Ingredients
Equipment
Method
Proof the yeast
- Combine whole milk, warm water, active dry yeast, and 1 tablespoon sugar, then let stand 5 minutes until foamy. You should see bubbles across the surface as a visual cue.
Mix and knead the dough
- Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour, then knead 8 minutes until soft and smooth. The dough should look elastic and hold together without dry patches.
First rise
- Cover the dough and rise for 1 hour until doubled. It should visibly expand to about twice its original size.
Shape the squares
- Roll the dough into a 1/2-inch thick rectangle, then fold in half and cut into 2-inch squares. Keep the squares consistent for even baking.
Second rise
- Place the squares on a parchment-lined sheet, cover, and rise for 1 hour until puffy. They should look light and inflated, not tight.
Bake and brush
- Preheat the oven to 350F, then bake for 12-15 minutes until golden. Brush immediately with melted butter for shine and flavor.
Make cinnamon honey butter
- Whip butter, softened, powdered sugar, honey, and ground cinnamon until fluffy. The mixture should lighten in color and become aerated and spreadable.
Serve
- Serve the warm rolls with the cinnamon honey butter. Aim to offer it right away so it melts slightly into the fluffy center.
Notes
Pro tip: warm the milk to 110F (not hotter) so the yeast proofs fast; if the surface isn’t foamy after 5 minutes, start again with fresh yeast. Store leftover rolls airtight at room temperature for up to 2 days or refrigerate up to 4 days; rewarm at 300F for 5-7 minutes. Cinnamon honey butter keeps refrigerated for up to 1 week. Freezing: bake and cool rolls, then freeze up to 2 months; thaw and rewarm before serving. For a dairy-reduced option, use lactose-free milk and a dairy-free butter substitute that creams well.