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Cinnamon Bread Rolls Recipe

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Cinnamon Bread Rolls Recipe

Prep Time: Cook Time:


  • Sheep milk | 0.50 cup
  • Yeast, baker's, active dry | 2.00 packet
  • Self-rising enriched wheat flour | 3.75 cup
  • Salt | 1.00 tsp
  • Powdered sugar | 0.50 cup sifted
  • Butter without salt | 0.67 cup
  • Spices, cinnamon, ground | 1.00 tbsp
  • Drinking tap water | 1.00 tbsp
  • Egg, whole, raw | 4.00 medium
Nutrition Facts (Per Serving)

Calories per serving: 282.87 mg

Fat per serving: 12.86 g

Saturated fat per serving: 7.51 g

Protein per serving: 6.94 g

Sodium per serving: 717.40 mg

Cholesterol per serving: 84.57 g


  1. Beat one egg with 1 tbsp of water in a bowl. Set aside. Warm milk and pour it in a glass.
  2. Mix warm milk and yeast until yeast is dissolved.
  3. Add 2 cups of all purpose flour and salt and mix until flour is soft.
  4. Beat in 3 eggs and add sugar and beat for 2 minutes. Add butter and beat until combined. Add flour and beat until mixture has a smooth consistency.
  5. Do not knead.
  6. Cover and refrigerate overnight.
  7. Punch dough down then turn onto a lightly floured surface. Cover with a bowl and allow dough to rest for 15 minutes. Grease and flour a 12-cup muffin baking tray.
  8. Cut 1/6 of dough and set aside. Shape the remaining dough into balls.
  9. Place in muffin cups. Divide the other dough, which was set aside, into 12 small balls.
  10. Make an indentation in the top of each large ball and place a small dough ball in each indentation.
  11. Then preheat oven to 375°F. Brush rolls with egg and water glaze. Sprinkle with cinnamon.
  12. Bake for 15-20 minutes. Once done, let it cool.
  13. Serve warm.

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