1-Hour Cinnamon Rolls

4.57 from 16 votes

Light, fluffy cinnamon rolls in one hour. Thanks to instant yeast to raise the dough fast and Saigon Cinnamon which adds great flavor, this is our all time favorite recipe for cinnamon rolls. This recipe makes 18 small rolls (baked in two round cake pans or a single 9x13 pan).

Prep Time45

Cook Time16

Total Time1

Course: Breakfast, Brunch

Keyword: baked breakfast recipe, cinnamon rolls

Servings: Rolls

Author: Jess Smith via Inquiring Chef

Cost: $3.00

Equipment

Microwave Safe Bowl
Rolling Pin
2 8" or 1 9x13" Baking Pan
Stand or Hand Mixer
Large Mixing Bowl

Ingredients

Dough:

1 1/2 cups Milk (any type will work)
2 Tablespoon Unsalted Butter, melted
1 Tablespoon Instant Yeast
2 Tablespoon Granulated Sugar
4 cups All-Purpose Flour, plus more for rolling (500 grams)
1 teaspoon Salt

Filling:

3 Tablespoons Unsalted Butter, softened
1/4 cup Granulated Sugar
1 1/2 teaspoons Saigon Cinnamon

Icing:

4 ounces Cream Cheese, softened
1 cup Powdered Sugar
1/2 teaspoon Pure Vanilla Extract
2-4 Tablespoon Milk (any type will work)

Instructions

Preheat oven to 400 F / 200 C.
Spray two 8-inch round cake pans or one 9x13 baking dish with nonstick cooking spray.
Heat 1 1/2 cups milk in the microwave until warm to the touch. Combine milk and 2 Tbsp. melted butter in the bowl of a standing mixer. Stir in yeast and 2 Tbsp sugar. Let sit for 5 minutes.
To the yeast mixture, add flour, and salt. Mix on low until the ingredients come together. Increase speed to medium and mix for 5 minutes, until the dough is smooth and elastic and begins to make a slapping sound as it hits the sides of the bowl.
Remove the bowl from the mixer and cover the dough with a dish towel. Let dough rise (preferably near the warm oven), until the surface is smooth, about 15 minutes.
Turn the dough out on a lightly floured surface and roll it into a rectangle (approximately 9"x18") with the long side facing you.
Spread 3 Tbsp. softened butter over the dough. Combine 1/4 cup sugar and cinnamon. Sprinkle sugar-cinnamon mixture over softened butter.
Starting with the side closest to you, roll up the dough. Slice roll of dough in half. Slice each half into 9 rounds (you should have 18 rolls total). Place the slices in the prepared baking dish(es) and let rise uncovered in a warm place (preferably near the warm oven) until the edges of the rolls are touching, 15 minutes.
Bake until light golden brown on top, 15 to 18 minutes.
While the rolls are baking, use a hand mixer to beat the cream cheese, powdered sugar, and vanilla. While beating, add milk a little at a time, until the mixture is smooth and pourable.
When the rolls come out of the oven, let them cool for 5 minutes before drizzling icing over top.
Serve immediately (of course...who could wait!).

Notes

Saigon Cinnamon - This variety of cinnamon a more intense flavor than regular ground cinnamon and makes great cinnamon rolls. But regular ground cinnamon will work fine, but increase to 2 tsp.

Knead by Hand - You can easily make this dough by hand if you don't have a stand mixer. Follow the instructions as written, adding the flour in several increments and stirring it with a wooden spoon or spatula. When the flour is mostly mixed in, turn the dough out on a floured surface and knead by hand until smooth and elastic, 6 to 8 minutes.

Cream Cheese - To soften the cream cheese, either leave it on the counter for about an hour before starting to bake. You can also microwave it on the defrost setting for about 30 seconds, until soft.

Make Ahead - To make the rolls ahead, cover tightly as soon as they have been transferred to the baking dish. Transfer to the refrigerator and refrigerate for up to 24 hours. Allow to come to room temperature (about 45 minutes) before baking as directed.

Nutrition