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5 from 3 votes

1 Hour Easy Cinnamon Rolls

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 9 large rolls.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Breakfast, Brunch
Servings: 9 Rolls
Calories: 446kcal
Author: Jess Smith via Inquiring Chef

Ingredients

Dough:

  • cups Water, slightly warm to the touch
  • 1 Tbsp Instant Yeast
  • 2 Tbsp Sugar
  • 2 Tbsp Unsalted Butter, softened
  • 1 tsp Salt
  • 4 cups All-Purpose Flour, plus more for rolling

Filling:

  • 4 Tbsp Unsalted Butter, softened
  • 1/2 cup Light Brown Sugar
  • 1 1/2 Tbsp Saigon Cinnamon

Icing:

  • 3 Tbsp Unsalted Butter, softened
  • 3 oz Cream Cheese, softened (or microwaved for 15 seconds)
  • 1 1/4 cups Confectioner's Sugar
  • 1/2 tsp Vanilla Extract
  • pinch Salt

Instructions

  • Preheat oven to 400 F / 200 C.
  • In the bowl of a stand mixer fitted with the dough hook, combine warm water, yeast, and sugar. Let stand until creamy, about 5 minutes. Meanwhile, dust a kitchen counter lightly with flour and spray a 9"x9" baking dish with nonstick cooking spray.
  • To the yeast mixture, add 2 Tbsp butter, salt, and 2 cups of flour. Mix on low until the ingredients come together. Continuing to mix on low, add 1 more cup of flour and mix for 1 minute. Add the remaining 1 cup flour. Mix on low until all the flour is mixed in and increase the speed to medium. 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 let the dough rest (preferably near the warm oven), until the surface is smooth, about 5 minutes.
  • Turn the dough out on a floured surface and roll it a 9"x18" rectangle with a long side facing you. (Note: Don't worry about being precise; use the base of your 9"x9" baking dish as a general guide.) Use your hands to rub 4 Tbsp of butter over the surface of the dough. Combine the brown sugar and Saigon Cinnamon and sprinkle that over the top.
  • Starting with the side closest to you, roll the dough into a tube. Use a serrated knife to cut 9 even slices. Place the slices in the prepared baking dish and let rise in a warm place (preferably near the warm oven) until the edges of the rolls are touching, 20 minutes.
  • Bake until golden brown on top, 20 minutes.
  • While the rolls are baking, use a hand mixer to beat the butter and cream cheese until light and fluffy. Add confectioner's sugar, vanilla, and a pinch of salt. Continue mixing until icing is smooth.
  • When the rolls come out of the oven, let them cool for 5 minutes before topping with the icing (you can just spoon it over the top of the warm rolls or spoon it into a piping bag / plastic bag and squeeze it over the top for a more precise look).
  • Serve immediately (of course...who could wait!).

Notes

The recipe, including dough, filling and icing uses one whole stick of butter. If your butter is cold when you want to start baking, slice it into 1 Tablespoon pieces and microwave it in 10 second increments just until the outer edges show signs of melting.
Saigon Cinnamon makes the best cinnamon rolls, but you can use regular cinnamon as well (in which case, increase the measurement to 2 Tbsp of cinnamon).
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, 8-10 minutes.

Nutrition

Serving: 1g | Calories: 446kcal | Carbohydrates: 78g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 269mg | Fiber: 2g | Sugar: 34g