breakfast rolls

These are our favorite breakfast bread rolls! Soft, fluffy and crusty rolls that you could make together with your kids.

Easy Breakfast Bread Rolls

g all-purpose flour (1.1 lbs/ 4 ¼ cups)

instant dry yeast ((Note 2))

300 ml lukewarm water (10 fl.oz/ 1 ¼ cups)

½ teaspoon fine sea salt (or Kosher)

honey

Cornstarch wash ((Note 3))

cornstarch

sesame (sunflower, pumpkin, flax or poppy seeds, optional)

Mix the flour, instant yeast, and salt. Place the flour in a large bowl, add the lukewarm water, salt, honey, or syrup and mix with a spoon as long as it gets.

Knead

Knead: Start kneading the dough. When the dough comes together, turn the mixture onto a floured working surface and continue kneading until the dough becomes elastic and doesn&#39;t stick to your hands anymore.If using the stand mixer, knead using the kneading attachments until the dough is elastic and comes away from the walls of the mixer.

Let rise

Let rise: Place the dough back in the clean bowl, cover the bowl with a kitchen cloth and leave the dough to rise in a warm place until doubled in size; this will take about an hour.

Yeast dough:

Form rolls

Form rolls: Turn the dough onto a lightly floured surface, divide it into 8 equal pieces and form the rolls. Knead one piece of dough shortly to make it smooth, form round or elongated rolls.

Let rise: Place the rolls on a baking tray lined with baking paper. Let rest again in a warm place until nicely risen, about half an hour.

Preheat

In the meantime, preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Score

Score the rolls in the middle using a sharp knife.

Form the rolls:

Slurry

Place 75 ml/ 2.5 fl.oz/ 1/3 cup water in a small pan. Bring to a boil. In the meantime, mix 3 level teaspoon cornstarch with 2 tablespoons cold water.Whisk the cornstarch slurry into the simmering water and let bubble shorty until it becomes syrupy and shiny; it will take about 10-20 seconds.

Brush

Brush the rolls with the slurry. Sprinkle with the seeds of choice, if desired.

Cornstarch mixture:

Bake

Bake for about 20 minutes until golden brown and cooked through. Check if they are done by tapping the bottom of one roll with your knuckles, it should sound hollow.

Glaze

Glaze: Once you`ve removed the baked rolls from the oven, brush them again very lightly with the cornstarch mixture, not too much, so that the rolls will be shiny but remain crusty.

Cool

Bake the rolls:

This small batch of pumpkin cinnamon rolls are soft, fluffy, and filled with lots of pumpkin flavor, and smothered with a buttery, cinnamon sugar filling. Served warm and topped with a delicious maple frosting, and you&#039;ll be in heaven once you take that first bite!

Pumpkin Cinnamon Rolls

Whole Milk (warm to the touch (100-115ºF))

All-Purpose Flour

tsp Instant Yeast (1/2 package)

tbsp Light Brown Sugar

tsp Ground Cinnamon

Salt

Pumpkin Puree

tbsp Unsalted Butter (melted)

Egg (lightly beaten)

tbsp Light Brown Sugar (lightly packed)

tbsp Granulated Sugar

tbsp Ground Cinnamon

tsp Ground Ginger

tsp Ground Nutmeg

AllSpice

tsp Ground Cloves

tbsp Unsalted Butter (room temperature)

tbsp Pure Maple Syrup

tsp Vanilla Extract

tbsp Whole Milk

Sifted Powdered Sugar

Egg Yolk

Water

In a small saucepan, warm the milk over low-medium heat until it reaches 180ºF. Set to the side and let it cool down to 100ºF-115ºF degrees or when it is warm to the touch. You can also microwave this in a heat-proof glass measuring cup for 15 seconds at a time until the milk reaches 180ºF.

In a medium-size bowl, whisk together the all-purpose flour, instant yeast, light brown sugar, cinnamon, and salt. Set to the side.

In a separate bowl, whisk together the warm milk, pumpkin puree, melted unsalted butter, and lightly beaten egg.

Add the dry mixture to the wet and mix together with a spatula until the dough begins to form.

Transfer the dough to a mixing bowl fitted with a dough hook and knead at a low speed for 7-8 minutes or until the dough has come together. The dough should be soft and a little sticky that pulls away from the sides of the mixing bowl. If it’s still very sticky, you can add in the additional 1/4 cup of all-purpose flour, one (1) tablespoon at a time. You can also choose to stir the dough by hand with a danish dough whisk instead of using the mixing bowl and dough hook.

Transfer the dough onto a lightly floured work surface, kneading it with your hands into a soft and smooth ball. Then transfer it to a lightly greased medium bowl. I use Baker&#39;s Joy to coat the bowl, but you can also use an olive oil spray. Cover with plastic wrap and/or a clean tea towel and place it in a warm area of your kitchen to allow the dough to rest and double in size (about 1 hour).If you plan to let the dough rest in your oven (see notes below) do not use plastic wrap!

For the rolls

In a small mixing bowl, mix together the light brown sugar, granulated sugar, ground cinnamon, ground ginger, ground cloves, and allspice. Set to the side. The room temperature unsalted butter will be used as a spread later when we assemble the rolls.

For the cinnamon spice filling

Lightly spray a ⅛ sheet pan or a 6-inch round (or square) baking pan with a flour-based baking spray and set to the side.

Once the dough has doubled, punch it down using your fist, then turn it out onto a lightly floured surface. Make sure to lightly flour the rolling pin too. Roll the dough out to about a 10” x 12” rectangle. Spread the unsalted butter onto the dough with an offset spatula, leaving about a 1/4 inch border. Then sprinkle the cinnamon spice filling over the top.

Starting at the longest end of the dough, roll up tightly to form a log.

Using a sharp knife, slice the dough log into 6 equal rolls then place onto the prepared baking sheet or into the prepared baking pan, cut side down. I like to use a ruler to help evenly mark my cinnamon rolls. I also cut off the ends for a nice clean edge. You can still bake the edges in a separate pan though!

Cover again with either plastic wrap or a clean kitchen towel and place in a warm spot of your kitchen. Allow them to rise for an additional 25 minutes or until they have doubled in size. Meanwhile, adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF.

If making overnight small batch cinnamon rolls cover tightly with plastic wrap and place in the refrigerator overnight. Before baking, let sit at room temperature for it&#39;s second rise 1 hour before baking. Brush on the egg wash, then bake.

In a small bowl lightly beat the egg yolk and 1 tablespoon water, then brush onto the rolls. Bake for 20-25 minutes at 350ºF. Let cool for about 10-15 minutes before adding the maple frosting.

Assembling the rolls

In a small bowl, mix together the unsalted butter, maple syrup, vanilla extract, milk, and powdered sugar using your hand mixer or stand mixer fitted with the paddle attachment. The amount of frosting is small though so a hand mixer will work best here.  This frosting can be made a day or two in advance of making the cinnamon rolls. Keep it stored in an airtight container in the refrigerator. Bring it to room temperature 20-25 minutes before using.

For the maple frosting

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Quick 45 Minute Cinnamon Rolls

all-purpose flour

Tablespoons sugar

salt

instant yeast (1 packet = 2 and 1/4 teaspoons)

water

milk

unsalted butter

unsalted

Tablespoons cinnamon

brown sugar

sugar

vanilla extract

In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make dough:

After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To Make Filling:

Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

To make glaze:

https://content.jwplatform.com/videos/8CJDhjNI.mp4

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

45MinuteCinnamonRollsNEW

Easy-to-make warm and flaky puff pastry rolls with a jam and cream cheese filling.

Jam & Cream Cheese Pastries

puff pastry, thawed

cream cheese,

& 1/2 tablespoons jam

sugar (optional)

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Lightly beat one egg with 1 tablespoon of water in a small bowl. In another small bowl, combine the jam and cream cheese.

Unfold the puff pastry sheet and cut into thirds (follow the folds). Cut each 1/3 in half so you have 6 pieces. On one side of a single puff pastry piece, spoon a 1/2 tablespoon of filling in the center (do this on the cookie sheet). Brush the edges with a small amount of egg wash. Fold the other half over the filling. Using a fork, press down on the edges ( only do this on 3 sides, since one side is already sealed). Brush the top of each pastry with some egg wash. Bake at 400 degrees for 12-15 minutes, or until they start to brown on top.

Cool them for a few minutes before dusting with powdered sugar.

Can't wait to try these. May also try a savory filling

Top 4 breakfast rolls recipes from across the web

The most viewed breakfast rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Breakfast Bread Rolls

Pumpkin Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls

Jam & Cream Cheese Pastries

Top 4 breakfast rolls recipes from across the web

The most viewed breakfast rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Breakfast Bread Rolls

Pumpkin Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls

Jam & Cream Cheese Pastries

The most viewed breakfast rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine