Mix sweetdough mix according to manufacturer directions, using the sweet dough formula on the bag. Bulk ferment until dough has doubled. Punch dough down and divide into 6 oz duffs. Round each duff, bench for 20 minutes to let dough relax. Roll dough into a long strip (like baguette), then twirl up like a shell. 16 prepared pieces will fit on a full sheet tray fitted with an extender treated with pan spray. Proof until dough doubles, then bake at 350°F until golden brown. While rolls are still warm, brush first with simple syrup, then with honey pectin glaze. Once cool, top liberally with powdered sugar.
To make simple syrup, simply mix together equal parts granulated sugar and water, heat until sugar has dissolved, and let cool. Reserve and use in recipes as needed.
Sweetdough, Honey, Glaze, Granulated Sugar, Cuban