Martha Stewart Breakfast Rolls Recipe

These fluffy Martha Stewart Breakfast Rolls are made with an enriched sweet dough, a buttery cinnamon-sugar filling, tangy cream cheese, and a hint of vanilla. This recipe creates incredibly soft, gooey, and sweet rolls with a delightful swirl in every bite. They are perfect for a special holiday breakfast or a cozy weekend morning, making one dozen delicious rolls.

Martha Stewart Breakfast Rolls Ingredients

For the Sweet Dough:

• 1 cup whole milk, warmed
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour, plus more for dusting

For the Cinnamon Filling:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 1 to 2 tablespoons milk, as needed

How To Make Martha Stewart Breakfast Rolls

1. Activate the yeast: In the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for 5-10 minutes until the mixture is foamy.
2. Make the dough: To the yeast mixture, add the granulated sugar, melted butter, eggs, and salt. Mix with the dough hook attachment on low speed. Gradually add the flour, one cup at a time, until a soft dough forms. Knead on medium-low speed for 5-7 minutes until the dough is smooth and elastic.
3. Let the dough rise: Place the dough in a lightly oiled bowl, turning it to coat. Cover with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
4. Prepare the filling and shape the rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches. Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture over the butter.
5. Cut the rolls: Tightly roll the dough into a long log, starting from the long edge. Use a sharp knife or unflavored dental floss to cut the log into 12 equal-sized rolls.
6. Arrange for the second rise: Place the rolls cut-side up in a greased 9×13-inch baking pan. Cover loosely with plastic wrap and let them rise again for 30-45 minutes, until they are puffy and touching each other.
7. Bake the rolls: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through.
8. Make the frosting and serve: While the rolls are baking, beat the softened cream cheese and butter together in a medium bowl until smooth. Beat in the confectioners’ sugar and vanilla. Add milk, 1 tablespoon at a time, until you reach your desired consistency. Spread the frosting over the warm rolls and serve immediately.

Recipe Tips

• Use Room Temperature Ingredients: For the dough and frosting, using room temperature eggs, butter, and cream cheese helps everything combine more smoothly for a better final texture.
• Don’t Make the Milk Too Hot: The milk for the yeast should be warm to the touch, like a baby’s bottle (around 110°F or 43°C). If it’s too hot, it will kill the yeast and your dough won’t rise.
• Use Dental Floss for Clean Cuts: For perfectly round rolls without squishing them, slide a piece of unflavored dental floss under the dough log, cross the ends over the top, and pull. It creates a clean, precise cut.
• Frost While Warm: Spreading the cream cheese frosting over the breakfast rolls while they are still warm allows it to melt slightly into all the nooks and crannies, creating an extra gooey and delicious topping.

What To Serve Breakfast Rolls

These decadent breakfast rolls are a star on their own, best enjoyed with a simple cup of hot black coffee, a latte, or a cold glass of milk. For a more complete brunch, their sweetness can be balanced with savory sides. Consider serving them alongside a plate of fluffy scrambled eggs, crispy bacon, or breakfast sausage. A fresh fruit salad can also provide a bright, refreshing contrast to the rich, sweet rolls.

How To Store Breakfast Rolls Leftovers

• Refrigerate: Store leftover frosted rolls in an airtight container in the refrigerator for up to 3 days. Reheat individual rolls in the microwave for 20-30 seconds until warm and soft.
• Freeze: You can freeze the rolls either frosted or unfrosted. Wrap them tightly in plastic wrap and then in aluminum foil. They will keep for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Martha Stewart Breakfast Rolls Nutrition Facts

• Calories: 580 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 350mg
• Total Carbohydrate: 80g
• Dietary Fiber: 2g
• Sugars: 45g
• Protein: 8g

Frequently Asked Questions

• Can I prepare these rolls the night before? Yes, this is a great make-ahead recipe. After placing the cut rolls in the baking pan (step 6), cover them tightly with plastic wrap and place them in the refrigerator overnight. The next morning, let them sit at room temperature for about 45 minutes to an hour before baking as directed.
• My dough didn’t rise. What did I do wrong? There are a few common reasons dough doesn’t rise. Your yeast may have been expired, the milk may have been too hot and killed the yeast, or your kitchen might be too cold. Always check the yeast’s expiration date and make sure your rising environment is warm and draft-free.
• Can I make this recipe without a stand mixer? Absolutely. You can mix the dough in a large bowl with a wooden spoon and then knead it by hand on a floured surface. It will take about 10-12 minutes of kneading to achieve a smooth, elastic dough.