Sweet Frank Roll Recipe
Make Sweet Frank Roll Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Glaze
Method
Dough
- 1
Warm milk and activate yeast
Warm the milk to about 105–110°F (40–43°C). In a small bowl, combine the warm milk and 1 tablespoon granulated sugar, sprinkle the instant yeast over the top and let it sit 5–8 minutes until foamy. (If using very fresh instant yeast, the foam may be small; proceed if there's some activity.)
- 2
Combine dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the 3 cups flour and 1 teaspoon salt.
- 3
Make dough
Add the foamy milk-yeast mixture, 3 tablespoons softened butter, and the egg to the flour. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.
- 4
Filling
- 5
Prepare filling
While the dough rises, combine 1 cup packed light brown sugar, 4 tablespoons softened butter, 2 teaspoons ground cinnamon, and 1 teaspoon fine sea salt in a bowl. Mix until a cohesive spreadable paste forms. Stir in the 1 cup chopped toasted nuts if using; set aside at room temperature so the butter remains spreadable.
- 6
Roll and fill dough
After the dough has doubled, punch it down and turn it onto a lightly floured surface. Roll the dough into a 12x16-inch rectangle (roughly 1/4-inch thick). Spread the filling evenly over the dough rectangle, leaving a 1/2-inch border at the far long edge.
- 7
Form the roll
Starting at the long edge nearest you, tightly roll the dough into a log, sealing the seam by pinching. Pinch the ends closed to prevent filling leakage.
- 8
Cut rolls
Using a sharp serrated knife or dental floss, cut the log into 9 equal rolls (about 1¾–2 inches each). Place rolls cut-side up in a greased 9x13-inch baking pan or 2 small round pans, leaving a little room between them.
- 9
Baking
- 10
Bake
Bake the rolls in the preheated 350°F (175°C) oven for 20–25 minutes, until the tops are golden brown and the centers register about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.
- 11
Cool slightly
Remove the rolls from the oven and let them cool in the pan for 8–10 minutes to set the filling and make glazing easier.
Glaze & Finish
- 12
Make the glaze
While the rolls cool, whisk together 1½ cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk (or cream), 1 teaspoon melted butter (optional), and a 1/4 teaspoon pinch of salt until smooth. Adjust consistency: add more milk by 1/4-teaspoon increments to thin, or more powdered sugar to thicken.
- 13
- 14
Serve
Let the glaze set for 10–15 minutes, then serve warm. Sweet Frank Rolls are best the day they are made but can be reheated gently before serving.