breakfast cinnamon rolls

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Quick 45 Minute Cinnamon Rolls

all-purpose flour

Tablespoons sugar

salt

instant yeast (1 packet = 2 and 1/4 teaspoons)

water

milk

unsalted butter

unsalted

Tablespoons cinnamon

brown sugar

sugar

vanilla extract

In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make dough:

After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To Make Filling:

Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

To make glaze:

https://content.jwplatform.com/videos/8CJDhjNI.mp4

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

45MinuteCinnamonRollsNEW

Made from scratch with bread flour and instant yeast, they have pillowy-soft dough, a gooey cinnamon sugar filling, and rich cream cheese frosting. Perfect for breakfast, these soft and fluffy rolls stay moist for days, if they last that long! Plus, there’s an overnight option for easy prep.

The Softest Milk Bread Cinnamon Rolls Ever

bread flour

instant yeast

fine sea salt

heavy cream (room temperature)

whole milk (room temperature)

vanilla bean paste

Tangzhong from above

salted European butter (cool room temperature)

brown sugar (packed)

cinnamon

vanilla powder (optional)

unsalted butter (room temperature)

cream cheese (cold)

heavy cream

Before you start, line a metal 9x13 baking pan with parchment paper.

First, make the tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside.

In a stand mixing bowl, mix the flour, sugar, yeast, and salt until combined. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.

On low speed, knead in the butter 1 tablespoon at a time, letting it fully incorporate before adding more. Continue kneading for another 10-12 minutes until the dough looks smooth and elastic.

Remove the dough from the bowl and pull the sides down into the bottom center to create a smooth round ball. Place it seam-side down into the mixing bowl. Cover with plastic wrap and set aside for 30 minutes.

While the dough rests, combine the butter, brown sugar, cinnamon, and vanilla powder for the filling. Set aside.

On a lightly floured surface, roll the dough into a 15x21-inch rectangle. Dollop the cinnamon sugar mixture across the surface, then spread it to the edges with an offset spatula, leaving a 1-inch border at the top clean.

Use a pizza cutter to cut twelve, 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325 F/162 C.

Bake the cinnamon rolls for 30-35 minutes, or until the tops are lightly golden brown.

While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla bean paste and heavy cream.

Let the pan cool on a wire cooling rack for 15 minutes, then spread the cream cheese frosting on top. Let sit another 15 minutes for the frosting to seep into the rolls. Serve warm and enjoy!

Store leftovers in an airtight container at room temperature for 4-5 days. Reheat them in the oven or microwave until warm before serving!

Hi Cambrea!

I have made this and I am so happy with how the bread came out! It's my dream bread texture. My search for a bread recipe for my rolls savory or sweet is now over :) I plan to stick to this recipe of yours, so thank you!!! :)

Best recipe for cinnamon rolls I have ever made!

I make cinnamon rolls once a month as they are a favorite in our house. I have been using a copycat Cinnabon recipe for awhile and it was pretty good. I decided to try your recipe as I have had really good success with the Tangzhong technique making dinner rolls. The dough from this recipe is on another level. The texture was absolutely spectacular and a unanimous favorite, it wasn't even close. This is our go to cinnamon roll recipe now. The recipe was very well laid out as a baker who weighs almost every ingredient I really appreciated having the weights all listed. Thank you for posting this.

These turned out amazing! So soft and delicious!

Great recipe! Delicious! People at work loved that weren’t too sweet, and I agree. Will definitely be making again. Loved the softness and texture. I’ve been using tanzhong in my sweet breads and dinner rolls for several years now, and that’s why I chose this recipe.  (If you don’t have both milk and heavy cream in your fridge, you could probably use all milk, or all heavy cream, or all half-n-half and it probably wouldn’t change the recipe a bit. I happened to have both so I followed the recipe exactly as written.). Putting this in my recipe file as a “keeper!”

super soft and gooey , but I had to use ap flour instead because I couldn’t find bread flour.

These are absolutely insane! I made them without a machine and they turned out wonderfully.

These are the best cinnamon rolls I've ever made. I've experimented using a different variety of breads etc. These are by far the best. Not just in taste but the texture and density of bread. 5 STARS. FOR SURE

https://content.jwplatform.com/videos/KeA9DxT7.mp4

Watch out Cinnabon, because these are the best cinnamon rolls ever! They're extremely gooey, packed with cinnamon sugar flavor, and topped with cream cheese frosting. Overnight and freezing options are included!

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Quick 45 Minute Cinnamon Rolls

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Top 2 breakfast cinnamon rolls recipes from across the web

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Top Tags

Quick 45 Minute Cinnamon Rolls

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The most viewed breakfast cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine