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
*Disclaimer: Though this company sent me product to try, any and all opinions are solely my own.