Five-spice sweet rolls from Midwest Made: Big, Bold Baking from the Heartland (page 29) by Shauna Sever

  • buttermilk
  • ground cinnamon
  • Chinese five-spice powder
  • confectioner's sugar
  • cream cheese
  • eggs
  • all-purpose flour
  • butter
  • instant yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on January 23, 2021

    I didn't notice the discrepancy in the water measure and used the cup measure. I needed to add 2tbsp of extra flour to get the dough to the right consistency. These were delicious but a bit sweet for us. I used 1/2 the icing but next time I'd use even less - the thinnest schmear- and let people add extra if they wanted to. The buns-and the icing- were delicious.

  • stef on May 24, 2020

    I used the larger amount of water 113g and the dough came out nice and soft and easy to work with. Rolled it 18x12 and cut the rolls in 1 1/2" pieces. No 5 spice so used pumpkin spice. Will make dough and use with other fillings. Too much icing would make half next time.

  • anya_sf on April 14, 2020

    I also noted the discrepancy in the water measure vs weight and used the measure (smaller amount), which worked fine. It looks like there's some leeway.

  • Zosia on April 13, 2020

    Really delicious. The bun was tender and the sweet spice filling was tasty and just a little bit different. There's a discrepancy between the volume and weight measurements given for the water; I used the weight (the larger amount). The dough was soft and slightly tacky but not difficult to work with.

  • anya_sf on April 05, 2020

    I made 1/2 recipe in an 8"x8" pan, refrigerating the unbaked rolls overnight. The rolls needed extra time to rise in the morning; they still hadn't risen much after 1.5 hours, but at least started to look puffy, so I went ahead and baked them and they expanded nicely in the oven. As Shauna recommends, half the icing (in my case 1/4) was plenty. The rolls were nice and soft, sweet but not cloying, just what I'd want in a sweet roll. The five-spice was subtle; the main flavor was cinnamon.

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