The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Giving Bread a Vanilla Flavor

BakerNewbie's picture

Giving Bread a Vanilla Flavor

Is it advisable to add vanilla (in the form of extract or vanilla sugar) to a dough recipe. The recipe I'm working on is for a cinnamon roll. Just wondering if adding vanilla might make the roll taste more interesting.

dwcoleman's picture

I think it does.  I have a recipe that uses vanilla jello pudding powder!

1/2 cup Warm water (105- to 110-degrees)

2 pkgs Active dry yeast (2 scant TBS)

2 TBS Granulated sugar

1 (3-1/2-oz) pkg Instant vanilla pudding (the key)

1/2 cup Butter, melted

2 Eggs, beaten

1 tsp Salt

8 cups All-purpose flour

1 cup Butter, melted

2 cups Brown sugar, firmly packed

4 tsp Cinnamon

Cream cheese frosting OR Sticky bun topping (recipes follow)

In small bowl, combine water, yeast and sugar. Stir until dissolved. Set


In large bowl, make pudding mix according to package directions. Add

butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually

add flour and knead until smooth, adding "sprinkles" of flour as needed

to control stickiness. Once the dough is no longer sticky and is soft

and silky feeling (like a baby's behind), the dough is ready.

Place in a very large greased bowl. Cover and let rise until double in

bulk (about 1 hour).

Punch down and let rise again (about 45 minutes).

On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread

1 cup of melted butter over surface.

In small bowl, mix brown sugar and cinnamon together. Sprinkle all over

the top of surface. Roll up very tightly.

With a knife, put a notch every 2 inches. With string or thread, place

under roll by notch and criss-cross over to cut roll (makes a nice clean

cut). If using sticky bun variation, skip to below.

Place on greased baking pan, 2-inches apart. Lightly press rolls down

with your hands (just a LITTLE, it helps to hold them together better).

Cover and let rise until double again.

Bake at 350 degrees for 15 to 20 minutes. Take them out when they JUST

start to turn golden. DON'T OVER-BAKE! Frost warm rolls with Cream

Cheese Frosting. Rolls are best when served warm.

Cream Cheese Frosting

8 oz. pkg Cream cheese, softened

1/2 cup Butter, softened

1t Vanilla extract

3 cups Powdered sugar

1T milk, just enough to fluff (approximate)

Combine all ingredients and mix until smooth. Spread on very warm rolls.

BakerNewbie's picture

Thanks. I was planning on trying to add vanilla -- but thought it might be prudent to ask here first. Didn't want to do it and find out that it's a big no-no for some reason.

pmccool's picture

Do a search here for Sweet Vanilla Challah if you would like another example.