Soft & Fluffy Breakfast Rolls Recipe (Sweet or Savory!)
Mornings are wild. You’re juggling teeth brushing, coffee chasing, sock hunting—and now you’re supposed to also feed yourself? Enter Breakfast Rolls: soft, swirl-y, dreamy rolls that feel like a hug when you bite into them. They’re easy, flexible, and worthy of your brunch bragging rights.
Why You’ll Love This Breakfast Rolls Recipe
- Simple dough, big payoff. No exotic steps or strange equipment—just good ingredients and small effort.
- Custom flex: sweet or savory. Cinnamon-sugar for your sweet tooth, eggs & cheese for your savory mood, or weird combos if that’s your thing.
- Make ahead + freeze friendly. Bake a batch, stash extras, and pop them out later like culinary time travel.
- Smell = kitchen brag. Your home will smell like you have your life together.
- Always a crowd pleaser. Brunch guest? Weekday breakfast? Midnight snack? This recipe’s your new Swiss army knife.
Ingredients You’ll Need
For the base dough:
- 3 cups all-purpose flour
- 2 ¼ tsp instant yeast
- ¼ cup sugar
- 1 tsp fine salt
- 1 cup warm milk (≈ 38–40 °C / 100–105 °F)
- ¼ cup melted unsalted butter
- 1 large egg
For savory filling options:
- 6 slices bacon, cooked & crumbled
- 225 g (8 oz) breakfast sausage, cooked & crumbled
- 1 ½ cups shredded cheddar or pepper jack
- 4 large eggs, softly scrambled (slightly underdone)
- 2 tbsp chopped chives or green onion
- (Optional) 2–3 tbsp whipped cream cheese
For sweet filling options:
- 4 tbsp softened butter
- ½ cup brown sugar
- 1 ½ tbsp ground cinnamon
- Optional: raisins or chopped pecans
Finishing touches:
- 2 tbsp melted butter (for brushing)
- Optional glaze (sweet rolls): 1 cup powdered sugar + 2–3 tbsp milk + ½ tsp vanilla
Step-by-Step Instructions
1.Mix your dough base.
In a large bowl, whisk together flour, yeast, sugar, and salt. Pour in warm milk, melted butter, and the egg. Stir until a rough, shaggy dough forms. It’ll look messy—that’s good. If it’s too dry, add 1–2 tsp milk; if too sticky, sprinkle a bit more flour.
2.Knead to smooth.
Knead for 8–10 minutes until it becomes smooth, elastic, and a little springy. This process develops the gluten structure, which you can check using the “windowpane test”.
3.First rise: puff time.
Place the dough in a greased bowl, cover lightly (cloth or plastic wrap), and let it rise in a warm place for 60–75 minutes, until doubled in size.
If your kitchen is chilly, use the oven (just the light) as a cozy dough spa. It loves the warmth, promise.
4.Prepare your fillings.
- Cook bacon or sausage fully and crumble it.
- Scramble the eggs gently; pull them off the heat when slightly underdone so they stay creamy after baking.
- Let everything cool for 5–10 minutes—hot fillings can make the dough slippery and tear.
- For sweet rolls, mix softened butter, brown sugar, and cinnamon (plus nuts or raisins if you’re feeling bold).
5.Shape the dough.
Gently “punch down” your risen dough (with love, not anger). Roll it out into a rectangle about 35 × 25 cm (14 × 10 in), aiming for an even thickness so all rolls bake evenly.
6.Layer in your magic.
- Savory route: Spread a thin layer of cream cheese (if using). Then scatter eggs, meat, cheese, and chives evenly. Leave a clean 1–2 cm border on one long edge for sealing.
- Sweet route: Brush butter across the surface, sprinkle the cinnamon-sugar mix, and add nuts or raisins if you like surprises.
7. Roll it up and slice.
Roll it tightly from the long side, pinch or press the seam to seal. Use unscented dental floss (yes, seriously!) or a sharp serrated knife to slice into 12 equal rolls. The floss trick keeps your layers neat instead of squished.
8.Second rise: the fluff boost.
Arrange the slices in a greased 9 × 13 in (23 × 33 cm) pan with some space to expand. Cover and let rise again for 25–35 minutes, until puffy and proud. Patience pays off here—it’s the difference between flat rolls and bakery fluff.
9.Bake to golden.
Preheat your oven to 190 °C / 375 °F. Bake rolls for 20–25 minutes, until the tops are beautifully golden and the centers spring back when touched.
If they’re browning too fast, loosely tent with foil for the final few minutes.
10.Butter + glaze finish.
Once they’re out of the oven, brush the hot rolls generously with melted butter (for savory ones) or drizzle with glaze (for sweet). Let them rest 5–10 minutes before you dig in so the crumb sets and the steam doesn’t scorch your enthusiasm.
???? Baker’s tip: For a brunch play, bake just until lightly golden (15–18 min), then cover and hold in a warm, low oven (80–90 °C / 175–195 °F). Finish off with butter/glaze right before serving. Looks fresh, tastes fresh, buys you time.
Storage & Reheating
- Room temp: Keep them covered (cloth or airtight) for up to 24 hours.
- Refrigerator: Store in a sealed container for 3–4 days.
- Freezer: Wrap individually and stash in a freezer bag—good for up to 3 months.
- Reheat: Best in the oven at 150 °C / 300 °F for 8–10 minutes. In a hurry? Microwave 20–30 seconds, with a damp paper towel on top to retain moisture.
Want to freeze in the pan? Bake → cool → double-wrap the pan. Thaw overnight in the fridge, then reheat covered in a 160 °C / 325 °F oven for 15–20 minutes.
Creative Variations
- Jalapeño Popper Roll: Cream cheese + cheddar + bacon + slices of jalapeño for a spicy surprise.
- Ham & Swiss Roll: Deli ham + Swiss cheese + a whisper of Dijon mustard.
- Veggie Lover: Sautéed spinach, mushrooms, bell peppers, and smoked provolone.
- Caprese Style: Mozzarella, cherry tomato bits (patted dry), basil, drizzle of pesto.
- Sticky Sweet Swirl: Brown sugar + cinnamon + pecans; finish with a rich vanilla-maple glaze.
If you want extra softness in sweet mode, you can add 1 tbsp extra sugar and ½ tsp vanilla extract to the dough itself. It’s a small tweak, but sometimes small tweaks are everything.
Common Mistakes to Avoid
- Preheating’s not optional. You don’t want to start baking in a cold oven.
- Hot milk kills yeast. Keep it warm (not scorching).
- Skipping second rise = flat rolls. You’ll regret it.
- Over-stuffing the roll. More isn’t always better—it can explode.
- Cutting them hot. Wait a few minutes so the structure holds.
- Letting tops brown too fast. Use foil tenting if needed.
More Cozy Recipes & Baking Resources
- The Best Breakfast Protein Biscuits for Busy Mornings
- Easy Cheddar Jalapeño Cornbread Waffles Recipe for Brunch
- Delicious Cinnamon Apple Cottage Cheese Bites (Easy & Healthy)
Alternatives & Substitutions
- Active dry yeast instead? No problem. Bloom it in the warm milk (5–10 min until foamy), then mix with the rest of ingredients.
- Dairy-free swap: Use almond/oat milk + vegan butter + dairy-free cheese. The dough still behaves nicely.
- Gluten-free option: Use a commercial 1:1 gluten-free baking blend (ideally one designed for yeast breads), and add ½ tsp xanthan gum if your blend doesn’t include it. Expect slightly shorter rise times.
- Egg-free filling: Replace scrambled eggs with tofu scramble (press tofu, season boldly, sauté).
- Shortcut dough: Use pre-made pizza dough or crescent roll sheets (yes, really). Won’t be exactly the same, but legitimate and tasty. Many top ranking recipes mention this as a practical route.
My personal favorite combo? Bacon + chorizo + pepper jack + green onion. It’s savory, a little spicy, and wholly snackable. Try half savory, half sweet next time—morning mood swing covered.
FAQ (Frequently Asked Questions)
1. Can I assemble the rolls the night before?
Yes! Put together the rolls in the pan, cover tightly (plastic wrap or foil), refrigerate overnight, then let sit 30–45 minutes at room temp in the morning before baking. You may need to add 2–5 extra minutes if the center is still chilled.
2. Do I absolutely have to knead for 8–10 minutes?
To get that pillowy structure, yes. If you’re tired, a stand mixer with a dough hook can knead for 6–8 minutes on medium-low and get you 90% there.
3. Can I halve or double the batch?
Yes, easily. Halve it and use an 8-inch square pan; bake slightly less. Double it into two 9 × 13 pans (rotate halfway) and add a few minutes if your oven’s crowded.
4. Why are my rolls unraveling in the oven?
Usually because: (a) overstuffed, (b) roll wasn’t tight, or (c) seam wasn’t sealed. Next time leave a border, roll firmly, and press the seam. Also, place the seam side down when arranging.
5. How do I keep them soft the next day?
Store airtight with a paper towel to catch moisture. Reheat gently in the oven (low temp) with a dab of butter or milk brushed on top.
6. Can I use two pans at once?
Yes, but rotate halfway through and add a few minutes cooking time if your oven airflow is compromised.
7. Sweet or savory—does the dough change?
This base dough works beautifully for both. If you lean sweet, toss in an extra tablespoon of sugar + ½ tsp vanilla. It’s subtle, but your taste buds notice.
Final Thoughts
You’ve now got a versatile, show-off-worthy breakfast roll recipe that’s both cozy and customizable. Make cinnamon rolls for dessert breakfasts, or savory egg-cheese bacon spirals when your future self deserves a treat. Freeze, reheat, brag—this recipe is your new breakfast weapon.
Soft & Fluffy Breakfast Rolls Recipe
Ingredients
For the Dough:
- 3 cups all-purpose flour
- 2 ¼ tsp instant yeast (1 packet)
- ¼ cup granulated sugar
- 1 tsp fine salt
- 1 cup warm milk (100–105°F / 38–40°C)
- ¼ cup melted unsalted butter
- 1 large egg
Savory Filling Options:
- 6 slices bacon, cooked and crumbled
- 225 g (8 oz) breakfast sausage, cooked and crumbled
- 1 ½ cups shredded cheddar or pepper jack cheese
- 4 large eggs, softly scrambled (slightly underdone)
- 2 tbsp chopped chives or green onion
- 2–3 tbsp whipped cream cheese (optional)
Sweet Filling Options:
- 4 tbsp softened butter
- ½ cup brown sugar
- 1 ½ tbsp ground cinnamon
- Optional: ¼ cup chopped pecans or raisins
Finishing:
- 2 tbsp melted butter (for brushing)
- Optional glaze (for sweet version):
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm milk, melted butter, and egg. Stir until a rough dough forms. If sticky, add a touch more flour; if dry, add 1–2 tsp milk.
Knead for 8–10 minutes until the dough is soft and elastic. Perform a “windowpane test” to check gluten development.
Place dough in a greased bowl, cover, and let rise in a warm place for 60–75 minutes or until doubled in size. (The oven with just the light on works great.)
Cook bacon or sausage, scramble eggs gently, and let cool. For the sweet version, mix butter, brown sugar, and cinnamon.
Punch down dough gently and roll into a 14×10-inch rectangle (35×25 cm).
Layer in your magic.
Roll tightly from the long side, pinch the seam to seal, and slice into 12 even pieces with dental floss or a serrated knife.
Place rolls in a greased 9×13-inch pan, cover, and let rise 25–35 minutes until puffy.
Bake at 375°F (190°C) for 20–25 minutes or until golden brown and the centers spring back.
Brush hot rolls with melted butter (for savory) or drizzle with glaze (for sweet). Rest 5–10 minutes before serving.
Notes
Nutrition Information:
Yield: 12 servingsAmount Per Serving: Calories: 230Total Fat: 9gCarbohydrates: 26gFiber: 1gSugar: 6gProtein: 7g
