Sweet Puerto Rican Breakfast Rolls (Print Version)
# Ingredients:
→ For the Dough
01 -
4 cups all-purpose flour
02 -
1/4 cup granulated sugar
03 -
2 teaspoons active dry yeast
04 -
1 teaspoon salt
05 -
1 cup warm milk (about 110°F)
06 -
1/2 cup unsalted butter, melted
07 -
2 large eggs
08 -
2 teaspoons vanilla extract
→ For the Topping
09 -
1/4 cup granulated sugar
10 -
1 teaspoon ground cinnamon
11 -
1 tablespoon melted butter (for brushing)
# Instructions:
01 -
In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. Add melted butter, eggs, vanilla extract, and salt. Gradually mix in the flour until a soft dough forms.
02 -
Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
03 -
Once risen, punch down the dough and roll it out into a rectangle (about 1/4 inch thick). Brush with melted butter. In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the dough. Roll the dough tightly into a log and cut it into 12 equal pieces.
04 -
Place the rolls in a greased baking dish, cover them, and let rise again for 30-45 minutes.
05 -
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until golden brown. Brush with melted butter as soon as they come out of the oven.
06 -
Allow to cool slightly before serving. Enjoy warm or at room temperature!
# Notes:
01 -
For an extra touch, drizzle with vanilla glaze or sprinkle with powdered sugar before serving
02 -
These rolls can be made ahead of time and stored in an airtight container for a few days