Crunchy Sweet Breakfast Rolls

The Spruce
  • 65 mins
  • Prep: 40 mins,
  • Cook: 25 mins
  • Yield: 12 Servings
Ratings (16)

Add “everyone’s favorite rolls” to your breakfast repertoire with these crunchy but doughy wonders. They’re studded with walnuts, raisins, and pepitas and have a light cinnamon-ginger spice. Add a sesame and sunflower seed crust, and you’ve got yourself one easy-to-make, impossible-to-forget bread. 

What You'll Need

  • For the Rolls:
  • 1/2 ounce package active yeast
  • 1 1/2 cup warm water (at 110 ºF)
  • 1/2 teaspoon sugar (granulated)
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon (ground)
  • 1 tablespoon ginger (ground)
  • 4 tablespoons shortening
  • For the Filling:
  • 1 cup raisins (rehydrated in water)
  • 1/2 cup walnuts (chopped)
  • 1/2 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds

How to Make It

  1. In the bowl of a stand mixer, add water, sugar and yeast.

  2. Let the yeast sit and bloom for 5 minutes.

  3. Add the flour, salt, sugar, cinnamon, ginger and shortening.

  4. Run the mixer on low with the dough hook for about 12 minutes. You’re looking for a dough with a nice body that’s not too sticky.

  5. Place your dough in a  greased bowl, cover let rise for about an hour in a warm, dry place.

  6. Combine the walnuts and pumpkin seeds in a bowl and on a plate or flat surface, combine the seeds.

  1. Pre-heat the oven to 350 ºF.

  2. Punch down the dough to deflate and divide into 12 equal sized balls.

  3. Roll out each ball into a square, about 3 inches long.

  4. Fill each with a pinch of raisins and the nut mixture.

  5. Roll up on a diagonal angle and tuck in the sides.

  6. Roll the rolls in the seed mixture to coat and place seam side down on a baking sheet lined with parchment

  7. Bake for 25 minutes or until lightly golden brown