1-Hour Cinnamon Rolls

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!

1-Hour Cinnamon Rolls

1-Hour Cinnamon Rolls

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.

1-Hour Cinnamon Rolls

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

1-Hour Cinnamon Rolls

Ingredients:

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)

Directions:

For the dough and filling:

  1. 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.
  2. While the milk cools, add 3 cups of the flour, sugar, and the salt together in a bowl and whisk to combine.
  3. 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.
  4. 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.
  5. Prepare the filling, stir together the granulated sugar, brown sugar, and the cinnamon. Set aside.
  6. 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.
  7. 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:

  1. 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.
  2. 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.

Adapted From Gimme Some Oven and AllRecipes

All images and text ©

1-Hour Cinnamon Rolls

   

21 comments

  1. WHAT?! One hour. Now I’m in serious trouble.

  2. Cinnamon roll perfection! Love that I can enjoy fresh cinnamon rolls after only 1 hour!

  3. YUM, I love cinnamon rolls way too much. Love this quicker version!

  4. Really just one hour to make these delicious looking cinnamon rolls!!!!! Wahhh I’m so intrigued and tempted!!!

  5. I am so tempted to eat this – making it ASAP :)

    Cheers
    Choc Chip Uru

  6. These are amazing because all I have is one hour these days!!

  7. Hey man.. somethings just NEED butter. like delicious, 1-hour cinnamon rolls. Its my birthday week so I can haz buttah :)

  8. Such a great recipe! I had never thought about using the dental floss. Thanks so much for the tip!

  9. OH wow. Delicious times 10. I wish I had some of these for late night snacking right…about…now! :) Sunday brunch, my place?

  10. Soooo… you’re telling me I could be eating a cinnamon roll — a homemade, freshly baked, super ooey gooey cinnamon roll — in 90 minutes? You’re my new favorite person ever ever ever!!

    They look AWESOME.

  11. Pingback: 1-Hour Cinnamon Rolls | Animeagain.com

  12. This is on my list of recipes to try this year as part of New Year’s Resolution to bake new things. Love this. :)

  13. Cinnamon rolls are my favorite. When they are right out of the oven I seriously go weak in the knees. Great job on your first try. They look amazing.

  14. Pingback: Easter Brunch Recipe Roundup » Eat. Drink. Love.

  15. I made these yesterday after I had a craving for cinnamon rolls…. I grew up in the US, but I moved to Sydney, Australia and it seems that I can’t find a good REAL cinnamon roll anywhere! I’ve made them before, but it’s a bit time-consuming and the non-yeast versions are good, but not like a real cinnamon roll. Your recipe was quick and very easy to follow and now I have a big pie-dish full of delicious cinnamon rolls that are the real deal and remind me so much of home! Thank you sooooo much, I’ll definitely be making this recipe again and again! :)

  16. these are amazing because all I have is one hour these days!

  17. Pingback: Amaranth Cinnamon Rolls With Coffee Glaze - sweetest kitchen

  18. Pingback: Cinnamon Roll Oatmeal - Eat. Drink. Love.

  19. Can you make these the night before, store in the fridge, and bake in the morning?

    • Hey Kait, I have only ever made them the day of, but I would think they would still come out good the next day. I would let them do the rising the night before putting them in the fridge. The only thing I can think might happen is they may not be as fluffy after baking, but I’m not sure. I would also let them come closer to room temperature before baking. Let me know how it goes, I’m curious!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.