Saturday, February 5, 2011

Sweet Dough Variations

Yesterday I shared a recipe for a classic sweet dough. This can be used to make many kinds of breads, such as cinnamon rolls and coffee cake. Today I'm going to share four different dessert bread variations. I have a few more ideas so watch for another post in the future.

If you have a favorite sweet dough recipe, you can use that dough for these directions. The Country White Bread and Whole Wheat Bread would both work, though they wouldn't be as rich as the sweet dough.

This week, just so that I could get some photos, I divided my dough into three portions and made three of these variations. If you do the same, keep in mind that the filling and topping ingredients are assuming that you are using the entire dough recipe for one kind of bread. In other words, the cinnamon roll recipe will make 20-24 rolls but if you only use a portion of it, you'll need only a portion of the filling and only get 6-8 rolls.

Several of these ideas and recipes were taken from Artisan Breads Every Day .

Cinnamon Rolls
Makes 20-24 rolls
You can find pictures of the cinnamon roll process.

One recipe of sweet dough
1/4 cup melted butter
1/2 cup brown sugar
glaze or frosting - optional

Divide dough in half. Roll out half the dough into a large rectangle about 12x18 inches. Spread dough with half the melted butter and sugar. Sprinkle cinnamon generously. Roll up dough from long edge. Slice into 10 or 12 rolls. Place in greased pans. You'll need two 9x13 pans or 4 round cake pans. Repeat with other half of dough.

Allow to rise until double. Bake at 350 degrees for about 20 minutes. Frost with glaze or frosting as desired. Try a caramel or cream cheese frosting!

Sticky Buns
Makes 20-24 buns

Sticky buns are cinnamon rolls that are placed into a slurry to bake. Make the topping or slurry (we always call it the "goo") and place into your baking pan first. Then place the buns on the slurry. As the buns bake, the slurry caramelizes.

One recipe of sweet dough made into cinnamon buns as described above
1/2 cup softened butter
1 cup brown sugar
1/4 cup honey
pinch of salt
3 T water
1 cup pecans, almonds, walnuts or raisins -optional

Cream together butter, sugar, honey, salt and water. Spread the slurry into two 9x13 pans or 4 round cake pans. Sprinkle nuts or raisins over the slurry if desired. Place shaped cinnamon rolls onto the slurry.

Allow to rise until doubled. Bake at 350 degrees for about 20 minutes. While still hot, flip the sticky buns onto a baking sheet. Scrape the remaining slurry out of pan and drizzle over the buns.

Coffee Crumb Cake
Makes 3 9-inch round coffee cakes

One recipe of sweet dough
1 cup flour
1 cup brown sugar
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp cloves
1/2 cup butter, softened

Divide dough into desired number of cakes. Place dough into the greased pan. With oiled fingers, push the dough out in the pan. If dough starts to resist, allow to rest for a 10-20 minutes. Spread the dough as evenly as possible in pan. Allow to rise until about doubled.

Stir topping ingredients together to make streusel-like crumbles. Sprinkle topping over the dough.
Bake at 350 degrees for about 20 minutes. Allow to cool slightly before cutting into wedges to serve.

Chocolate Cinnamon Babka
Makes 2 loaves
Find pictures of shaping babka in a pretty kranz cake form.

Babka dough is usually a very rich dough similar to panettone or brioche. But I've used the sweet dough, even with all whole wheat flour to make a passable imitation that my family devoured.

One recipe of sweet dough
1 1/2 cup chocolate chips
1 tsp cinnamon
1/4 cup cold butter

Grind the chocolate in food processor until nearly powdered, if chop as finely as possible with knife. Mix in cinnamon and cut in butter until crumbly.

Divide dough in half. Roll out dough into large square. Sprinkle on chocolate mixture. Roll dough up tightly. You may place on baking sheet and bake OR make a kranz cake variation by cutting the log of dough down the center lengthwise.  Spiral the two pieces together for a stunning appearance that is actually very easy. Repeat for second half of dough.
Bake at 350 degrees for about 25 minutes. (Oven time can vary depending on the thickness of your bread.)

Are you drooling yet?

You can find other yummie recipes at Sweets for Saturday.


  1. I felt my blood sugar rise just reading your post! ;D They ALL look fantastic Gina!

  2. YES, I am drooling Gina!!!!Those look WONDERFUL, not sure which one I would try first, LOL, thank you for sharing with us and have a lovely day:)

  3. I love how you took one recipe and turned it into so many delicious looking treats. Sounds fantastic. I have a sweet treat linky party going on at my blog right now and I'd like to invite you to stop by and link your recipe up.

  4. Hi Gina.......this actually sounds easy enough for me to try :)
    quick what point would I be able to freeze the sticky buns (before baking)? I'm thinking after I put them in the pan, before they rise, then I'd get them out to thaw and rise. Or how do you do that?
    thanks, Carolyn

  5. I'm sure I'm gaining weight reading your posts! Lovely recipes :)

  6. I think I would like to become your neighbor and just drop by for snack each day. I keep from drooling when I read your food posting.

  7. Joy -
    Believe it or not, I don't always have baked things. In fact, this weekend is an all time low. We have no bread or treats in the house. I made some muffins to tide us over since they can pass for bread and dessert. I've been trying to clean out my freezer. We finally finished the Christmas cookies - so next week I'll have a big baking day!

  8. I'd never heard of using bread dough for crumb cake before, but made it yesterday and had it for dessert! Delicious.
    The best part was the look on my kids faces when I offered them 'cake' for breakfast this morning! They couldn't believe it!

  9. Hi Gina

    New reader here, I made your sweet dough recipe and made cinnamon rolls with it.

    Everyone in my family loved it! thanks!

  10. Hi Gina,

    I have made your cinnamon rolls, now 4 times within 2 weeks for others to enjoy. I have been experimenting with various cinnamons from around the world (some are more stronger fragrance than others). Each time was a success. They are all gone - none for the freezer! =)


I love to hear from you.


Related Posts with Thumbnails