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Dessert

Sweet Roll Dough

A sweet yeast dough for cinnamon rolls, topped with a powdered sugar glaze.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Cinnamon and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓

Sweet Roll Dough

nine rolls
Oven375°F
Time25 to 30 minutes

Ingredients

Directions

Make the dough

  1. Dissolve yeast in warm water in large bowl.

  2. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour, then beat until smooth.

  3. Mix in enough remaining flour to make dough easy to handle.

  4. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

  5. Place in greased bowl; turn greased side up.

  6. Cover and let rise in warm place until doubled, about 1½ hours. Dough is ready if an indentation remains when touched.

  7. Punch down dough.

Shape the rolls

  1. Use half of the sweet roll dough for cinnamon rolls.

  2. Roll dough into a rectangle, 15x9 inches, on lightly floured surface.

  3. Spread with butter.

  4. Mix sugar and cinnamon; sprinkle over rectangle.

  5. Roll up tightly, beginning at the 15-inch side.

  6. Pinch edge of dough into roll to seal well.

  7. Stretch roll to make even.

  8. Cut into nine 1½ inch slices.

  9. Place slightly in greased medium muffin cups, 2½ x 1¼ inches.

  10. Let rise until doubled, about 40 minutes.

Bake and glaze

  1. Heat oven to 375°F.

  2. Bake until golden brown, 25 to 30 minutes.

  3. Mix all ingredients until glaze is smooth and of desired consistency.

  4. Spread rolls with glaze while warm.

Nutrition, whole recipe (rough)

851Calories
28 gProtein
26 gFat
123 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Cinnamon1 tsp ground (2.6g)6
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  2. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast
Produces gas that makes the dough rise and gives it an airy crumb.
Flour
Forms gluten when kneaded, giving the dough structure and elasticity.
Butter
Adds richness and tenderness to the dough and softens the filling.
Egg
Adds structure and richness to the dough.
Sugar
Feeds the yeast and adds sweetness and browning to the rolls.
Milk
Adds moisture and softness to the dough.

The step that matters

Let the dough rise until doubled. Rising develops the gas bubbles and gluten structure that give the rolls their light texture. Under-proofed dough stays dense, while over-proofed dough can collapse or turn coarse in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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