Southern Butter Rolls

Southern Butter Rolls are a treasured reminder of warmth, tradition, and the kind of baking that feeds both body and soul.

These pillowy, cinnamon-swirled rolls are nestled in a pool of sweet, buttery milk sauce that bubbles up and caramelizes as they bake—creating a tender, almost bread-pudding-like texture that melts in your mouth.

This recipe feels like something passed down through generations, rooted in simplicity and Southern comfort, but extraordinary in flavor and nostalgia. It’s the kind of dessert you don’t just serve—you share with love.

Why People Will Love This Southern Butter Rolls Recipe:

Nostalgic Southern comfort: These rolls bring back the warmth of home-cooked memories—soft, cinnamon-filled dough soaked in a sweet, buttery sauce that feels like a family tradition revived.

Rich, layered flavor: From the slightly salty dough to the warm cinnamon sugar swirl and velvety milk sauce, every bite delivers a perfect balance of sweetness and depth.

Melt-in-your-mouth texture: The rolls soak in a luscious sauce while baking, creating a tender, almost custard-like base with golden tops—soft, buttery, and indulgent all at once.

Visually rustic yet impressive: With their golden-baked tops and creamy glaze pooling around the edges, they look just as comforting as they taste—making them perfect for sharing at gatherings or holidays.

Easy to love, hard to forget: Whether served warm for dessert or as a sweet breakfast, these rolls leave a lasting impression that brings people back for seconds—and requests for the recipe.

Key Ingredients:

Unsalted Butter: The heart of the dish—used both in the dough and the sauce—infusing every layer with richness. It creates a tender, flaky texture and forms a silky base that elevates the rolls from simple to luxurious.

Buttermilk: Its slight tang balances the sweetness while tenderizing the dough, giving the rolls a subtle depth and soft, pillowy crumb that melts in your mouth.

Cinnamon & Sugar: A timeless combination that brings warmth, comfort, and just the right amount of sweetness. Swirled into the dough, it creates an aromatic core reminiscent of classic Southern baking.

Sweetened Condensed Milk: This thick, caramel-like ingredient forms the base of the sauce, delivering creamy sweetness and that signature syrupy texture that soaks into the rolls as they bake.

All-Purpose Flour & Baking Powder: The structural backbone of the dough—simple yet essential. The flour provides body while baking powder and soda offer the rise and lightness that make each bite airy and soft.

Vanilla Extract: A final whisper of warmth added to the sauce, enhancing the overall aroma and tying every element together with nostalgic, bakery-style notes.

Expert Tips:

Chill the butter properly for flaky texture: Freezing the cubed butter before incorporating it into the flour ensures it stays solid as you mix. This creates steam pockets during baking, resulting in tender, layered rolls similar to biscuits or laminated dough.

Don’t overwork the dough: Stir the dough just until it comes together—overmixing will develop too much gluten, making the rolls tough instead of soft and tender.

Roll the dough evenly and with light pressure: Apply gentle, even strokes when rolling out the dough to maintain a uniform thickness. This helps the rolls bake consistently and hold their spiral shape without becoming dense.

Let the rolls chill before baking: Refrigerating the assembled rolls helps the butter re-solidify and the dough relax. This prevents spreading and encourages defined layers and a more structured bake.

Use real vanilla and full-fat dairy: These ingredients make a noticeable difference. Real vanilla extract adds deeper aromatic complexity, and whole milk + sweetened condensed milk provide the creamy, luscious consistency that defines this dish.

Bake until the sauce bubbles, not just until golden: The bubbling edges signal that the sauce has thickened and soaked into the dough. This creates the iconic “custardy bottom and golden top” contrast that sets this recipe apart.

Spoon extra sauce when serving: Don’t forget to ladle some of the rich, baked-in sauce over each roll. It adds moisture, sweetness, and richness—turning every serving into something worthy of a Southern dessert table.

Southern Butter Rolls

Ingredients

For the Dough:

1 cup (2 sticks) unsalted butter – divided (1 stick softened, 1 stick chilled and cubed)

2 cups all-purpose flour, plus extra for dusting the work surface

¼ cup granulated sugar – divided (2 tablespoons for the dough, 2 tablespoons for filling)

1 tablespoon baking powder

1 teaspoon kosher salt

¼ teaspoon baking soda

1 cup cold buttermilk

1 teaspoon ground cinnamon

For the Sweet Sauce:

1 can (14 ounces) sweetened condensed milk

1½ cups whole milk

⅔ cup powdered sugar

2 tablespoons unsalted butter

¼ teaspoon kosher salt

1 teaspoon pure vanilla extract

Instructions:

Preheat the Oven & Prep the Butter:

Preheat your oven to 350°F (175°C). Let one stick of butter soften at room temperature. Cut the other stick into small cubes and place it in the freezer for about 10 minutes to chill thoroughly.

Make the Dough:

In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and 2 tablespoons of granulated sugar. Add the chilled butter cubes and toss to coat in the flour mixture.

Use your fingertips to rub the butter into the flour until the texture resembles coarse crumbs. Pour in the cold buttermilk and stir just until a soft dough forms and no dry bits remain.

Roll and Fill:

Turn the dough onto a floured surface. Lightly flour the top and roll it out into a rectangle about 12×18 inches.

Spread the softened stick of butter evenly across the dough. Sprinkle the remaining sugar and the cinnamon evenly over the butter.

Shape the Rolls:

Starting from the long edge, roll the dough into a log, jelly-roll style. Slice into 12 even pieces and arrange them in a greased 9×13-inch baking dish. Refrigerate while you prepare the sauce.

Make the Sauce:

Old Fashioned Beef Stew

Salsa De Molcajete Picosa

Rigatoni Con Fave, Guanciale e Pecorino

In a medium saucepan over medium-high heat, combine the sweetened condensed milk, whole milk, powdered sugar, butter, and salt. Stir until the mixture just begins to bubble and the sugar is fully dissolved.

Remove from heat and stir in the vanilla extract.

Bake the Rolls:

Pour the warm sauce evenly over the chilled rolls. Don’t worry if they float—it’s part of the magic! Bake uncovered for 40–45 minutes, or until golden, bubbly, and puffed.

Let the rolls rest for 5 minutes before serving. Spoon extra sauce over each roll for a rich, buttery finish.

Important Notes When Making Southern Butter Rolls:

The dough is closer to biscuit than bread: Unlike yeasted rolls, this dough uses baking powder and baking soda for leavening. It should be soft, slightly sticky, and handled gently—over-kneading will compromise the tender, flaky texture.

Butter control is essential: Two forms of butter are used—cold butter in the dough for structure, and softened butter for spreading. Their temperatures matter. Cold butter lifts the dough; soft butter infuses richness into every swirl.

Refrigeration before baking is not optional: Chilling the shaped rolls before pouring the sauce and baking helps prevent spreading, allows the butter to reset, and gives the rolls their defined, spiraled shape.

The sauce is thin by design—until it bakes: Don’t worry if the milk sauce seems loose when poured over the rolls. As it bakes, it thickens, caramelizes, and infuses the base of each roll with moisture and flavor, forming a creamy, almost pudding-like layer underneath.

Let them rest before serving: Once out of the oven, the rolls need a few minutes to settle. This short wait allows the sauce to soak in, the rolls to firm up slightly, and the flavors to marry—producing the buttery, custardy texture that makes this dish unforgettable.

Serve warm for full effect: The sauce will be fluid and glossy, the rolls soft and steamy. That warmth is part of the charm—comforting, indulgent, and deeply nostalgic.

How To Enjoy Southern Butter Rolls After Cooking:

Let Them Rest Before Serving

Once the rolls come out of the oven, allow them to sit for 5–10 minutes. This resting period helps the sauce settle, the rolls firm up slightly, and the texture become beautifully custardy at the base while still soft and pillowy on top.

Spoon Extra Sauce Over Each Roll

Before serving, take a spoon and drizzle the buttery milk sauce from the bottom of the pan over each roll. This adds even more richness and ensures that each bite is as decadent as intended.

Serve While Warm

Southern Butter Rolls are best enjoyed warm and fresh from the oven. The rolls will be soft and tender, and the sauce will still be slightly fluid, wrapping around each layer with sweet, buttery goodness.

Pair Thoughtfully

These rolls are rich, so pair them with:

A hot cup of coffee or black tea to cut through the sweetness
A scoop of vanilla ice cream for a dessert-style indulgence
A brunch spread with salty items like bacon or eggs to balance the flavor

Store and Reheat Gently

Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 15–30 seconds or cover with foil and warm in a 300°F (150°C) oven until heated through. Add a splash of milk if needed to revive the sauce’s creaminess.

Make It a Moment

Enjoy these rolls slowly. Share them around the table. Serve them at Sunday brunch, holiday mornings, or whenever comfort is called for. Their soul is in the warmth, the nostalgia, and the way they bring people together.

Nutrition Information:

For Southern Butter Rolls (per serving, assuming 12 servings total from one batch):

Note: These values are approximate and based on standard ingredients (whole milk, full-fat butter, all-purpose flour, and sweetened condensed milk). Actual nutrition may vary depending on specific brands and modifications.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. You can prepare and roll the dough, then slice the rolls and store them covered in the refrigerator overnight. When ready to bake, simply make the sauce, pour it over, and bake as directed. This makes it a great option for holiday mornings or entertaining.

What if I don’t have buttermilk?

You can make a quick substitute by combining 1 cup of whole milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes to curdle slightly—this will mimic the acidity and texture of real buttermilk.

Why do the rolls float in the sauce before baking?

That’s completely normal! The rolls float because the sauce is rich and dense, but as they bake, they soak up the sweet milk mixture and settle, becoming custardy on the bottom and golden on top. This soaking is what gives the dish its signature texture.

Can I use store-bought biscuit dough instead of homemade?

Yes, for a shortcut version you can use refrigerated biscuit dough. However, the flavor and texture of homemade dough are much more tender and buttery, which complements the sauce beautifully.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or oven at low heat (around 300°F / 150°C). Add a splash of milk to refresh the sauce’s creaminess if needed.

Why does the butter need to be both softened and chilled in the recipe?

Because each has a distinct purpose:

Chilled butter is cut into the dough to create flaky, tender layers (like biscuits).

Softened butter is spread on the rolled dough to create a rich swirl of cinnamon-sugar filling. Skipping either affects texture or flavor.

How do I know if I’ve worked the dough enough—but not too much?

Mix just until there are no visible dry flour patches and the dough clumps together. Overmixing can cause tough rolls due to gluten development. It’s okay if the dough is slightly lumpy—tender is better than overworked.

Do I need to let the dough rest before rolling it out?

Resting isn’t mandatory but recommended if the dough feels elastic or springs back while rolling. A 5–10 minute rest at room temperature allows the gluten to relax, making it easier to roll out evenly without tearing.

Why refrigerate the shaped rolls before baking?

This step helps the butter solidify, ensuring better layer separation and puff when baking. It also helps the rolls maintain their shape once the warm sauce is poured over them.

What’s the key to getting a rich, velvety sauce?

Stir the sauce constantly while heating, and don’t let it boil hard. Just bring it to a gentle bubble so the sugar dissolves smoothly. Boiling too vigorously can cause curdling or a grainy texture.