Very recently, I was in a super fun event called #Choctoberfest, and due to Hurricane Matthew, we received some of the product to use quite late in the event. Bless their hearts that they were even able to get it here at all, and I feel so badly for all those who are still in crisis. Going through two nasty hurricanes myself, one historical (“Hurricane Sandy”), I really feel for them! It’s an horrific thing to have to go through. Anyways, I didn’t have quite as much time to make everything that I wanted to, so I felt that just one recipe for our Gold Sponsor wasn’t enough and wasn’t fair to them. So today, you, and Imperial Sugar, are getting a bonus recipe to help show you what you can do with the other half of the sweet dough that I made for my Swedish Tea Ring! Though #Choctoberfest and the Giveaway are over, please do take the time to click on the link above to see all the cool recipes that we all created for these seriously wonderful products!! A massive collection of recipes are all waiting for you! 😉 Lots to make for the upcoming holidays, too!
As I said in my first post for Imperial Sugar, if you’ve never made old-fashioned sweet dough before, it’s time you learned, as it’s easy, fun to do, and you can create so many things from this basic, minimal ingredient recipe! *Now, this is not to be confused with any of your copycat “cinnabon roll” recipes. I also make that as well, and will share that one this fall, too. But this dough isn’t quite as sweet, eggy and fluffy. It’s much more versatile, great for creating shapes, and much more old-fashioned, which will remind you of being at Grandma’s house as a child!
Since this is “part 2” of using this dough, I’m not going to repeat everything, but just give you a new filling and glaze for the tops. But I have provided links at the top of this post, as well as directly above the recipe below, for you to easily click straight to, for not only the the first basic recipe, but a pictorial to see how it looks as you go along. And you can of course, use your own sweet dough recipe for this if you choose.
This sweet dough is also extremely handy, because you can make the whole batch, and save half in the fridge as I did, to use at a later date! It’s also a wonderfully helpful do-ahead dough! Make it the day (or up to four days) before, and it’s ready to use in the morning for overnight guests, holidays, or a special surprise treat for the family! I also love that it makes 2 sets of rolls, or whatever you’d like to make from it, so that you can make one half to keep, and share the other half! Since it’s not too, too sweet, you can even make small dinner rolls from it! It’s uses truly are endless.
So here’s what I made with other half. Nice, warm, cinnamon-y rolls with plump, juicy, golden raisins and topped off with a simple maple glaze! And about that glaze…my apologies. The house overflowed with smell of these rolls baking, and my hubby was very excited, like a child at Christmas, wanting one. So I rushed and spooned my glaze over them while they were in the pan and still too hot. So, anyone who’s made rolls, (and I should know better by now not to do that!), knows that the glaze will thin and run down too much. So please follow my directions, and don’t rush as I did this time. I was so mad at myself. They were not in ANY way ruined, (quite heavenly actually!), but not their usual pretty selves, either. They tasted fantastic, but just wouldn’t win any blue ribbons at the fair!
But bless that man’s heart, he LOVED them. I think I’ll keep ‘im. 😉
Thanks again, Allison (of The PinterTest Kitchen), for having me in the #Choctoberfest event, and Imperial Sugar for being our Gold Sponsor and for all that fantastic sugar you were able to send us! It is so very much appreciated, I cannot even begin to tell you!
Hope you find these two recipes extremely helpful this fall and winter season, as they really do make for wonderful gifts and morning treats! Enjoy everybody, and have a most wonderful day! 🙂
You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers!
Here is a link to my own sweet dough: Swedish Chocolate Cherry-Craisin Coconut & Pecan Tea Ring
A link to a cake that I made so you can see what the glaze looks like when you don’t rush and spoon it over hot rolls! : Chocolate Chip & Pecan Banana Cake with Maple Glaze
- For Rolls:
- half of a batch of sweet dough (*see my recipe under "Swedish Tea Ring" or use your own recipe)
- 2 Tbl. very soft butter (*to spread on rolled out dough)
- For Filling:
- ¾ cup dark brown sugar
- 1 Tbl. cinnamon
- ½ tsp. cornstarch
- ⅛ tsp. nutmeg
- 1/16 tsp. salt
- ½ cup golden (or regular) raisins
- For Glaze:
- 1 cup powdered sugar, pour from the bag into the measuring cup
- ¼ tsp. cinnamon
- 1 Tbl. very soft butter
- ¼ cup maple syrup, I use Mrs. Butterworth’s
- 1 Tbl. heavy cream, can sub half and half or milk
- ½ tsp. vanilla
- tiny pinch of salt
- Roll out half of a batch of my sweet roll dough (or use your own recipe) into a 15x11 rectangle on lightly floured surface. Spread evenly with about 3 Tbl. very soft butter. (Top with small pinches, then spread evenly).
- In medium bowl mix filling ingredients, except raisins, until very well mixed. Sprinkle all or most of it over dough. Sprinkle evenly with raisins. Butter the inside of a cast iron skillet with about ½ Tbl. very soft butter, set near dough.
- Roll up dough tightly and evenly from long end, trim off ends. Roll dough over if needed so that it's seam side down. With a very sharp knife, slice through dough using a sawing motion, do not press down, and slice all the way through cutting each roll into 2 inch long pieces. Place rolls, cut side up into pan, arranging so that they are not touching. Lightly cover and let rise for 45 minutes to one hour, or until doubled.
- Pop into preheated 350º oven and bake for 25 - 30 minutes until light golden. Remove from oven and let cool for 5 - 10 minutes. Remove each roll carefully with a spoon, offset or spatula to a cake stand with cover or tall container with lid, glaze when only slightly warm. (*I was in a terrible rush this time and glazed mine while they were in the pan and still too hot. Don't do this).
- For Glaze: While rolls are cooling down, in small bowl, add glaze ingredients and whisk with sturdy whisk very, very well until creamy. Spoon over slightly warm rolls and serve. (Leftover rolls are best rewarmed).
- Store covered, room temperature. (If any left!!) Enjoy!!
*Disclaimer: Though this company sent me product to try, any and all opinions are solely my own.