Old-Fashioned Butter Rolls

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Yummy butter rolls are like yeast free cinnamon rolls baked in a sweet custard-like sauce. The results are tender and delicious. Enjoy them hot for the gooiest, most delicious experience.

Imagine if you can a cross between cinnamon rolls, flaky biscuits, and a self saucing pudding cake.  I know, it seems like a lot of things to put together. 

These yummy butter rolls find a way to turn them all into one yummy breakfast though.  The biscuit like cinnamon rolls bake in a milk sauce that thickens as it cooks. 

It’s almost like a layer of pudding-like frosting that bakes right under the rolls themselves. Luckily they are easy enough to put together that you don’t have to imagine them, you can make them to see for yourself!

MiMi originally shared this recipe with us back in the spring of 2015.  The rolls themself kind of remind me of the bisquick cinnamon rolls I grew up with.

My mom had 6 kids to feed, so she didn’t always have time to wait for a yeast dough to rise to make cinnamon rolls. Those biscuity cinnamon rolls still remind me of childhood in the best kind of way.

However, these take it to the next level. They are baked in a sweet milk sauce that makes them so tender and fabulous.

MiMi had adapted the recipe from a restaurant in Georgia. I adapted it even further today.

Her recipe used an odd sized pan and self-rising flour. While that might be a staple in some regions, I almost never have it in my pantry.

So I use all purpose flour instead. I assume you all have those stocked in your kitchen too.

A few quick notes about the recipe

Melting the butter and stirring in the sugar and cinnamon makes the mixture really easy to spread. I like to use the same method when making any kind of cinnamon rolls.

However, if you do tear the dough or mess it up, don’t despair. These rolls are really forgiving.

There is no real reason to strive to make them look perfect. The dough is going to expand and spread anyway.

These rolls is supposed to be rustic, that is part of their charm. So don’t stress over getting everything just so.

When you pour the milk over, it is going to look like you just ruined everything. I definitely thought that the first time I made them.

The ratio of hot milk to rolls looks completely off and some of my rolls were completely covered with milk. Don’t despair, throw them in the oven and just wait for the magic to happen.

The rolls are tender and flaky with just enough cinnamon. The warm milk mixture thickens and makes almost a warm vanilla pudding under the rolls.

It all comes together into one delicious bite of old fashioned comfort food goodness. Just you wait and see!

I haven’t tried it, but I have heard of people making butter rolls with pie crust or even crescent roll dough. If you make them that way, let me know how it goes in the comments below.

Frequently Asked Questions

How do you store extra butter rolls?

Tightly cover the pan with any remaining butter rolls, or move them to an airtight container, and put it in the refrigerator for up to 3 days. Rewarm the rolls in a low oven or microwave them for a few seconds before serving.

How do you serve butter rolls?

Because they remind me of cinnamon rolls, I tend to think of butter rolls as a breakfast option. However, it seems like they are a classic southern dessert. They are delicious, no matter the time of day.

Can I add nuts?

Yes. If you want to try sprinkling some chopped pecans or walnuts on the rolls you can. Just sprinkle them over the top before you put the pan in the oven. Or try sprinkling them in the pan before you add the rolls for more of a sticky bun feel.

If you like recipes like these, try checking out my collection of cinnamon roll recipes for more fun variations.

Old-Fashioned Butter Rolls with Cinnamon

Carlee

Butter rolls have a sweet cinnamon mixture rolled inside and they are baked in a milk sauce that gives them their tender texture. The custard like sauce pairs so well with the rolls and they are wonderful when served warm. Enjoy them for breakfast or make them as a classic Southern dessert.

5 from 9 ratings

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine American

Servings 12 Servings

Calories 334 kcal

Equipment

• OXO Good Grips Non-stick Rolling Pin
• 8-InchSquare Glass Baking Dish with Lid 

Ingredients

  

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Dough

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 cup butter cold
• ½ cup milk cold

Filling

• 4 tablespoons butter melted
• ¼ cup granulated sugar
• 2 teaspoons cinnamon

Milk Sauce

• 2 cups milk
• ⅔ cup granulated sugar
• 1½ teaspoons vanilla extract

Makes: 8inch8 x 8inch rectangle

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Instructions

 

• Preheat oven to 350°F and grease a square baking pan.
• In mixing bowl, stir together flour, baking powder and salt.
  2 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon salt
• Cut in butter until it is in pea sized or smaller crumbles. You can use a pastry cutter or a couple of butter knives to cut it in. (Or do this step in your food processor.)
  1 cup butter
• Stir in the cold milk until it just forms a dough, be careful not to overwork the dough.
  ½ cup milk
• Put dough on a flour surface and roll into a large rectangle. 
• Mix together the melted butter, sugar and cinnamon for the filling. Spread over the dough.
  4 tablespoons butter, ¼ cup granulated sugar, 2 teaspoons cinnamon
• Roll into a tight log the way you would cinnamon rolls. Cut into 12 pieces and arranged in greased pan.
• In a saucepan, warm milk and sugar over medium heat. Stir frequently until the sugar is dissolved and it starts to simmer.  Remove from heat and stir in vanilla.
  2 cups milk, ⅔ cup granulated sugar, 1½ teaspoons vanilla extract
• Pour hot milk mixture over butter rolls. Bake for about 40 minutes or until they are golden brown and the milk mixture is thick and bubbly.
• Allow to cool for 10 minutes before serving. They are best served warm.

Video

Nutrition

Serving: 1rollCalories: 334kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 6gTrans Fat: 1gCholesterol: 55mgSodium: 389mgFiber: 1gSugar: 15g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!