup pecan pieces
Place rolls over topping, cover and let rise until doubled*. Bake 375 for 15-20 minutes. Turn upside down, let sit for 5 minutes to allow topping to run over buns, lift off pan.
Mini Sticky Buns
Melt in small saucepan just until liquid:
1/2 cup brown sugar
2 T molasses or corn syrup
1/4 cup (1/2 stick) butter
1/2 cup pecan pieces
Divide nuts evenly between muffin cups (24 all together). Top each with some syrup mixture, dividing evenly.
Cut rolls into 24 pieces. Place one roll in each muffin cup over topping, cover and let rise until doubled*.
Place muffin tins on baking sheet.
Bake 375 for 15-20 minutes. Turn upside down, let sit for 5 minutes to allow topping to run over buns, lift off pans.
Cheese Rolls:
Do not use cinnamon filling. Cut dough into 3 inch squares, fill with mixture of:
1 (8oz) pkg cream cheese
1/3 cup sugar
1 egg yolk
opt: grated lemon peel
Spoon 1 T cheese mix on each square, bring corners together, pinch. Let rise until doubled*.
Bake at 375 12-15 minutes. Let cool slightly, top with glaze:
Glaze:
1 cup 10x sugar
Few drops of vanilla
1 T butter, melted
1-2 T milk as needed for desired consistency
*Or, cover with plastic wrap and refrigerate for 2 to 24 hours. If dough is chilled, let stand, covered, for 30 minutes at room temperature before baking.