Those cherry sweet rolls were made with a donut mix, and they’re one of the best sweet rolls you’ll ever try because of it. Most sweet roll recipes call for a simple bread dough, but using a raised, glazed donut mix instead will make your sweet rolls lighter, fluffier, richer, and with just a hint of the sweet flavor of childhood memories if you grew up with Spudnuts.
Sweet Rolls Loaded with Filling and Flavor
The typical sweet roll is filled with a buttery cinnamon-sugar mixture, and that tastes just fine, but consider the magic you could make with sweet rolls filled with your choice of pastry filling instead. You’ve never had sweet rolls like these before!
You can use the fillings and flavors of the very best pastry shops—lemon, strawberry, apricot, and more. The recipe below uses a cherry pastry filling; it’s absolutely divine. Plus, it’s as easy as simply clipping off a corner of the tube of pastry filling and squeezing out what you want on your rolled out dough in place of cinnamon-sugar. If you want your sweet rolls to be extra flavorful, you can use a couple cups of filling.
Note: If you don’t have a pastry filling, you can also use jam, though the flavor won’t be as intense as the pastry filling.
Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
Mix the dough according to package directions. Place the mixing bowl with the dough in a proofing bag and set it aside to rise.
Using a rolling pin, roll the dough into a rough rectangle on a floured counter with the dough about 1/4-inch thick.
Spread the pastry filling on the dough. Roll the dough into a log with the filling trapped inside. Pinch the seam with your fingers to keep the filling from falling out.
Cut slices horizontally about 1 1/4-inches thick. Place the slices in the prepared pan. Cover with a proofing bag and let rise until the rolls are doubled in size and fluffy.
Bake for about 30 minutes or until done. The center of the rolls will register 190°F with an insta-read thermometer. Times will vary with different pans.
Immediately loosen the rolls from the edges of the pan and invert the pan onto a cutting board to remove the rolls and then invert the rolls and the cutting board onto a wire rack so that they finish cooling right-side-up.
Let the rolls cool for five minutes and then frost them.