One homemade dough, five scrumptious ways.
Customize this base recipe to create your own ultimate homemade sweet rolls, from classic cinnamon to oozy gooey Nutella S’mores. Check out our January-February issue for all 5 delicious recipes!
- 3 1⁄2 to 3 3⁄4 cups all-purpose flour
- 1 (1⁄4-ounce) package active dry yeast
- 1⁄2 cup whole milk
- 1⁄2 cup sour cream
- 6 tablespoons unsalted butter, cubed
- 1⁄3 cup sugar
- 2 teaspoons kosher salt
- 1 large egg, lightly beaten
- In the work bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
- In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until mixture reads 120° to 130° on a candy thermometer. With mixer on low speed, add milk mixture to flour mixture. Add egg. Beat until dough forms. Turn off mixer.
- Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, approximately 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)
- Spray a large bowl with nonstick cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm draft-free place (85°) until dough has doubled in size, approximately 1 hour and 30 minutes.
Cast-Iron Skillet Cinnamon Rolls: The ultimate breakfast treat, these classic rolls are also perfect for dessert.
- Sweet Roll Dough (recipe above)
- 1⁄2 cup plus 4 tablespoons unsalted butter, softened and divided
- 3⁄4 cup firmly packed light brown sugar
- 2 tablespoons ground cinnamon
- 4 ounces cream cheese, softened
- 1 1⁄2 cups confectioners’ sugar
- 4 tablespoons whole milk
- 1⁄2 teaspoon vanilla extract
- Spray a 10-inch cast-iron skillet with nonstick cooking spray. Set aside.
- Prepare Sweet Roll Dough, and let rise according to recipe directions. Lightly punch down dough. On a lightly floured surface, roll dough into a 14x10-inch rectangle.
- Spread 1⁄2 cup butter evenly over dough. In a small bowl, stir together brown sugar and cinnamon. Sprinkle over butter. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 9 or 10 rolls. Place rolls in prepared skillet. Cover, and let rise in a warm draft-free place (85°) until doubled in size, approximately 45 minutes.
- Preheat oven to 350°. Bake, uncovered, until golden brown, approximately 30 minutes. Let cool
- in skillet on a wire rack 30 minutes.
- In a medium bowl, beat remaining 4 tablespoons butter and cream cheese at medium speed with an electric mixer until smooth. Add confectioners’ sugar, milk, and vanilla, beating until smooth. Spread glaze over warm rolls.