Monica here are a few ideas...
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SWEET ROLLS

To make 54 sweet rolls ( 1 sheet pan ) divide the dough into 5 pounds 8 ounce pieces. Form into
oblong shape and allow to rest on work bench or in sheet pans which have been dusted with flour
for 15 to 20 minutes to relax so the dough will roll out more easily. With rolling pin, roll dough about
12 inches wide and 5 feet long. Brush sheeted dough with melted butter or margarine leaving about
one inch at bottom without fat. Brush egg wash on this area so the dough will seal when rolled up
into cylinder. Sprinkle raisins, chopped nuts, etc. on buttered portion. Next sprinkle a prepared
cinnamon sugar . Curl into round cylinder. Cut into cinnamon, butterfly rolls, etc. weighing about 2
ounces. Place made up rolls on greased pan, proof in moist, warm place until double in size. Bake in
350 t0 375 degree F. oven until golden brown. NOTE: To check if thoroughly baked, check
bottom of roll. When brown on bottom, the rolls should be baked. Ice with sweet roll icing while
still hot to produce a glazed top.

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To make coffee cakes, scale dough pieces about 8 ounce or 12 ounce pieces. Shape into oblong
loaves. Allow to rest for 15 to 20 minutes. Roll dough with rolling pin about 6 inches wide and 8
inches long. Fill with any filling available such as pie filling, buttercream icing with chopped nuts,
cinnamon sugar, and streusel sprinkled on top, raisins, coconut, etc. When using pie filling or jam as
the spread, sprinkle cake crumbs or streusel on top to absorb the moisture. Curl and shape as as
you would when making cinnamon rolls. Various cuts can be made on top or the cylinder can be
split in the center and formed into a twist. Also the coffee cake can be shaped in the form of a ring,
heart, or fan. The shapes into which they can be made will be limited only by your imagination.
Place on greased sheet pan about 4 inches apart to allow for expansion. Wash top of coffee cake
with egg wash. Chopped nuts or streusel can be sprinkled on top. Proof, bake and ice as for
cinnamon rolls.
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Caramel Nut Sweet Dough Sticky Rolls

1/2 cup firmly packed brown sugar
1/2 cup butter, softened
2 tablespoons light corn syrup
1/4 cup chopped nuts
2 tablespoons butter, softened
1/4 cup sugar
1 teaspoon cinnamon


Caramel Nut Sticky Rolls

Generously grease 13x9-inch pan. In small bowl, combine brown sugar, 1/2 cup margarine and corn syrup; blend well. Drop mixture by spoonfuls into greased pan spread evenly. Sprinkle with nuts.

On lightly floured surface, roll out dough into 18x12-inch rectangle.

Spread with 2 tablespoons margarine. In another small bowl, combine sugar and cinnamon;
blend well. Sprinkle over dough.

Starting with 18-inch side, roll up tightly, pressing edges to seal. Cut into 18 slices; place cut side down in greased pan. Cover; let rise in warm place (80
to 85 degrees F.). Until light and doubled in size, about 35 to 45 minutes.

Heat oven to 375 degrees F. Uncover dough . Bake 25 to 30 minutes or until deep golden brown. Cool in pan 1 minute; invert onto wire rack. Serve warm.
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Sweet Dough Filled Muffins

~~filling~~
1/2 c. melted sweet butter
2 T. cinnamon mixed with 1 c. sugar
1 c. pecan halves

Preheat oven to 350F. Roll dough into a
rectangle 1/8 inch thick. Sprinkle liberally with melted butter, cinnamon, sugar and pecans. Roll up
tight and cut into 1 inch wide slices. Repeat with remaining dough.

Place each slice of dough on top of the glazed cups of the muffin pans and let rise 1 hour. Bake at
350F for 45 minutes. When the pan on the top shelf browns, reverse pans (top to bottom, etc).
When rolls are baked, remove from oven, cover the top with waxed paper, and turn pans upside
down. Wait 1 minute, and remove muffin pan.
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Sweet Dough Glazed Raised Doughnuts:

Roll out sweet dough to about l/2-inch thickness. Cut with doughnut cutter or make into shape of your choice, such as squares, twists, long johns, doughnut holes, or bismarcks.

Let rise, uncovered, until light, 40 to=7F
50 minutes. Fry in deep hot oil (375 F) 3 to 4 minutes, turning once.

Drain on paper towels. Dip in a glaze of 1 1/2 cups confectioners' sugar, 2 tablespoons warm water, and I teaspoon vanilla extract.

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(I know you have your sweet dough already, but I am posting this entire recipe for other TKL friends)

Baked Apple-Hazelnut Tart With Chocolate Chantilly

Yield: One 8- to 10-inch tart

For the sweet dough:
2/3 cup butter, cold 1/2 vanilla bean
2 1/2 cups flour
1 1/3 cups confectioners' sugar
1 egg

For the apple filling:
1 apple
2 tablespoons clarified butter

For the hazelnut filling:
1/2 cup sugar
3 tablespoons corn syrup
1/2 cup heavy cream
salt
1 1/2 tablespoons honey
2 ounces milk chocolate, chopped
1 cup hazelnuts, roasted

For the chocolate chantilly cream:
1/2 cup heavy cream
4 1/2 ounces milk chocolate, melted and hot
chocolate spirals
roasted hazelnuts

1. For the sweet dough, cut the butter into small cubes. Scrape the seeds from the vanilla bean and
place them in a mixing bowl with the butter cubes. Add the flour and sugar. Using the paddle on low
speed, add the egg and mix until all ingredients are well combined. Wrap the dough in plastic and let
it rest in the refrigerator for 15 minutes.

2. On a well-floured surface, roll the dough to 1/8-inch thick. Place a tart ring or pan on the dough
and cut around it 1/2-inch larger in diameter. Lift the dough circle into the tart pan and press the
dough into the corners of the pan. Trim the top flush and chill the tart shell for 1 hour. Bake at 350š
for 10 to 12 minutes or until brown. Remove the shell from the oven and set aside to cool.

3. Increase oven temperature to 400°. For the apple filling, peel and core the apple. Cut it
cross-wise into three pieces of roughly equal thickness. Place the rings on a nonstick sheet tray or
on a pan brushed with butter. Brush the rings with the butter and sprinkle with the sugar. Bake the
apple rings for 12 to 14 minutes or until soft. Remove them from the oven and let them cool.

4. For the hazelnut filling, combine the sugar and corn syrup in a saucepot over medium heat. Bring
the mixture to a deep golden caramel color. Carefully whisk in the cream. Add a dash of salt and
the honey. Reserve 2 tablespoons of this caramel mixture for final assembly of the dessert. Combine
the chocolate and hazelnuts in a bowl and pour the remaining warm caramel mixture over it. Stir until
chocolate is melted. Set aside for final assembly of the dessert.

5. For the chocolate chantilly, whip the cream stiff. Pour the melted chocolate into the cream all at
once and fold together quickly. Fill a pastry bag, fitted with a plain, round tip, with the chocolate
mixture.

6. Place the cooled apples into the tart shell. Spread the hazelnut-caramel mixture over the apple
rings. Pipe the chantilly onto the nut mixture and garnish with chocolate spirals. Cut the tart into
pieces, place in the centers of plates and drizzle some of the reserved caramel sauce around each.
Cut some roasted hazelnuts in half and place around each serving.