Sweet Breakfast Rolls – Extremely Long and Detailed Recipe
Ingredients for the Dough
6 cups all-purpose flour, plus extra for kneading
1 cup warm milk
1 cup warm water
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast
2 large eggs
1/2 cup unsalted butter, softened
1 teaspoon salt
Ingredients for the Sweet Filling
1 cup brown sugar
1/2 cup granulated sugar
3 tablespoons ground cinnamon
1/2 cup softened butter
1 teaspoon vanilla extract
Ingredients for the Cream Glaze
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons melted butter
Method
Begin by preparing the yeast mixture. Pour the warm milk and warm water into a large mixing bowl. The liquid should feel warm but not hot. Add the sugar and stir until dissolved. Sprinkle the yeast over the surface and allow it to sit for 5 to 10 minutes. The mixture should become foamy and fragrant, indicating that the yeast is active.
Add the eggs to the yeast mixture and whisk gently. Add the softened butter and continue mixing until combined. Gradually add the flour, one cup at a time, stirring after each addition. Once most of the flour has been incorporated, add the salt and continue mixing.
When the dough becomes too thick to stir with a spoon, transfer it onto a lightly floured work surface. Knead the dough for approximately 10 to 15 minutes. Push the dough away from you using the heels of your hands, fold it back over itself, rotate slightly, and repeat. Continue until the dough becomes smooth, elastic, and soft.
Place the dough into a large greased bowl. Turn the dough once so all sides are lightly coated with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap. Leave the dough in a warm place for 1 to 2 hours, or until it has doubled in size.
While the dough is rising, prepare the filling. In a medium bowl, combine the brown sugar, granulated sugar, and cinnamon. Mix thoroughly so the spices are evenly distributed. In a separate bowl, stir the softened butter and vanilla extract until smooth and spreadable.
Once the dough has doubled in size, gently press it down to release excess air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle approximately 24 inches long and 18 inches wide. Try to maintain an even thickness throughout.
Spread the softened butter mixture evenly across the entire surface of the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture over the butter. Use your hands or a spatula to distribute the filling evenly from corner to corner.
Starting from the longest side, roll the dough tightly into a large log. Roll slowly and carefully to maintain an even shape. Pinch the seam closed when finished.
Using a sharp knife or unflavored dental floss, cut the log into 18 to 20 equal pieces. Arrange the rolls in greased baking dishes, leaving a small amount of space between each roll to allow for expansion.
Cover the rolls loosely and allow them to rise again for 45 to 60 minutes. During this time they should become noticeably larger and puffier.
Preheat the oven to 180°C (350°F). Once the rolls have completed their second rise, place the baking dishes into the oven. Bake for 25 to 35 minutes, rotating the pans halfway through baking if necessary. The rolls should become golden brown on top while remaining soft in the center.
While the rolls are baking, prepare the glaze. Combine the powdered sugar, milk, vanilla extract, and melted butter in a bowl. Whisk until completely smooth. If the glaze is too thick, add a small amount of milk. If it is too thin, add additional powdered sugar.
Remove the rolls from the oven and allow them to cool for about 10 minutes. Spoon or drizzle the glaze generously over the warm rolls. The glaze will melt slightly and seep into the layers, creating a rich and sweet finish.
For an even more luxurious breakfast roll, additional ingredients can be incorporated into the filling. Finely chopped pecans, walnuts, raisins, dried cranberries, chopped dates, or small chocolate chips can be sprinkled over the cinnamon-sugar layer before rolling the dough. Orange zest or lemon zest may also be added to provide a bright citrus flavor.
These sweet breakfast rolls are best served warm. They pair beautifully with milk, tea, coffee, or hot chocolate. The texture should be soft and fluffy, with delicate layers filled with sweet cinnamon flavor and topped with a creamy glaze. Properly stored in an airtight container, the rolls can remain fresh for several days. They may also be reheated briefly before serving to restore their soft texture and rich aroma.
Yield: Approximately 18–20 large sweet breakfast rolls.
Preparation Time: About 3 hours including rising time.
Baking Time: 25–35 minutes.
Total Time: Approximately 3 hours 30 minutes.
The result is a batch of tender, sweet, bakery-style breakfast rolls with a soft interior, rich cinnamon filling, and smooth vanilla glaze that makes them suitable for family breakfasts, holiday mornings, special gatherings, or any occasion where a comforting homemade sweet bread is desired.
