Sugar Roll Recipes

THE BEST ROLLED SUGAR COOKIES

Steps:

• In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
• Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
• Bake 6 to 8 minutes in preheated oven. Cool completely.

BROWN SUGAR COTTAGE ROLL

Steps:

• Remove Roll from packaging , rinse under cold water.
• Place fatty side up in Crock Pot.
• Pour Ginger Ale to cover roll.
• Sprinkle with pepper.
• Melt butter/margarine.
• Add Brown Sugar/Hoisen Sauce/Mustard.
• Whisk together, (You want it like a glaze) set aside.
• When Roll is done, remove from Crock and place in roasting pan, If you have any leftover G/Ale pour into roaster,otherwise use from Crock to cover bottom of pan.
• Using a brush, cover complete Cottage Roll, with mixture, (save some to brown top) place into oven @ about 325 degrees for 45 mins -- Remove from oven -- brush on remaining mixture, put back in oven on broil, turning to get all sides.
• Remove when done to your desire, cut netting, and enjoy -- Great with Mashed Potatoes or Scalloped Potatoes -- .

BROWN SUGAR BUNS OR ROLLS

Steps:

• Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success).
• Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside.
• In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
• Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
• Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square.
• Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this!
• Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each.
• Place 1 roll in each muffin cup, with the filling up.
• Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
• Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier.
• Enjoy!

SUGAR-FREE CHOCOLATE CAKE ROLL

Steps:

• Cake.
• Preheat oven to 400°F Spray 15"x10"x1" jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
• Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
• In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
• Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
• Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
• Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2" of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner's sugar and toasted sliced almonds, if desired.
• Chill. To serve, slice diagonally into pieces.
• For best results, eggs should be at room temperature before using.
• Whipped Frosting.
• Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
• Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.

SUGAR ROLL

Steps:

• Prehear oven to 200celsius. Line and grease a swiss roll pan.
• Beat egg whites first till foamy and gradually add in sugar. Whip till soft peaks form.
• Put all the yolks into the egg white mixture and beat at medium speed for 3 minutes. Fold in flour and vanilla.
• Make sure no trace of flour is left. Fold in oil very well till no longer visible.
• Pour onto tray and bake for 7-8 minutes, no longer.
• Invert onto a cake rack and let cool COMPLETELY. When thoroughly cool, place on a big sheet of parchment or wax paper and spread buttercream onto cake. With the aid of the paper, roll it up jelly roll style.
• Roll the top of the roll in the fine castor sugar. Chill for at least 30 mins to ensure it "sets".