sweet rolls

The ultimate in fancy breakfast rolls takes its cue from our favorite bakery coffeecake. Tender dough is swirled around fresh blueberry filling, capped with sweetened cream cheese, and adorned with streusel to make rolls fit for your favorite festive occasion.

Blueberry Cream Cheese Rolls

(170 grams) lukewarm milk

unsalted butter

instant yeast

salt

vanilla extract

(50 grams) granulated sugar

(361 grams) King Arthur Unbleached All-Purpose Flour

blueberries

(57 grams) blueberry juice or red wine

sugar

Instant ClearJel (22 grams) or cornstarch (14 grams)

lemon juice

grams) cream cheese

confectioners' sugar

(8 grams) King Arthur Unbleached All-Purpose Flour

(150 grams) King Arthur Unbleached All-Purpose Flour

(99 grams) granulated sugar

(113 grams) butter

almond extract optional

Swedish Cardamom Buns are soft, plush sweet rolls with a fragrant cardamom sugar filling. This easy knotted pastry is beyond delicious

Cardamom Buns

whole milk

all purpose flour

Tbsp unsalted butter, softened

Tbsp cardamom

water

tsp vanilla extract

In a small saucepan, melt the butter and then add the milk. Warm the mixture until it&#039;s lukewarm, and then add it to the bowl of a stand mixer fitted with the dough hook attachment. Note: the milk should not be hot, just barely warm to the touch, or it will kill the yeast.

Add the yeast to the bowl with the milk and butter mixture, and mix to dissolve. Then add the salt and sugar, and mix together.

With the mixer running on low speed, slowly add the flour. Once all the flour has been added, continue to knead for about 10 minutes. The dough should be smooth and pulling away from the side of the bowl.

Cover the bowl (no need to transfer to a separate greased bowl) and allow to rise for 45 minutes to an hour, or until about doubled in size. Note: find a nice warm spot for your dough to rise.

While the dough is rising, make the cardamom filling by simply mixing all of the filling ingredients together with a fork until uniform. Your butter should be soft enough to mix easily. Set aside.

Prepare two large baking sheets by covering them with a sheet of parchment paper.

Once the dough is risen, gently deflate it and divide it in half. Place one half on a lightly floured surface and roll it out into a rectangle about 14 inches wide by 18 inches long. Spread 1/2 of the filling over 1/2 of the rolled out rectangle.

Fold the half of the dough without any filling over the other half of the dough. Roll out the dough a little bit more to get everything of a fairly even thickness.

Using a knife or a pizza cutter, divide your folded rectangle, widthwise, into 8 equal strips.

Take each strip and slice it lengthwise almost all the way in half, leaving a little bit connected at the top.

Take each &quot;leg&quot; and gently twist it, both in the same direction.

Next, twist the two &quot;legs&quot; around each other gently.

Coil your twist into a small circle, tucking the end underneath and pinching it into place so it doesn&#039;t come undone. Don&#039;t worry about being perfect, just get it all twisted into a &#039;messy bun&#039;.

Repeat for the rest of your rectangles, and for the other half of the dough.

Place your shaped rolls on your prepared baking sheets, spacing them a few inches apart.  Cover loosely with a kitchen towel, and allow to rise again for about 1 hour. They may not puff up very dramatically, but should be a bit plumper.

Towards the end of the rising time, preheat the oven to 425F.

When the buns are done rising, bake them for 15 minutes.

Make the glaze by adding the sugar and water to a small saucepan and heating just until the sugar is dissolved. Remove from the heat and stir in the vanilla extract.

When the buns are done baking, remove them from the oven and brush them with the glaze while still warm. You can add a second coat of the glaze once they have cooled down a bit if you want them to be extra-shiny.

Prepared cinnamon roll dough makes this sweet breakfast casserole quick and easy to put together.

Cinnamon Roll Monkey Bread Bake

cinnamon

Pillsbury Grands cinnamon rolls

butter, melted

brown sugar

maple syrup

Preheat oven to 350 degrees. Grease a 9x13...

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.

In a large zip-top bag, mix together granulated...

In a large zip-top bag, mix together granulated sugar and cinnamon.

Cut cinnamon rolls into quarters and place the...

Cut cinnamon rolls into quarters and place the pieces in the bag with the cinnamon and sugar mixture. Toss to coat well. Arrange the cinnamon roll pieces in the prepared pan.

In a medium bowl, stir together the melted...

In a medium bowl, stir together the melted butter, brown sugar and maple syrup. Pour evenly over the cinnamon roll pieces.

Bake for 25-30 minutes, or until golden brown...

Bake for 25-30 minutes, or until golden brown and bubbly. Remove from oven and drizzle with the frosting from the cinnamon roll packages. Serve warm.

Learn how to make Homemade Hawaiian Sweet Dinner Rolls (Sweet Rolls) right at home that are perfectly sweet, fluffy and oh, so delicious. These little pillows of heaven will become a family favorite you never expected!

Hawaiian Sweet Dinner Rolls Recipe

all-purpose flour (divided plus more for dusting)

tsp yeast

tsp kosher salt

whole milk (divided)

pineapple juice

tbsp unsalted butter (divided)

honey

tbsp packed dark brown sugar

eggs (divided)

apple cider vinegar

tsp pure vanilla extract

Use a stand mixer fitted with a greased dough hook.  Add 5 cups flour, yeast, and salt to a bowl, and whisk to combine.

In a medium sized microwave safe bowl, add 1/2 cup of milk, pineapple juice, 6 tablespoons of butter and honey and whisk to combine.  Microwave the mixture in 20 second increments until it reaches 120 to 130 F, about 90 seconds.

Set the mixer to low speed and gradually add the warmed milk mixture, brown sugar, 1 egg, apple cider vinegar and vanilla to the flour mixture.  Scrape the sides of the bowl with a spatula as needed to incorporate the flour.

Knead the dough on low until the dough begins to pull away from the bowl, 2 minutes.  Increase the speed to medium low and knead until the dough is elastic and smooth in texture, 7 minutes.  The dough should start to clear the sides of the bowl, but will be sticky on the bottom.  Add 1/4 cup of additional flour, mixing on low speed, 1 minute.  Add another 1/4 cup if needed, until the desired texture is achieved and a slightly sticky bowl is formed.  Use as little added flour as possible.  Transfer the dough to a lightly floured surface.  Cover and allow to rest for 10 minutes.

Grease a 9x13 inch pan with cooking spray and set aside.  Cut the dough into 18 even size pieces.  Roll pieces of the dough into balls with smooth tops, lightly flouring the work surface as needed.  Place the dough balls into the greased pan.  3 balls per row, 6 rows total.  Leave about 1/2 inch around the corners of the pan.If you have any problems with rolls not rising, try this! After the dough is made, take it out of the bowl and kneaded it a couple extra times, dusting it with more flour. Transfer the dough to a lightly greased bowl and let it double in size for an hour and a half. Then take the dough out, punch it down, shape the rolls, and let that proof for another hour and a half.

Loosely cover the pan with plastic wrap or a kitchen towel and place in a warm draft-free place.  Allow the dough balls to rise and double in size, 30 to 40 minutes.  The buns should be touching each other and nearly filling the pan completely.

Adjust the oven rack to the lower middle position and preheat the oven to 350 F.

In a small bowl, whisk together 1 egg and 1 tablespoon of milk.  Brush the egg wash on the tops and sides of the buns.  Bake the rolls until golden brown and shiny on the surface, 18-20 minutes.  Make sure to rotate the pan halfway through baking.

Cool the rolls on a wire rack for 10 minutes.  Remove the rolls from the tray and brush with 2 tablespoons of melted butter.  Serve the rolls immediately while warm.

St. Lucia's Day, recognized throughout Scandinavia, is celebrated on December 13. According to legend, Lucia died a martyr's death and was later made a saint. Especially in Sweden, where it's a national celebration, towns celebrate with traditional ceremonies: St. Lucia symbolizes the promise of the sun's return to bring Sweden from its wintry darkness.
The key figure in any celebration, St. Lucia, dresses in a white gown and wears a crown of candles on her head — sometimes the candles are real, sometimes battery-operated (for safety's sake). For celebrations at home, a young girl in the family will dress as St. Lucia and present her parents with breakfast in bed. That breakfast tray usually includes a pot of tea, milk, and bright-gold St. Lucia Buns.

St. Lucia Buns

(227 grams) milk

saffron

(113 grams) butter room temperature

(539 grams) King Arthur Unbleached All-Purpose Flour

(43 grams) potato flour potato

(9 grams) salt*

(67 grams) granulated sugar

eggs

egg white (reserved from dough)

Swedish sugar

raisins

<p>This soft dough is easily shaped, and makes tender, aromatic buns, ready for an icing cross on top.</p>

Easy Hot Cross Buns

(57 grams) apple juice or rum

(78 grams) mixed dried fruit

(78 grams) raisins or dried currants

(283 grams) milk room temperature

(85 grams) butter

(53 grams) light brown sugar packed

nutmeg

(11 grams) salt

baking powder

(14 grams) milk

+ 2 tablespoons (128 grams) confectioners' sugar

milk

These homemade orange rolls are filled with a buttery orange filling and are topped with a simple orange glaze. They can be prepped the night before, if needed. 

The Best Glazed Orange Rolls

all-purpose flour,

yeast

salt,

unsalted butter, melted (1 stick)

buttermilk

eggs,

unsalted butter (3/4 of

orange marmalade

light brown sugar, packed

orange juice

vanilla extract (orange extract may be substituted)

confectioners’ sugar

orange zest, divided

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add 3 cups flour, sugar, yeast, salt; set aside.

In 2-cup glass measuring cup or microwave-safe bowl,...

In 2-cup glass measuring cup or microwave-safe bowl, and the butter and heat to melt, about 1 minute on high power.

Add buttermilk to melted butter and warm to...

Add buttermilk to melted butter and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Heat the mixture according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.) If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.

Add butter-buttermilk mixture to the dry ingredients in...

Add butter-buttermilk mixture to the dry ingredients in mixing bowl.

In a small bowl, crack and lightly whisk...

In a small bowl, crack and lightly whisk the eggs, and then add eggs to mixing bowl.

Turn mixer on low speed and allow it...

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). 3 cups of flour and 5 minutes is perfect for me, but if after 5 minutes your dough is very sloppy, wet, and won’t come together, add up to 1/4 cup flour, or as needed until it does come together. However, the more flour added, the denser and heavier the rolls will be; wetter dough is preferred to overly dry. If dough is dry or crumbly, drizzle in buttermilk until it comes together.

Remove dough from the mixing bowl, spray a...

Remove dough from the mixing bowl, spray a large bowl with cooking spray, place the dough in the bowl, and flip it over once so it’s lightly oiled on both top and bottom.

Cover bowl with plasticwrap and place it in...

Cover bowl with plasticwrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven that I preheated for 1 minute to 400F, then it’s powered off. Do not, repeat do not, keep the oven on. The pre-heated, warm oven creates a nice 85F-ish environment, ideal for yeast. If your rising spot is cold, rising will likely take longer than 2 1/2 hours.

While dough rises, line a 9×13-inch pan with...

While dough rises, line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.

After dough has doubled in size, punch it...

After dough has doubled in size, punch it down. Turn dough out onto a Silpat or floured countertop.

With a rolling pin, roll it out to...

With a rolling pin, roll it out to about 26-by-13-inches. Use the 13-inch side of the 9-x13 pan to eyeball it, no need use a ruler.

Using a knife, evenly spread butter over dough,...

Using a knife, evenly spread butter over dough, leaving a 1/2-inch bare margin.

Add about 3/4 cup marmalade, more as needed,...

Add about 3/4 cup marmalade, more as needed, and smooth it with a knife. It should be a thin-ish layer; too much and you risk it leaking, but not enough and the rolls aren’t orangey enough; use your judgment. The butter and marmalade get smeared together, which is okay.

Evenly sprinkle the brown sugar over the top,...

Evenly sprinkle the brown sugar over the top, and lightly pat it down with your fingertips to help it adhere.

Starting with a long edge (the 26-inch side),...

Starting with a long edge (the 26-inch side), roll the dough into a tightly wound log, with the seam side down.

Using a knife, make small hash marks so...

Using a knife, make small hash marks so there will be 20 evenly sized rolls (about 1 to 1 1/2 inches wide; or make bigger rolls and yield 12 to 16). Hash marks create less guesswork once you start slicing and things get messier and harder to eyeball where to slice; the hash marks are nice place-markers.

Use plain, unwaxed dental floss to slice the...

Use plain, unwaxed dental floss to slice the rolls. I highly recommend slicing the rolls with floss, not knives. Floss does not squish or compact the log like knives do.

Arrange the rolls in the prepared pan, 5...

Arrange the rolls in the prepared pan, 5 rows of 4 rolls across. Cover with plastic wrap.

Let rise in a warm, draft-free place until...

Let rise in a warm, draft-free place until the rolls have nearly doubled in size, about 1 hour. (See note below)*

Bake at 375F for about 15 minutes, or...

Bake at 375F for about 15 minutes, or until lightly golden on top and cooked through (ovens, dough, and climates vary and so will baking duration, but 1 to 2 minutes matters in this recipe). Watch rolls like a hawk and don’t overbake or they won’t taste nearly as good.

In a medium bowl, add the orange juice,...

In a medium bowl, add the orange juice, vanilla, confectioners’ sugar, optional salt, and whisk to combine; mixture will be thick.

Drizzle in the milk as needed until mixture...

Drizzle in the milk as needed until mixture can be whisked smooth and is to desired consistency.

Whisk in 2 teaspoons zest; set aside remainder.

Evenly pour glaze over rolls.

Evenly sprinkle with remaining 1 teaspoon zest.

Serve immediately. Rolls are best warm and fresh,...

Serve immediately. Rolls are best warm and fresh, but will keep airtight at room temp for up to 4 days; reheat in micro for about 5 seconds to re-soften or as desired. I am comfortable keeping glazed rolls at room temp and do not recommend storing them in the fridge because they will dry out.

These ooey, gooey, sweet Lemon Rolls have a bright lemony citrus flavor throughout and a delightful gooey lemon cream cheese icing!

Lemon Sweet Rolls Recipe

butter (melted)

all-purpose flour

lemon

butter (real butter, not margarine)

cream cheese

confectioners' sugar (sifted)

Dissolve yeast in warm water; set aside. In a large bowl of your electric mixer with dough hook attachment, mix milk, sugar, melted butter, salt, lemon zest, and egg. Add 2 c flour and mix until smooth. Add yeast mixture alternating with remaining flour. Mix until smooth. Pour dough onto a floured flat surface and knead for 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in size (about 2 - 2 1/2 hours).

When doubled in size, punch down dough. Roll or press out dough with fingers until approximately 15 x 9-inch rectangle. Spread melted butter all over the dough. Top with the filling mixture.

Beginning on the long side of the dough, roll up, jelly-roll style. Pinch ends and bottom of the dough to keep lemon filling inside. Cut into 12 even rolls. Pinch the bottom of each roll slightly to keep filling inside. Place pinched side down in a buttered 9 x 13-inch dish.

Cover and let rise until doubled in size about 1 hour.

Heat oven to 350 degrees. Place the risen rolls in the oven and bake for 30 to 35 minutes until golden brown. Let cool then frost with Cream Cheese Frosting.

DOUGH

In a small bowl, mix 1 cup of sugar with the juice of one lemon. Work together until it resembles clumpy, wet sand.

Depending on how much juice the lemons yield, you may need more, or less, juice.

FILLING

Beat butter and cream cheese until smooth.

Slowly at powdered sugar and lemon juice.

Mix until smooth. Top cooled rolls and spread evenly.

CREAM CHEESE FROSTING

A fun Sweet Bread Pastry filled with Cream Cheese and Fruit Pie Filling in this stunning presentation that is truly delicious.

Sweet Bread

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