1-Hour Cinnamon Rolls
This 1-Hour Cinnamon Rolls Recipe is quick, simple, and SO good!
Look out world, I have discovered my new favorite recipe for homemade cinnamon rolls.
And they only take 1 hour to create from start to finish!
I know. Believe it. :)
No more kneading, kneading and kneading. Or waiting for multiple long rises. Or letting them sit overnight. These easy cinnamon rolls can literally go from scratch to scrumptious in an hour if you’re moving quickly! And you are going to love them!!
Believe it or not, my summer intern Rachel and I actually baked up four batches of cinnamon rolls in the last 24 hours as we were trying to find just the right recipe to share with you. Maybe we’re picky, but it seemed like we kept striking out! The rolls either took too long, didn’t rise correctly, poofed up too much, or just generally didn’t seem like the best cinnamon roll recipe we would recommend.
But when I get on a mission, I get on a mission.
And thankfully, this final batch was a winner. And even better, when I timed it from start to finish, this literally came in right at an hour! Granted, you have to be doing quite a bit of multitasking to keep the pace with this one to get it done in that amount of time. But even if you take your time with it, your home will be smelling like sweet cinnamon rolls in no time!
One of my requirements for a cinnamon roll recipe is that it calls for yeast. I’ve had the baking powder quick cinnamon rolls, and they just don’t seem the same to me. But the great thing about this recipe, which calls for instant yeast (note that on your shopping list!), is that it begins working quickly so that you don’t have to wait hours and hours for the dough to rise. Once you mix and knead the dough initially, you just let them set for 10 minutes, and then do a final rise for 25 minutes once they been shaped into rolls before baking.
And let me tell you — my friends all agreed that the dough was wonderful! It’s fluffy, buttery, and full of great flavor. Plus they are just the slightest bit chewy, which I love.
I think the thing my friends raved about the most, though, was the cream cheese icing. I know that everyone in the world is not a fan of cream cheese icing on their cinnamon rolls, so I’ve also included a recipe for regular icing. But if you love cream cheese, lookout. You are going to adore this recipe!!!
As you can tell, I got a little photo-happy while shooting these. And after my first round of drizzling, I decided they looked cute so decided to stop and shoot a bunch of photos. But lest you think I only like a few drizzles on my cinnamon rolls, here is proof of the final pan (I made extras!) that I served to my friends…
Judge away. ;)
Needless to say, these were a hit with all of my friends. And I’m certain these are going to become a staple in my kitchen for years to come.
So if you’re new to learning how to make cinnamon rolls, or if you’re just looking for a speedier version, I hope that you all will enjoy these as much as I did! Cheers to easy cinnamon rolls!!!
1-Hour Cinnamon Rolls
- 1 cup milk (I used 2%)
- 1/4 cup butter
- 3 1/2 cups all-purpose flour, divided
- 1/4 cup granulated sugar
- 1/2 tsp. salt
- 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
- 1 egg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 Tbsp. ground cinnamon
- 1/2 cup butter, (completely) softened
- 1/2 cup butter, softened
- 1/4 cup cream cheese, softened
- 1 1/2 cups powdered sugar
- 1-2 Tbsp. milk (if needed)
- 1/4 cup butter, melted
- 1 tsp. vanilla
- 1 1/2 C powdered sugar
- 1-2 Tbsp. milk
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.
In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add yeast and stir to combine. Add 3 cups flour, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.
Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.
Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (an inch on each end - discard that dough) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)
(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)
While the dough is rising, make the icing (instructions below).
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.
Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.
Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken.
(Ok, I had a little too much fun photographing these. Thanks for indulging my zillion pictures!) :)