quick cinnamon rolls

The softest and fluffiest EASY Homemade Cinnamon Rolls with ooey gooey cinnamon filling and cream cheese icing - ready in one hour!

Easy Homemade Cinnamon Rolls

all-purpose flour (divided)

yeast

salt

sugar

milk

butter (chilled,

brown sugar

cinnamon

butter (softened)

butter

cream cheese

vanilla extract

milk (or heavy cream, as needed)

Preheat oven to 350 degrees and butter a 9x13 inch baking pan. (see note)

In a large bowl (or the bowl of a stand mixer) stir together 2 cups flour, yeast, sugar, and salt.

In a glass/liquid measuring cup combine milk and butter and microwave on high for 30 seconds at a time, stirring after each, until butter is mostly melted and milk is very warm. (see note) Add milk mixture and egg to the dry ingredients and mix well.

Mix in remaining flour, 1/2 cup at a time, until a shaggy dough forms.

Knead for 5 minutes, then transfer to a lightly greased bowl and cover tightly with plastic wrap. Let rise for 10 minutes.

Prepare the dough

Roll dough into a large rectangle (about 15x12 inches) and rub softened butter all over the top of the dough.

Stir together sugar, brown sugar, and cinnamon. Sprinkle over butter, leaving about 1/2 inch around the edges bare.

Tightly (but gently) roll the dough from one long side toward the other. Pinch the seam to seal off the length of the dough.

Use a sharp knife or unflavored dental floss to cut into 12 equal-size pieces. Place each cut-side down in your prepared baking pan.

Cover tightly and let rise in a warm dry place for 30 minutes.

Uncover, bake on center rack for 30-35 minutes until golden brown on the top. Allow to cool slightly before frosting.

Make the Cinnamon Rolls

In a medium sauce pan melt butter over medium-high heat. Once melted, continue to stir for 2-3 minutes longer until color changes from pale yellow to deep golden. Remove from heat.

In a large bowl cream together the browned butter, cream cheese, and vanilla.

Alternate mixing in 1 cup of powdered sugar and 1 tablespoon of milk until icing is smooth and fluffy. Mix in a pinch of salt for added richness, then spread over cinnamon rolls.

Serve immediately or cover tightly and store at room temperature up to three days. Reheat individual rolls in the microwave for 20-30 seconds.

Prepare the Icing

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

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

water

unsalted butter

unsalted

Tablespoons cinnamon

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

Nothing says holiday baking more than cinnamon rolls...except maybe CHOCOLATE cinnamon rolls. These pillow soft cinnamon rolls are filled with chocolate, drizzled wit the most perfect cream cheese icing and absolutely scrumptious. Best part? They’re ready in under an hour.

1 hour Chocolate Cinnamon Rolls

¼- 2 ¾ cup all purpose flour

Fleischmann’s® RapidRise® Yeast

milk, warm

butter, melted

eggs, room temperature and beaten

chocolate spread*

chocolate chips

In a small saucepan melt the butter. Add the milk to the butter, whisking to combine until the milk is warm. Set aside.

Combine 2 ¼ cups of the flour, sugar, salt, and Fleischmann’s® RapidRise® Yeast in a large bowl. Make a well in the center and add the milk and butter. Add the beaten eggs and use a spatula or your hands to combine. The dough will be wet. If it is too wet to work with add in ¼ cup more of flour.

Turn out the dough onto a floured surface and knead for 5 minutes. The dough should smooth out and become less tacky. Form the dough into a ball and place into a greased bowl. Cover and leave to proof in a warm place for 30 minutes.

After 30 minutes, preheat the oven to 350°F. Grease a 13 x 9 pan with butter or cooking spray and set aside.

Turn the risen dough out onto a liberally floured surface and use a rolling pin to roll the dough out into a 16” x 24” rectangle. The dough should be thin. This means more swirls! Spread the chocolate spread evenly over the rectangle. Sprinkle with mini chocolate chips and cinnamon.

Working from the long edge, roll the dough into a log, pinching the ends so it stays together. Using floss or a very thin string, cut off the ends of the dough where there is not enough filling. Score the dough into 12 equal pieces and then cut the dough into 12 buns. Place the buns into prepared pan. There will be space between the buns, but they will puff up when they bake!

Bake for 35 minutes, rotating the pan halfway through. If the rolls start to get too brown, cover with tinfoil.

While the cinnamon rolls are baking, make the cream cheese glaze. In a small saucepan over medium heat combine the powdered sugar, cream, cream cheese, vanilla, and salt. Whisk together until no clumps remain and bring to a simmer. Take off the heat and set aside.

Drizzle the glaze over the warm cinnamon buns and serve hot!

These Quick &amp; Easy Cinnamon Rolls are simple to make in only 1 hour with pro tips! Fluffy and delicious with an easy cream cheese frosting!

Quick and Easy Cinnamon Rolls (One Hour Cinnamon Rolls)

instant dry yeast ((active dry yeast also works))

butter (melted)

all purpose flour

cinnamon (to taste)

full fat cream cheese (at room temperature)

lemon juice

Into the bowl of your stand mixer (or in a large mixing bowl), add the warm milk, the sugar and the yeast. Mix together with a fork.

Add the melted (and cooled) butter to the milk mixture. Be sure the melted butter isn&#039;t too hot or it will kill the yeast.

Add the egg to the milk mixture.

Add the flour and salt to the bowl on top of the milk mixture and set the mixer to low speed (use the dough hook for this). If making by hand, mix with a wooden spoon.

After about a minute you should see a sticky dough starting to come together. Scrape down the sides of the bowl if necessary.

Turn up the mixer speed slightly and allow the mixture to knead the dough for about 2-3 minutes. The dough should be tacky to the touch, but not so sticky that it&#039;s very messy. It should pull away from the sides of the bowl easily and the bowl should appear fairly clean.

If you don&#039;t have a stand mixer, you can knead the dough by hand on a lightly floured work surface for 3 minutes after the wet and dry ingredients are combined.

Cover the bowl with some plastic wrap and place it inside another large mixing bowl. Pour some hot water (from the tap or recently boiled kettle) between the two bowls to gently heat up the dough. This will help it rise very quickly. Be careful not to use water that&#39;s too hot as this will cook the dough that&#39;s touching the mixing bowl. Also, be careful not to get any water into the bowl with the dough (See the information in the blog post for more tips on how to do this!).  Let the dough raise for 20 minutes.

While the dough raises, grease a large cast iron skillet (or a 9-inch by 13-inch baking dish also works) with butter.

In a separate bowl, combine the brown sugar and the cinnamon. I use 1 tbsp of cinnamon, but feel free to use a little less if you&#39;d prefer a more subtle taste.

Turn the dough out onto a work surface that&#39;s been very lightly greased with vegetable oil. Using a rolling pin, roll out the dough evenly until you have a rectangle that&#39;s approximately 18 inches wide and 12 inches deep. Brush the dough with the melted butter. Spread the brown sugar and cinnamon mixture evenly over the dough.

Roll up the dough from the long side until you&#039;ve got one long roll. Cut the long roll in half, then in half again, and then each of those sections into 3 pieces until you have 12 cinnamon rolls. Try to cut the rolls to an even thickness as this promotes even baking. You don&#039;t want some rolls to be overdone and others to be raw in the middle.

Arrange the 12 pieces in the pan you&#039;ve greased.

Place the cinnamon rolls in a cold oven and set the oven to bake at 375 degrees Fahrenheit. The cinnamon rolls will rise for a second time in the oven as it preheats.

Set the oven timer for 23 minutes. When the oven timer goes off the cinnamon rolls should be baked to a golden brown colour. If 2-3 more minutes of baking are required, allow the rolls to bake for a few additional minutes (every oven preheats differently, so watch them around the 20-minute mark if your oven preheats very quickly!).

While the cinnamon rolls are baking, mix together the cream cheese, powdered sugar, and lemon juice in a bowl until smooth.

Remove the pan from the oven and let the buns cool in the pan for about 15 minutes before smearing the frosting over the warm buns.

For the frosting:

Made for Christmas morning &amp; these were delish!  I did 1.5x the recipe &amp; they were gone in a few hours!
I only had 2 issues - the dough was still sticky even after adding extra flour, but they rolled out fine with some care. (My mom’s yeast may have been a little old…)
Second issue - the filling seeped out &amp; was crispy the bottom of the pan.
I did add raisins to one pan &amp; they were divine!
Any suggestions for me? Thanks for the recipe!

I made these for breakfast and my kids loved them! This was my very first time making cinnamon rolls and they were super easy to make and delicious! I will definitely make these again.

These are perfect! I had a craving for pecan sticky buns and all other recipes took more time than I had; yours is quick, easy and delicious. I did line the bottom of the pan with chopped pecans and a delicious maple sauce. Set the rolls on top and satisfied my craving! This recipe is a definite keeper!

It would have been helpful to note that unlike using water &amp; sugar for the yeast &amp; getting a bubbly  result, using milk &amp; sugar, then adding butter makes it appear that the yeast is past its prime &amp; failed to proof.  I threw the first try away, then redid the first steps, achieving the same result, but decided to use it any way.  It worked, with dough rising as the recipe said it would.  It was a great recipe &amp; fast result.

This recipe ticks all the right boxes -- it's easy to make, it takes much less time, and the result is wonderful.  My family doesn't like overly-sweet baking, so I omit the cream cheese icing, instead, I brush about 2 TBSP of maple syrup on top of the parchment paper (I use a 9" x 13" pan).  This adds a little Canadian sweetness to the cinnamon buns.

Just made these and they are the best cinnamon buns I've ever had! Super quick and easy recipe - I'll definitely be making these again soon!

Just made these &amp; they're the first time ever making homemade cinnamon rolls. They were delicious!

Ooops!  Forgot to give the rating in my previous comment.   5 stars!

I made these and they were fantastic!  It was only the 2nd time I've ever made cinnamon rolls and it was easy and successful, not to mention taking less time.  I'm making them again today.  Thanks for the great recipe :)

https://content.jwplatform.com/videos/z2SpSdL2.mp4

These Quick & Easy Cinnamon Rolls are the BEST simple cinnamon rolls to make in only 1 hour - with my pro tips and tricks! Fluffy, sweet and delicious with an easy cream cheese frosting!

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