Sugar Rolls Recipe

Bloom the yeast

If your milk is not reliably warm, combine warm milk (about 100–110°F / 38–43°C) and 1 tsp of the sugar from the dough in a small bowl. Sprinkle the active dry yeast over the milk and let sit 5–8 minutes until foamy. If foaming, yeast is active. If not, use fresh yeast.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together 3 cups flour, 2 tbs granulated sugar, and 1 tsp salt.

Add the foamed yeast mixture (or the warm milk and yeast directly if pre-mixed), 3 tbs melted butter, and 1 large egg to the dry ingredients. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.

Knead the dough on medium speed for 6–8 minutes in the stand mixer, or turn out onto a lightly floured surface and knead by hand for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky. Add up to 2 tbs additional flour if excessively sticky.

Lightly oil a clean bowl with ~1 tbs oil or softened butter, place the dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

While the dough rises, prepare the filling by stirring together 1 cup granulated sugar, 2 tsp ground cinnamon, and 1 tsp vanilla extract in a bowl. Set aside. Also soften 3 tbs butter for spreading if not already soft.

After the dough has doubled, gently punch it down on a lightly floured surface and roll it into a rectangle approximately 12 x 16 inches and about 1/8–1/4 inch thick.

Brush the rolled dough evenly with the 3 tbs softened butter, leaving a 1/4-inch border on one long edge to help seal.

Evenly sprinkle the cinnamon-sugar mixture over the buttered surface, pressing lightly so it adheres. If using coarse sugar for crunch, sprinkle half of it now for interior texture and reserve the rest for finishing.

Starting from the long edge opposite the uncovered border, roll the dough tightly into a log about 16 inches long. Pinch the seam and ends to seal.

Using a sharp serrated knife or unflavored dental floss (pulled under and crossed over the log), cut the log into 10 equal pieces (about 1.5–1.6 inches each). Place the rolls cut-side up in a lightly greased 9x13-inch baking pan or two smaller pans, spacing them slightly apart for a soft-side bake or snugly for pull-apart rolls.

Cover the pan loosely with lightly greased plastic wrap or a damp towel and let the rolls proof for 30–40 minutes in a warm place until puffed and nearly doubled.

Preheat the oven to 350°F (175°C) with a rack in the middle.

Bake the proofed rolls for 18–22 minutes until the tops are golden brown and the centers register about 190°F (88°C) on an instant-read thermometer. If the tops brown too quickly, tent with foil for the last 5 minutes.

Remove the pan from the oven and, if desired, immediately brush the tops lightly with 1 tbs melted butter and sprinkle the reserved coarse sugar for sparkle and crunch.

Allow rolls to cool in the pan for 10–15 minutes so they set slightly, then optionally dust with 2 tbs powdered sugar before serving.

Serve warm as an appetizer or sweet finger food. Leftovers keep in an airtight container at room temperature for 2 days or refrigerated for up to 4 days; reheat gently before serving.