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Sweet Roll Dough Recipe:
¼ cup water, 115 degrees
1 tsp sugar
1 package active dry yeast
2 eggs, beaten
¾ cup whole milk
¼ cup butter, melted
¼ cup sugar
1 tsp salt
1 tsp vanilla extract
3½ cups all-purpose flour
1 tbsp canola or vegetable oil (for the bowl)

Combine water, sugar & active dry yeast in a bowl. Let the yeast activate for five min.
Mix the eggs, whole milk, butter, sugar, salt & vanilla extract in a bowl.
Combine the yeast mixture, egg mixture & flour in a stand mixer fitted with a dough hook or mix it by h& with a wooden spoon.
Mix until a soft dough forms & pulls away from the side of the bowl.
Knead the dough in your mixer or by h& for five min.
Generously oil a bowl with canola or vegetable oil. Place dough in the bowl & cover with oil on all sides. Cover with a tea towel or plastic wrap & leave it in a warm place to rise for at least an hour or until doubled in volume.
In the meantime, prepare your filling.
Once your dough has risen completely, turn it out onto a lightly floured surface.
Roll it out until it's approximately 15" by 9".

PB&J Sweet Roll with Strawberry Glaze Recipe

PB&J Filling
1/4 cup butter, melted
1 tsp vanilla extract
2 Tbsps brown sugar
1 tsp cinnamon
1/2 cup crunchy peanut butter
1/2 cup strawberry jelly

Strawberry Glaze
2 Tbsps unsalted butter
1 1/2 cups confectioner’s sugar
1 Tbsp whole milk
1 Tbsp strawberry jelly

Dough recipe above.
Brush the surface with melted butter, leaving a one-inch perimeter so the ends will stick together once it’s rolled. Spread filling mixture over the surface. Gently roll dough lengthwise as tightly as possible. Cut off about a half inch of dough on either side. Then, using a sharp, serrated bread knife, slice the log into 12 equal rolls.
Place the rolls, cut-side down, on a well-buttered baking pan. Cover the pan with plastic wrap or a tea towel & allow the rolls to rise for at least another hour in a warm place.
Once the rolls have risen a second time, brush the tops with melted butter.
Bake in an oven pre-heated to 350°F for approximately 25 min or until golden brown.
Prepare your glaze by combining butter, icing sugar, milk, & vanilla extract in a small bowl. Whisk until it is smooth.
Once rolls have finished baking, remove them from oven & pour glaze over while they are still warm.
Serve immediately


Apple Pie Cinnamon Roll

Apple Pie Filling
2 Tbsps butter
4 Granny Smith apples, peeled & diced
3/4 brown sugar
1/4 sugar
1 1/2 Tbsps ground cinnamon
1 tsp vanilla extract

Glaze
2 Tbsps unsalted butter
1 1/2 cups confectioner’s sugar
1 Tbsp whole milk
1 tsp vanilla extract
1 Tbsp maple syrup

Dough recipe above
Spread the filling mixture over the surface, leaving one inch at the end so the dough will seal properly. Gently roll dough lengthwise as tightly as possible. Cut off about a half inch of dough on either side. Then, using a sharp, serrated bread knife, slice log into 12 equal rolls.
Place the rolls, cut-side down, on a well-buttered baking pan. Cover pan with plastic wrap or a tea towel & allow the rolls to rise for at least another hour in a warm place.
Once the rolls have risen a second time, brush the tops with melted butter.
Bake in an oven preheated to 350°F for approximately 25 min or until golden brown.
Prepare your glaze by combining butter, icing sugar, milk, vanilla extract, & maple syrup in a small bowl. Whisk until it is smooth.
Once the rolls have finished baking, remove them from oven & pour glaze over while they are still warm.
Serve immediately


Chai Spice Rolls
Chai Spice Filling
1/2 cup white sugar
1/4 cup brown sugar
2 tsps ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground coriander
1/2 tsp ground white pepper
1 Tbsp maple syrup
1 Tbsp vanilla extract
1/4 cup butter, melted
1/2 cup chopped pistachios

Vanilla Bean Glaze
2 Tbsps unsalted butter
1 1/2 cups icing sugar
1 Tbsp whole milk
Seeds of 1/2 vanilla bean

Dough Recipe Above
Spread filling mixture over surface, leaving one inch at the end so the dough will seal properly. Sprinkle on the chopped pistachios. Gently roll the dough lengthwise as tightly as possible. Cut off a half inch of dough on either side. Then, using a sharp, serrated bread knife, slice the log into 12 equal rolls.
Place the rolls, cut-side down, on a well-buttered baking pan. Cover the pan with plastic wrap or a tea towel & allow rolls to rise for at least another hour in a warm place.
Once the rolls have risen a second time, brush the tops with melted butter.
Bake in an oven preheated to 350°F for approximately 25 min or until golden brown.
Prepare your glaze by combining butter, icing sugar, milk, & vanilla bean seeds in a small bowl. Whisk until it is smooth.
Once the rolls have finished baking, remove them from oven & pour glaze over while they are still warm.
Serve immediately