Yeast Rolls with Cinnamon Sugar

Introduction

You make these rolls from a simple yeast dough, then spread on 8 ounces of softened butter and a full cinnamon-sugar layer before baking. The short 5-minute dough rest makes the soft dough easier to roll, and the finished rolls fit breakfast, brunch, or a make-ahead bake for a weekend.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 12

Ingredients

Dough

• Milk, warm
• Active dry yeast
• 1 pinch sugar
• 1 egg, room temperature
• 2½ tbsp sugar
• Butter, softened
• 3 cups flour
• 1 pinch salt

Assembly

• 16 tbsp (8 oz) butter, softened
• 1 cup sugar
• 2 tbsp ground cinnamon

Instructions

Dough

1. Dissolve the yeast in the warm milk. Stir in the sugar, and let it sit for 5 minutes to activate the yeast.
2. Combine the egg, 2½ tbsp sugar, and softened butter until smooth. Mix in the milk mixture.
3. Combine the flour and salt. Gradually stir this dry mixture into the wet mixture until it forms a dough.
4. Knead the dough for at least 5 minutes until it is smooth, stretchy, and no longer sticky. If it is still sticky, add a little more flour. If it is too dry, add a little bit of warm water.
5. Cover the dough in the bowl, and let rest for 5 minutes to make it more controllable because it becomes too soft and flexible to roll into the proper cylindrical shape.

Assembly

1. Place the dough on a lightly floured surface, and roll it out into a flat rectangle. Lightly dust the dough if needed to prevent sticking.
2. Spread the softened butter in a thin layer over the dough. Combine the sugar and cinnamon, and sprinkle it evenly over the butter.
3. Roll up the dough rectangle like a mat so you get a cylindrical log.
4. Cut the log into slices a few inches thick. Arrange the slices cut-side up in a baking pan.
5. Bake in the oven at 350°F until it turns golden brown.
6. Cool slightly and serve warm.

Variations

• Replace part of the 1 cup sugar in the filling with brown sugar for a deeper, more caramel-like flavor and a slightly softer filling.
• Swap the all-purpose flour for bread flour in the dough if you want a chewier roll with a little more structure.
• Add a pinch of cardamom to the 2 tbsp ground cinnamon for a warmer spice profile without changing the basic recipe.
• Bake the slices in a muffin tin instead of a baking pan if you want more defined edges and slightly crisper sides on each roll.

Tips for Success

• Use warm milk, not hot milk, when you dissolve the active dry yeast; if the milk is too hot, the yeast can fail to activate.
• Knead until the dough looks smooth and elastic, not rough or tacky, before the 5-minute rest.
• Soften the 16 tbsp butter for assembly fully so it spreads in a thin, even layer without tearing the dough.
• Roll the dough rectangle tightly into a log so the cinnamon-sugar filling stays layered instead of spilling out.
• Bake just until the tops turn golden brown; if you wait for a dark brown finish, the centers can dry out.

Storage and Reheating

Store cooled rolls in an airtight container at room temperature for 1 day or in the fridge for up to 4 days. For longer storage, wrap them tightly and freeze in a freezer-safe container or bag for up to 2 months.

Reheat individual rolls in the microwave for 15 to 25 seconds. To reheat several at once, cover the pan or baking dish loosely with foil and warm at 300°F for 10 to 15 minutes, until heated through.

FAQ

Can you use instant yeast instead of active dry yeast?

Yes. Use the same amount and mix it directly into the flour, or still bloom it in the warm milk if you want to check that it is active.

What size baking pan works for these rolls?

Can you make the dough ahead of time?

Yes. After shaping the rolls and arranging them in the pan, cover and refrigerate overnight, then bake the next day once they lose some of the chill.

Can you use a dairy-free milk and butter?

Yes, as long as you use a plain unsweetened milk and a firm butter-style spread. The rolls may be slightly less rich, but the texture still works well.