Ingredients
Equipment
Method
Make the yeast dough
- Combine whole milk, warm water, active dry yeast, and 1 tablespoon sugar in a bowl; let stand 5 minutes until foamy. You should see bubbles and a frothy top indicating the yeast is active.
- Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour, then knead for 8 minutes until soft and smooth. The dough should look elastic and hold together without being sticky.
- Cover and let the dough rise for 1 hour until doubled in size. It should feel puffy and visibly increased in volume.
Shape and second rise
- Roll the dough into a 1/2-inch thick rectangle, fold it in half, and cut into 2-inch squares. Aim for even thickness so the rolls bake uniformly.
- Place the squares on a parchment-lined sheet, cover, and rise for 1 hour until puffy. They should look swollen and light, filling out the space on the tray.
Bake and brush
- Preheat the oven to 350F, then bake for 12 to 15 minutes until golden. Look for a deep golden color on the tops and edges.
- Brush the warm baked rolls with the remaining melted butter for a soft finish. The tops should look glossy and slightly buttery.
Whip the cinnamon honey butter
- Whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy. The mixture should turn pale and spreadable, ready to melt into the warm rolls.
- Serve the whipped cinnamon honey butter with the warm rolls. As it touches the hot centers, it should soften and partially melt.
Notes
Pro tip: Measure flour by weight if possible, and stop kneading when the dough turns smooth and elastic—over-kneading can make rolls tougher. Store leftover rolls airtight at room temperature up to 2 days, or refrigerate up to 4 days and rewarm. Freezing is yes: freeze baked rolls airtight up to 2 months; thaw and warm in a 300F oven until soft. For a lighter swap, use light butter in the dough and butter spread in the cinnamon honey butter (texture will be slightly less rich).