Soft Cinnamon Breakfast Rolls (Print version)
Soft yeast dough wraps around cinnamon sugar in these simple breakfast rolls.
# Ingredients:
Ingredients
01 -
450 g all-purpose flour
02 -
7 g instant yeast
03 -
200 ml lukewarm milk
04 -
60 g sugar
05 -
1 large egg
06 -
100 g softened butter
07 -
½ tsp salt
08 -
100 g brown sugar
09 -
2 tbsp ground cinnamon
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes up to 120 minutes for two rises and 15 minutes cooling; rising time varies with room temperature.