Description
This Easy One Hour Cinnamon Rolls recipe delivers soft, fluffy cinnamon rolls topped with a luscious cream cheese icing. Using a quick yeast dough and simple techniques, you can enjoy homemade cinnamon rolls in just one hour, perfect for a delightful breakfast or cozy dessert.
Ingredients
Scale
Dough
- 1 cup milk (whole or 2%)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 (0.25 oz) packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
Cinnamon Sugar Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (add 1 tablespoon at a time, as needed)
Instructions
- Prepare the Dough: Melt 1/4 cup (1/2 stick) unsalted butter in a microwave-safe bowl for 40-45 seconds. Then heat the milk in the same bowl for 45 seconds. Combine the warm milk with the melted butter, ensuring the mixture is between 100-110°F. Stir in sugar and yeast until dissolved, cover, and let sit for 10 minutes until foamy.
- Activate the Yeast & Preheat Oven: While waiting for the yeast to activate, preheat your oven to its lowest setting (~170°F), then turn it off to create a warm proofing environment.
- Mix Wet Ingredients: Once the yeast mixture is foamy, add the egg, salt, and vanilla extract, mixing well to combine.
- Add the Flour: Gradually add the flour in 1/2 cup increments, stirring until incorporated. Use hands to knead gently toward the end until the dough is soft and slightly tacky but not too sticky.
- Proof the Dough: Form the dough into a ball, cover with a tea cloth, and place in the warm turned-off oven for 10 minutes to proof.
- Prepare the Cinnamon Sugar Filling: In a medium bowl, cream together the softened butter, brown sugar, granulated sugar, cinnamon, and vanilla extract until light and fluffy. Set aside.
- Roll Out the Dough: Remove the dough after proofing, place it on a lightly greased or floured surface, and roll out into a 14 by 18-inch rectangle about 1/4 inch thick.
- Add Filling: Preheat oven to 350°F. Evenly spread the cinnamon sugar filling over the dough, leaving a small margin at the edges.
- Roll and Slice: Starting from the shorter edge, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices with gentle sawing motions.
- Bake: Place the rolls in a greased 9×13-inch baking dish and bake at 350°F for 20-25 minutes or until golden brown. Let cool in the pan for 10 minutes.
- Make the Cream Cheese Icing: While rolls cool, beat the softened cream cheese with powdered sugar, vanilla extract, and 2 tablespoons milk. Add more milk one tablespoon at a time until desired spreading or drizzling consistency is reached.
- Frost and Serve: Spread the cream cheese icing over the warm rolls and serve immediately for the best flavor and texture.
Notes
- Ensure the milk and butter mixture is warm (100-110°F) to properly activate the yeast.
- Do not add too much flour; the dough should remain soft and slightly tacky to yield fluffy rolls.
- You can use unflavored dental floss to cut the rolls cleanly without squashing them.
- Letting the rolls cool slightly before icing prevents the frosting from melting excessively.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.
