1-Hour Cinnamon Rolls
Alright, look, I’m sorry.
These cinnamon rolls are the real deal. Loaded with buttery, cinnamon-sugar goodness. While I typically like to lighten recipes up, sometimes you just have to suck it up and make things the good old fashioned way, especially when attempting them for the very first time.
I’ve been wanting to make homemade cinnamon rolls for a long time. My husband really loves them (and who am I kidding? I love them too!) and I have been promising him I would give them a try someday so I decided to bite the bullet last weekend and knock these off my list!
And you know what? I’m not even actually sorry because these cinnamon rolls are perfection. They are perfectly fluffy. And best of all, they only take about 60 minutes to make! Actually, I would say these took me closer to 90-minutes, but I think it was only because I was moving a little slow with the dough since it was my first time attempting homemade cinnamon rolls. Either way, these can be baked and in your belly pretty quickly! I have told you guys before that I don’t consider myself a good baker, I really don’t, but these rolls were surprisingly easy to make. Most of the time will be letting the dough rise and bake.
These cinnamon rolls are perfect for family, friends, and house guests! Next on my to-do list though, I will conquer a skinny cinnamon roll recipe, but until then, these ooey gooey cinnamon rolls will just have to do! ;)
1-Hour Cinnamon Rolls
For the dough:
- 1 cup milk
- 1/4 cup butter
- 3 1/2 cups all-purpose flour, divided
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 (.25 ounce) package instant yeast
- 1 large egg
For the filling:
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup butter, completely softened
Cream Cheese Icing:
- 1/4 cup butter, softened
- 1/4 cup cream cheese softened
- 1/2 teaspoon vanilla extract
- 1-1 1/2 cups powdered sugar
- milk (to thin; as needed)
For the dough and filling:
- Add the milk to a small sauce pan and heat over medium heat until just heated. Add the butter and stir until melted. Remove the mixture from the heat. Allow the mixture to cool down so that it is still warm, but not hot.
- While the milk cools, add 3 cups of the flour, sugar, and the salt together in a bowl and whisk to combine.
- Once the milk has cooled, add the mixture to the bowl of a stand mixer fitted with the dough hook. Add the yeast to the lukewarm milk and stir by hand.
- Add the flour mixture and egg to the yeast and milk and beat on medium low speed until well-combined (about 5 minutes). If the dough is sticking to the sides of the bowl, add some of the remaining flour, 1/4 cup at a time until the dough forms a ball and pulls away from the bowl. When done, cover with a damp cloth and let sit for 10 minutes.
- Prepare the filling, stir together the granulated sugar, brown sugar, and the cinnamon. Set aside.
- Grease a pie dish or a 9×13 baking dish. When the dough is ready, turn out onto a floured surface. Roll out to a 9×14 rectangle. Take the softened butter for the filling, and spread onto the entire surface of the dough. Then evenly sprinkle the cinnamon-sugar filling on top of the butter. Starting with the 14-inch side, tightly roll up the dough. Pinch the seam to seal together. To slice, take a knife and gently mark where you want to cut each roll (11-12 rolls total). Then use a knife or dental floss to slice. (Note: I highly recommend using floss. To cut with the floss, break off a piece of floss about 12 inches long. Then gently slide the middle of the floss under the dough to the place where you want to “cut”. Pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to cut through.) Place the sliced rolls into the pie dish or baking dish. Cover with a damp cloth and place in a warm place (I preheat my oven and just place the dish on top). Let rise for 25 minutes.
- While the rolls are rising, preheat oven to 350 degrees F. Once the 25 minutes is up, bake the rolls for about 20 minutes or until golden and cooked through. Let cool for 3 minutes before icing.
For the Icing:
- In a mixing bowl, beat together the softened butter and cream cheese until combined. Then add in the vanilla, followed by 1 cup of the powdered sugar. If you want a thinner icing, add some milk, 1 tablespoon at at time. To thicken, add some extra powdered sugar.
- Drizzle or spread on top of the cinnamon rolls and serve!
If you don’t have a stand mixer, you can make the dough by hand, but will have to knead it for 5-7 minutes by hand.