Sweet Roll Dough

An overnight sweet roll dough with three variations; Orange Rolls, Cinnamon Twists and Hungarian Coffee Cake. These recipes are from "Gold Medal Century of Success Cookbook" from General Mills, published in 1979.

Sweet Roll Dough

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg Active Dry Yeast

  • ½

    cup Warm Water

  • ½

    cup Lukewarm Milk, scalded then cooled

  • cup Sugar

  • cup Butter

  • 1

    tsp Salt

  • 1


  • 3-½

    to 4 cups All Purpose Flour* (Gold Medal of course)


Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover, let rise in a warm place until double, about 1-1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough. Shape, let rise and bake as directed in the following recipes *If using self-rising flour, omit salt Orange Rolls 1 cup Powdered Sugar 2 tbsp Butter, softened 2 tsp Grated Orange Peel 1 tbsp plus 1 tsp Orange Juice 1/2 Sweet Roll Dough Beat Powdered sugar, butter, orange peel and orange juice until creamy. Roll dough into rectangle, 12x7 inches, on lightly floured surface; spread with half of the orange mixture. Roll up tightly, beginning at 12-inch side. Pinch edge firmly to seal. Stretch roll to make even. Cut into twelve 1-inch slices. Place slightly apart in greased round baking pan, 8x 1-1/2 inches. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 20 to 25 minutes. Frost with remaining orange mixture while warm. Makes 1 dozen. Note: I usually doubled the orange filling recipe. Cinnamon Twists 1/2 recipe Sweet Roll Dough 1 tbsp Butter, softened 3 tbsp Packed Brown Sugar 1/2 tsp Ground Cinnamon Roll Dough into rectangle, 12x6 inches, on lightly floured surface; brush with butter. Mix brown sugar and cinnamon; sprinkle lengthwise over half of the rectangle. Fold other half onto sugared half. cut into twelve 1-inch strips. Holding ends of each strip, twist in opposite directions. Place twists about 2 inches apart on greased cookie sheet; press ends of twists on cookie sheet. Cover; let rise until double, about 45 minutes. Heat oven to 375 degrees. Bake until golden brown, 12 to 15 minutes. Spread with Creamy Glaze while warm. Creamy Glaze Beat 3/4 cup powdered sugar, 1 tablespoon butter, softened, 3/4 teaspoon vanilla and 2 to 3 teaspoons hot water until smooth and of spreading consistency. Note: I usually double the filling. Hungarian Coffee Cake Sweet Roll Dough 1/2 cup Butter, melted 3/4 cup Sugar 1 tsp Cinnamon 1/2 cup Nuts, finely chopped Shape dough into 1-1/2-inch balls. Dip into the butter, then into mixture of sugar, cinnamon and nuts. Place a single layer of balls in well-greased 10-inch tube pan so they just touch. (If pan has removable bottom, line with aluminum foil.) Top with another layer of balls. Let rise until double, about 40 minutes. Heat oven to 375 degrees. Bake until golden brown, 35 to 40 minutes. (If coffee cake is browning too quickly, cover with foil.) Loosen from pan. Immediately invert pan on heatproof serving plate. Let pan remain a minute so sugar mixture drizzles over coffee cake. To serve, break coffee cake apart with 2 forks.


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