Easy Gingerbread Brioche Cinnamon Rolls.
Quick and Easy Gingerbread Brioche Cinnamon Rolls…with Cinnamon Browned Butter Frosting. Just the holiday breakfast you’re looking for. Buttery, eggy brioche dough made with ginger for a seasonal twist, swirled with molasses and sprinkled with spiced ginger sugar, and frosted generously with a browned butter and cream cheese frosting. There’s nothing not to love, every bite is melt in your mouth delicious. These are a great make-ahead breakfast roll, perfect for your holiday celebrations!
This post is sponsored by Fleischmann’s®.
Happy Friday before Christmas. I have to say, I am so excited for the next few days. Most of my family arrives tomorrow and after this weekend the bulk of my work will be done for the remainder of the year. It’s been crazy busy leading up to Christmas, but I’m feeling grateful and excited for everything we’ve been able to accomplish this last year.
The next few days are all about chilling with my family, cooking our favorite holiday recipes, and probably mixing up a lot of cocktails too. So really, the cooking never stops, but I do it because I love it.
When it comes to Christmas Eve and Christmas Day, my family has a few traditions, but the one we never break? Cinnamon rolls on Christmas morning. I’ve been making cinnamon rolls for as long as I can remember and nothing beats homemade. Last year I made these Eggnog Cinnamon Rolls, but this year I’m switching it up again and baking these easy spiced gingerbread cinnamon rolls.
To make the dough.
First, these are not your typical cinnamon roll. I wanted them to be extra cinnamony, but also perfectly spiced with ginger and hinted with molasses too. Just like your favorite gingerbread cookies.
For the dough, simply mix flour with Fleischmann’s® Rapid Rise Yeast, a touch of ginger, and a pinch of salt. Add warm milk, a touch of honey, eggs, and salted butter. Then mix until smooth, let the dough rest for ten to fifteen minutes, and then it’s time to shape the rolls. And that’s the beauty of Fleischmann’s® RapidRise® yeast! We get to skip an entire hour-long rise.
For me, skipping the rising step is everything. It means I can start making these rolls at the last minute and not be stressed about getting them prepped and ready before things get crazy in the kitchen.
For the filling, I mixed the butter with blackstrap molasses for a true gingerbread swirl throughout. Then sprinkled on a simple mix of brown sugar, cinnamon, ginger, and nutmeg.
I like to use brown sugar for a nice depth of flavor. And I go heavy on the cinnamon and ginger for sweet, cinnamon, gingery swirls throughout.
Shaping the rolls.
Roll the dough, cut into rolls, and place them into a baking dish. Simple, but always so pretty.
If you enjoy warm rolls fresh out of the oven, you can do a quick rise and bake right away. Then simply frost, eat, and enjoy! Cinnamon rolls in under two hours. Perfect for baking up super last minute.
For the frosting, I did something a little more special, but still simple. Browned butter + cream cheese + vanilla + cinnamon. Simple, but incredibly delicious when spread over these gingery rolls.
Can you make these ahead of time?
Yes, you can! I love the fact that I can make these from start to finish in under two hours. But I’m also fully aware that none of you want to be prepping breakfast on Christmas Eve or Christmas morning. So, I made sure these rolls could be made ahead of time, for any of you looking to get a jump start.
Here is what I do. I make these a day or two ahead and let them rise in the fridge, skipping the counter rise completely. That way, on Christmas Eve morning, all I have to do is bake and frost them. This gives me plenty of time to one, sleep in, and two, relax instead of spending the morning in the kitchen.
I cannot think of a better holiday breakfast to enjoy with your family. Of course, these are great for Christmas, but they can truly be enjoyed all winter long. I’ve yet to share these with my family, so I can’t wait to recreate them next week. Fingers crossed that they love these rolls as much as I do!
And with that, I hope to see you tomorrow for the very last Christmas Cocktail Saturday of 2019!
If you make these easy gingerbread brioche cinnamon rolls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Easy Gingerbread Brioche Cinnamon Rolls with Cinnamon Browned Butter Frosting
A great make-ahead breakfast roll, perfect for your holiday celebrations!
Ingredients
- 3 1/2 - 4 cups all-purpose flour, plus more if needed
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 3/4 cup warm whole milk
- 2 tablespoons honey
- 2 large eggs
- 6 tablespoons salted butter, at room temperature
Gingerbread Sugar Filling
- ½ cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon fresh ground nutmeg
- ½ cup (1 stick) salted butter, at room temperature, plus more for greasing
- 3 tablespoons molasses
Cinnamon Browned Butter Frosting
- 6 tablespoons salted butter
- 4 ounces cream cheese at room temperature
- 1¼ cups confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
-
1. To make the dough. In the bowl of a stand mixer, combine 3 1/2 cups flour, the yeast, ginger, and salt. Add the warm milk, honey, eggs, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup to 1/2 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.
2. Meanwhile, make the filling. In a small bowl, combine the brown sugar, ginger, cinnamon, and nutmeg. In a separate small bowl, mix together the butter and molasses. Line a 9x13 inch baking dish with parchment.
3. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the molasses butter evenly over the dough. Sprinkle the ginger sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls smaller rolls or 8 large rolls. Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes.
4. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown. For larger rolls, bake an additional 10 minutes.
5. Meanwhile, make the frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool.
6. In a medium bowl, beat together the cooled browned butter, cream cheese, confectioners' sugar, cinnamon, and vanilla until smooth. If the frosting is too thick for your liking, add a tablespoon of milk.
7. Spread the frosting over the warm rolls. Serve warm and enjoy.
Recipe Notes
To Make Ahead: prepare the rolls through step 3. Do not let the rolls rise at room temp. Cover the rolls and place in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 45 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 3, then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving.
{This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
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Your photo shows 8 rolls in the pan. the recipe indicates serves 12. In my world it would be 1 roll per serving.
Could you clarify, please? Hubby loves Gingerbread..so this will be on my list this weekend.
Thanks. And happy Friday. 🙂
HI! You can cut into 12-15 smaller rolls or 8 larger rolls. So you get the choose how many this recipe makes for you. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
I am sure these are delicious. I have been thinking of making pumpkin cinnamon rolls but just haven’t yet.
Just curious how many recipes do you have to make to feed all your crowd?HA!!
Haha I definitely make many, but I usually double them!! I hope you try these Charlotte! xTieghan
Mort from Oregon – If you read the recipe instructions it says to cut into 12-15 smaller rolls or 8 larger rolls. So It sounds like you get the choose how many this recipe makes for you. ?
YES! Thank you Maryann! xTieghan
Hi Tieghan – it’s been a family tradition for us as well to have homemade cinnamon rolls on Christmas morning. I love that you added the ginger spice to the sugar filling. And the cinnamon brown butter frosting – YUUUUM! What an added treat Thanks so much for sharing.
Thank you Linger! I am so glad you like this and I hope you try it!! xTieghan
Hey Tieghan,
Ah! Haha I LOVE these sticky gingerbread cinnamon rolls. But now I need help! What’s your absolute FAVORITE cinnamon roll recipe for the holidays? I’m torn between these, your overnight eggnog brioche, and your overnight cinnamon roll bread! ?? haha help!
Anyways, I love ALL of your cinnamon roll recipes. I am worried about letting them rise in the fridge overnight (our fridge runs cold and this rarely seems to work for me). Would it be alright to leave them on the counter overnight? Thoughts?
I hope you’re SO excited for family to get into town tomorrow and be able to cook for everyone! Any baking projects or movie nights planned?
Sending positive thoughts your way!❤️
These rolls look amazing! I need to try them this year!
Paige
http://thehappyflammily.com
Thank you Paige!! I hope you do try these! xTieghan
These look amazing. What altitude do you normally bake at? I live at 9,000 ft and wondering if I would need to adjust this recipe
Hi Sara! I am at about the same, so should work great for you! I hope you love this! xTieghan
“…let sit at room temperature for 15 minutes or up to a few hours at room temperature.” Please clarify.
Hi Deana! Just let it sit at room temperature for at least 15 minutes or up to a few hours! I hope you love this! Please let me know if you have any other questions! xTieghan
I watched your segment on Rachel Ray. You did a wonderful job for as fast paced as she goes. Both recipes looked delicious!
Thank you so much Michelle!! xTieghan
Hello, these look lovely! I have kind of a silly question, would it work to use bread flour in the recipe instead of AP flour? Thank you
HI! I am sure using bread flour will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan
Just made these. Super simple to put together and turned out beautifully. I’m really faithful to a cinnamon roll recipe by Paula Deen but these were just as good and had such a fun twist. They are super fluffy and the ginger and molasses adds such spunk! Oh, and the browned butter frosting is INSANE.
I am so glad these turned out so well for you Katherine! Thank you so much for trying it! xTieghan
For the brioche, can I use golden syrup instead of honey?
Hi! I made them and they are delicious. I didn’t do the frosting; my daughter was like “Skip the frosting, they are sweet enough, I can’t wait…” so I skipped that part but they are amazing!
I’m going to make the frosting tomorrow for the rest of them. We didn’t want to eat them all at once.
Excellent recipe!
Thank you so much. Your ideas are great.
Have a Merry Christmas.
I am so glad these turned out so well for you Chris! Thank you so much for trying these! xTieghan
Am I able to bake these in EZ foil cake pans or will it dry out the cinnamon rolls? I’m trying to bake these for both sides of my family and bring them for Christmas! I’m debating between baking them in a ceramic cake pan or foil pan but I’m worried about them drying out.
HI! I am sure the foil cake pan will work just great! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had a Merry Christmas! xTieghan
“…let sit at room temperature for 15 minutes or up to a few hours at room temperature…”??
Hello,
These sound absolutely amazing, but I was wondering if there would be a way to make them gluten free? Can you just sub an all-purpose gluten free flour for the regular?
Thanks!
Annika
Hi!! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Hi, I just baked these without the icing ahead of time for Christmas. Do I need to freeze them or can I refrigerate them? Will Ice them on Christmas day
HI! You can simply leaves these in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Hi, just wanted to say when you translate to metric it nearly DOUBLES!!!! the amount of flour needed! Not sure what conversion thing you are using but it’s not working properly. It also told me I only needed 1 tbl of honey not two…
HI Rachel! Thank you for making me aware of this. Looking into it right away. So sorry for any trouble. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Another year – another Christmas hit from HBH!! Last year, HBH’s recipe for Cranberry Brie Tarts, was the hit for my dinner guests! Today’s hit was this recipe for Easy Gingerbread Brioche Cinnamon Rolls!! Tiegan’s directions were spot on! Not only was this an easy recipe to make, but it was also a huge gastronomical delight! I don’t have a stand mixer with a dough hook, but do enter every drawing in an attempt to win one! Instead, I used my hand mixer briefly, and then used a sturdy wooden spoon to finish the dough mixing, and it worked just fine. Thank you Tiegan for sharing your recipes, and for always making me look like a pro when I prepare and serve them!! Merry Christmas!
This is so amazing to hear! Thank you for trying these, Tracy! I hope you had a wonderful Christmas!! xTieghan
Hi Tiegan,
Made these yesterday as a Christmas Day project. I actually tried the overnight method and they turned out great. The icing is a killer frosting. Totally great frosting.
Thank you so much Bruce!! I am so glad these turned out so well for you! xTieghan
This was a huge hit this Christmas! My family and friends absolutely loved these rolls and have requested them anytime I make Cinnamon Rolls now! I used your Gingerbread Cupcake icing instead because I have a lot of non-Cream cheese icing lovers. They were a huge hit! Thank you!
I am so glad these turned out so well and worked for everyone! Thank you for trying them Christie! xTieghan
I made these for Christmas morning and they were sooo good! The dough was a little tricky to get right (had to add more flour) but the end result was amazing. Thanks!
Thank you so much Becky! xTieghan
Excited to try these… I made them through step three, left in the fridge and they didn’t seem to “rise”… could the yeast have de activated somehow?
HI! No, I don’t think so. How did the rolls turn out? They should have risen in the oven a bit and puffed up. Did they? Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Hi Tieghqn, Hope you’re enjoying some great family time. Made these for Christmas morning and will be starting a new tradition at our house. Roll our eyes back delicious! PS My husband asks about the Sunday Meatballs ALL THE TIME! ? Merry Christmas and Happy New Year!
Yes!! That is so great to hear! Thank you Sarah! xTieghan
I made these twice over Christmas and they were a HUGE hit. The dough was so easy to make and everything came together quickly. The brown butter frosting was to die for and I’ll be using that for other recipes in the future!
Thank you so much Kelly! I am so glad you loved this! xTieghan
Made these and froze for a few days before finishing them on Christmas morning. Was the perfect delicious breakfast to enjoy with coffee and opening gifts. Thanks HBH!
Thank you!! I am so glad this was the perfect breakfast for Christmas morning! So magical! xTieghan
Quite messy but very good.
Thank you Amy! xTieghan
These turned out amazing! The best cinnamon roll recipe I have ever made.
Thank you so much Carol! xTieghan
I just made these and used Rapid Rise Yeast. The dough didn’t double in size nor are they rising now that I have them cut and in the 9×13 pan? Going to put into the refrig overnight. What could I have done wrong? The yeast didn’t seem to bubble up and proof like it usually does. Is that because I used Rapid RIse instead of instant? THanks!
Hi Rebecca,
I know you said you used rapid rise yeast, but the packet should also say “instant yeast” or “active yeast” on it. If it was instant yeast you did not need to let it proof and bubble so that could be your issues. If you used active yeast and it didn’t bubble that probably means your liquid was too hot or the yeast was bad. I hope this makes sense. Please let me know how else I can help you! xTieghan
Hi there! Can I use Active Dry Yeast instead of Rapid Rise Yeast? So excited to try these! Thanks!
Hi!
Yes you can use active yeast, you will just need to proof this in the milk before mixing the ingredients. I hope you love the recipe, please let me know if you have any other questions! xTieghan
OMG – made these cinnamon rolls yesterday morning and they truly might be the most delicious thing I’ve ever made! And I bake A LOT! They turned out perfectly and the cinnamon cream cheese frosting is to die for. Thank you for this amazing recipe – I may be making these every single Sunday for the unforeseeable future 🙂
Thank you so much for trying this Andrea! I am so glad you have been loving this recipe and I hope you continue to! xTieghan
Question- the recipe text says to line the pan with parchment paper, but your pictures don’t seem to use this step. Do you remove the parchment paper at some point?
Hi Bonnie,
You can line with parchment paper or simply grease your baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
do you think gluten-free flour would work for this recipe/your other cinnamon roll recipes? i’m dying to make these this holiday season but i have a gluten sensitivity :/
Hey Gaby,
Yes! I would recommend using Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Easy to make, excellent directions! I added crushed walnuts to this recipe and in the icing. They were amazing 🤩 so amazing I am making a huge batch as part of a Christmas gift for my sister and her family!!
Yes!! So glad this recipe turned out so well for you! xTieghan
These were to die for!! They were the first cinnamon rolls I’ve ever made, so I was a little bit nervous they wouldn’t turn out well, but they were perfect! & I was a little hesitant, because I wouldn’t say I’m a gingerbread lover, but the flavors weren’t too strong! They were the best I’ve ever had! The frosting was unmatched. The browned butter makes this recipe & I would definitely not skip it!! I can’t wait to make these again!
Thank you so much Aneliese! I am really glad these rolls turned out so amazing for you! xTieghan
The 10×16 in roll out resulted in thick cinnamon rolls, so next time I’d roll the dough out larger to get more swirl. Regardless, tasted phenomenal!
Thank you so much Lauren! xTieghan
These look so good! I’m thinking of making these to give as gifts. I was thinking of baking then freezing but not sure about the frosting. If I frost them before freezing will the frosting just melt when reheating? How would you suggest preparing these to give as a gift?
Hey Lisa,
I would go ahead and freeze without the frosting and then just gift the frosting in a small container. I hope you love the recipe. Please let me know if you have any other questions and Happy Holidays! xTieghan
Looking forward to making these Christmas morning!! They look amazing. Do you think it’s possible to sub the warm whole milk with almond milk? Thanks!
Hey Christina,
Yes, almond milk will work here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Tieghan,
Is there an alternative if I do not have a stand mixer/dough hook?
Thank you so much from down here in Denver <3
-Sam
Hey Sam,
You can just mix with a wooden spoon and knead by hand! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi Tieghan! I can’t wait to make these for Christmas morning. Do you think it would work to bake them in a cast iron skillet? Thanks!
Hey Michelle,
Yes, a cast iron skillet would work for these. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Hi! I just made these this morning and they were quite delicious! The consistency of the dough was perfect and the flavors were wonderful! However, almost all of the butter from the insides melted out to be a big ole mess at the bottom of the pan and wouldn’t stay in the rolls. I thought I had rolled them up pretty tightly so I’m not sure what happened. I followed the directions through step 3 last night and finished this morning. Any suggestions on how to fix this for next time? Thank you so much!!!!!
Hey Brittany,
Thanks for giving the recipe a try, so sorry you had issues with the butter, was there anything you adjusted? Next time try using soft butter instead of melting it. I hope this helps! Happy Holidays! xTieghan
Hi, Is it possible to make these with a sourdough starter instead of yeast? If so wwhat would you reccomend?
Hey Lindsey,
I have never tested this recipe with sourdough starter, but I would start with 1/3 cup. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made these yesterday for a holiday brunch and they were a hit! I used mascarpone for the icing since I had 4oz left over from a previous recipe and I think that was my favorite part. You could really taste the browned butter. Prepping them ahead of time and letting them rise overnight in the fridge made everything so simple, and it really didn’t take much time at all. I was always convinced homemade sweet rolls would take too long, but these were really simple. Can’t wait to try some other sweet roll recipes in the future!
Hey Lura,
Thanks so much for giving the recipe a try, I am glad you enjoyed! Happy Holidays! xTieghan
Hey Lura,
I am so glad you enjoyed the recipe, thank you so much for giving the recipe a try! Happy Holidays! xTieghan
Hi there! The metric conversion is incorrect. It’s double the amount of flour listed on US, but everything else stays the same. Excited to try the recipe!
Made these for Christmas morning…and we love these. They are “rich” in flavor with the molasses and ginger, but not overwhelming either. The dough is soft and fluffy. I even prefer these over the Salted Brioche Cinnamon Rolls (but honestly you can’t go wrong with either).
Hey Doug,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
If you’re a fan of gingerbread and warm holiday spices, this is truly unbeatable! This recipe was absolutely perfect for Christmas morning — even for amateur bakers who had never worked with yeasted dough before taking on this recipe. My best friend and I decided to take on this project for our quarantined Christmas celebrations; despite a number of slight bakers’ errors and uncertainty about proofing in a cooler environment, they still came out perfect. Definitely worth making in advance and then simply baking the morning of, as directed in the appendices of the recipe. Our rolls didn’t need the full 45 minutes to come back to temperature, but it’s likely better to err on the side of the full 45 if you’re at all hesitant.
One more potential piece of advice: be sure not to overfill your rolls! Even though the extra filling may seem like an excellent idea, it’s better to simply put anything not used to the side rather than risk the overflow we experienced. Still absolutely delicious! Just a bit trickier in terms of clean-up. 🙂
Thank you, Tieghan, for sharing!
xx
Hey there,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
these cinnamon rolls turned out absolutely perfect!!! coming from a girl who works in a bakery and makes cinnamon rolls CONSTANTLY…. this recipe is the best i have ever used. perfectly fluffy and not finicky in the slightest. i made the dough and allowed them to rise 2.5 hours before rolling out, then shaped the rolls and baked them the next morning. i even made the frosting the night before and whipped it with a hand mixer in the morning so i wouldn’t have to deal with it. perfect variation on a classic holiday breakfast. thanks for such a great recipe ☺️
Hey Abbey,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you. Happy Holidays! xTieghan
Thank you for this delicious recipe! It was my first time making homemade cinnamon rolls, and your instructions made it easy. The dough was TO DIE for! We’d prefer a more traditional filling and icing, and I plan to try another one of your recipes. I did the overnight rise in the refrigerator, and I was amazed with the results. Thank you again, and happy New Year!
Hey Sara,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! Happy Holidays! xTieghan
I’m using active dry yeast instead but was wondering how much to use. I have 3 packets that are 1/4 oz each. Would I use all 3? Would I mix the milk and yeast together and let it activate for 10 minutes? Thanks so much
Hey Elissa,
You will want to use 1 packet of yeast, dissolve in the warm milk and honey, let that come to a bubble, and then continue with the recipe. I hope you love them! Happy Holidays! xTieghan
Absolutely loved these, have used a number of different cinnamon roll recipes in the past and think this is definitely me new favourite, a big family hit!
Hey Tesni,
Thanks so much for giving the recipe a try, I am thrilled it was a hit! Happy New Year! xTieghan
Hi! I can’t wait to make these, the only problem was they did not have the Fleischmanns yeast. So I bought red star instant yeast. Is it still one packet of that? I was confused because on the back it says 2 1/4 teaspoons equals 1/4 of an ounce package of red star yeast. I don’t want to mess it up. Thanks!
Hey Kelly,
Yes, one packet of that will work just fine. I hope you love the recipe! xTieghan
Everyone in my family loves these!
I am so glad to hear this Kayla! xTieghan
Hi. Thanks for the recipe. I followed the metric converted and the flour was wayyy too much so I had to resurrect a very dry batch. I noticed afterwards that this has already been raised over 1 year ago. Please fix.
Hey Stephen, I am sorry you had trouble. I don’t understand your question. Can you please clarify for me. Would love to be able to help you!!
I do not have rapid rise yeast. If using regular active yeast, what changes would I need to make to the recipe?
Hey Rob,
You will need to proof the active yeast with the warm milk and honey first, allow it to bubble and then follow the recipe as is. I hope you love them! xTieghan
I took your advice to implement active yeast. The rolls came out great! Thank you!
Hey Rob,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Oh my Lord! Looks so delicious!
Thanks so much Paulo! xTieghan