bread

Dinner Yeast Rolls with Cinnamon & Pecans

Soft, buttery vintage-style dinner rolls with an option to swirl in cinnamon and pecans for a cozy, holiday-worthy twist.

Servings: 12–16 rolls
Total Time: 157 min
Pan: 9×13 inch baking dish or similar

Ingredients

Rolls
  • 1 cup warm milk (about 110°F)
  • 1/3 cup melted butter
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 3 1/2 to 4 cups all-purpose flour
For Brushing
  • 3 tablespoons melted butter (for brushing warm rolls)
Optional Cinnamon–Pecan Filling
  • 1/2 cup finely chopped pecans
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons softened butter

Instructions

  1. In a large mixing bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let stand for 5–10 minutes, until the mixture looks foamy and creamy.
  2. Whisk in the melted butter, egg, and salt until smooth. Add 2 1/2 cups of the flour and stir until a soft, shaggy dough forms. Continue adding flour, a little at a time, until the dough pulls away from the sides of the bowl and is soft and slightly tacky but not sticky.
  3. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes (or knead with a dough hook on medium-low speed for about 5 minutes) until the dough is smooth, elastic, and supple. Add only enough flour to keep it from sticking.
  4. Place the dough in a lightly greased bowl, turning once to coat the top. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, or until doubled in size.
  5. While the dough rises, stir together the chopped pecans, brown sugar, and cinnamon in a small bowl. Set aside the 2 tablespoons softened butter for spreading on the rolled-out dough.
  6. For traditional dinner rolls, gently punch down the risen dough and turn it onto a lightly floured surface. Divide into 12–16 equal pieces. Shape each piece into a smooth ball by tucking the edges underneath. Arrange the balls in a buttered 9×13 inch baking dish, leaving a little space between them.
  7. For cinnamon–pecan rolls, gently punch down the dough and roll it into a rectangle about 10×14 inches. Spread the softened butter over the surface. Sprinkle the cinnamon–pecan mixture evenly over the dough. Starting from a long side, roll the dough up tightly into a log and pinch the seam to seal. Slice into 1-inch pieces and place them cut-side up in a buttered baking dish, leaving a little space between rolls.
  8. Cover the pan loosely and let the rolls rise in a warm place for 40–45 minutes, or until puffy and nearly doubled. Toward the end of the rise, preheat the oven to 350°F.
  9. Bake the rolls at 350°F for 18–22 minutes, or until lightly golden on top and the centers of the rolls register done (they should feel set when gently tapped). If the tops are browning quickly, you can tent loosely with foil for the last few minutes.
  10. Remove the pan from the oven and immediately brush the hot rolls with the melted butter. Let cool for about 10 minutes so the crumb can set, then serve warm.

Notes

  • For the richest, most tender rolls, use whole milk and do not rush the rise times.
  • You can add 1/8 teaspoon vanilla extract to the dough for a nostalgic bakery-style aroma.
  • For extra softness, brush the tops of the rolls with a little warm milk just after baking, then follow with melted butter.
  • If your kitchen is cool, let the dough rise in a barely warm oven (turned off) with a cup of hot water placed on the rack below to create gentle warmth.