45 Minute Cinnamon Rolls
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Believe it or not, you can absolutely enjoy homemade fluffy cinnamon rolls in just 45 minutes! I first developed this speedy recipe back in 2009 for Father’s Day, and it has since become a go-to for any occasion that calls for a sweet treat.
This recipe utilizes my popular 30-Minute Roll dough, which is known for its incredibly tender texture. However, due to its stickiness, I recommend using plenty of flour when rolling out this homemade dough.
To keep things simple and quick, I’ve omitted precise measurements for the sugar and cinnamon. Simply sprinkle the dough generously with sugar and then generously dust it with cinnamon. The goal is to create a flavorful, cinnamon-sugar coating without the fuss of measuring.
Surprise your loved ones with a batch of these delicious cinnamon rolls today! They’re a quick and easy way to spread joy and sweetness.
Ingredients for 45 Minute Cinnamon Rolls
- WATER
- OIL
- YEAST
- SUGAR OR HONEY
- SALT
- LARGE EGG
- ALL-PURPOSE FLOUR
- BUTTER
- GROUND CINNAMON
- SUGAR
- POWDERED SUGAR
- VANILLA
- MILK
Instructions for 45 Minutes Cinnamon Rolls
Mix and Rest: In a large bowl, combine the first four ingredients and let the mixture rest for 15 minutes. This allows the ingredients to meld together and activate.
Add Salt and Egg: After resting, add the salt and egg to the bowl and stir until fully combined.
Gradually Add Flour: Slowly incorporate the flour into the mixture, ensuring it’s well blended.
Roll Out the Dough: Roll out the dough into a 9 x 13-inch rectangle using a rolling pin on a well-floured surface. This will be the base for your cinnamon rolls.
Spread Butter: Evenly spread softened butter over the rolled-out dough.
Sprinkle Cinnamon and Sugar: Generously sprinkle cinnamon over the buttered dough, followed by an equally generous amount of sugar. Make sure to cover the cinnamon completely so you can’t see it.
Form the Rolls: Starting from the long side, roll up the dough into a log. Then, cut the log into 12 equal slices. I like to use unflavored dental floss to do this.
Prepare for Baking: Place the slices on a greased cookie sheet or 9 x 13-inch baking dish. Once arranged, let them rest for an additional 10 minutes to allow the dough to settle.
Bake: Preheat your oven to 400 degrees Fahrenheit. Bake the cinnamon rolls for 10-15 minutes or until they are golden brown and fully cooked.
Prepare the Icing: While the rolls are cooling, mix up your icing with a hand mixer. I prefer a thicker icing that you have to spoon onto the rolls and spread using the back of the spoon. Let the cinnamon rolls cool slightly before applying the icing.
Serve and Enjoy: Once the icing is set, your cinnamon rolls are ready to enjoy! This recipe makes one dozen delicious cinnamon rolls.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead of active dry yeast. If using instant yeast, you can skip the resting period after mixing the first four ingredients and proceed with adding the remaining ingredients.
How do I know when the dough has risen enough?
The dough doesn’t need a traditional rise time in this quick recipe. However, letting it rest for 10 minutes after shaping will help the dough relax and slightly rise before baking.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it overnight. Let it come to room temperature before rolling out and baking.
How do I store leftover cinnamon rolls?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months. Reheat in the microwave or oven before serving.
How do I prevent the filling from leaking out during baking?
Roll the dough tightly when forming the log, and make sure to pinch the seams well. This will help prevent the filling from leaking out during baking.
For more recipes like this, try:
- Easy Heart Shaped Cinnamon Rolls
- Perfect Cinnamon Rolls
- Cinnamon Roll Waffles
- Cinnamon Roll Coffee Cake
45 Minute Cinnamon Rolls
Real Mom Kitchen
Equipment
Ingredients
- 1 cup warm water
- ⅓ cup oil
- 2 Tbsp yeast
- ¼ cup sugar or honey
- ½ tsp salt
- 1 egg
- 3 ½ cups flour
Filling:
- ¼ cup butter softened
- cinnamon
- sugar
Icing:
- 2 ¼ cup powdered sugar
- 3 Tbsp butter melted
- 1 ½ tsp vanilla extract
- milk probably a couple tablespoons or so for desired consistency
Instructions
- In a bowl, mix first 4 ingredients togther and let rest for 15 minutes.
- Add in the salt and egg and mix to combine. Next, gradually mix in the flour.
- Roll dough out into a 9 x 13 rectangle on a well floured surface. Spread butter on dough. Sprinkle dough generously with cinnamon. Follow with sprinkling sugar over the cinnamon. This is also a generous amount. Enough to completely cover the cinnamon so you can’t see it.
- Roll up from the long side to make a log. Then cut into 12 slices and place on a greased cookie sheet. After shaped, allow to rest for 10 minutes. Bake at 400 degrees for 10-15 minutes until golden brown and dough is fully cooked.
- Remove from oven and mix up icing. Let the rolls cool a little before you put the icing on. I like to make mine on the thicker side. I like to have it thick enough you have to spoon it on and use the back side of the spoon to help it spread on the roll. Makes 1 dozen cinnamon rolls.
Nutrition
