Lunch Lady Cinnamon Rolls

One of my favorite memories from elementary school was getting Lunch Lady Cinnamon Rolls with school lunch. Those soft, fluffy rolls covered in buttery cinnamon sugar and sweet vanilla icing were always such a delicious treat! I looked forward to them every time they were on the menu.

I wanted to recreate those school lunch cinnamon rolls at home, and this recipe brings back that familiar treat I loved so much. It has the buttery cinnamon sugar flavor I remember, without the work of rolling and slicing traditional cinnamon roll dough.

Unlike traditional cinnamon rolls that require rolling out dough, adding filling, and slicing into spirals, these are made just like homemade dinner rolls. I shape the dough into 15 balls, let them rise, then brush them with melted butter and cover them with a generous amount of cinnamon sugar. After baking, I finish them with a simple vanilla icing. No rolling pin or cinnamon swirls required!

And when I say generous, I mean it! It might look like way too much cinnamon sugar, but trust me, you’ll want to use every bit.

After testing these rolls several more times, I’ve found that half-and-half is the best choice for the dough. It makes lighter, fluffier rolls that bake through more evenly. Heavy cream makes the rolls too dense, and the centers take longer to finish baking. I still love using heavy cream in the vanilla icing for its rich, smooth finish! If I don’t have half-and-half for the dough, I can make a similar substitute with heavy whipping cream and milk. For the icing, half-and-half or milk will work too, but you’ll need less liquid.

Don’t have time to make homemade roll dough? You can also use frozen dinner roll dough, like Rhodes, for an easier version. You’ll still get that warm, fresh-baked cinnamon sugar roll experience without having to mix or knead the dough yourself.

Whether you make the dough from scratch or use frozen rolls, that buttery cinnamon sugar topping and homemade vanilla icing make these rolls a delicious treat for breakfast, brunch, or dessert!

Why You’ll Love These Lunch Lady Cinnamon Rolls

• Easier than traditional cinnamon rolls. No rolling out dough, spreading filling, or cutting spirals. Just shape the dough into balls!
• Soft and fluffy. Using half-and-half gives these homemade rolls a wonderfully light, pillowy texture.
• Loaded with cinnamon sugar. Butter and a generous cinnamon sugar coating give these rolls plenty of flavor.
• Homemade or shortcut version. Make the yeast dough from scratch, or use frozen dinner rolls when you want to skip the mixing and kneading.
• Simple vanilla icing. Just three ingredients make a delicious icing that drizzles beautifully over the warm rolls.
• Great for feeding a group. This recipe makes 15 rolls in one 9×13-inch baking dish.

What Makes Lunch Lady Cinnamon Rolls Different?

When I think of Lunch Lady Cinnamon Rolls, I picture soft, homemade bread with lots of cinnamon sugar and sweet icing. The kind of treat you’d be excited to see on the school lunch menu!

My version is a little different from the traditional swirled cinnamon rolls you might be used to.

These are made with homemade yeast dough shaped into individual dinner rolls. Instead of spreading cinnamon sugar inside a spiral, I coat the tops of the risen rolls with melted butter and a generous layer of cinnamon sugar before baking. This easy no-roll method gives you the familiar flavor of cinnamon rolls in soft, pull-apart bread.

The result is a pan of tender, pull-apart cinnamon sugar rolls with a sweet, buttery topping and a drizzle of vanilla icing.

If you love traditional cinnamon rolls with the cinnamon filling rolled inside, try my Easy Cinnamon Rolls recipe instead. I also have Pumpkin Chocolate Chip Cinnamon Rolls for a different fall flavor.

Ingredients for Lunch Lady Cinnamon Rolls

You only need a few basic baking ingredients to make these delicious homemade cinnamon rolls. You probably already have most of them in your kitchen!

Homemade Roll Dough

• Warm water: Helps activate the yeast. You want the water warm but not hot.
• Active dry yeast: Gives the rolls their rise and soft, fluffy texture. Make sure your yeast is fresh and active.
• Granulated sugar: Helps feed the yeast while it activates.
• Half-and-half: Adds moisture and richness while keeping the dough light enough to rise and bake through nicely. After several rounds of testing, I recommend half-and-half rather than undiluted heavy cream in the dough. If you don’t have any, combine 1/2 cup heavy whipping cream and 1/2 cup milk as a substitute for the 1 cup half-and-half.
• Distilled white vinegar: Mixed with the half-and-half or cream-and-milk substitute before adding it to the dough. It adds a little acidity to the mixture.
• All-purpose flour: Gives the rolls their structure while keeping the dough soft and tender.
• Salt: Balances the sweetness and brings out the other flavors.
• Brown sugar: Adds a touch of sweetness and a little molasses flavor to the dough.

Buttery Cinnamon Sugar Topping

• Butter: Melted butter helps the cinnamon sugar stick to the rolls while adding rich, buttery flavor.
• Granulated sugar: Creates the sweet cinnamon sugar coating on top of the rolls.
• Ground cinnamon: This recipe uses a generous amount of cinnamon. Don’t skimp! It’s what gives these rolls their delicious flavor.

Simple Vanilla Icing

• Powdered sugar: Creates the sweet, smooth base for the icing.
• Heavy cream: My favorite for the vanilla icing! It gives the icing a rich, smooth finish. You can use half-and-half or milk instead, but they are thinner, so start with much less and add only what you need.
• Vanilla extract: Adds that classic vanilla flavor. I recommend using a good-quality vanilla since it’s one of the main flavors in the icing.

You’ll find the complete ingredient measurements and printable instructions in the recipe card below.

How to Make Lunch Lady Cinnamon Rolls

These cinnamon rolls are surprisingly simple to make, especially if you’ve made homemade dinner rolls before. The biggest difference is that you don’t need to roll out the dough!

Step 1: Activate the Yeast

In a small bowl or measuring cup, combine the warm water, active dry yeast, and granulated sugar.

Stir gently and let the mixture sit for about 5 to 10 minutes, until the yeast becomes foamy and bubbly.

I like to activate my yeast before adding it to the dough because it’s an easy way to make sure it’s working.

Tip: Your water should be around 105 to 110°F. Water that’s too hot can damage the yeast, while water that’s too cool can slow it down.

Step 2: Prepare the Half-and-Half Mixture

While the yeast is activating, stir together the half-and-half and distilled white vinegar. If you don’t have half-and-half, mix 1/2 cup heavy whipping cream with 1/2 cup milk to make a similar substitute before adding the vinegar.

Let the mixture sit for a few minutes while you prepare the remaining ingredients.

Don’t worry if the mixture thickens slightly. The vinegar lightly acidifies the dairy before it goes into the dough.

Step 3: Mix and Knead the Dough

Pour the activated yeast mixture into the bowl of a stand mixer fitted with a dough hook.

Add the half-and-half mixture, flour, salt, and brown sugar.

Mix on low speed until everything comes together into a soft dough.

Continue kneading with the dough hook for approximately 10 minutes, until the dough becomes smooth and elastic.

The dough should be soft and may feel slightly tacky. Resist the temptation to add a lot of extra flour. Too much flour can make your cinnamon rolls dense and dry.

Step 4: Let the Dough Rest

Cover the dough and allow it to rest for 10 to 30 minutes.

This short rest gives the dough time to relax before shaping.

You don’t need to wait for the dough to double during this step. The full rise happens after the rolls have been shaped and placed in the baking dish.

Step 5: Shape the Cinnamon Rolls

Grease a 9×13-inch baking dish.

Divide the dough into 15 equal pieces.

Shape each piece into a smooth ball, tucking the edges underneath to create a rounded top.

Arrange the dough balls in the prepared baking dish in 3 rows of 5.

This is one of my favorite things about this recipe. There’s no rolling pin, no cinnamon filling to spread, and no trying to cut perfectly even cinnamon swirls!

Step 6: Let the Rolls Rise Until Doubled

Loosely cover the baking dish and place it in a warm, draft-free location.

Allow the rolls to rise until they’ve at least doubled in size. They should look noticeably larger, soft, and puffy, with the dough balls filling more of the space in the pan.

Plan ahead! Rising time can vary quite a bit depending on the temperature of your kitchen.

My house is usually around 68°F, and it takes approximately 2 hours for these rolls to double in size. If your kitchen is warmer, the dough will likely rise faster. In a cooler kitchen, it may take even longer.

Keep this in mind when planning when to make these cinnamon rolls, especially if you want them ready for breakfast, brunch, or a special occasion.

My tip: Watch the dough, not the clock! The rolls are ready for the oven when they’ve at least doubled in size, regardless of how long that takes. Don’t rush this step. Giving the dough enough time to rise helps create those soft, fluffy cinnamon rolls.

How to Make Cinnamon Rolls Rise Faster Using Your Oven

Want to speed up the rising process? One trick I like to use is turning my oven into a simple proofing box! I set my oven to its lowest temperature, usually 165 to 170°F, for about 5 minutes, then turn it off and allow it to cool until the inside is just gently warm, around 90-100°F. Make sure the oven is turned off and has cooled enough before adding the dough. This can naturally happen by opening the oven door for a minute or two.

Once the temperature is right, I place my covered rolls inside and let them rise until doubled in size. Using this method, my rolls can rise in as little as 30 to 45 minutes, compared to about 2 hours on my counter when my house is 68°F. The exact time will vary, so keep an eye on the dough rather than the clock. Just remember to remove the rolls before preheating the oven to 350°F for baking!

Step 7: Add the Butter and Cinnamon Sugar

When the rolls have doubled in size, preheat your oven to 350°F.

Melt the butter and brush approximately half of it over the tops of the risen rolls.

In a small bowl, stir together the granulated sugar and cinnamon.

Sprinkle the entire cinnamon sugar mixture evenly over the buttered rolls. Make sure to cover the tops and let some fall into the spaces between the rolls.

It will look like way too much cinnamon sugar, but use it all!

Finally, carefully drizzle the remaining melted butter over the cinnamon sugar-covered rolls.

Adding the butter in two steps helps the cinnamon sugar stick to the rolls and creates a delicious buttery topping as they bake.

Step 8: Bake the Cinnamon Rolls

Place the baking dish into the preheated 350°F oven.

Bake for approximately 20 to 22 minutes, or until the rolls are lightly golden and baked through.

The cinnamon sugar coating will darken as it bakes, so look at the exposed bread around the edges when checking for doneness.

Remove the rolls from the oven and allow them to cool slightly before adding the icing.

Step 9: Make the Simple Vanilla Icing

While the rolls are baking, make the vanilla icing.

In a medium bowl, whisk together the powdered sugar, vanilla extract, and a small amount of heavy cream. I prefer heavy cream for a richer icing, but half-and-half or milk can work in a pinch.

If using heavy cream, start with 2 tablespoons. Slowly add more as needed until the icing reaches the correct consistency. If using half-and-half or milk, start with just 1 tablespoon, then add more 1 teaspoon at a time. You’ll generally need less than you would with heavy cream.

I like my icing to have the consistency of thin pancake batter. It should be smooth and glide off a spoon in a thick, steady stream.

If the icing is too thin, it will run off the rolls and pool in the bottom of the pan but if too thick, it won’t spread over the rolls very well, and you won’t get that perfect amount of icing in every bite.

If you accidentally add too much liquid, don’t worry! Just whisk in a little more powdered sugar until it’s the right consistency.

Step 10: Drizzle with Icing and Enjoy!

Once the rolls have cooled slightly but are still warm, drizzle the vanilla icing over the entire pan.

You want the rolls warm enough for the icing to settle over the cinnamon sugar topping, but not so hot that it completely melts and runs off.

Serve warm and enjoy every buttery, cinnamon-covered bite!

Easy Shortcut: Lunch Lady Cinnamon Rolls with Frozen Dough

I love making homemade bread, but sometimes there just isn’t enough time or energy to make dough from scratch.

If homemade yeast dough feels a little intimidating, or you just want to skip the mixing and kneading, frozen dinner roll dough is a convenient alternative.

Rhodes frozen dinner rolls are an option for this recipe. Making cinnamon rolls from prepared bread dough is a handy shortcut when you want something homemade-style without mixing and kneading. Frozen dinner rolls work especially well here because they are already divided into individual portions.

Let the rolls thaw and rise, then add the cinnamon sugar topping and bake. You’ll still get warm, fresh-baked rolls with buttery cinnamon flavor and homemade vanilla icing. Keep in mind that using frozen dough saves hands-on work, but it doesn’t eliminate the waiting time.

How to Make Cinnamon Rolls with Rhodes Frozen Dinner Rolls

1. Prepare the pan. Grease a 9×13-inch baking dish and arrange 15 frozen dinner roll dough balls in 3 rows of 5.
2. Let the rolls thaw and rise. Cover loosely with plastic wrap sprayed with nonstick cooking spray. Follow the package directions for thawing and rising until the rolls are approximately doubled in size.
3. Add the butter. Once the rolls have risen, melt 4 tablespoons butter and brush about half over the tops.
4. Add the cinnamon sugar. Mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Sprinkle the entire mixture evenly over the rolls, then carefully drizzle the remaining melted butter over the top.
5. Bake. Bake at 350°F, beginning to check around 15 minutes. Baking may take approximately 15 to 22 minutes depending on the size of the frozen rolls. Bake until the exposed bread is golden and the centers are cooked through.
6. Finish with vanilla icing. Let the rolls cool slightly, then drizzle with the same homemade vanilla icing used in the original recipe.

My Tip for Using Frozen Dinner Rolls

Frozen dough takes most of the hands-on work out of making these cinnamon rolls, but you’ll still need to plan ahead for thawing and rising.

Depending on the brand and temperature of your kitchen, frozen dinner rolls may need several hours to thaw and rise. Always follow the directions on your package.

If you’re making these for breakfast, check whether your frozen roll package includes an overnight refrigerator thawing method. That can make morning preparation easier.

You don’t have to make every part of a recipe from scratch to enjoy warm, homemade-style cinnamon rolls. Sometimes a little shortcut is just what you need!

Easy Christmas Morning Cinnamon Rolls

These Lunch Lady Cinnamon Rolls are a delicious treat for Christmas morning breakfast, especially when you want the flavor of homemade cinnamon rolls without rolling or slicing dough. You can make the dough from scratch or use the frozen dinner roll shortcut to cut down on hands-on work. Just be sure to allow enough time for the rolls to thaw and rise.

I like serving these warm cinnamon sugar rolls with baked scrambled eggs, oven-baked sausage, and fresh fruit. It makes a sweet-and-savory holiday breakfast that feels special without a complicated menu.

Why I Prefer Half-and-Half for the Dough and Heavy Cream for the Icing

I’ve tested this recipe with both half-and-half and heavy cream in the dough, and after making several more batches, I’ve settled on a clear favorite: half-and-half for the rolls and heavy cream for the icing. If half-and-half isn’t in the fridge, a mix of 1/2 cup heavy whipping cream and 1/2 cup milk can stand in for it.

Half-and-Half Makes Lighter, Fluffier Rolls

When I use half-and-half in the dough, the rolls rise higher and bake up lighter and fluffier. They’re soft and pillowy, which is exactly what I remember loving about the cinnamon rolls from elementary school.

For the homemade dough, I recommend half-and-half or a mixture of heavy whipping cream and milk that approximates it.

Why I Don’t Recommend Heavy Cream in the Dough

Using straight heavy cream in place of half-and-half makes the rolls noticeably denser. After a few more tests, I also found that the denser rolls have a harder time baking all the way through in the usual 20 to 22 minutes. That means the outside can look ready while the middle still needs more time.

Even though heavy cream adds richness, I don’t think the trade-off is worth it here. Stick with half-and-half, or dilute heavy whipping cream with milk as described above, for a lighter dough.

Heavy Cream Is Still My Favorite for Vanilla Icing

If you love glazed cinnamon rolls, you know the icing makes a difference! While I don’t recommend heavy cream for the roll dough, I love it in the simple vanilla icing. It gives the glaze a rich, smooth finish that tastes wonderful with the buttery cinnamon sugar topping.

I prefer heavy cream, so I start with 2 tablespoons and add more a little at a time. You can substitute half-and-half or milk, but start with only 1 tablespoon, then add more 1 teaspoon at a time since these thinner liquids can make the icing runny quickly. The icing should fall from a spoon in a thick, steady stream, like thin pancake batter.

My Best Tips for Soft, Fluffy Cinnamon Rolls

Use Half-and-Half in the Dough

After repeated testing, this is my biggest ingredient tip. Half-and-half makes a lighter roll that bakes through more reliably. If you’re out, combine 1/3 cup heavy whipping cream and 2/3 cup milk instead of using straight cream. I prefer heavy cream for the vanilla icing!

Don’t Add Too Much Flour

One of the easiest ways to end up with dense homemade rolls is by adding too much flour.

Your dough should be soft and slightly tacky. It doesn’t need to be completely dry to the touch.

If the dough sticks to your hands while shaping, try lightly flouring your hands and work surface rather than working a lot of extra flour into the dough.

Knead the Dough Until Smooth

I use my electric stand mixer with a dough hook to knead the dough for about 10 minutes. Once it pulls from the sides I pour on to a lightly floured surface and knead a few times. I shape it into a large ball then place it back into the mixing bowl AFTER I grease the bowl. This ensures good gluten development and greasing the bowl helps the dough slip out of the bowl more easily when ready.

The dough should look smooth and feel elastic when it’s ready.

Let the Rolls Double Before Baking

The short rest after mixing the dough makes it easier to shape, but the full rise happens in the baking dish.

In my 68°F kitchen, the shaped rolls typically take about 2 hours to double. Warmer kitchens may speed things up, while cooler kitchens can slow things down.

Wait until the rolls have at least doubled in size before adding the butter and cinnamon sugar.

Under-risen rolls can bake up heavy and dense instead of soft and fluffy. Over-risen rolls can deflate when the butter and sugar mixture is added.

Use All the Cinnamon Sugar

I know I’ve mentioned this already, but it’s worth repeating!

Because these rolls don’t have a cinnamon swirl running through the center, that generous cinnamon sugar topping is what gives them their classic cinnamon roll flavor.

Use the entire mixture, even when it looks like too much.

Add the Melted Butter in Two Steps

This is another important part of the recipe.

First, brush about half of the melted butter onto the risen rolls.

Next, sprinkle on all the cinnamon sugar.

Then carefully drizzle the remaining melted butter over the top.

Don’t mix all the butter and cinnamon sugar into a paste beforehand. Follow the steps in order for the topping described in this recipe.

Get the Vanilla Icing Just Right

The icing should be thick enough to coat the rolls but thin enough to drizzle easily.

My favorite way to check is to lift a spoonful of icing and let it run back into the bowl.

It should fall in a smooth, thick stream, similar to thin pancake batter.

Always start with less cream. You can add more, a little at a time, until the consistency is just right.

Common Cinnamon Roll Problems and How to Fix Them

Why Are My Cinnamon Rolls Dense?

There are a few things that can cause homemade cinnamon rolls to turn out dense.

• Too much flour: Adding extra flour can make the dough stiff and heavy.
• Not enough rising time: The shaped rolls need to at least double in size before baking.
• Insufficient kneading: Dough that hasn’t developed enough gluten may not rise as well.
• Using undiluted heavy cream in the dough: My later tests showed that it makes these rolls too dense and can leave the centers needing extra baking time. Use half-and-half or the cream-and-milk substitute instead.

For the lightest, fluffiest results, I recommend using half-and-half and making sure the dough has risen fully.

Why Didn’t My Cinnamon Rolls Rise?

First, make sure your yeast is fresh.

I like to activate the yeast in warm water and sugar before mixing the dough. If it doesn’t become foamy, it may not be active.

Also, check the temperature of your kitchen. Yeast dough rises more slowly in a cool room.

For reference, my rolls take around 2 hours to rise at 68°F. If your house is colder, be prepared for the dough to take longer.

Give the rolls enough time to double rather than relying only on the clock.

Why Did My Cinnamon Sugar Topping Look Dark?

Cinnamon naturally darkens as it bakes, especially when mixed with sugar and melted butter.

A darker cinnamon topping doesn’t necessarily mean the rolls are overbaked.

Check the exposed bread around the edges and make sure the centers are fully baked before removing the pan from the oven. I like to check the internal temperature of my rolls for doneness. I do this with a cooking thermometer and insert it into one of the middle rolls. Once they hit about 195°F or higher they are done.

Why Is My Icing Running Off the Rolls?

Your icing may be too thin, or the rolls may still be too hot.

Try adding a little more powdered sugar to thicken the icing, and allow the rolls to cool for a few more minutes before drizzling.

Frequently Asked Questions

Are Lunch Lady Cinnamon Rolls the Same as Regular Cinnamon Rolls?

They’re similar, but this version is made a little differently.

Traditional cinnamon rolls are made by rolling dough into a rectangle, spreading it with cinnamon sugar, rolling it into a log, and slicing it into spirals.

These Lunch Lady Cinnamon Rolls are shaped like dinner rolls and covered with cinnamon sugar before baking. They have a similar sweet cinnamon flavor without the traditional swirl.

Can I Make Lunch Lady Cinnamon Rolls with Rhodes Frozen Rolls?

Yes! You can use frozen dinner roll dough, like Rhodes, instead of making the homemade dough.

Arrange 15 frozen rolls in a greased 9×13-inch baking dish and allow them to thaw and rise according to the package directions.

Once they’ve risen, brush with melted butter, add the cinnamon sugar topping, and drizzle with the remaining butter before baking.

Finish with the same homemade vanilla icing. It’s a simple way to make fresh-baked cinnamon sugar rolls with much less hands-on preparation.

Can I Use Heavy Cream Instead of Half-and-Half in the Dough?

I don’t recommend using straight heavy cream. I’ve tested the dough both ways several times, and undiluted cream makes the rolls denser and more difficult to bake through evenly. Half-and-half gives the rolls a lighter, fluffier texture and more reliable results. If you’re out of half-and-half, mix 1/2 cup heavy whipping cream with 1/2 cup milk to replace the 1 cup half-and-half. I prefer heavy cream for the icing.

Can I Use Milk or Half-and-Half in the Vanilla Icing?

Yes! I prefer heavy cream because it makes the vanilla icing rich and smooth, but half-and-half or milk works too. Since they’re thinner, start with just 1 tablespoon for the 1 cup powdered sugar and 2 teaspoons vanilla, then add more 1 teaspoon at a time until the icing drizzles in a thick stream. You may not need nearly as much as you would with heavy cream.

How Long Does It Take for Cinnamon Rolls to Rise?

The rising time depends on the temperature of your kitchen.

In my house, which is usually around 68°F, the shaped cinnamon rolls take approximately 2 hours to double in size.

They will generally rise faster in a warmer kitchen and take longer in a cooler one.

The most important thing is to wait until the rolls have at least doubled in size before baking, even if that takes longer than expected.

See step 6 above for a trick to speed up the rise time. Hint: it involves using your oven.

Do I Need to Let the Dough Rise Twice?

No. This recipe uses a short 10 to 30-minute dough rest followed by one full rise after the dough has been shaped into balls.

Be sure to let the shaped rolls at least double in size before baking.

How Do I Know When the Cinnamon Rolls Are Done?

The rolls should be lightly golden on the exposed bread and baked through in the center.

Because the cinnamon topping is darker than the dough, don’t judge doneness by the color of the cinnamon sugar alone.

If you’re unsure, check a middle roll with an instant-read thermometer. I look for an internal temperature of about 195°F or higher, measured in the bread rather than the cinnamon sugar topping.

Can I Make These Cinnamon Rolls Without a Stand Mixer?

Yes. You can mix the dough by hand using a sturdy spoon and then knead it on a lightly floured surface.

Hand kneading may take longer than using a stand mixer. Continue until the dough is smooth and elastic.

Or, if you’d rather skip making dough entirely, use the frozen dinner roll shortcut included above.

How to Store and Reheat Lunch Lady Cinnamon Rolls

These homemade cinnamon sugar rolls are at their best when served fresh and slightly warm.

Refrigerating Leftovers

These rolls are absolutely amazing freshly baked but if you have leftovers allow them to cool, then store them in an airtight container at room temp for a couple of days or in the refrigerator for up to 4 to 5 days.

Because the icing contains heavy cream, refrigeration is the safest storage option for iced leftovers.

Reheating Cinnamon Rolls

To reheat an individual roll, place it on a microwave-safe plate and microwave for about 8 to 10 seconds.

Add a few more seconds if needed, until the roll is soft and warm.

The icing may soften as the roll warms, which makes it especially delicious!

Freezing Cinnamon Rolls

For longer storage, freeze completely cooled rolls without icing in an airtight freezer-safe container for up to 2 months for best quality.

Thaw the rolls, warm them gently, and add freshly made vanilla icing before serving.

What to Serve with Lunch Lady Cinnamon Rolls

These cinnamon rolls are sweet enough to enjoy on their own, but they’re also delicious as part of a larger breakfast or brunch.

I like the idea of pairing sweet cinnamon rolls with something savory to balance everything out.

Try serving them alongside my Easy Baked Scrambled Eggs, breakfast sausage, bacon, or fresh fruit.

If you enjoy making homemade yeast breads, you might also like my Grandma B’s Dinner Rolls. They are our favorite rolls for Thanksgiving dinner.

These soft cinnamon sugar rolls are a great addition to Christmas breakfast, weekend brunch, or a family gathering. And with 15 rolls in one pan, there’s plenty to share!