Soft, buttery rolls with a sweet cinnamon swirl
Ring-a-ling Sweet Rolls are classic, old-fashioned treats made to be pulled apart and enjoyed warm. Tender yeast dough is rolled with a sweet cinnamon filling, shaped into rings, and baked until golden. Finished with a simple vanilla glaze, these rolls are perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
For the dough
3½ cups all-purpose flour
¼ cup granulated sugar
1 packet active dry yeast
½ teaspoon salt
¾ cup warm milk
¼ cup unsalted butter, melted
1 large egg
For the filling
½ cup brown sugar
2 teaspoons ground cinnamon
¼ cup unsalted butter, softened
For the glaze
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Instructions
Warm the milk until just lukewarm, not hot. Stir in the yeast and a pinch of sugar, then let it sit for 5–10 minutes until foamy.
In a large bowl, combine the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms, then knead until smooth and elastic, about 6–8 minutes.
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and roll it into a large rectangle about ¼-inch thick. Spread the softened butter evenly over the surface. Sprinkle the brown sugar and cinnamon evenly on top.
Roll the dough tightly from the long side into a log. Slice into 1-inch pieces, then gently connect the ends of each piece to form a ring.
Place the rings on a greased baking sheet with space between them. Cover loosely and let rise again for 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 18–22 minutes until lightly golden and baked through.
Whisk the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm rolls so it melts into the swirls.
Serve warm for the best soft texture and sweet flavor.
Notes
For extra richness, add a tablespoon of cream cheese to the glaze.
These rolls reheat well and stay soft when stored covered.
