I will never make store-bought canned cinnamon rolls again. No doubt Pillsbury makes some amazing cinnamon rolls, but nothing compares to homemade cinnamon rolls with homemade icing and a little love. Although, pro tip: if you put Pillsbury cinnamon rolls in a waffle maker to bake them, they are SO AMAZING. But these 1-hour cinnamon rolls still have them beat by a mile.
Oh my gosh. Just look at the puffiness.
That’s probably the only time I’ve used the word puffiness as a good thing…
Anyway, today I’m going to walk you through how to make cinnamon rolls in only about an hour, but I should note that it will only take an hour if you work very quickly. These cinnamon rolls come together very quickly considering the yeast only requires one rise and requires very little baking skills. I’m still new to baking with yeast, and I found it very intimidating at first, but it’s really nothing to be afraid of. You’ve just gotta go for it. Making cinnamon rolls can be a long process normally, so I hope this helps make it a little easier for anyone new to working with yeast (or just anyone who’s cramped for time)! Please just note that it might take more than an hour for beginners, which is what it did for me when I made them, but if you work quickly, they should only take one hour.
No matter how you make them, these babies are perfectly sweet and buttery, and I kind of just want to eat the icing with a spoon. (Sorry not sorry?) They’re simple enough to make on a weekend morning and serve warm with coffee or milk. Basically, these are the definition of my dream Sunday morning. It just doesn’t get better than fresh cinnamon rolls with the smell wafting through the house.
- 2 1/3 cups flour
- 2 tbsp butter, melted
- 1/3 cup granulated sugar
- 1 egg
- 1 package instant (quick rise yeast)
- 1/2 cup water
- 1/4 cup milk (I use low-fat)
- 1/2 tsp salt
- 3 tbsp butter, room temperature
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
Preheat the oven to 200 degrees. Lightly spray a baking pan with cooking spray. Cinnamon rolls are best when confined to a small area so that they lightly press against each other, so an 8 or 9-inch round pan or 9×9 square pan are ideal choices for this recipe. I used a 9-inch glass pie pan.
If using a stand mixer (which I do suggest if possible), toss together the flour, yeast and salt in the bowl of your mixer. In a microwavable bowl, melt the butter, water, milk and sugar for about 1 minute. Be sure to watch it carefully so the mixture doesn’t explode in your microwave.
Pour the microwaved mixture into the dry mixture and mix using a paddle attachment. Add the egg and continue to mix until the dough is soft and sticky. At this point, switch to a dough hook attachment on your mixer and mix on the lowest setting for about 5 minutes. If you’re not using a stand mixer, knead the dough on a floured surface for 4-5 minutes. Let the dough rest at room temperature for about 5 more minutes.
In a small bowl, toss the cinnamon, sugars and nutmeg and set aside. Lay out a large piece of parchment on your countertop and sprinkle with flour.
Once it’s had a few minutes to rest, use a rolling pin to roll out the dough on your floured surface into a rectangle measuring about 14×9 inches. Measurements don’t have to be exact but this is ideal for proper size and baking times. Spread the softened butter over the entire piece of dough and sprinkle evenly with the cinnamon topping. Then tightly roll up the dough from the 8-inch end, and cut the roll into 8-10 equal sized pieces. I wanted extra large rolls, so I cut 8. You can use dental floss or a knife to cut the rolls. To ensure they’re somewhat even, cut the entire roll in half and then cut each piece in half until you’ve cut enough rolls, an they should all be about the same size.
Turn OFF the oven.
Arrange the rolls a couple inches apart in your greased pan, casserole dish or even a lipped baking sheet. Cover loosely with aluminum foil and place the pan in the warm oven for about 20 minutes to give the dough time to rise. They should double in size.
Remove the rolls and heat the oven to 375 degrees this time. Once preheated, remove the foil and bake for 16-18 minutes until puffy and lightly brown. Pay close attention to the middle because those rolls will bake the slowest. About 5 minutes before the rolls finish baking, begin mixing the icing. This is ideal if you’re serving them right away while still very warm so that frosting practically melts into the cinnamon rolls.
- 1 1/2 cups powdered sugar, sifted
- ¼ cup butter, melted
- 1 tsp vanilla extract
- 2-3 tbsp milk (I use low-fat)
To make the glaze, sift the powdered sugar into a bowl and set aside. Melt the butter in a small saucepan on low heat, and whisk in the sifted powdered sugar, vanilla extract and milk until smooth. Pour it evenly over the warm rolls. If you make the icing a little early, you’ll see it begin to harden on top, so just whisk again on low heat to thin it again.
Once cool enough to touch, serve warm and be amazed. Have a happy Friday! Celebrate the weekend with a batch of cinnamon rolls!