Assorted Recipe

Prepare liquids

Warm the milk and water together until about 105–110°F (warm to the touch but not hot). In a small bowl, dissolve 1 tsp sugar into the warm water and sprinkle the instant yeast on top. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine the flour, remaining sugar (3 tbs), and salt. Mix briefly to combine.

Add the foamy yeast mixture, warmed milk, softened butter (6 tbs), and 2 eggs to the flour. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add flour 1 tbs at a time; if too dry, add water 1 tbs at a time.

Shape dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm place for 60–75 minutes, or until doubled in size.

Punch down the risen dough and divide into three equal portions for three types of items: cinnamon rolls, chocolate-studded buns, and jam/cream cheese pockets. Lightly flour your work surface.

Cinnamon rolls

Roll one portion of dough into a roughly 12x16 inch rectangle. Spread 2 tbs softened butter over the surface, then sprinkle evenly with half of the brown sugar and 1 tsp cinnamon. Starting at the long edge, roll tightly into a log. Cut into 8 equal pieces. Place cut rolls in a greased 9x13 pan, cover, and proof 30–45 minutes until puffy.

Chocolate-studded buns

Divide second portion into 8 equal pieces. Flatten each into a disk, sprinkle a tablespoon of chocolate chips in the center, pinch and seal into a bun shape. Place seam-side down on a baking sheet lined with parchment about 2 inches apart. Cover and proof 30–40 minutes until puffy.

Jam & cream cheese pockets

Roll the third portion into a 12x16 inch rectangle. Cut into 8 squares (approx 4x4 inches). For cream cheese pockets: mix softened cream cheese (8 oz) with 1/4 cup powdered sugar and 1 tsp vanilla; place 1 tbsp filling in center of 4 squares. For jam pockets: place 1 tsp raspberry jam in center of remaining 4 squares. Fold diagonally or fold edges to form sealed pockets; press edges with a fork to seal. Place on a parchment-lined sheet, seam-side down. Chill 10 minutes to firm up seals if needed.

Prepare an egg wash by beating the remaining egg with 1 tbs water. Brush egg wash lightly over all shaped items. For the pastry-style pieces, dot with small pieces of cold butter (use the 4 tbs cut into small bits) and sprinkle coarse sugar lightly on top of some items for variety.

Preheat oven to 375°F (190°C) while items are proofing during the last 15 minutes.

Bake cinnamon rolls in the 9x13 pan for 20–25 minutes until golden and cooked through. Bake buns and pockets on the middle rack for 15–18 minutes until golden and set. Rotate sheets halfway through for even color.

Remove baked items to wire racks. While still warm, make a quick glaze: whisk remaining powdered sugar (about 3/4 cup if not used earlier) with 2 tbs heavy cream and 1 tsp vanilla until smooth (add more cream 1 tsp at a time to reach drizzle consistency). Drizzle glaze over cinnamon rolls and some buns if desired.

Optionally garnish buns or pockets with fresh berries or chopped nuts once cooled slightly.