Description
Prepare this soft, sweet yeast roll dough the night before for an easy, fresh-baked breakfast treat.
Ingredients
Scale
- 1 cup warm milk (105-115F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup (1 stick) unsalted butter, softened (for filling)
- 1/2 cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- In a small bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
- In a large bowl or stand mixer, combine the remaining 1/4 cup sugar, melted butter, eggs, and salt. Mix well.
- Add the yeast mixture and half of the flour to the wet ingredients. Mix until just combined. Gradually add the remaining flour until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl tightly with plastic wrap. Refrigerate for at least 8 hours, or overnight.
- The next morning, lightly grease a 9×13 inch baking pan.
- On a lightly floured surface, roll the chilled dough into a large rectangle, about 12×18 inches.
- In a small bowl, mix the softened butter, brown sugar, and cinnamon for the filling. Spread this mixture evenly over the surface of the dough.
- Tightly roll the dough up along the long edge to form a log. Slice the log into 12 equal rolls.
- Arrange the rolls cut-side up in the prepared baking pan. Cover the pan loosely with plastic wrap and let the rolls rest in a warm place for 45 to 60 minutes, or until puffy.
- Preheat your oven to 375F (190C). Bake for 20 to 25 minutes, or until golden brown.
- While the rolls cool slightly, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract for the glaze. Drizzle the glaze over the warm rolls before serving.
Notes
- If you prefer a savory roll, omit the filling ingredients and instead fill the dough with shredded cheddar cheese and cooked, crumbled sausage before rolling and baking.
- For faster rising, place the covered rolls in a slightly warm oven (turned off) while they proof.
- You can substitute almond milk for dairy milk in both the dough and the glaze.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg