Southern Sweet Rolls

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!

Sweet Roll Dough
Yield: approximately 10 rolls
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  1. 3 1⁄2 to 3 3⁄4 cups all-purpose flour
  2. 1 (1⁄4-ounce) package active dry yeast
  3. 1⁄2 cup whole milk
  4. 1⁄2 cup sour cream
  5. 6 tablespoons unsalted butter, cubed
  6. 1⁄3 cup sugar
  7. 2 teaspoons kosher salt
  8. 1 large egg, lightly beaten
  1. In the work bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
  2. 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.
  3. 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.)
  4. 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.
Taste of the South

Cast-Iron Skillet Cinnamon Rolls: The ultimate breakfast treat, these classic rolls are also perfect for dessert.

Cast-Iron Skillet Cinnamon Rolls
Yield: approximately 10 rolls
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  1. Sweet Roll Dough (recipe above)
  2. 1⁄2 cup plus 4 tablespoons unsalted butter, softened and divided
  3. 3⁄4 cup firmly packed light brown sugar
  4. 2 tablespoons ground cinnamon
  5. 4 ounces cream cheese, softened
  6. 1 1⁄2 cups confectioners’ sugar
  7. 4 tablespoons whole milk
  8. 1⁄2 teaspoon vanilla extract
  1. Spray a 10-inch cast-iron skillet with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Preheat oven to 350°. Bake, uncovered, until golden brown, approximately 30 minutes. Let cool
  5. in skillet on a wire rack 30 minutes.
  6. 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.
Taste of the South

Coconut-Pecan Caramel Rolls: Covered in caramel, coconut, and pecans from top to bottom, these gooey sweet rolls are a knockout. (Recipe in our Jan/Feb issue)Coconut-Pecan-Caramel-Rolls

Nutella S’mores Sweet Rolls: Filled with gooey chocolate-hazelnut spread and topped with toasty marshmallows, these campfire-inspired rolls are over the top. (Recipe in our Jan/Feb issue)Nutella-S'mores-Rolls

Orange Sweet Rolls: Fresh orange zest and juice add bright citrusy flavor to these rich sweet rolls.(Recipe in our Jan/Feb issue)Orange-Sweet-Rolls

Sweet Rolls with Cherry Preserves: Dressed up with a pop of lemon zest, store-bought preserves make a quick and easy filling for these rolls.(Recipe in our Jan/Feb issue)Cherry-Preserves-Sweet-Rolls


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