Cinnamon Free Classic Yeast Rolls
Soft, pillowy, and golden on top, these classic yeast rolls are the kind of thing that disappears from the table before dinner is even fully served. The dough comes together with whole milk, butter, egg, and a touch of sugar — straightforward pantry staples with no spice blends or pre-mixed seasonings that might sneak in unwanted ingredients. That simplicity is exactly what makes this recipe such a reliable choice when you need to avoid cinnamon entirely, since every component is easy to verify and control at home. The technique of adding softened butter piece by piece during kneading gives the rolls an incredibly tender, almost brioche-like crumb without any fuss. A double rise ensures they bake up light and airy, and that final brush of melted butter straight out of the oven gives them a glossy, rich finish that's hard to resist. Serve them warm alongside a roast, a bowl of soup, or honestly just on their own — they really don't need anything else.
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Learn more →Ingredients
12 servings
For the dough
- 1 cup whole milk
- 2 ¼ tsp active dry yeast (1 standard packet)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 1 large egg, room temperature
- 4 tbsp unsalted butter, softened and cut into pieces
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Warm the milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) on a kitchen thermometer — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle the yeast and 1 tbsp of the sugar over the surface, and let stand for 5–10 minutes until foamy and fragrant.
- 2
Add the remaining 2 tbsp sugar, the salt, and the egg to the yeast mixture. Add the flour and mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
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