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Soft yeast dough wraps around cinnamon sugar in these simple breakfast rolls. Two rises give the dough time to become light, while the filling stays visible in each spiral.
Ingredients
- 450 g all-purpose flour
- 7 g instant yeast
- 200 ml lukewarm milk
- 60 g sugar
- 1 large egg
- 100 g softened butter
- ½ tsp salt
- 100 g brown sugar
- 2 tbsp ground cinnamon
Method
- Mix flour, instant yeast, sugar and salt. Add lukewarm milk, egg and 50 g softened butter. Mix into a soft dough, then knead for 8–10 minutes until smooth and elastic. Milk should be warm, not hot.
- Place in a lightly greased bowl, cover and let rise in a warm spot for 60–75 minutes, or until roughly doubled. Timing depends on room temperature.
- Mix brown sugar and cinnamon. Roll the dough on a lightly floured surface to about 30 × 40 cm. Spread with the remaining 50 g butter, leaving a 1 cm strip bare along one long edge. Sprinkle with cinnamon sugar.
- Roll up from the opposite long edge and pinch the seam. Cut into 12 even rolls and place in a greased 23 × 33 cm / 9 × 13-inch baking dish.
- Cover and let rise for 30–45 minutes until puffy and touching. Heat oven to 180°C / 350°F during the last part of the rise.
- Bake for 20–25 minutes until golden and the centers are cooked through rather than doughy. Cool for 15 minutes before serving. These rolls are served without frosting to show the cinnamon spirals.
- Store cooled rolls airtight in a cool room for up to two days or freeze. Warm briefly before serving; keep covered while reheating to avoid drying out.
Judge the rise by the dough
A cool kitchen slows yeast. Wait for the dough to double during the first rise and become puffy during the second rather than relying only on a timer.
Use lukewarm milk
Hot milk can damage yeast. It should feel gently warm rather than hot to the touch.
Cut without flattening
Use a sharp knife or plain unflavored dental floss. Keeping the rounds intact helps the spirals stay distinct.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Bake for 20–25 minutes until golden and the centers are cooked through rather than doughy. Cool for 15 minutes before serving. These rolls are served without frosting to show the cinnamon spirals.
- How should I store leftovers?
Store cooled rolls airtight in a cool room for up to two days or freeze. Warm briefly before serving; keep covered while reheating to avoid drying out.
