Description
This Easy One Hour Cinnamon Rolls recipe delivers soft, buttery rolls filled with a sweet cinnamon sugar mixture and topped with luscious cream cheese icing. Perfect for a cozy breakfast or brunch, these cinnamon rolls come together quickly with activated yeast and a warm proofing process, baking golden and fluffy in under an hour.
Ingredients
Scale
Dough Ingredients
- 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 about 40-45 seconds. Pour the melted butter into a medium bowl. Using the same bowl, warm 1 cup of milk for 45 seconds, then add it to the butter. Ensure the mixture is between 100-110°F; cool or warm as needed.
- Activate the Yeast & Preheat Oven: Stir in 1/4 cup granulated sugar and 2 1/4 teaspoons active dry yeast until dissolved. Cover with a towel or plastic wrap and let sit for 10 minutes until foamy. While waiting, 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 frothy, add 1 large egg, 1/2 teaspoon salt, and 1 teaspoon vanilla extract. Mix well to combine.
- Add the Flour: Gradually add 3 1/2 cups all-purpose flour in 1/2 cup increments, stirring with a spatula. Use your hands to knead any remaining flour gently. The dough should be soft and slightly tacky but not overly sticky.
- Proof the Dough: Form the dough into a ball, cover it with a tea cloth, and place it in the warm, turned-off oven to proof for 10 minutes.
- Prepare the Cinnamon Sugar Filling: In a medium bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 tablespoons ground cinnamon, and 1 teaspoon vanilla extract until light and fluffy. Set aside.
- Roll Out the Dough: Remove the dough from the oven and place it on a lightly greased or floured surface. Roll it into a 14″ x 18″ rectangle about 1/4″ thick.
- Add Filling: Preheat the oven to 350°F. Spread the cinnamon sugar filling evenly over the rolled dough, leaving a small margin around the edges.
- Roll and Slice: Starting from the shorter edge, tightly roll the dough into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 even rolls by gentle sawing motions for clean edges.
- Bake: Place the rolls cut side up in a greased 9×13-inch baking dish. 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 4 ounces softened cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk together. Add more milk one tablespoon at a time until reaching desired spreading or drizzling consistency.
- Frost and Serve: Spread the cream cheese icing generously over warm cinnamon rolls. Serve immediately and enjoy your delicious homemade cinnamon rolls.
Notes
- Make sure the milk and butter mixture is between 100-110°F to properly activate the yeast without killing it.
- Using a warm, turned-off oven for proofing creates the ideal environment for dough rising.
- Do not over-flour the dough; it should be soft and slightly tacky to retain moisture and fluffiness.
- For cleaner roll slices, use unflavored dental floss if you don’t want to use a knife.
- Adjust the cream cheese icing thickness by adding milk gradually depending on whether you prefer thicker spreadable or thinner drizzle consistency.
- These rolls are best served fresh but can be refrigerated and gently reheated.
