Breakfast Rolls Recipe: Homemade, Easy, and Kinda Addictive
Alright, So Breakfast Rolls – Here’s My Story (and a Digression)
I won’t pretend I’ve always been a morning person, but there’s something about the smell of breakfast rolls wafting through the house that makes crawling out from under the covers surprisingly worth it. My mum used to make a version of these on lazy Sundays, the kind where everyone’s still in pajamas at noon and someone can’t find their slippers (usually me). One time, my nephew tried to use the dough for a superhero mask (spoiler: didn’t work, but it was hilarious). Anyway, breakfast rolls have just become this semi-chaotic but cherished tradition around here.
Why You’ll Love This – Or Maybe Just Tolerate It
I make this when the weather’s nasty and I want the house to smell like a bakery. My family pretty much devours these before they cool down (unless someone gets distracted by the crossword) and even my picky sister will have “just one more.” Oh, and if you’re running late, the dough can be a little slow – but on lazy days, that’s half the point! Seriously, though: there’s no greater joy than seeing everyone lunge for the last one (unless it’s you, then it’s war).
What You’ll Need (Swaps, Shortcuts, and Family Debates Included)
- 2 1/2 cups all-purpose flour (sometimes I use half bread flour for a chewier bite; honestly, whatever’s left in the cupboard works in a pinch)
- 1/4 cup sugar (my gran swore by caster sugar, but regular stuff does fine)
- 2 1/4 teaspoons instant yeast (that’s just one of those little packets)
- 1 teaspoon salt (I once used fancy sea salt—didn’t notice a difference)
- 3/4 cup milk, warm (if you’re dairy-free just grab something like oat or almond)
- 1/4 cup unsalted butter, melted (or toss in a bit of neutral oil if you’re out; been there)
- 1 large egg (I’ve used flax egg in a pinch and honestly, it’s not bad)
- For the filling: 1/4 cup melted butter, 1/3 cup brown sugar, 1 tablespoon cinnamon (I sometimes go heavy-handed, no regrets)
Let’s Actually Make These Breakfast Rolls
- Mix the flour, sugar, yeast, and salt in a big-ish bowl (I use my ancient ceramic one, but whatever you’ve got – honestly, even a big saucepan when I can’t find the bowl).
- Make a little well in the middle and bung in the warm milk, melted butter, and beaten egg. Stir it together till it’s a shaggy mess. Then, I get my hands in and knead for 5-10 minutes until smooth (though sometimes I call it at 7 if I’m low on coffee).
- If it’s super sticky, just toss in a sprinkle more flour—don’t get too precious. Pop the dough in a greased bowl, cover, and abandon it somewhere warm for about an hour. It probably won’t double in size exactly, but as long as it looks puffy, you’re golden.
- Meanwhile, mix that brown sugar and cinnamon (this is where I always taste the filling, quality control you know?).
- Plop the dough out on a floured surface, roll it into a rectangle (ish—don’t stress). Slather with melted butter, sprinkle the cinnamon sugar, and then roll it up snug. Slice into roughly 8-10 rolls. It gets messy; that’s part of the fun.
- Arrange the slices in a greased baking dish. I cram them in – close, but not suffocating.
- Let them hang out (covered) for 30 minutes. Do the dishes (or, more likely, make tea and check Instagram).
- Bake at 350°F (175°C) for 20-25 minutes until golden brown and your house smells like pure heaven. Don’t worry if the tops are a little uneven. Actually, uneven bits get crispier, which I secretly like more.
- Let them cool a minute, then flip ‘em onto a plate if you’re feeling fancy, or just pull apart straight from the pan. Your call!
Notes From Real-Life Mess-Ups
- If you forget to warm the milk, the yeast will sulk and you’ll end up with more breakfast “flats” than rolls. Found out the hard way.
- The dough sticking to your hands? A little extra flour, but not too much—otherwise, dry city.
- Actually, I find it works better if I spread the cinnamon sugar with my fingers; spoons just don’t cut it.
Variations I’ve Tried (and One That Was…Not Great)
- Swap the cinnamon for cardamom and orange zest for a Swedish vibe. So good.
- Chuck in a handful of raisins or chopped pecans if you like a bit of chew (kids are divided on this one, though).
- I once tried making these gluten-free for a pal—yeah, they came out like hockey pucks. Still ate them, but wouldn’t recommend unless you’ve got a killer GF flour blend.
Do You Really Need Special Equipment?
I usually grab my stand mixer if I can find all the bits, but to be honest, hands work fine (might need to dig in good). If you haven’t got a rolling pin, a wine bottle’s done the job more than once around here.
How to Store These (Though, Honestly…)
Store cooled rolls in an airtight tin or wrapped in foil at room temp for up to 2 days; they’re fine reheated in the microwave. But honestly, in my house, leftovers are more a theoretical concept than an actual thing.
Serving Them Up (Morning, Noon, or Whenever)
I love these with a cup of really milky coffee or (don’t judge) a drizzle of maple syrup. My niece likes hers topped with a dollop of cream cheese frosting leftover from a cinnamon roll recipe I once found online (really, Sally’s is great if you want more inspiration).
Hard-Earned Pro Tips (Read Before You Rush)
- Don’t rush the rising. I tried to fast-track with extra yeast once—ended up with a bubbly, not-quite-right mess.
- Give yourself extra time for slicing; if you saw the first few rolls I cut, you’d know why practice matters.
Breakfast Rolls Q&A (From Actual Texts I’ve Gotten)
- Can I prep these ahead of time? Yes, absolutely—just get them in the pan, cover, and pop in the fridge overnight. They’ll rise while you preheat the oven in the morning.
- Do these freeze well? Yep! Freeze after baking, then let thaw and warm up when you need ‘em. I’ve bought more zip-top bags than I’d care to admit for this.
- Is there a shortcut if I’m in a rush? Well, you could use store-bought pizza dough, but, honestly? It’s not the same. If you’re in a rush, maybe try these faster breakfast rolls instead.
- What if my rolls aren’t rising? Ugh, been there. It’s usually the yeast (expired) or the kitchen’s too cold. Park them on top of the fridge or near the oven (not in it, learned that the burnt way once).
Anyway, give it a bash—let me know if you invent a combo better than cinnamon! (Unlikely, but hey, prove me wrong.) And if all else fails, at least your kitchen will smell amazing for the rest of the morning. Cheers!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons instant yeast
- 3/4 cup warm milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 4 large eggs
- 6 slices bacon, cooked and chopped
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped chives
Instructions
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1In a large bowl, combine flour, instant yeast, sugar, and salt. Mix in warm milk and melted butter to form a soft dough.
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2Knead the dough on a floured surface for 5-7 minutes until smooth. Cover and let rise in a warm place for 30 minutes.
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3In a skillet, scramble 3 eggs, and season lightly. Set aside to cool.
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4Roll out the dough into a rectangle. Evenly spread scrambled eggs, chopped bacon, shredded cheddar, and chives over the dough.
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5Roll up the dough tightly. Slice into 8 equal rolls and arrange in a greased baking dish. Cover and let rise for 15 minutes.
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6Brush the tops with the remaining beaten egg and bake at 375°F (190°C) for 20-25 minutes until golden brown. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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