Overnight Sweetie Rolls are a super moist, delicious sweet roll to make

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Put the rolls in a warm draft free place, and let them rise for about 1 hour. Preheat the oven to 350 F. Separate 1 egg, discard the yolk, and brush the egg whites on top of the rolls. Bake the rolls for 20 minutes, or until done. Remove the rolls from the oven, and brush with desired amount of melted butter.

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Spread the softened butter on top. Mix together the sugar, vanilla, and lemon zest. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.

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Stir 1/4 teaspoon sugar and yeast into the water and allow the yeast to activate until bubbly and frothy, about 8-10 minutes. Stir into the milk mixture once it has cooled. In a medium-sized bowl, combine the flour with the milk mixture. Whisk until the mixture is combined, it will be a thick liquid consistency.

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Dip frozen rolls in melted butter and then in cinnamon sugar mixture. Arrange half of the rolls in the bottom of the pan and sprinkle with 1/2 cup chopped pecans (if desired). Repeat process with remaining rolls and pecans. Place bundt pan on a rimmed baking sheet in a cool oven to rise overnight.

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Homemade Sweet Roll Recipes. There's nothing better than waking up to warm, fresh-baked, ooey-gooey sweet rolls for breakfast. Serve up traditional overnight cinnamon rolls, 1 rise cinnamon rolls, or take a total shortcut with this recipe for quick no yeast cinnamon rolls. Try a new twist on the classic swirl with these recipes for apple.

Overnight Sweetie Rolls are a super moist, delicious sweet roll to make

Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes. Combine the filling ingredients. Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling.

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Preheat the oven to 375 F. 5 minutes before baking, remove the plastic wrap, and pour the warm cream all over the rolls. Let this sit for 5 minutes to soak in a bit. Bake for 18-25 minutes or until the internal temperature of the dough is 200F. The time will vary based on how big or little the rolls are.

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While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 25-30 minutes, or until the bottom and the top are golden brown. Remove from the oven, then spread a thick layer of lemon frosting on the warm sweet rolls, paying close attention to evenly coat the edges. Enjoy!

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Use a rolling pin to roll into a 15×9" rectangle. Spread prepared chocolate filling over the surface of the dough, leaving about ½" perimeter around the edges. Sprinkle finely chopped chocolate or chocolate chips over the filling. Working with one 15" side, tightly roll the dough into a log. Cut into 9 even slices.

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In a blender/food processor, process the freeze-dried raspberries into a fine powder. Reserve 3 tablespoons for the glaze. Mix the sugar into the remaining powder. 7. To make the glaze, mix the cream cheese, honey, powdered sugar, milk, and vanilla in a bowl with 2-3 tablespoons of the reserved raspberry powder.

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Grease the bottom and sides of a metal or glass 9×13-inch baking dish or line with parchment paper. Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×16-inch rectangle.

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Use a very sharp knife to cut the roll into 12 rolls, each about 1.5 inches wide. Arrange in a greased baking pan, cover, then let the rolls rise until a little puffy, about 90 minutes. The rolls won't totally double in size in the second rise because the filling is frozen, which keeps the dough cold.

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In the bowl, combine the remaining sugar, flour, and salt. Add the milk mixture and turn the mixer on low. Slowly add pats of butter, blending well between additions. Once everything is combined, turn the mixer to medium for 1 minute and then switch to medium-high to knead until the dough is soft (about 5 minutes).

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Instructions. In a small bowl, mix together the yeast, 1 teaspoon sugar, and warm water. Stir together to dissolve the sugar and yeast. Let it stand for 5-10 to allow the yeast to proof. Meanwhile, melt together the ¼ cup butter and milk in a microwave. Let it cool slightly.