This recipe appears in:Wake and Bake: Cinnamon Sugar Crescents
These sweet yeasted breakfast rolls are filled with cinnamon sugar.
- 6 tablespoons unsalted butter, divided
- 1/2 cup milk, warmed in microwave for 15 seconds
- 1/2 cup (3.5 ounces) plus 2 tablespoons sugar, divided
- 2 large eggs
- 3 cups (about 15 ounces) all purpose flour
- 1 package (1/4 ounce) instant yeast
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
Melt 4 tablespoons butter and let cool. In a medium bowl, combine butter, milk, and eggs. Whisk in 1/2 cup sugar. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, yeast, and salt. Add milk mixture and mix to combine. Turn speed to medium and mix until dough is elastic and smooth to the touch, about 5 minutes. Take dough from mixer, shape into a ball, and place in a buttered bowl. Cover with a towel and let rest until doubled in size, about 1 hour.
Line two baking sheets with parchment paper. Melt remaining butter and set aside. In small bowl, combine remaining sugar and cinnamon. Divide dough in two. On a well-floured surface, roll first ball out into a circle about 1/4-inch thick. Brush circle with butter and sprinkle with 1/2 cinnamon-sugar mixture. Cut circle into 6 equal pieces. Roll each wedge, starting with the narrow end, until crescent forms. Place each crescent on baking sheet. Repeat with remaining dough.
Cover baking sheets with a kitchen towel and let rise until doubled in size, about 1 hour. Place oven rack in middle position and preheat oven to 325°F. Bake rolls until golden, about 25 minutes.