Nothing beats the aroma of fresh Breakfast Rolls wafting through the kitchen on a lazy weekend morning. I’ve always been a fan of starting my day with something warm and comforting, and these homemade Breakfast Rolls have become my go-to. Whether you’re feeding a family or just treating yourself, this Breakfast Rolls recipe is simple enough for beginners yet yields bakery-quality results that will impress everyone.
Picture this: soft, fluffy dough swirled with cinnamon and sugar, baked to golden perfection. In my experience, what sets these Breakfast Rolls apart is how easy they are to customize—add nuts or fruit if you like. I remember the first time I made them; the house smelled like a cozy cafe, and my kids couldn’t get enough. Today, I’m excited to share this foolproof recipe so you can create your own magical mornings.
Key Takeaways:
- These Breakfast Rolls are perfect for weekend brunches, offering a homemade touch that’s far better than store-bought.
- Prep time is just 20 minutes, with most of the work in rising—ideal for busy mornings.
- Bursting with cinnamon flavor and a sweet glaze, they deliver that irresistible breakfast comfort.
- Don’t rush the dough rise for the fluffiest Breakfast Rolls every time.
- Store extras in an airtight container for up to two days, or freeze for longer enjoyment.
Why You’ll Adore This Breakfast Rolls
Ultimate Comfort Food: There’s something truly special about biting into warm Breakfast Rolls fresh from the oven. The dough is so tender, and the filling adds just the right amount of sweetness without being overwhelming. I’ve found they pair perfectly with your morning coffee, turning any day into a treat.
Family-Friendly Fun: Getting the kids involved in rolling out these Breakfast Rolls makes mornings memorable. It’s a hands-on activity that teaches basic baking skills while creating delicious results everyone loves. Let’s be honest, who can resist the excitement of watching them bake?
Versatile for Any Occasion: These Breakfast Rolls shine at holidays or casual gatherings. You can tweak the filling to suit tastes, making them a hit every time. In my kitchen, they’re a staple for surprise guests.
Healthier Homemade Twist: Unlike processed versions, these Breakfast Rolls let you control the ingredients for a fresher feel. They’re indulgent yet satisfying, leaving you energized rather than sluggish. What I find interesting is how they balance indulgence with simplicity.
Essential Ingredients for Breakfast Rolls
Active Dry Yeast: This is the magic behind the fluffy texture in your Breakfast Rolls. It activates with warm milk, creating that perfect rise without any fuss. In my experience, using fresh yeast ensures consistent results every batch. Without it, your rolls might turn out dense, so don’t skip this step.
All-Purpose Flour: The backbone of the dough, this ingredient provides structure and chewiness to the Breakfast Rolls. I prefer sifting it for extra lightness, which makes a noticeable difference in the final product. It’s versatile, absorbing liquids just right during kneading. Fresh flour also enhances the overall flavor profile.
Cinnamon: Ah, the star of the filling that gives these Breakfast Rolls their signature warmth. Ground cinnamon infuses the swirls with spicy sweetness, elevating the entire experience. I’ve experimented with adding a touch of nutmeg, but plain cinnamon keeps it classic and crowd-pleasing. It ties everything together beautifully.
How to Make Breakfast Rolls
Prepare the Dough
Start by warming the milk and dissolving the yeast in it— this activates the leavening for your fluffy Breakfast Rolls. In a large bowl, mix in the flour, sugar, and butter until a soft dough forms; it should be slightly sticky but manageable. Knead on a floured surface for about 5 minutes, feeling the dough transform under your hands. Cover it and let it rise in a warm spot for an hour; you’ll see it double in size, promising tender rolls ahead. This step is crucial for that light texture I love.
Add the Filling
Once risen, roll out the dough into a rectangle and spread softened butter generously over it. Sprinkle the cinnamon-sugar mixture evenly, creating those irresistible swirls in your Breakfast Rolls. Now, carefully roll it up from the long side, like a jelly roll, and slice into 12 even pieces. Place them cut-side up in a greased baking dish, giving space for rising. The scent alone will have you eager to bake—trust me, it’s worth the wait.
Bake to Perfection
Let the sliced rolls rise again for 30 minutes while preheating your oven to 350°F. Bake for 20-25 minutes until golden brown, watching closely to avoid overbaking your Breakfast Rolls. As they cool slightly, whip up the glaze by mixing powdered sugar with vanilla and milk for that glossy finish. The result? Soft, gooey centers with a crisp top that’s simply divine. For a savory twist, check out our Breakfast Sausage Casserole Recipe.
Ingredients
- 1 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 1 egg
- 4 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 4 tbsp unsalted butter, softened (for filling)
- 2 cups powdered sugar (for glaze)
- 1 tsp vanilla extract
- 2-3 tbsp milk (for glaze)
Breakfast Rolls Instructions
- Warm the milk to 110°F and stir in yeast and 1 tsp sugar; let sit 5 minutes until foamy.
- In a stand mixer, combine yeast mixture, remaining sugar, melted butter, salt, egg, and 2 cups flour; mix until smooth.
- Add remaining flour gradually, knead 5-7 minutes until elastic. Place in greased bowl, cover, and let rise 1 hour.
- Punch down dough, roll into 16×21-inch rectangle on floured surface.
- Spread softened butter over dough, sprinkle with brown sugar and cinnamon. Roll tightly, cut into 12 rolls.
- Place in greased 9×13-inch pan, cover, rise 30 minutes. Bake at 350°F for 20-25 minutes.
- Mix glaze ingredients and drizzle over warm Breakfast Rolls. Serve immediately.
Pro Tips for the Best Breakfast Rolls
Warm Your Ingredients: Use room-temperature butter and eggs for smoother dough in your Breakfast Rolls—it kneads easier and rises better.
Don’t Overbake: Check at 20 minutes; golden tops mean perfect, gooey Breakfast Rolls inside without dryness.
Flavor Boost: Add chopped pecans to the filling for extra crunch in these delightful Breakfast Rolls.
You Must Know
- These Breakfast Rolls are yeast-based, so patience with rising times yields the best fluffiness.
- The recipe scales easily—double for a crowd without adjustments.
- Freshly ground cinnamon enhances the aroma dramatically in your Breakfast Rolls.
- Glaze sets quickly, so apply right after baking for even coverage.
How to Store Breakfast Rolls
To keep your Breakfast Rolls fresh, store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for a week or freeze in a zip-top bag for up to a month—thaw overnight and reheat in a 300°F oven for that just-baked warmth. Avoid microwaving if you want to preserve the texture; it’s all about maintaining that soft, cinnamon-swirled goodness.
Customizing Your Breakfast Rolls
Feel free to swap brown sugar for maple syrup in the filling for a unique twist on these Breakfast Rolls. If you’re nut-free, omit add-ins and try dried cranberries instead for tartness. For a vegan version, use plant-based milk and butter—I’ve tested it, and it works wonders. Explore more ideas with our Healthy Peanut Butter Banana Muffins Recipe for breakfast inspiration.
What to Serve with Breakfast Rolls
Pair these sweet Breakfast Rolls with fresh fruit like berries or sliced bananas for a balanced start. A side of scrambled eggs or yogurt adds protein, making it a complete meal. Don’t forget coffee or orange juice to wash down the cinnamon glaze—it’s the perfect combo. For heartier options, try alongside our Fluffy Pancake Recipe.
Breakfast Rolls
These Breakfast Rolls are filled with sausage, bacon, eggs and cheese! Premade crescent roll dough makes it easy to whip up this hearty and satisfying breakfast treat!
Timing
Recipe Details
Ingredients
- 01 4 eggs
- 02 2 tablespoons red bell pepper (finely diced)
- 03 1 tablespoon milk
- 04 1/4 teaspoon black pepper
- 05 2 8-ounce cans crescent dough sheets (*)
- 06 1/3 cup whipped chive and onion cream cheese
- 07 8 ounces ground breakfast sausage (cooked)
- 08 4 slices bacon (cooked and crumbled)
- 09 1 1/2 cups shredded cheddar cheese
Instructions
Preheat oven to 350℉ and grease a 9x13-inch pan with cooking spray.
In a mixing bowl, whisk together the eggs, bell pepper, milk and black pepper.
Scramble the eggs on the stovetop and set aside to let them cool a bit.
Open the two cans of crescent dough and unroll the sheets of dough.
Pinch the two long edges of the sheets together to form one large rectangle (see photos above).
Spread the cream cheese over the dough.
Top with the scrambled eggs, cooked ground sausage, crumbled bacon and cheese.
Roll up the dough tightly.
Use a serrated knife to cut the rolled up dough into 12 equal slices.
Place the rolls into the prepared baking pan.
Bake for 24-26 minutes, or until the tops are golden brown.
Serve warm.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Breakfast Rolls
Can I make Breakfast Rolls ahead of time?
Yes, you can prepare the dough and rolls the night before, then refrigerate overnight for a second rise in the morning. Bake straight from the fridge, adding a few extra minutes. This method saves time and lets the flavors develop even more.
How long does Breakfast Rolls last in the fridge?
Your Breakfast Rolls will stay fresh in the fridge for up to 5 days when covered properly. Reheat individual rolls in the oven at 350°F for 5 minutes to restore softness. Freezing is better for longer storage beyond that.
Are Breakfast Rolls gluten-free?
This classic recipe uses all-purpose flour, so it’s not naturally gluten-free. However, substitute with a 1:1 gluten-free blend and add xanthan gum for structure—I’ve had success with it. Test a small batch first to ensure the rise works.
Can I freeze the dough for Breakfast Rolls?
Absolutely, freeze the unshaped dough after the first rise, then thaw and proceed when ready. This makes your Breakfast Rolls convenient for busy weeks. Just wrap tightly to prevent freezer burn.
What if my Breakfast Rolls don’t rise?
Check your yeast freshness—test it in warm water first. Ensure ingredients aren’t too hot, as that kills the yeast. In a pinch, our Baked Protein Pancake Bowls Recipe offers a no-yeast alternative.
How do I make Breakfast Rolls vegan?
Swap dairy milk for almond or oat, use vegan butter, and flax eggs instead of regular. The filling works as-is, but taste-test the glaze. These Breakfast Rolls come out just as delicious with these tweaks.
Why are my Breakfast Rolls dense?
Density often comes from over-kneading or insufficient rising time. Measure flour accurately and give the dough plenty of warmth. Next time, you’ll nail those light and airy Breakfast Rolls.
Can kids help make Breakfast Rolls?
Sure, let them sprinkle the cinnamon or ice the tops—it’s a fun, educational activity. Supervise the oven part, of course. Try pairing with our Frozen Yogurt Granola Cups Recipe for more kid-friendly ideas.
Final Thoughts
These Breakfast Rolls have transformed my mornings into something special, and I know they’ll do the same for you. With their warm spices and soft texture, they’re worth every minute in the kitchen. Give this recipe a whirl this weekend—you won’t regret it, and share your twists in the comments below!