Ingredients
Equipment
Method
Bloom the yeast
- Combine whole milk warmed to 110F, warm water, active dry yeast, and 1 tablespoon sugar, then let stand 5 minutes until foamy (a creamy foam layer should form).
- Add the remaining sugar, large egg, melted butter, salt, and all-purpose flour, then mix until a shaggy dough forms.
Knead and first rise
- Knead the dough for 8 minutes until soft and smooth, with the surface looking elastic and cohesive (no dry flour pockets).
- Cover and let rise for 1 hour until doubled in size (it should look noticeably larger and airy).
Shape and second rise
- Roll the dough into a 1/2-inch thick rectangle, fold in half, and cut into 2-inch squares with clean edges.
- Place squares on a parchment-lined sheet, cover, and let rise for 1 hour until puffy with visible lift between the pieces.
Bake
- Preheat oven to 350F, then bake for 12-15 minutes until golden (edges and tops should turn a warm brown).
- Brush the hot rolls with the remaining melted butter so they look glossy and melt-in tender.
Whip the cinnamon honey butter
- Whip softened butter, powdered sugar, honey, and ground cinnamon until fluffy, stopping when the mixture turns pale and airy.
- Serve the warm rolls with the cinnamon honey butter so it melts into the fluffy centers as you split them open.
Notes
For best texture, keep the warmed milk at 110F—too hot can slow yeast, and too cool may delay rising. Store leftover rolls covered at room temperature for up to 2 days; refrigerate up to 4 days and rewarm in a 300F oven for 5-8 minutes. Freeze baked rolls for up to 2 months; thaw overnight and rewarm before serving. For a dairy-light option, use plant-based butter and dairy-free milk in the dough and whip the butter using a plant-based alternative.