Some recipes become family traditions. Others become local legends. Herren's Sweet Rolls belong firmly in the second category.
Featured in Baking in the American South by Anne Byrn—our June Cookbook Club Pick of the Month—these pillowy, cinnamon-swirled sweet rolls trace their roots to Atlanta's beloved Herren's Restaurant, a dining institution that served generations of locals for nearly a century.
Soft, buttery, and packed with cinnamon sugar, these rolls are the kind of breakfast pastry that makes people linger at the table. They're equally at home beside a weekend coffee, a holiday brunch spread, or a lazy Sunday morning when the only agenda is having another roll.
If you're searching for the ultimate Southern sweet roll recipe, start here.
The Story Behind Herren's Sweet Rolls
In Baking in the American South, Anne Byrn shares the history of Herren's Restaurant, which opened in Atlanta in 1934 and became one of the city's most beloved gathering places.
The restaurant was famous for many things, but perhaps none more iconic than its sweet rolls. Customers regularly carried baskets of them home, and after the restaurant closed in 1987, former patrons continued searching for the recipe.
Fortunately, the recipe survived—and now you can bake a piece of Atlanta history in your own kitchen.
Why You'll Love These Sweet Rolls
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Soft, fluffy yeast dough
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Rich cinnamon-sugar filling
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Perfect for brunch, holidays, and special occasions
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Freezes beautifully
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A classic Southern bakery recipe with real history behind it
Herren's Sweet Rolls Recipe
Makes: 5 to 6 dozen rolls
Prep Time: 40–45 minutes
Rise Time:1¾ hours to 2 hours
Bake Time:15–20 minutes
Ingredients
For the Dough
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1 cup whole milk
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4 tablespoons (½ stick/57 grams) unsalted butter, cut into tablespoons
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¼ cup granulated sugar, divided
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1¼ teaspoons salt
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¼ cup warm water (115°F to 120°F)
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2 packages active dry yeast
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4 cups (480 grams) all-purpose flour, plus more for kneading
For the Filling
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8 tablespoons (1 stick/114 grams) unsalted butter, melted and divided
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1 cup (250 grams) granulated sugar
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2 tablespoons ground cinnamon
Additional
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Parchment paper for lining baking pans
Instructions
Step 1: Prepare the Milk Mixture
Place the milk in a heavy saucepan over medium-low heat and bring to a boil.
Remove from the heat and stir in the 4 tablespoons butter and ¼ cup of the sugar. Stir until the butter melts and the sugar dissolves.
Let cool until lukewarm, between 115°F and 120°F.
Step 2: Activate the Yeast
Pour the warm water into a large bowl. Stir in the yeast and allow it to dissolve.
When the milk mixture has cooled, stir it into the yeast mixture.
Add the flour 1¼ cups at a time, mixing on low speed after each addition until a smooth dough forms.
Step 3: Knead and Rise
Lightly flour a work surface and turn out the dough.
Knead with floured hands until smooth and satiny, about 5 to 6 minutes.
Place the dough in a lightly greased large bowl and turn it once to coat.
Cover with a clean kitchen towel and let rise in a warm place until doubled in size, approximately 45 minutes.
Step 4: Divide the Dough
Punch down the risen dough and turn it onto a lightly floured surface.
Roll the dough into a rectangle measuring approximately 24 inches by 8 inches and about ¼ inch thick.
Cut into three 8-inch squares.
Step 5: Fill and Shape
Working with one square at a time, brush generously with about one-third of the melted butter.
In a small bowl, combine the remaining sugar and cinnamon. Reserve half of the mixture for topping.
Sprinkle about one-third of the remaining cinnamon-sugar mixture over the buttered dough.
Repeat with the remaining squares.
Step 6: Roll and Slice
Line two 12-by-17-inch baking sheets with parchment paper.
Starting from one side, roll each square tightly into a jelly-roll shape.
Using a sharp knife, slice crosswise into approximately ½-inch-thick rolls.
Arrange the rolls cut-side up, close together on the prepared baking sheets.
Brush the tops with any remaining melted butter and sprinkle with the reserved cinnamon-sugar mixture.
Cover loosely with a kitchen towel and allow to rise until doubled in size, about 1 hour.
Step 7: Bake
Preheat the oven to 350°F with a rack in the center.
Bake for 15 to 20 minutes, or until the rolls are golden brown.
Serve warm.
Storage Tips
These sweet rolls freeze exceptionally well.
To reheat, cover with aluminum foil and warm in a 300°F oven until heated through.
Why This Recipe Belongs on Your Baking List
There are plenty of cinnamon roll recipes out there. What makes Herren's Sweet Rolls special is their history.
These aren't oversized bakery cinnamon rolls dripping with icing. They're a distinctly Southern version—lighter, less sweet, and designed to be shared from a basket in the center of the table.
They're the kind of recipe that connects generations, cities, and stories through baking.
Our June Cookbook Club Pick: Baking in the American South
Anne Byrn's Baking in the American South is more than a cookbook—it's a culinary history of the region told through cakes, biscuits, breads, pies, and treasured family recipes.
As our June Cookbook Club Pick of the Month, it's one of our favorite books for anyone who loves baking, Southern food culture, or collecting cookbooks that tell a deeper story.
And if Herren's Sweet Rolls are your introduction, you're in for a very delicious month.