Do you have a hard time making your sweet rolls turn out? I sure do! Mine used to turn out tough or dry or tasteless!
But after making scones and having half the dough left, I decided to try making sweet rolls with the remaining dough. Finally, I made sweet rolls that turned out great!
The dough is just right! The filling has just the right amount of spice and sweetness. So keeping it sweet, let’s listen to the classic “Ain’t She Sweet” sung by Frank Sinatra.
- ½ scone recipe
- 3 tablespoons butter, softened
- ¾ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 cups raisins
- 1 cup pecans, chopped
- ½ cup powdered sugar
- 1-2 teaspoons water
- After dough has risen once, punch down and dump onto floured surface.
- Roll into 10”x15” rectangle.
- Spread butter over the dough.
- Sprinkle brown sugar over butter.
- Combine in a small bowl cinnamon, nutmeg, and allspice. Sprinkle evenly over brown sugar.
- Scatter raisins and pecans over dough.
- Roll up dough toward you.
- Mark the dough with a sharp knife dividing it in half then mark each half into thirds.
- Lay parchment paper in the bottom of 2 round cake pans.
- Using an 18-inch length of thick thread, cut the dough into 12 pieces where dough is marked with the knife slit.
- Lift dough and slide thread underneath to pull ends across each other to cut the dough without distorting it.
- Lay each piece cut side down, not touching.
- Let rise until double or about 45 minutes.
- Preheat oven 350 degrees.
- Bake for 20-22 minutes.
- Cool for 5 minutes. Remove from pans onto cooling rack.
- Put powdered sugar in a small bowl. Add 1 teaspoon water. Stir. If too thick to drizzle, add another teaspoon water. Drizzle over warm rolls.