Sweet Drop Cinnamon Sugar Sweet Rolls

Name: Sweet Drop Cinnamon Sugar Sweet Rolls
Yield: 10–12 rolls
Ingredients: 2¼ teaspoons instant yeast (1 packet); 1 cup warm milk, about 110°F; 2 tablespoons granulated sugar; ½ teaspoon salt; 3 tablespoons butter, melted; 3 cups all-purpose flour; ¼ cup butter, melted; ½ cup Sunday Dinner Sweet Drop

Sep 22, 2025

3 min read

Updated: Aug 28

There’s a joy in baking that comes from more than the recipe. It's how we bring our family together - everyone seems to wander into the kitchen once the smell starts filling the house! These Sweet Drop Cinnamon Sugar Rolls are exactly that kind of recipe.

Shaped into soft twists, baked golden, and brushed with butter before being rolled in Sweet Drop, they’re simple to make but feel special. They remind us of bakery windows and holiday mornings, but with the added sweetness of being homemade.

What we love most about these rolls is how quickly they turn into a gathering food. You can’t really eat them quietly — they beg to be passed around, pulled apart, and enjoyed warm. And that’s the heart of it: another reminder that every good story starts at the table.

Sweet Drop Cinnamon Sugar Sweet Rolls

Soft, fluffy homemade sweet rolls shaped into fun twists, brushed with melted butter, and coated in Sunday Dinner’s Sweet Drop. These cinnamon sugar rolls are perfect warm from the oven for weekend breakfast, brunch, holidays, or an afternoon treat.

Prep: 20 min | Rise: 1 hr 20 min | Bake: 12–15 min | Total: About 2 hrs | Makes: 10–12 rolls

Ingredients

For the Sweet Rolls

2¼ teaspoons instant yeast (1 packet)
1 cup warm milk, about 110°F
2 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons butter, melted
3 cups all-purpose flour

For the Sweet Drop Coating

¼ cup butter, melted
½ cup Sunday Dinner Sweet Drop

Instructions

1. Start the dough. Combine the warm milk, yeast, and sugar in a large bowl. Let sit for about 5 minutes, until the mixture begins to look foamy.

2. Add the salt and melted butter. Gradually mix in the flour until a soft dough forms.

3. Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.

4. Let it rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

5. Shape the rolls. Divide the dough into 10–12 equal pieces. Roll each piece into a rope about 8 inches long, then shape into a loose twist, knot, or figure eight.

6. Rise again. Arrange the shaped rolls on a parchment-lined baking sheet. Cover loosely and let rise for another 20 minutes.

7. Preheat oven to 375°F. Bake for 12–15 minutes, until the rolls are puffed and lightly golden.

8. While the rolls are still warm, brush generously with melted butter. Sprinkle or gently roll each one in Sweet Drop until coated.

9. These are especially good while they're still soft and warm from the oven.

A Few Notes

Your milk should be warm, not hot. Around 110°F is ideal for activating the yeast without damaging it.
Have fun with the shapes! Knots, twists, loops, and figure eights all work.
For the best coating, add the melted butter and Sweet Drop while the rolls are still warm.
For an extra-sweet version, drizzle the finished rolls with a simple vanilla glaze.
These are best the day they're baked, but leftovers can be gently reheated before serving.