sweet rolls Archives - The Midnight Baker

Cinnamon Cheese Pull-Apart

Judith Hannemann — Thu, 14 Jul 2016 23:00:58 +0000

This cinnamon cheese pull-apart starts with frozen dinner rolls! Prep the night before and let it rise in the fridge for the next-day’s breakfast!

Great For Breakfast Or Any Time

These cinnamon cheese pull-aparts make a really great breakfast. This recipe is made with one convenience ingredient I’m never without and the remaining ingredients are common in most everyone’s pantry.

Always Keep This In Your Freezer

Frozen white bread and frozen dinner rolls are two things you will always find in my freezer. These are two of the most versatile things you can have on hand. These breads and rolls are unbaked. All you do is thaw and raise it.

You can substitute the frozen dough in many recipes calling for a yeast-based dough. These Orange Breakfast Rolls use it.

If you can’t find the dinner rolls–and many times my store is out of stock on these–the white bread dough logs are usually available. You can always make rolls (or any shape) out of the thawed bread dough for recipes such as this. This is why I find them more practical. And remember it’s always useful when you run out of bread!

Prep The Night Before

If you want to use the loaves, obviously they must thaw first before you can shape it, but the rolls can be prepped frozen for this recipe. So I suggest doing the prep work the night before you plan on serving them. The rolls will thaw and rise in the refrigerator, but if they aren’t double in bulk the next morning, just leave them, covered with greased plastic wrap, in a draft-free place for about 30-60 minutes.

The Recipe

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Cinnamon Cheese Pull-Apart

This cinnamon cheese pull-apart starts with frozen dinner rolls! Prep the night before and let it rise in the fridge for the next-day’s breakfast!

Prep Time20

Cook Time35

Total Time55

Course: breads, Breakfast, desserts

Cuisine: American

Keyword: cinnamon rolls recipe, pull-aparts, sweet rolls

Servings: 6 -8

Calories: 427kcal

Author: Judith Hannemann

Ingredients

1 package 36 count frozen unbaked dinner rolls (see NOTES)
1/2 cup melted butter
1 cup sugar
2 tsp cinnamon
4 oz cream cheese cut in small cubes (optional)

GLAZE

1 cup confectioners sugar
2-3 tbsp cream

Instructions

Spray or grease a 9 or 10-inch cake pan or springform pan.
Mix sugar and cinnamon together in a small bowl.
Dip frozen rolls in melted butter, then coat with the cinnamon sugar. You won't use all the rolls; store the extra in the freezer.
Place in the prepared pan, spacing about 1-2-inches apart.
If using the cream cheese, place the pieces in the spaces between the rolls (the cheese will not melt when it bakes)
Cover the pan with a sheet of greased plastic wrap and place in the refrigerator overnight.
If rolls are not double in bulk the next morning, remove them from the fridge and let them stand, covered, in a draft-free place for 30-60 minutes.
You may sprinkle the rolls with additional cinnamon sugar and additional melted butter if you like.
Preheat oven to 350 degrees F.
Bake rolls for 30-35 minutes or until nicely browned.
Mix glaze and drizzle over rolls.

Notes

If you can't find the rolls, then thaw a loaf of unbaked white bread and form into rolls about the size of a walnut.

Nutrition

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Orange Breakfast Rolls

Judith Hannemann — Sun, 06 Mar 2016 00:00:23 +0000

Wake the family up for breakfast with these awesome orange rolls and the main ingredient just may surprise you!

Would you guess that these orange sweet rolls are made with humble frozen white bread dough? Well, they are and that’s what makes them so easy to make! They are perfect for breakfast too.

Using frozen bread dough eliminates any failures you may have had with making your own dough. All you do is defrost, make whatever you want, shape however you want, rise and bake.

These rolls are a hack of an old Pillsbury Bake-Off winner. I use to make them years ago because they are totally delicious and I love anything orange flavored. But making them with the old recipe involved making my own sweet roll dough, rolling the dough in a circle to make crescents and so forth–it was a real PAIN–but worth it because they were so good.

This time, I made the shaping much simpler by rolling into a rectangle, spreading the filling over and rolling up like a jellyroll then cutting slices much like cinnamon rolls are made. And rolling up jellyroll fashion also keeps most of the filling where it belongs–in the roll, not on your counter.

I recently was experimenting with frozen white bread dough and wanted to see what else I could do with it–besides just defrosting the pre-shaped loaf, rising and baking it. Oh yeah, I know you can cut it up to make rolls. That’s the way rolls other than Kaiser rolls are made in a commercial bakery. And I “made” plenty of “rolls” in my stint as a commercial baker.

Another thing I changed from the original glaze was adding orange zest, which I was surprised wasn’t included in the original recipe, and boiling the glaze for a couple of minutes so it was more like candy. Since you pour the hot glaze over the hot rolls, some glaze will settle at the bottom. When it cools, the glaze is like a nice pliable but slightly chewy candy. YUMMY!

I use a combo of toasted and untoasted coconut for the topping, but you can use all untoasted straight from the bag if you want to eliminate that extra step.

Frozen bread dough needs little prep work. I find it best to defrost it overnight in the fridge. I wrap it in plastic wrap that I spray with non-stick spray so the dough won’t stick to the plastic. The way the frozen dough is shaped makes it stupidly easy to roll into a rectangle too! This stuff is so versatile that I’m recommending it as a freezer staple!

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Orange Breakfast Rolls

Wake the family up for breakfast with these awesome orange rolls and the main ingredient just may surprise you!

Prep Time20

Cook Time1 30

Total Time1 50

Course: breads, Breakfast, Brunch, desserts

Cuisine: American

Keyword: breakfast muffins, sweet rolls

Servings: 12

Calories: 219kcal

Author: Judith Hannemann

Ingredients

1 loaf frozen white bread dough defrosted

FILLING

1/2 cup sugar
2 tbsp grated orange zest
1/2 cup shredded coconut sweetened or unsweetened, either is fine
1 tbsp melted unsalted butter

GLAZE

1/2 cup sugar
2 tsp grated orange zest
1/4 cup sour cream
1 tbsp orange juice
1 tbsp unsalted butter

TOPPING

1/2 cup coconut I use 1/4 cup toasted and 1/4 cup untoasted

Instructions

Spray a 9-inch square pan with non-stick spra
Roll defrosted bread dough into a 12x8-inch rectangle on a lightly floured surface.
Brush melted butter over the top of the dough.
Mix the 1/2 cup sugar and the 2 tbs orange zest in a small bowl, mixing well and making sure the zest is coated with sugar and there are no clumps.
Spread the sugar/zest mixture on top of the dough. Sprinkle the 1/2 cup of coconut over the sugar mixture
Roll up from the 12-inch side so you have a log that is 12-inches long. Seal seam.
Cut into 1-inch slices and place in the greased 9-inch square pan (4 across, 3 down).
Cover loosely with greased plastic wrap and set in a warm, draft-free place to rise until double in bulk; about 1 hour.
Preheat oven to 350 degrees F.
Remove greased plastic wrap and bake for 25-30 minutes or until tops are nicely browned and the center of the dough is 190 degrees F (use an insta-read thermometer).
Place all glaze ingredients in a small saucepan. Cook over medium heat, stirring frequently until mixture comes to a boil; boil for 3 minutes.
Pour hot glaze over rolls and top with shredded coconut.

Nutrition

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Hawaiian Rolls

Judith Hannemann — Tue, 27 Aug 2013 23:00:00 +0000

Hawaiian Rolls

Love the store bought? You’ll like these even better!

I love King’s Hawaiian rolls. Doesn’t everybody???

Unfortunately, I can only get them in Aldi and Aldi doesn’t always have them (maybe lucky for my butt LOL). So I went looking for a recipe and a recipe where I had all the ingredients.

Many recipes vary wildly in ingredients–going from pineapple juice to crushed pineapple to even condensed milk and no pineapple. Yikes, try to decide. Anyway I found one that looked simple and easily adaptable for bread machines, where I will make this in future. The recipe I used came from Noreen’s Kitchen.

I made 1/2 this recipe. The way I divided the eggs was used 1 whole egg and 1 egg yolk. I reserved the white for brushing the tops of the rolls. However, after I did this, I do not recommend it. Most recipes call for brushing with melted butter AFTER they finish baking and after trying mine, I see why the other recipes call for doing that–it makes the roll softer and since the rolls are already baked, they will not slightly deflate from the pressure of a pastry brush. Anyone following me making these via my Facebook fan page knows this story and why I don’t recommend it. However, the rolls tasted WONDERFUL and was well worth the effort.

Hawaiian Rolls

7-8 cups flour
5 tsp INSTANT yeast (aka bread machine yeast)
2/3 cup sugar
3/4 cup instant potato flakes
1 tsp salt
1 cup WHOLE milk
1/2 cup butter
1 cup pineapple juice
1/2 cup warm water
3 eggs
1 tsp vanilla

In microwave or small saucepan, heat milk with butter, until butter melts. Cool slightly (very warm to the touch).

In a large stand mixer fitted with the paddle blade, combine 3 cups of flour, sugar, potato flakes, salt, milk mixture, pineapple juice, water vanilla and yeast. Beat until well mixed, about 3-5 minutes.

Add eggs, one at a time, beating well after each addition. Change paddle blade for dough hook.

Add remaining flour, one cup at a time, adding only enough flour to make a soft and slightly sticky dough. Dough is supposed to be very soft and sticky, so resist using more to form a stiffer dough. Knead with dough hook for 5 minutes. If you don’t have a mixer with a dough hook, manually mix in the flour as directed for the dough hook, and knead about 8 minutes.

Place dough in a greased bowl, cover with greased plastic wrap and place in a warm place to rise until double. This will take at least 1 hour.

When dough has doubled in volume, gently deflate dough. Turn out on a non-stick work surface, cover and let rest for 5 minutes.

Grease or spray two 13 x 9-inch baking pans. Cut dough into 2 ounce portions and roll into balls to shape. Place in prepared pans, spacing evenly apart, but keeping in mind you want them to touch each other once risen. I placed mine about 1/2-3/4″ apart.

Cover with greased plastic wrap and let rise in a warm place until double; 45-60 minutes.

Preheat oven to 350 degrees F. Uncover and place pans in hot oven. Bake for 20-30 minutes or until tops of rolls are nicely browned.

Remove from oven and brush with melted butter if desired.

Makes 36 (approx) rolls.

Hawaiian Rolls

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Sopapilla Crescents

Judith Hannemann — Sun, 24 Mar 2013 00:00:00 +0000

Sopapilla Rolls

A new twist on a timeless and dessert sweet. Easy too.

I hadn’t thought of this dessert for ages. Then a friend posted about it on her Facebook page saying how much she enjoyed it and whenever a co-worker made it, how it would vanish into thin air immediately.

Another mutual friend saw the recipe and made it up, but didn’t think much of it as it was written. She said it was too buttery and way too sweet. When I’d looked at the recipe the other friend had posted, it had ridiculous amounts of sugar in addition to cinnamon sugar topping, and, 1/4 cup of melted butter? An 8 ounce package of cream cheese? Seriously?

Easy to assemble

She also said it was a pain to assemble since the crescent dough kept breaking at the perforations no matter how she tried to close the seams.

I got an idea to make this just as filled crescents and reduce the fat and sugar and also use up some toasted almonds I’d had hanging around from various desserts I’ve done for the blog. If you have leftover apples, berries, etc., that can neatly substitute for the toasted almonds I used, or use both! Regardless of the fact that I reduced butter and sugar, the result is still plenty of fat and calories so a few more AIN’T GONNA MATTER LOL.

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Sopapilla Crescents

A new twist on a timeless and dessert sweet. Easy too.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, desserts

Cuisine: Mexican, sopapilla crescents

Keyword: crescent

Servings: 8

Calories: 236kcal

Author: Judith Hannemann

Ingredients

1 tube crescent roll dough
6 oz softened cream cheese low fat can be subbed
2 tbsp sugar
3 tbsp toasted sliced almonds
2 tbsp butter melted
1 tbsp sugar
1/4 tsp cinnamon

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray or grease the bottom of either an 8 x 8-inch or 9 x 9-inch pan.
Beat the softened cream cheese with the 2 tbs sugar until very smooth.
Unroll the crescent dough and separate into 8 individual triangles. Divide the cream cheese mixture evenly among the 8 triangles and spread the mixture over the entire triangle. Sprinkle with the toasted almonds reserving about 1 tbs for topping. Roll up each triangle as for a crescent roll.
Place 4 rolls evenly down one side of the pan, place the other 4 rolls evenly down the other side of the pan. (the placement should look like 2 columns of a newspaper)
Melt the butter in the microwave. Mix the 1 tbs sugar with the cinnamon.
Brush the tops of each crescent roll with the butter. Sprinkle with the cinnamon sugar and remaining toasted almonds.
Bake 25-30 minutes, or until golden brown. Remove from pan and cool. May be eaten warm or chilled.
Serves 8

Nutrition

Sopapilla Rolls

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