Today I’m sharing a really handy basic recipe for sweet dough. Think cinnamon rolls, but this dough is so much more versatile than that. You can fill them with peanut butter, pastry cream, fruity flavors or whatever you like. Anything goes.
This basic sweet dough recipe is the perfect base for so many different buns and rolls:
I’ll show you below why you can’t go wrong with this recipe. If you’ve made it once, the possibilities are endless.
Make sure all ingredients are at room temperature before starting with this recipe and double-check the exact ingredients and quantities in the recipe card below. As you will see the ingredients are pretty simple for making a sweet bread dough.
I like to use the bowl of a stand mixer with a dough hook attachment for making the dough, but you can also use a large bowl and your hands. It might take a bit longer to knead by hand.
Start with activating the yeast in a small bowl with a little bit of sugar and warm water. Let it sit while you work on the rest of the ingredients. While the yeast is doing its thing melt the butter with the milk. As soon as it is melted together take of the heat and let it cool slightly.
In a bowl combine the warm milk and melted butter mixture with the yeast, the rest of the sugar, salt and half of the flour. Knead until it comes together, and then add the rest of the flour. Knead until it’s becoming a smooth dough which can take anywhere from 5 to 10 minutes. If the dough is really sticky you can add a bit of extra flour when needed.
Place the dough in a bowl that is rubbed with a bit of oil and place the dough inside. Let it rise for an hour or until doubled in size.
After rising this is the most versatile dough out there. You can turn it into a perfect cinnamon roll, make sweet dinner rolls or fill it with whatever you like.
I often get asked if you can make dough ahead of time, and yes you can!
You can store the dough in the fridge after kneading in a lightly oiled bowl and well covered. Store for up to 24 hours.
Once ready to use let it sit at room temperature for 30-60 minutes before rolling and filling
You can freeze the dough after the first rise or right after kneading. Wrap it tightly in plastic wrap and freeze it in a freezer bag. You can store it for two months like that.
You can also freeze the rolls once you’ve shaped them, making it even easier to use. For baking, let it thaw overnight in the fridge, then let it rise at room temperature until puffy and bake as usual.
This is usually caused by yeast that wasn’t active or liquid that was too hot or too cold. The water should feel warm to the touch, not hot. Also make sure the dough rises in a warm, draft-free spot.
This dough is meant to be soft, but if it’s too sticky to handle, add a little extra flour -one tablespoon at a time- while kneading until it’s workable.
All-purpose flour works best for this recipe. Bread flour can also be used and will give slightly chewier rolls.
Yes. You can use the same amount of instant yeast. You can skip dissolving it in water and mix it directly with the dry ingredients.
This dough is very versatile. Classic cinnamon sugar works great, but peanut butter, chocolate chips, fruit fillings, Nutella, or apple-cinnamon are also delicious options.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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