Basic idea of a sweet roll is an enriched and sweetened dough. Using milk, butter, and eggs instead of water softens the crust massively, while adding the sugar promotes browning in addition to adding the expected sweetness.
I really should not be allowed to binge bake-off…
- 1 cup milk scalded
- 2 eggs
- 1/3 cup butter, melted
- 1/3 cup sugar (1/4-1/2 dependent on taste)
- 4 cups flour. bread flour suggested
- 1 tsp salt
- 1 packet yeast or thereabouts (depends on your schedule)
- Start by scalding the milk
- As the milk begins to bubble around the edge, take it off the heat and drop in the butter. It’ll help melt it if you break the butter up.
- Add the sugar, stir, and wait for the mixture to cool to around 100°F (38°C) and beat in the eggs and yeast.
- Start to add the flour, stirring it smooth, I made mine in a kitchen aid with a dough hook. Set the mixer on low for about 7-8 minutes.
- Cover and let rise for an hour or so until doubled.
- Now’s a good time to butter the pan.
- 1/2 cup butter,
- 1 cup brown sugar
- 2 Tbsp ground cinnamon
- 1 cup chopped pecans
- Melt the butter
- Take it off the heat and stir in the cinnamon, then the sugar
- Finally stir in the nuts
Rolling the buns
- Once the dough has risen, dump it out on the counter top and roll it out into a rectangle. You want to have several rolls, so you can roll it pretty thin, less than 1/4”
- Spread the filling to cover the whole rectangle.
- Start rolling from the short side, that way you get more rolls.
- for the 9”x13” pan in the picture, cut the roll into 12 pieces and arrange them in the pan.
- Let rise for a while, until they fill out the pan mostly. 30-60 minutes.
- When the buns are mostly raised, turn on the oven to 350°
- Bake on a middle shelf for 20-25 minutes.
- Take the buns out and let cool while making the icing.
- 4 oz. Cream cheese
- 2 oz. Butter
- 1 cup powdered sugar
- Flavor extract. I used a mix of orange and vanilla extracts
- Beat butter and cream cheese together to soften
- Beat in the flavoring
- add the powdered sugar and beat until smooth and spreadable
- spread on the buns while they’re still warm.