These One Hour Cinnamon Rolls are super soft and delicious slathered with an amazing melt-in-your-mouth frosting. Just as yummy as the classic cinnamon roll recipe, but done in half the time!
These homemade cinnamon rolls are one of my favorite breakfasts to make for Christmas! They’re soft, fluffy and done in a little over an hour.
HOW TO MAKE CINNAMON ROLLS
- Prepare the yeast: Add warm water (bath temperature), yeast and 1 Tablespoon of sugar to a small bowl (I like to use a large measuring cup) and stir. Cover with paper towel and let sit until bubbly (about 5 minutes).
- Make the dough: Stir together the butter, milk, sugar and salt in a separate bowl. When the yeast mixture has bubbled, add to the bowl with the butter mixture and stir. Add one cup of flour and mix until smooth. Then add remaining flour in 1/2 cup increments.
- Knead: Knead for a few minutes. Add more flour if dough is still sticky. You want the dough to be slightly sticky, but not to the point where it covers your hands in dough. When the cinnamon roll dough is soft, cover bowl with plastic wrap and place in warm spot. Let dough rise for about 20 minutes. If you don’t have a warm spot in your house, turn on the oven to 200°F and then turn it off. Then place the dough inside to allow to rise.
- Making filling: Combine butter, sugars and cinnamon to a bowl and mix.
CINNAMON ROLL ICING
The cinnamon roll frosting is really what makes these cinnamon rolls divine, so make sure to slather it right on top!
- Add butter, powdered sugar, vanilla and milk to a large bowl.
- Beat ingredients together until smooth and creamy. Add more milk or powdered sugar if needed to reach desired consistency.
- Spread cinnamon roll frosting on top of warm cinnamon rolls and serve. Enjoy!
What type of yeast do you use for one hour cinnamon rolls? These one hour cinnamon rolls call for highly active yeast (or rapid rise yeast). The cinnamon rolls will not rise as fast if you use traditional yeast.
What do you do if cinnamon roll dough is too sticky? If your dough is too sticky, just add a little more flour. I would add in small increments (a Tablespoon at a time) until it is no longer sticky and is smooth.
How big do cinnamon rolls get after baking? The size of the rolls should be a little bigger than palm size. If yours weren’t this size, let them rise a little longer next time around.
Can you make cinnamon rolls the night before?You can make these up to 12 hours ahead of time. Simply roll them out and place on a baking sheet. Let sit for 30 minutes to rise and then cover tightly with foil that has been sprayed with non stick spray. Refrigerate overnight. Then in the morning remove from the fridge and let rise about 1-2 hours before baking. Then bake as directed.
Do cinnamon rolls have to be refrigerated? No, the cinnamon rolls can be stored at room temp for about 2 days. Just make sure to store in an airtight container or wrap with plastic wrap or aluminum foil. If stored in the fridge, the rolls will last a few days longer.
1/3 cup warm water
1 Tablespoon highly active yeast
1 Tablespoon sugar
1/4 cup butter (melted)
1/4 cup warm milk
1/4 cup sugar
1/2 teaspoon salt
2 to 2 1/2 cups flour (more or less as needed)
5 Tablespoons butter (softened)
1/4 cup sugar
1/4 cup brown sugar
1 Tablespoon cinnamon
1/4 cup salted butter (softened)
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 Tablespoon milk
- In a small bowl, add warm water, yeast and 1 Tablespoon of sugar. Stir, and cover with a paper towel. Let sit for about 5 minutes until bubbly.
- In a large bowl, stir together butter, milk, sugar and salt. Add yeast mixture when ready and stir until combined. Add one cup of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 1-2 minutes. If the dough is too sticky, you can add a little more flour.
- Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot. Allow dough to rise for about 20 minutes. If it’s a cool day, warm your oven to 200°F with a small pan of water, turn it off and set the bowl in there to rise.
- While dough is rising, make the filling. Combine the butter, sugars and cinnmon in a small bowl.
- Once your dough has risen, punch it down and roll out on a floured surface. You want to form a rectangle approximately 10×12 inches. It doesn’t have to be perfect. Spread filling onto the dough with a brush and then roll the dough up. I did not use all of the filling. Cut the dough into one inch pieces with floss or a large knife. Place dough onto a buttered pie dish with rolls about 1 inch apart. Let rolls rise for about 15 minutes.
- Bake at 350 for 18-20 minutes or until golden brown. Remove from oven and allow to cool.
- While the rolls are cooking, beat together the frosting ingredients in a large bowl and then spread on top of the rolls. You can add more milk or powdered sugar to reach your desired consistency.
- Enjoy! Store in an airtight container. Reheat one roll in the microwave for 10-15 seconds.
- Rising tip: Turn the oven to 200°F. Then turn off the oven and let the dough rise in the oven.
Making the night before: You can make these up to 12 hours ahead of time. Simply roll them out and place on a baking sheet. Let sit for 30 minutes to rise and then cover tightly with foil that has been sprayed with non stick spray. Refrigerate overnight. Then in the morning remove from the fridge and let rise about 1-2 hours before baking. Then bake as directed.
Freezing cinnamon rolls: You can freeze the rolls after they have been baked and cooled. Simply place in a freezer container, then set out to thaw overnight. You can also freeze the rolled dough. Simply place the rolls on the baking sheet and then cover tightly with foil. Then freeze for up to 2 months. When ready to bake allow to thaw and rise for about 4 to 5 hours. I usually let them rise in the oven for the last hour. Once they have risen, bake according to directions.
- Source: iheartnaptime.net