Sweet Dough Iced Cinnamon Rolls

The cinnamon roll mix uses a 9” round or square cake pan. To the sweet dough mix add 3/4 of lukewarm water and the contents of the yeast packet on top. Set machine for dough cycle.

When the dough cycle is completed, roll the mixture on a lightly-floured surface into a 12 x 12” square that is spread with 2 tablespoons of softened butter or margarine. Sprinkle contents of the cinnamon sugar packet evenly over the surface, if desired, reserving 1 tablespoon for a topping. Then roll jellyroll fashion from one side; using a sharp knife, cut roll into 9 evenly-sized pieces. Place slices cut side up in the greased pan and sprinkle with reserved cinnamon sugar. Cover and let rise in a warm place until doubled in size (about 30 minutes). Heat oven to 375°F. Bake 25 minutes or until golden brown.

Drizzle cooled rolls with vanilla icing.

Filled Coffee Cake

Follow the same initial instructions as for cinnamon rolls, except roll the dough into a 10 x 14” rectangle on the lightly-foured surface. Gently transfer dough to a greased cookie sheet. Spread desired filling down the center third of dough. Jams, fruit preserves, or fruit pie fillings are ideal. Use approximately 1/4 to 1/2 cup for filling coffee cake.

Then make crosswise cuts on both sides of dough rectangle at one-inch intervals to within a half-inch from filling over center. Fold strips of dough to center to cover filling, alternating sides and overlapping in center. Cover and let rise in a warm place 30 to 45 minutes or until doubled in size. If desired, brush surface with water and sprinkle with cinnamon sugar, or spread with vanilla icing when baked coffee cake is cool.

Bake in preheated 375°F. oven 30 to 35 minutes or until golden brown.

Caramel Sticky Buns

In bread machine, place 3/4 cup lukewarm water, contents of dough mix, and contents of yeast packet on top. Set machine for dough cycle. When complete, pat or roll finished dough on lightly floured surface to form a 12 x 8” rectangle. Lightly brush with melted butter. Roll jellyroll style starting with the long edge. With a sharp knife, slice evenly into 10 pieces.

In small bowl, mix sauce with 1 tablespoon plus 1 teaspoon hot water. Stir until sugar is dissolved. Add 1/4 cup melted butter, stirring until well blended. Pour into greased 9” cake pan. If desired, sprinkle with 1/4 cup pecan pieces. Arrange dough slices in pan on top of sauce/nut mixture. Let rise in warm place until doubled in size, approximately 30 minutes. Bake at 350°F. for 25 to 35 minutes. Cool in pan for 5 minutes before turning out onto plate so that caramel glaze is on top.

Once they’ve tried the basic ingredients and instructions for Wixon’s new sweet dough mixes, home bakers are encouraged to experiment by adding different ingredients such as raisins, currants, nuts, sliced or dried fruits, and other variations.

Cinnamon Rolls

Prepare white bread mix using the dough cycle on your bread machine. When the dough is finished, turn it out onto a lightly floured board. Roll the dough out into a 10x18” rectangle. Spread the dough with 2 tablespoons very soft butter and sprinkle with 1/4 cup brown sugar, 1/4 cup granulated sugar and 3 teaspoons ground cinnamon. Roll up dough starting with the long edge and pinch the edge to seal. With sharp knife, slice the roll into 12 evenly-sized pieces. Place the slices, cut side up in a 13x9” baking pan. Cover and let rise in a warm place 30-40 minutes or until doubled in size. Bake in a preheated 350°F oven 25-30 minutes until golden brown. When cooled, drizzle with vanilla icing. For vanilla icing, stir together 1 cup powdered sugar, 1/2 teaspoon vanilla extract and 2-3 Tablespoons milk until desired consistency is reached.

Sticky Buns

Prepare cinnamon rolls from the directions above. Prepare a 13x9” pan by greasing generously and spread with 2 Tbl. melted butter, 1/3 cup light or dark corn syrup and 3/4 cup brown sugar. Place rolls in pan on top of the caramel mixture and allow to rise in a warm place 30-40 minutes or until doubled in size. Bake in a preheated 325°F oven 35-45 minutes or until golden brown on top. Allow to cool slightly in pan 5-10 minutes before carefully inverting the pan onto a large platter. Scrape any syrup remaining in pan and drizzle on top of the warm rolls.

If desired, sprinkle 1 cup of whole or coarsely chopped pecans over the caramel mixture before placing the rolls on top.

Pull-Apart Loaves

Cinnamon
Generously butter a bundt or other ring pan. Prepare white bread mix using the dough setting on your machine. When dough is ready, remove to a lightly floured work surface and cut the dough into about 36 evenly-sized pieces. Stir together 1/2 cup brown sugar, and 1 teaspoon ground cinnamon. Melt 1/4 cup butter. Dip the dough pieces first into the butter, then into the cinnamon sugar. Arrange in prepared pan. Allow to rise in a warm place 30-40 minutes or until doubled in size. Bake in preheated 350°F oven 25-35 minutes or until golden brown. Invert onto a platter while still warm.

Orange Coconut
Generously butter a bundt or other ring pan. Prepare white bread mix using the dough setting on your machine. When dough is ready, remove to a lightly floured work surface and cut the dough into about 36 evenly-sized pieces. Stir together 1 cup shredded coconut, 1/2 cup sugar, and grated rind of 2 large oranges. Melt 1/4 cup butter. Dip the dough pieces first into the butter, then into the orange coconut mixture. Arrange in prepared pan. Bake in preheated 350°F oven 25-35 minutes or until golden brown. Invert onto a platter while still warm.

Focaccia
Choose your favorite savory bread mix variety and prepare using the dough cycle on your bread machine. When the dough is ready, roll the dough into a 10-15” rectangle and place on a jellyroll pan which has been rubbed with vegetable or olive oil. Press your fingertips into the dough to create a bumpy surface to hold your favorite toppings. Cover with a damp towel and allow to rise in a warm place 30-40 minutes or until doubled in size. Press again with fingertips to make a bumpy surface. Top with one of the combinations suggested below, or try adding your own favorites for a unique treat. Bake in preheated 400° oven 15-20 minutes or until lightly browned.

Garlic and Herb
Blend 1 large clove of garlic (crushed) into 1/4 cup of olive oil and brush onto surface of dough. Sprinkle with 1 teaspoon each of rosemary, basil, and oregano. If desired, sprinkle with shredded Parmesan cheese.

Bell Pepper
Cut medium red bell pepper into julienne strips and sauté until soft. Brush dough with 2 Tablespoon olive oil and scatter peppers on top. Sprinkle with salt and freshly-ground pepper.

Fresh Herb
Brush dough with olive oil and sprinkle with julienne strips of your favorite fresh herbs.

Pesto
Spread with 1/4 cup of your favorite packaged pesto.

Caramelized Onion and Parmesan
sauté one large onion, thinly sliced, and 1 clove of minced garlic and 2 Tablespoon olive oil until golden brown throughout. Scatter the onions onto the dough and top with 1/4 cup shredded Parmesan cheese.

Zesty Onion Focaccia Appetizer
Onion Focaccia is a specialty bread which complements pasta-based meals, or is popular as an appetizer.

1 Homestyle Classics, E.Z. Baker, or America's Classic brand White Bread Mix for automatic bread machines:

1 Cup water (80°-warm, not hot)
3 Tablespoons olive oil
1 1/4 Cup shredded mozzarella cheese (6 oz)
3 Tablespoons grated Parmesan cheese
4 Tablespoons butter or margarine
2 large onions, sliced
3 medium cloves of garlic, minced

Add water, bread mix, and contents of yeast package enclosed with the bread mix to pan of bread machine. Select Dough or Manual cycle and Start.

In large skillet over medium heat, cook onions and garlic in the butter until onions are soft and golden brown throughout. Set aside to cool until dough is ready.

Remove finished dough from the machine and divide into two balls. Pat each ball out on a lightly greased cookie sheet to form a circle about 12" in diameter. Cover and let rise in a warm location about 30 minutes, or until doubled in size.

Preheat oven to 400°F. Remove cover from dough circles and make deep impressions with fingers at 1" intervals. Spread onion and garlic mixture evenly over each circle and top with the mozzarella and Parmesan cheese.

Bake 15 to 20 minutes until edges are golden brown. Cut into squares and serve warm or at room temperature. Makes about 12 appetizer servings.