Print Recipe
5 from 1 vote

Alane’s Sweet Rolls (Dough, Fillings, & Frosting)

Course: Breads & Rolls
1st Gen Author: Alane Watkins

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!
5 from 1 vote

Leave a Reply

This Post Has One Comment