Yeast Dough with Cinnamon Sugar Butter

Introduction

You dissolve active dry yeast in warm milk, knead the dough until smooth and stretchy, then roll it with a full layer of softened butter, sugar, and cinnamon. Baked at 350°F until golden brown, it lands between a cinnamon roll and a breakfast bread, and it fits a weekend bake or a make-ahead brunch tray.

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 the 1 cup sugar in the assembly with light brown sugar for a deeper, more caramel-like filling and a slightly stickier center.
• Swap half of the 2 tbsp ground cinnamon for cardamom if you want a less standard spice profile and a more aromatic finish.
• Replace 1 cup of the 3 cups flour with whole wheat flour for a nuttier flavor and a slightly denser dough.
• Bake the sliced log in a muffin tin instead of a baking pan if you want more browned edges and more defined individual portions.

Tips for Success

• Keep the milk warm, not hot; if it is too hot, the active dry yeast can fail to activate.
• Add the flour gradually and stop once the dough is smooth and stretchy; too much flour makes the baked slices dry.
• Use softened butter for both the dough and the assembly so it spreads evenly instead of tearing the rolled dough.
• After the 5-minute dough rest, work on a lightly floured surface only; too much bench flour makes the log harder to seal.
• Bake until the tops are golden brown and the center slices look set rather than wet, since the butter-sugar filling stays glossy.

Storage and Reheating

Store the cooled slices in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a freezer-safe container or wrap individual pieces well and freeze for up to 2 months.

Reheat individual pieces in the microwave for 15 to 20 seconds. For multiple pieces, reheat in a 300°F oven, loosely covered with foil, for 8 to 10 minutes. If frozen, thaw overnight in the fridge first for more even reheating.

FAQ

Can you make the dough ahead of time?

Yes. You can shape the slices, place them in the baking pan, cover, and refrigerate overnight, then bake them the next day.

Why is the dough still sticky after kneading?

It usually needs either a bit more kneading or a small amount of extra flour. Add flour a little at a time so you do not dry the dough out.

Can you use instant yeast instead of active dry yeast?

Yes. Use the same amount and mix it into the flour instead of dissolving it in the milk if you prefer; the dough texture stays very similar.

Can you make this dairy-free?

You can use plant milk and a dairy-free butter alternative in both the dough and the filling. The result is slightly less rich but still rolls and bakes well.