Cinnamon Rye Rolls

Cinnamon Rye Rolls

Malty rye dough swirled with cinnamon sugar bakes into tender, deeply flavored breakfast rolls.

Total 2 hr 25 min Makes 12 rolls Calories 340/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These rolls swap part of the all-purpose flour for rye, giving the dough an earthy, slightly nutty backbone that plays well against a buttery cinnamon-sugar filling. A simple vanilla glaze adds sweetness without overwhelming the rye's flavor. They're a good weekend baking project, best served warm with coffee.

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 cups dark rye flour
  • 2 cups all-purpose flour, plus more as needed
  • 1 1/4 teaspoons salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Method

  1. In the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let stand until foamy.

  2. Whisk the eggs and melted butter into the yeast mixture.

  3. Add the rye flour, 1 1/2 cups of the all-purpose flour, and salt. Mix with the dough hook on low speed until a shaggy dough forms, then knead on medium speed, adding remaining flour as needed, until smooth and slightly sticky, about 8 minutes.

  4. Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. Stir together the brown sugar and cinnamon in a small bowl for the filling.

  6. Punch down the dough and roll out on a lightly floured surface into a 16x12-inch rectangle.

  7. Spread the softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle the cinnamon-sugar filling evenly over the butter.

  8. Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Slice into 12 equal rolls.

  9. Arrange the rolls cut-side up in a greased 9x13-inch baking pan, cover, and let rise until puffy and nearly touching.

  10. Preheat the oven to 350°F.

  11. Bake the rolls until golden brown and the centers spring back when pressed, 22 to 25 minutes.

  12. Let the rolls cool in the pan for 10 minutes. Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the warm rolls before serving.

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Cinnamon Rye Rolls

These rolls swap part of the all-purpose flour for rye, giving the dough an earthy, slightly nutty backbone that plays well against a buttery cinnamon-sugar filling. A simple vanilla glaze adds sweetness without overwhelming the rye's flavor. They're a good weekend baking project, best served warm with coffee.

2 hr 25 min 12 rolls 340 cal

Ingredients

  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 cups dark rye flour
  • 2 cups all-purpose flour, plus more as needed
  • 1 1/4 teaspoons salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Method

  1. 1

    In the bowl of a stand mixer, whisk together the warm milk, yeast, and granulated sugar. Let stand until foamy.

  2. 2

    Whisk the eggs and melted butter into the yeast mixture.

  3. 3

    Add the rye flour, 1 1/2 cups of the all-purpose flour, and salt. Mix with the dough hook on low speed until a shaggy dough forms, then knead on medium speed, adding remaining flour as needed, until smooth and slightly sticky, about 8 minutes.

  4. 4

    Shape the dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  5. 5

    Stir together the brown sugar and cinnamon in a small bowl for the filling.

  6. 6

    Punch down the dough and roll out on a lightly floured surface into a 16x12-inch rectangle.

  7. 7

    Spread the softened butter evenly over the dough, leaving a 1/2-inch border, then sprinkle the cinnamon-sugar filling evenly over the butter.

  8. 8

    Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal. Slice into 12 equal rolls.

  9. 9

    Arrange the rolls cut-side up in a greased 9x13-inch baking pan, cover, and let rise until puffy and nearly touching.

  10. 10

    Preheat the oven to 350°F.

  11. 11

    Bake the rolls until golden brown and the centers spring back when pressed, 22 to 25 minutes.

  12. 12

    Let the rolls cool in the pan for 10 minutes. Whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle over the warm rolls before serving.