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Recipe: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

Read more

Recipe: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

Read more


Recipe: Baked Apple Pie Donuts

Posted by Rachel Roades on

While I love a fresh, sugary, fried donut once in a while, it's not a very friendly snack or breakfast food. These baked donuts are a fun treat. If you don't have a donut pan, I did test the batter out freeform on a cookie sheet. They turned out a tad flatter than those in the donut pan but just as tasty. 

Apple Pie is such a warm, comfortable flavor that can be enjoyed year round. The notes of cinnamon can easily be expanded and the spread is naturally sweet enough where you don't need much added sugar to the recipe. 

Ready to gather your ingredients?
For the donuts:
2 cups flour
1/4-1/2 cup of sugar, depending on your sweetness preferences
2 tsp baking soda
2 eggs
1/2 cup Small Batch Kitchen Apple Pie Spread
1/2 cup milk
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the crumb topping:
1/2 cup oats
1/4 cup brown sugar
2 tbsp cold butter
1 tsp cinnamon





Preheat the oven 375 degrees Fahrenheit.
In a medium mixing bowl, whisk together the dry ingredients for the donut batter. In a small mixing bowl, mix together the eggs, milk, apple pie spread, and lemon juice. Add wet to dry and stir just until combined. 



Here's a helpful little trick I used:pour the batter into a cake decorator or icing dispenser. It makes it so much easier to get into the donut pan without making a mess. You can also do this to freehand donuts on a cookie sheet. 


If you're using a donut pan, only fill each ring about halfway before adding the crumb topping. They'll rise perfectly with this amount. Push the crumb topping into the batter a bit so that it doesn't all fall off once the donuts are done. 


Bake the donuts for about 12 minutes or until an inserted toothpick comes out clean. These are particularly excellent eaten while still warm. 



For reference, these are the freehand donuts I experimented with for anyone who doesn't have a donut pan. 





And voila! The final product. Not too sweet, just filling enough, and amazing dipped in your morning coffee. 

Don't forget to share your photos and tag us when trying out any of our recipes! 

Happy Tasting!  

 

 

 

 

 

 

 

 

 

 

Read more

Recipe: Baked Apple Pie Donuts

Posted by Rachel Roades on

While I love a fresh, sugary, fried donut once in a while, it's not a very friendly snack or breakfast food. These baked donuts are a fun treat. If you don't have a donut pan, I did test the batter out freeform on a cookie sheet. They turned out a tad flatter than those in the donut pan but just as tasty. 

Apple Pie is such a warm, comfortable flavor that can be enjoyed year round. The notes of cinnamon can easily be expanded and the spread is naturally sweet enough where you don't need much added sugar to the recipe. 

Ready to gather your ingredients?
For the donuts:
2 cups flour
1/4-1/2 cup of sugar, depending on your sweetness preferences
2 tsp baking soda
2 eggs
1/2 cup Small Batch Kitchen Apple Pie Spread
1/2 cup milk
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the crumb topping:
1/2 cup oats
1/4 cup brown sugar
2 tbsp cold butter
1 tsp cinnamon





Preheat the oven 375 degrees Fahrenheit.
In a medium mixing bowl, whisk together the dry ingredients for the donut batter. In a small mixing bowl, mix together the eggs, milk, apple pie spread, and lemon juice. Add wet to dry and stir just until combined. 



Here's a helpful little trick I used:pour the batter into a cake decorator or icing dispenser. It makes it so much easier to get into the donut pan without making a mess. You can also do this to freehand donuts on a cookie sheet. 


If you're using a donut pan, only fill each ring about halfway before adding the crumb topping. They'll rise perfectly with this amount. Push the crumb topping into the batter a bit so that it doesn't all fall off once the donuts are done. 


Bake the donuts for about 12 minutes or until an inserted toothpick comes out clean. These are particularly excellent eaten while still warm. 



For reference, these are the freehand donuts I experimented with for anyone who doesn't have a donut pan. 





And voila! The final product. Not too sweet, just filling enough, and amazing dipped in your morning coffee. 

Don't forget to share your photos and tag us when trying out any of our recipes! 

Happy Tasting!  

 

 

 

 

 

 

 

 

 

 

Read more