Cinnamon Butterfly Rolls
Submitted by cooki
Tender yeast rolls swirled with cinnamon, brown sugar, and pecans, shaped into unique butterflies. A showstopping sweet bread for brunch gatherings or holiday breakfast tables.
YIELD
18 servingsPREP
3 hrsCOOK
20 minREADY
3 hrsThese sweet yeast rolls get their whimsical butterfly shape from a simple wooden spoon trick that transforms ordinary spirals into winged beauties.
The dough is rich with butter and vanilla, rolled with a cinnamon-pecan filling that caramelizes slightly as it bakes, creating pockets of sweetness in every bite.
Perfect for special breakfasts when you want something more impressive than cinnamon rolls but just as comforting.
Kitchen Tips
- Let the dough rise in a warm spot like an oven with just the light on for consistent results
- Use a wooden spoon handle pressed firmly across each wedge to create the distinctive butterfly wing effect
- Brush with egg wash before baking for a glossy, bakery-style finish
- These freeze beautifully once baked; reheat in a 300°F oven for 10 minutes
Ingredients
Directions
In large bowl, combine sugar, salt, yeast and 1 cup flour.
In 1 quart saucepan over low heat, heat milk and ½ cup butter until very warm (120-130’F).
Butter does not need to melt.
With mixer at low speed, gradually beat liquid into dry ingredients just until blended.
Increase speed to medium; beat 2 minutes.
Beat in vanilla extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2 minutes scraping bowl often.
With wooden spoon, stir in 2 cups flour to make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about ⅓ cup).
Shape into ball; place in greased large bowl, turning to grease top.
Cover; let rise in warm place (80-85’F) until doubled, about 1½ hours.
Punch down dough.
Turn dough onto lightly floured surface; cut dough in half; cover and let rest 15 minutes.
Grease 2 large cookie sheets.
In small bowl, mix brown sugar, pecans, raisins, and cinnamon.
In small saucepan over low heat, melt 4 tablespoons butter.
With floured rolling pin, roll half of dough into 17 ½×12 inch rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar mixture.
From 1½ inch edge, roll dough jelly-roll fashion; pinch seam to seal.
Cut roll into 9 wedges, 1½ inches at wide side, 1 inch at short side.
Turn wedges short side up.
Press handle of wooden spoon across each.
Repeat with other half of dough.
Place rolls 2 inches apart on cookie sheets.
Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 350℉ (180℃).
In cup, beat remaining egg; with pastry brush, brush rolls.
Bake rolls 20 minutes or until golden.
Remove rolls from cookie sheets; cool on wire racks.
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