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

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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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.

Feel free to add chopped nuts or use fruit preserves for variations.

These rolls can be frozen and stored for up to 2 months.

To make the rolls egg-free, substitute the egg with a flax egg or unsweetened applesauce.