Formulas
Sweet Goods

Warm, fresh-from-the-oven, melt-in-your mouth goodness – that’s what put the “comfort” in this, the ultimate comfort food for starting the day out right. Your coffee will feel naked without that caramel, cinnamon, or butter crème roll – and, as you can see from these variations, that’s just the beginning…

Basic Make-up Sweet Goods Variations Icing Recipes

    
Basic make-up

Sweet Dough

Ingredients

 

Baker's Percent

 

Quantity

Water (variable)

 

50

 

12 lbs. 8 ozs.

Compressed Yeast*

 

6

 

1 lb. 8 ozs.

General Mills Big Loaf™
   or Gold Medal® H & R Flour

 

100

 

25 lbs.

Granulated Sugar

 

16

 

4 lbs.

Salt

 

1.75

 

7 ozs.

Nonfat Dry Milk

 

4

 

1 lbs.

Whole Eggs

 

8

 

2 lbs.

Shortening or
   Margarine

 

16

 

4 lbs.

Flavor

 

To Suit

 

 

Directions:

  1. Pour water in mixing bowl. Add yeast and break up gently using a wire whip.
  2. Combine flour, sugar, salt and dry milk in a separate bowl. Add dry ingredients to the water/yeast mixture.
  3. Add eggs and softened shortening or margarine.
  4. Mix using a dough hook attachment on low speed for 2 minutes or until blended. Continue mixing on medium speed for 3 minutes. Stop mixer. Scrape bowl and dough hook.
  5. Mix on medium speed until dough is fully developed (approx 12 min). Do not overmix. Dough temperature 80-85°F.
  6. Cover dough with plastic and ferment 1 to 1 1/2 hours or until double in size. Punch down dough and scale.
Scale: Divide dough into 3 lbs. 8 ozs. pieces. Form into strips or rectangular shapes and allow 15 to 20 minutes for recovery.

*Note: Active Dry or Instant Dry Yeast may be substituted for Compressed Yeast. Follow manufacturer's directions for determining substitution weights and handling.


Rich Sweet Dough

Ingredients

 

Baker's Percent

 

Quantity

Water (variable)

 

45

 

11 lbs. 4 ozs.

Compressed Yeast*

 

8

 

2 lbs.

General Mills Big Loaf™
    or Gold Medal® H & R Flour

 

100

 

25 lbs.

Granulated Sugar

 

20

 

5 lbs.

Salt

 

2

 

8 ozs.

Nonfat Dry Milk

 

6

 

1 lb. 8 ozs.

Whole Eggs

 

12

 

3 lbs.

Margarine or Butter

 

20

 

5 lbs.

Flavor

 

To Suit

 

 

Directions:

  1. Pour water in mixing bowl. Add yeast and break up gently using a wire whip.
  2. Combine flour, sugar, salt and dry milk in a separate bowl. Add dry ingredients to the water/yeast mixture.
  3. Add eggs and softened margarine or butter.
  4. Mix using a dough hook attachment on low speed for 2 minutes or until blended. Continue mixing on medium speed for 3 minutes. Stop mixer. Scrape bowl and dough hook.
  5. Mix on medium speed until dough is fully developed (approx 15 min). Do not overmix. Dough temperature 80-85°F.
  6. Cover dough with plastic and ferment 1 to 1 1/2 hours or until double in size. Punch down dough and scale.
Scale: Divide dough into 3 lb. 8 oz. pieces. Form into strips or rectangular shapes and allow 15 to 20 minutes for recovery.

*Note: Active Dry or Instant Dry Yeast may be substituted for Compressed Yeast. Follow manufacturer's directions for determining substitution weights and handling.

**For Extra Rich Dough: Follow formula directions for preparation and scaling. Roll out dough strip into rectangular shape. Brush left 2/3 of dough with melted butter or butter blend. Fold the unbuttered 1/3 of dough to the left and top with the remaining 1/3 of buttered dough. Retard dough for 1 hour before shaping.

Sweet Goods Variations
Icing Recipes

Icing Suggestions for Cinnamon Rolls

Coffee

Coffee

 

1 cup

Powdered Sugar

 

5 cups

Vanilla

 

1 Tbsp. or

Cocoa

 

2 Tbsps.

 

Caramel

Sugar

 

3 cups

Heavy Cream

 

4 cups

Butter

 

3/4 cup

Vanilla

 

1 Tbsp. or

Fresh Vanilla Bean

 

1

 

Butter Rum

Same as Caramel except use:

Butter

 

3/4 cup

Rum

 

1/2 cup

Heavy Cream

 

3 cups

 

    

Blackcurrant

    

Blackcurrant Syrup

 

3/4 cup

Heavy Cream

 

3/4 cup

Powdered Sugar

 

5 cups

 

Penuche

Butter

 

1 cup

Brown Sugar

 

2 cups

Salt

 

1/2 tsp.

Light Cream or
   Evaporated Milk

 

1 1/3 cups

Powdered Sugar

 

8 cups

Rum

 

1/4 cup

 

White Chocolate

White Chocolate

 

32 ozs.

Heavy Cream

 

1 1/2-2 cups

Orange Liqueur

 

1/2 cup

 

Praline

Powdered Sugar

 

5 cups

Unsweetened Praline

 

3/4 cup

Cream

 

1 cup

 

Other Icing Suggestions:

Toffee

Caramel Coffee

White Chocolate Praline

Chambord Icing

Maple

Almond

Coconut Pecan

    

Frangelico Icing