Food Series: Sweet Dough

Here is the recipe for Sweet Dough. With this recipe you can go ahead and make cinnamon rolls, and recently I've had ideas to experiment the savory side of this as well. I saw an instagram post from Culinary crafts where they substituted the sweet filling for goat cheese, bacon, and caramelized onions. Now, you guys are all experts on caramelizing onions right?

Basic Sweet Dough, from KitchenAid (yeah, you regret throwing away that recipe book now don't you?)

3/4 cup fat free milk 
1/2 cup sugar 
1 tsp salt 
1/2 cup butter 
2 packages active dry yeast 
1/3 cup warm water (105-115 degrees) 
3 eggs -room temperature 
5-1/2 to 6-1/2 cups all-purpose flour (calculated with 6 cups)

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture, eggs, and 5 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 2 minutes.

Continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled. Punch dough down and shape as desired for rolls or coffee cakes.
Let rise in warm place 1 additional hour after shaping. 
Bake at 350 for 20 to 25 minutes.

This usually makes 24 cinnamon rolls at my house, but the recipe here, does not include all the cinnamon roll goodness. 

Number of Servings: 24

For the Filling:

1 Cup packed brown sugar

1 Cup white sugar

1/2 cup softened butter

1/4 cup AP Flour

1 to 1 1/2 TB of cinnamon, depending on your taste 

1/2 chopped walnuts or pecans

Mix all the ingredients and spread on your rolled out sweet dough. your sweet dough should be 10x24 inch rectangle. Roll dough tightly starting on the long side. pinching your seam together and cut log into 1 inch pieces. 

Place 12 rolls each in two greased pans and cover. Let rise for 40-60 minutes until double in size. I like to actually place these in the fridge overnight and back in the morning.

bake at 350 for 20 -25 minutes.

you can top with  a cream cheese frosting, or a simple glaze of powdered sugar and cream.