Name: Breakfast Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet active dry yeast (2 1/4 tsp); 1/2 tsp salt; 1/2 cup warm milk (110°F/45°C); 1/4 cup butter, softened; 1 large egg; 1/2 cup brown sugar (for filling); 1 tbsp cinnamon (for filling); 2 tbsp melted butter (for filling); 1 tbsp vanilla extract (for filling)

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These breakfast rolls are fluffy, soft, and filled with a perfect blend of cinnamon and brown sugar, making them an ideal treat to enjoy first thing in the morning. The combination of warm, pillowy dough and the sweet filling will make these rolls the star of your breakfast or brunch table. Whether you’re serving them on a cozy weekend morning or preparing a special holiday spread, these rolls never fail to impress.

Breakfast Rolls

Ingredients

2 ¼ cups all-purpose flour

¼ cup granulated sugar

1 packet active dry yeast (2 ¼ tsp)

½ teaspoon salt

½ cup warm milk (110°F/45°C)

¼ cup butter, softened

1 large egg

½ cup brown sugar (for filling)

1 tablespoon cinnamon (for filling)

2 tablespoon melted butter (for filling)

1 tablespoon vanilla extract (for filling)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, I combine the flour, sugar, yeast, and salt. I mix everything together and set it aside.

In a separate bowl, I combine warm milk, softened butter, and the egg. I stir until the butter is melted.

Gradually, I add the wet ingredients to the dry ingredients and mix until a dough starts to form. I then knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

I place the dough in a greased bowl, cover it with a clean towel, and let it rise for about 1 hour or until it doubles in size.

While the dough is rising, I preheat the oven to 350°F (175°C).

Once the dough has risen, I punch it down and roll it out on a floured surface into a rectangle about 12x8 inches.

I brush the dough with melted butter, then sprinkle it evenly with brown sugar and cinnamon. To finish the filling, I drizzle the vanilla extract over it.

I roll the dough tightly from the longer side and slice it into 12 even rolls.

I place the rolls in a greased baking dish and let them rise for an additional 30 minutes.

I bake the rolls for 18-20 minutes, or until they are golden brown.

Optional: After baking, I drizzle the rolls with icing or glaze for an extra touch of sweetness.

Servings and Timing

Servings: 12 rolls

Prep Time: 25 minutes

Cooking Time: 20 minutes

Total Time: 1 hour 45 minutes

Variations

I love experimenting with different variations of these breakfast rolls. Here are some fun ideas:

Add-ins: You can add chopped nuts, such as pecans or walnuts, to the cinnamon sugar mixture for added crunch.

Frosting: Try a cream cheese frosting or a simple powdered sugar glaze for extra sweetness.

Fruit filling: Instead of cinnamon and brown sugar, I sometimes use fruit preserves or fresh berries for a different flavor.

Chocolate: For a chocolate lover's twist, I add small chocolate chips to the filling for a gooey, decadent treat.

Storage/Reheating

These rolls are best enjoyed fresh, but if you have leftovers, here’s how I store and reheat them:

Storage: I store the rolls in an airtight container at room temperature for up to 3 days.

Freezing: If I want to keep them longer, I freeze the rolls after baking. To freeze, I wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months.

Reheating: To reheat, I place the rolls in a preheated oven at 350°F (175°C) for 5-10 minutes, or until they are warmed through. Alternatively, I microwave them for about 20-30 seconds for a quick warm-up.

FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the dough the night before and let it rise in the refrigerator overnight. The next morning, you can shape, rise, and bake the rolls as usual.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. If you're using instant yeast, you can mix it directly with the dry ingredients without needing to proof it in warm milk.

Why did my rolls not rise properly?

If your dough didn’t rise, it could be because the yeast wasn’t activated properly. Make sure the milk is warm but not too hot (110°F/45°C) when adding it to the dough. Also, check that the yeast is fresh and hasn’t expired.

Can I make these rolls without an egg?

Yes, if I want to make these rolls egg-free, I can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use a bit of unsweetened applesauce as a binder.

How can I make these rolls less sweet?

To make the rolls less sweet, I reduce the amount of sugar in both the dough and the filling. I also skip the optional icing or glaze for a less sugary result.

Conclusion

These breakfast rolls are a perfect blend of soft, fluffy dough and sweet, cinnamon-sugar filling. They are easy to make, delicious, and can be customized in many ways. Whether I’m serving them for a special occasion or as a simple treat for the family, they are always a hit. I love how versatile this recipe is and how satisfying it is to enjoy a warm roll fresh from the oven.

Recipe:

Breakfast Rolls

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Author: Cheryl
Total Time: 1 hour 45 minutes
Yield: 12 rolls
Diet: Vegetarian

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Description

Fluffy breakfast rolls filled with cinnamon and brown sugar, perfect for breakfast or brunch. Customize with icing, nuts, or fruit for variety.

Instructions

In a large bowl, combine the flour, sugar, yeast, and salt. Mix and set aside.
In a separate bowl, combine warm milk, softened butter, and egg. Stir until the butter melts.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let rise for about 1 hour, or until doubled in size.
Preheat the oven to 350°F (175°C).
Once the dough has risen, punch it down and roll out into a 12x8-inch rectangle on a floured surface.
Brush the dough with melted butter, then sprinkle with brown sugar and cinnamon. Drizzle vanilla extract over the filling.
Roll the dough tightly from the longer side and slice into 12 even rolls.
Place the rolls in a greased baking dish and let rise for an additional 30 minutes.
Bake the rolls for 18-20 minutes, or until golden brown.
Optional: Drizzle with icing or glaze after baking for an extra sweet touch.