Alane’s Sweet Rolls (Dough, Fillings, & Frosting)
Ingredients
Ingredients for the Dough –
- 2½ cups warm water
- ½ cup sugar
- ½ cup butter
- 2 eggs
- 1 Tbsp salt
- ¼ cup yeast
- 7-9 cups flour dough should pull away from side of mixing bowl
Ingredients for Fruit-filled Rolls – (see instructions)
Ingredients for Cinnamon Rolls – (see instructions)
- butter
- cinnamon
- sugar
Ingredients for Coconut Pecan Rolls –
- 2 eggs
- 1⅓ cup evaporated milk
- 1⅓ cup sugar
- ½ cup butter
- ¼ Tbsp salt
- 3 cups coconut
- 1 cup pecans chopped
Ingredients for Orange Rolls –
- orange juice (substitute ½ of water in dough with OJ)
- 2 Tbsp orange zest (added to dough)
- 2 Pkg cream cheese
- 2 Tbsp orange zest (added to filling)
- ½ cup sugar
Ingredients for Cream Cheese Frosting
- 1 pkg cream cheese softened
- 1 cup butter softened
- 1 Tbsp vanilla
- ~2 cups powdered sugar to taste, may need more, maybe much more, depending if you prefer more buttery or sweet taste.
Instructions
For the Dough:
- Mix sugar, water, salt & oil.
- Add eggs & yeast.
- Gradually mix in flour. Mix for at least 2-3 minutes. Add flour until dough pulls away from bowl when well mixed. Should be sticky, but pulling away from side of bowl.
- Prepare pans (you'll need 2). Perfect pan size is 10.5 x 16 inches. You can find foil aluminum pans at the grocery store very close to this size. Put 1/4 cup (or more, more the better) into pan and melt in oven.
- Divide dough in half and roll each half to desired thickness.
- Spread with filling and roll up into a long log.
- Cut each log into 4 equal length pieces by cutting each log in half, then each half in half. Then cut each of the 4 sections into thirds to make 12 individual rolls from each log.
- Place each individual roll into your prepared pan with the melted butter. For a 10.5 x 16 in pan, the rolls should be touching each other.
PROOFING
- Let rise for about 1 hour, or until double in size
BAKING
- Bake @ 350 degrees for 20-25 minutes or until golden brown.
For Fruit-filled Rolls –
- Use any pie filling. Our family favorites include raspberry and strawberry. You can find these canned in the baking aisle of most grocery stores. Janene found a strawberry/rhubarb filling at Fred Meyer (Krogers) in a jar. It was most tasty! I also use my homemade jams in the center of these rolls. Apple butter is especially tasty!
For Cinnamon Rolls –
- Spread dough generously with butter and then sprinkle with cinnamon and sugar. I like them a lot with raisins but very few family members agree with me so I rarely make them with raisins.
For Coconut Pecan Rolls –
- Beat eggs in saucepan slightly.
- Stir in 1⅓ c of evaporated milk, 1⅓ c sugar, ½ c butter, and ¼ Tbsp salt.
- Cook and stir over medium heat about 12 minutes or till thickened and bubbly.
- Stir in 3 c coconut and 1 c chopped pecans.
- Cool thoroughly.
- Roll/spread on dough.
- Frost this variety with either chocolate drizzles or cream cheese frosting is also very yummy.
For Orange Rolls –
- Substitute orange juice for ½ of the water in the dough and add 2 Tbsp orange zest to dough.
- Mix together cream cheese, egg, orange zest, and sugar.
- Spread on dough prior to rolling and cutting.
Orange Roll Sauce (optional, use instead of cream cheese frosting) –
- Mix ¾ c sugar, ½ c sour cream, 2 Tbsp orange juice, ¼ c butter (I think I may double this sauce for one pan of cinnamon rolls) in pan and boil for 3 minutes.
For Cream Cheese Frosting
- Cream all ingredients except powdered sugar together until fluffy.
- Slowly add powdered sugar until spreading consistency.
Video
Notes
This makes 2 dozen large rolls!