Crunchy Sweet Breakfast Rolls

The Spruce
Ratings (20)
  • Total: 65 mins
  • Prep: 40 mins
  • Cook: 25 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
237 Calories
13g Fat
29g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 


Watch Now: Crunchy Sweet Breakfast Rolls


  • 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

Steps 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.

  7. Pre-heat the oven to 350 ºF.

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

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

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

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

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

  13. Bake for 25 minutes or until lightly golden brown