New Year’s Day Sweet Rolls for Breakfast

There is nothing better than waking up to fresh baked sweet rolls to start the New Year.  Here is a recipe you can start the day before and let rise in the refrigerator over night. Then just warm the dough up and pop them in the oven.

Chef Rouler’s Breakfast Sweet Rolls 

2pkg   Yeast  in 1/2c Warm Water
¾ c     Milk  tepid
2tsp    Salt
 2         Eggs
1/2 C   Sugar
 1/2 C    Melted Butter
4-1/ 4 C Flour
1/2 C  White Sugar
1/4 C  Cinnamon
1tsp   Nutmeg

Soak yeast in 1/2 C tepid water ( add tsp of sugar to start action) 

Add tepid milk.   Mix in 1-½ C Flour.

Let rise until double in size.  About 1 -½ hours

 Stir in egg, salt, melted butter and sugar.  Mix in 2-3/4 C Flour.  Let rise until double in size.  About 1- ½ hours 

Roll out dough onto board to form a rectangle.  .  Dough should be pliant and smooth.

Mix 1/2 C Sugar with 1/4 C Cinnamon and 1tsp Nutmeg.  Sprinkle Sugar mix over rectangle then roll dough up to make a log.  Cut log into 1 to 1-1/2 inch pieces and place in a greased baking pan with “pinwheel” side up.

At this time you can place pan in refrigerator over night covered with Saran wrap.

Or Let rise until double, rolls should touch each other and be almost full finished size.Brush tops with butter.   If taking out from over night, let dough warm to room temperature before placing in oven.

Bake at 375° for 15-20 minutes until tops are golden. Do not over bake. Remove from oven, brush tops with butter and turnout immediately on rack to cool.

Cream Cheese Icing: 4 0z of cream Cheese softened and mixed with 3 Tbsp of Milk or half&half.  Add Powdered Sugar 1C approx until icing is smooth and thick. Add 1 tsp of Vanilla


Caramel Topping :  1/2C Brown Sugar, 1/2C White Sugar, 1/2C Butter, ¾C Vanilla Ice Cream. Melt in sauce pan, let “bubble” for one minute.   Let cool then ice rolls.

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