One Hour Cinnamon Rolls Recipe
These quick Cinnamon Rolls are made start to finish in about an hour. You'll drool over each bite of soft cinnamon sugary bread with all the cream cheese icing.
Servings: 12
Calories: 426kcal
Ingredients
Dough
- 1 cup whole milk
- ¼ cup unsalted butter
- 3 ½ cups all-purpose flour divided
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1 envelope instant yeast approximately 2 ¼ teaspoons
- 1 large egg room temperature
Filling
- ¼ cup granulated
- ¼ cup brown sugar packed
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter very soft
Cream Cheese Icing
- 4 ounces cream cheese softened
- 3 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1-2 tablespoons whole milk if needed
Instructions
Prepare the Dough:
- In a small saucepan, combine milk and butter. Heat on low and stir until the butter is melted and the milk is warm to the touch. If needed, let the milk mixture sit for a few minutes until it is warm but not hot. (It should be around 110°F).
- In a separate bowl, whisk together 3 cups flour, sugar and salt until combined.
- In the bowl of a stand mixer fitted with the dough-hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine.
- Add the flour mixture and egg and mix on medium-low speed until combined.
- If the dough is sticking to the sides of the bowl, add the remaining flour, ¼ cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl (only add up to 3 ½ cups of flour total).
- Continue kneading for 5 minutes on medium-low speed. Remove dough and gently form it into a ball with your hands.
- Place it in a bowl greased lightly with vegetable oil and cover with a damp towel.
- Let rest for 10 minutes.
- While the dough is resting, whisk together the sugars and cinnamon for the filling in a bowl until combined. Set aside. Grease a pie plate or 9 x 13-inch baking dish with butter or cooking spray. Or line the pan with parchment paper. Set aside
Prepare the Filling:
- When the dough is ready, gently turn it out onto a lightly floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a to cut the dough into a perfect rectangle.)
- Use a knife or offset spatula to spread the softened butter evenly over the entire surface of the dough.
- Sprinkle evenly with the cinnamon and sugar mixture.
- Beginning at the 14-inch edge, tightly roll up the dough. Pinch together the seam so that it seals.
- Use a piece of unwaxed, unflavored dental floss (see note below) to “cut” off the two ends of the roll (an inch on each end – discard that dough) so that they are even.
- Then cut the remaining dough into 11 or 12 equally-sized pieces. Place each of the cut cinnamon rolls into prepared baking dish.
- Cover again with a damp towel and leave the dish in a warm place to allow the cinnamon rolls to rise for 25 minutes.
Prepare the Icing:
- While the dough is rising, whisk the softened cream cheese and butter together until combined using an electric mixer or by hand.
- Whisk in the vanilla until combined.
- Whisk in the powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin it out to your desired consistency (I usually add in two tablespoons of milk).
- When the rolls have risen, uncover the dish.
- Place the dish on the center rack of the oven and bake at 350°F for 15-20 minutes, or until the rolls are golden brown and cooked through.
- Remove and let cool on a wire rack for at least 5 minutes. Slather on the icing and serve warm.
Video
Notes
- To cut dough with dental floss, simply break off a piece of unflavored, unwaxed floss about 12 inches long. Very carefully 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. Give a quick tug to cut all the way through the dough. This is the best method for not squishing down your dough while cutting it. If you do not have dental floss, use a sharp knife and press down gently to avoid misshapen rolls
- To store, cover tightly in plastic wrap and store in the refrigerator for up to 3 days. Reheat gently in the oven until warmed through. The cinnamon rolls are best stored in the fridge without icing. Store the icing separately in a tightly sealed jar. Iced cinnamon rolls may also be stored in the fridge. The icing may drip and melt into the rolls when reheated, so go ahead and add some more
- To make air fryer cinnamon rolls: Preheat the air fryer to 350ºF. Line the air fryer basket with parchment paper and place cinnamon rolls on top, spacing them apart to allow the air flow on all sides. Air fry for 8-9 minutes. Top with icing while they're still warm. *Please note, air frying times may vary depending on your brand of air fryer. Keep an eye on the cinnamon rolls while they're baking to test for doneness
- To reheat cinnamon rolls: You can easily reheat cinnamon rolls in the oven. First preheat the oven to 350°F. Then place the leftover rolls in an oven-safe dish covered with aluminum foil and heat for 10-15 minutes.
- To reheat cinnamon rolls in air fryer: Preheat the air fryer to 350ºF. Line the air fryer basket with parchment paper and place cinnamon rolls on top, spacing them apart to allow the air flow on all sides. For cinnamon rolls without icing, lightly spread some softened butter on top of each roll. Air fry for 3-5 minutes and serve. *Please note, air frying times may vary depending on your brand of air fryer. Keep an eye on the cinnamon rolls while they're reheating to test for doneness
- To freeze cinnamon roll dough: After placing the formed rolls of dough in the pan, cover them tightly with plastic wrap and aluminum foil and freeze. When you’re ready to eat, remove the frozen cinnamon rolls from the freezer and let them thaw and rise. Remove the plastic and foil before baking
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 68.7g | Protein: 6.1g | Fat: 14.7g | Saturated Fat: 8.7g | Cholesterol: 53.5mg | Sodium: 146.5mg | Fiber: 1.9g | Sugar: 39.4g
