The Strategy
Making sweet rolls is a lot easier than you think. The dough is just like bread dough, sweetened a little with sugar and made richer with butter. The more crumble filling you use, the more sweet and syrupy the rolls are, and you can add nuts or raisins too.
Technique Summary
Roll the risen dough on a floured board into a rectangle about a quarter inch thick, cover it with a crumble of butter, brown sugar and cinnamon, roll it up, and cut it into two-inch slices set filling side up in a greased pan. Brush the tops with half-and-half, let them rise again, bake at 375 degrees until golden brown, and pour a little glaze over the top.
Chef's Checkpoints
- Roll the dough to about a quarter inch thick, and squish the ends in after you roll it up.
- The slices can sit close together in the pan, so go ahead and fill it.
- Make-ahead option: after brushing the tops, put the pan in the fridge overnight and bake the rolls in the morning.