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1 Hour Cinnamon Roll Recipe
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!
Ingredients
Filling
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 Tablespoon ground cinnamon
Cinnamon Rolls
- ⅓ cup warm water
- 1 Tablespoon highly active yeast
- 5 Tablespoons granulated sugar , divided
- ¼ cup unsalted butter , melted
- ¼ cup warm milk
- ½ teaspoon fine sea salt
- 2 to 2 1/2 cups all-purpose flour , or more or less as needed
- 5 Tablespoons unsalted butter , at room temperature
Frosting:
- ¼ cup salted butter at room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
Filling
- In a small bowl, combine the sugar, brown sugar, and cinnamon.
Cinnamon Rolls
- In a small bowl, stir together the warm water, yeast, and 1 Tablespoon sugar. Cover with a paper towel. Let sit 5 minutes, or until bubbly.
- In a stand mixer fitted with a dough attachment, stir together melted butter, milk, salt, and the remaining 4 Tablespoons sugar. Stir in yeast mixture until combined. Add 1 cup flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead 1 to 2 minutes. If the dough is too sticky, add a little more flour until smooth and soft..
- Cover the bowl with plastic wrap and place in a warm spot. Let rise about 20 minutes.
- Preheat the oven to 350°F. Butter a pie dish.
- 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 softened butter onto the dough with a brush and then sprinkle the filling evenly over the top. Gently press the sugar down into the butter. Roll the doll, length-side, into a swirl.
- Cut the dough into 1-inch pieces with floss or a large knife. Place rolls, swirl-side up, into pie dish, about 1 inch apart. Let rolls rise about 15 minutes.
- Bake 18 to 20 minutes, or until golden brown. Remove from oven and let cool.
Frosting
- In a large bowl, beat together butter, powdered sugar, vanilla, and milk. You can add more milk or powdered sugar to reach your desired consistency. Spread over the top of the rolls.
Notes
Storing and reheating: Store in an airtight container. Reheat one roll in the microwave for 10 to 15 seconds.
Rising tip: Heat the oven to 200°F and place a small pan of water on the lowest rack. 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 to 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.
Nutrition
Calories: 486kcal, Carbohydrates: 75g, Protein: 5g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 201mg, Potassium: 85mg, Fiber: 2g, Sugar: 43g, Vitamin A: 595IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
