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Easy Cinnamon Rolls
These Easy Cinnamon Rolls are easy to make, soft, delicious, gooey, and ready in one hour.
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Soft, gooey, and delicious, cinnamon rolls are a breakfast favorite. It’s easier than you think to make homemade cinnamon rolls from scratch with this fast recipe that can be done in an hour.
MORE RECIPES: Blueberry Breakfast Braid | Cherry Danish | Apple Dessert Recipes
What's better than a pan of warm, freshly-baked cinnamon rolls? Easy homemade cinnamon rolls that keep all the flavor of traditional cinnamon rolls, but that are ready to eat in just one hour.
This breakfast recipe is so quick to make that you don’t need to wait for the weekend to enjoy these fluffy rolls drizzled with a sweet cream cheese glaze. If you're new to working with yeast, no worries. Think of it as bakery-style cinnamon rolls for beginners.
Of course, you can serve your cinnamon rolls as part of a holiday celebration or a fabulous weekend brunch complete with other breakfast favorites like biscuits and French toast. Don't forget your favorite coffee house drink to go with your breakfast.
Easy Cinnamon Rolls Ingredients
- Warm water
- Buttermilk
- Sugar
- Salted butter
- Active dry yeast
- Salt
- Eggs
- All-purpose flour
- Unsalted butter
- Brown sugar
- Ground cinnamon
- Powdered sugar
- Cream cheese
- Vanilla extract
- Whole milk
The ingredients for quick cinnamon rolls are pretty standard, including flour, sugar, salt, yeast, butter, and eggs. But, unlike other cinnamon roll recipes, these 1-hour cinnamon rolls only require one rise.
No cinnamon roll is complete without icing on top. The yummiest are drizzled with a cream cheese frosting. Let the baked rolls cool for just a couple of minutes before icing. Frosting the rolls while they are still warm makes sure the gaze can melt into the layers of the cinnamon rolls.
Give your yeast an extra boost by making sure the rest of your ingredients are at room temperature. One way to easily bring the eggs to room temperature is by placing them in a glass of warm water. Active dry yeast will also rise better in a glass bowl. Activate your yeast in a glass bowl before transferring it to your metal or aluminum stand mixer bowl.
How to Make Easy Cinnamon Rolls
FIRST STEP: In a medium glass bowl add the warm water, 1 tbsp of sugar, and active dry yeast. Stir well and set aside to rise for 15 minutes.
SECOND STEP: While yeast is rising add room temperature buttermilk, ½ cup sugar, melted butter, salt, and eggs to the bowl of a stand mixer. Use the whisk attachment on low to whisk together.
THIRD STEP: Once the active dry yeast has activated and is foamy on the top pour it into the bowl of the stand mixer. Using the whisk attachment, whisk the mixture together for 20 seconds.
FOURTH STEP: Remove the whisk attachment and add the dough hook. Add 5.5 cups of all-purpose flour to the bowl and mix on low for 40-60 seconds. Turn up the speed to medium and allow the dough to mix together for 8-10 minutes. (Dough will be sticky)
FIFTH STEP: Remove the bowl from the stand mixer and cover with foil for 10 minutes.
SIXTH STEP: In a separate medium bowl combine ¼ cup softened butter, light brown sugar, sugar, and cinnamon. Use a fork to mash butter into the mixture. It should have a crumbly consistency once mixed. Set aside.
SEVENTH STEP: While the dough is still rising, lightly flour a large flat area on your kitchen counter. Remove dough from the bowl and roll dough out flat into a 12 x 16 rectangle. Using a sharp knife, cut the excess dough if not in a perfect rectangle shape.
EIGHTH STEP: Use a rubber spatula to spread out ¼ cup softened butter on the surface of the dough, all the way to the edges. Sprinkle the cinnamon filling evenly over the surface of the dough. Using a rolling pin lightly press the cinnamon mixture into the dough.
EIGHTH STEP: Use a rubber spatula to spread out ¼ cup softened butter on the surface of the dough, all the way to the edges. Sprinkle the cinnamon filling evenly over the surface of the dough. Using a rolling pin lightly press the cinnamon mixture into the dough.
NINTH STEP: Roll the dough up tightly into a long log. It should measure roughly 16 inches. Using a sharp knife, cut the two uneven ends of the dough off and discard. Cut into 16 large rolls and place them into a greased 9x13 flat baking dish. Alternatively, you can cut a piece of sewing string, place it under the dough and bring each end up and around and crisscross and pull the opposite directions and it slices it and doesn't smash it down as a knife might.
TENTH STEP: Place in a preheated oven and bake at 375 degrees for 20-22 minutes.
ELEVENTH STEP: While the cinnamon rolls are baking, combine frosting ingredients in a medium mixing bowl. Using a hand mixer, mix together until no lumps remain.
TWELFTH STEP: When the cinnamon rolls are done baking, remove them from the oven and let them sit for 3 minutes, and then frost with the cream cheese frosting.
THIRTEENTH STEP: Serve immediately!
Cooking Tips
Make sure your cup of warm water isn’t too hot. Aim for the temperature of the water to be between 110 -115 degrees. You can use a meat thermometer to check the temperature of the water before adding the yeast.
Check the expiration date of your yeast. You’ll want to make sure it’s not expired or the yeast won’t rise and activate. When it activates with the warm water it should resemble foam on the top of a glass of freshly poured beer.
It is best if the bottom of the baking dish is flat, and the sides go straight up. Some baking dishes have slightly slanted sides on them. For these one-hour cinnamon rolls, a dish with flat sides works best.
Storing this Recipe
AT ROOM TEMPERATURE: Cover and store in an airtight container or wrap plastic wrap around them individually for 2-3 days.
IN THE FRIDGE: Cover leftover rolls in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: Leftovers can be frozen for up to 1 month. Thaw rolls overnight in the refrigerator and warm them up before enjoying.
Easy Cinnamon Rolls
These Easy Cinnamon Rolls are easy to make, soft, delicious, gooey, and ready in one hour.
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 16
Ingredients
DOUGH INGREDIENTS:
- 1 cup warm water
- ¾ cup buttermilk room temperature
- ½ cup sugar
- 1 tbsp sugar to activate yeast
- ¼ cup salted butter melted
- 3 tbsp active dry yeast
- ½ tbsp salt
- 2 eggs room temperature
- 5.5 cups all purpose flour
CINNAMON FILLING INGREDIENTS:
- ¼ cup softened butter to spread on dough
- ¼ cup softened butter to add in mixture
- ⅔ cup light brown sugar
- ⅔ cup sugar
- 2 tbsp ground cinnamon
CREAM CHEESE FROSTING INGREDIENTS:
- 5 tbsp salted butter softened
- 3 cups powdered sugar
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 2 tbsp whole milk
Instructions
- In a medium glass bowl add the warm water, 1 tbsp of sugar, and active dry yeast. Stir well and set aside to rise for 15 minutes.NOTE: Do not add the water, sugar, and yeast to a metal or aluminum bowl. The active dry yeast won’t activate in the bowl of a stand mixer. It’s better to let it rise in a glass bowl and then transfer it to your stand mixer bowl.
- While yeast is rising add room temperature buttermilk, ½ cup sugar, melted butter, salt, and eggs to the bowl of a stand mixer. Use whisk attachment o on low to whisk together.
- Once the active dry yeast has activated and is foamy on the top pour it into the bowl of the stand mixer. Using the whisk attachment, whisk the mixture together for 20 seconds.
- Remove the whisk attachment and add the dough hook. Add 5.5 cups of all purpose flour to the bowl and mix on low for 40-60 seconds. Turn up the speed to medium and allow dough to mix together for 8-10minutes. (Dough will be sticky.)
- Remove the bowl from the stand mixer and cover with foil for 10 minutes.
- In a separate medium bowl combine ¼ cup softened butter, light brown sugar, sugar, and cinnamon. Use a fork to mash butter into the mixture. It should have a crumbly consistency once mixed. Set aside.
- While the dough is still rising, lightly flour a large flat area on your kitchen counter. Remove dough from the bowl and roll dough out flat into a 12 x 16 rectangle. Using a sharp knife, cut the excess dough if not in a perfect rectangle shape.
- Use a rubber spatula to spread out ¼ cup softened butter on the surface of the dough, all the way to the edges. Sprinkle the cinnamon filling evenly over the surface of the dough. Using a rolling pin lightly press the cinnamon mixture into the dough.
- Roll the dough up tightly into a long log. It should measure roughly 16 inches. Using a sharp knife, cut the two uneven ends of the dough off and discard. Cut into 16 large rolls and place into a greased 9x13 flat baking dish. (***)Alternatively, you cancut a piece of sewing string, place it under the dough and bring each end up and around and crisscross and pull the opposite directions and it slices it and doesn't smash it down like a knife might.
- Place in a preheated oven and bake at 375 degrees for 20-22 minutes.
- While the cinnamon rolls are baking, combine frosting ingredients in a medium mixing bowl. Using a hand mixer, mix together until no lumps remain.
- When the cinnamon rolls are done baking, remove from the oven and let sit for 3 minutes and then frost with the cream cheese frosting.
- Serve immediately!
Nutrition
Calories: 445kcal | Carbohydrates: 82g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 331mg | Potassium: 118mg | Fiber: 2g | Sugar: 48g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
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