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You are going to love this recipe for 90 minute cinnamon rolls. It’s great for any time of year but would be great to make for mom for mother’s day. This rolls are also tasty the next day so you can make them the day before too. However, you can bake them in the morning too. I have included instructions on how to do so in the recipe notes.
I must say that I love the texture of a good dough and these 90 minute cinnamon rolls have just that. The dough is easy to work with and has an amazing tender texture when they are baked! There is nothing more frustrating than working with a soft and sticky dough. You will find this dough rolls and shapes extremely well. Another thing that makes this dough so amazing is you use brown sugar instead of white flour. It’s a small change but makes these rolls taste amazing.
There are a few key things to making this cinnamon rolls and make them taste amazing and come together in 90 minutes.
First key is to letting the rolls raise in a warm oven. You preheat the oven to 200 degrees. Then when the rolls are ready to rise, you turn the oven off and place the pan of cinnamon rolls in the oven. It will only take them 20 minutes to rise.
Another key is to place them in the oven while it preheats to 375 when it’s time to cook them. They continue to rise as the oven preheats. Then they cook once it reaches full temp.
Now these rolls also incorporate a trend that has been going crazy on Tik Tok. Once these rolls have raised. You pour 1/2 cup of cream over them before baking them. This makes them soft with a golden brown top. It also makes the filling nice and gooey.
Another trick when shaping the cinnamon rolls is to roll the dough out on a surface that has been sprayed with non-stick dough. This keeps the dough from sticking to the counter and the need to add extra flour to the dough. Extra flour can cause your dough to be tough and not tender.
The great thing about these rolls is they tastes great the second day.
I just microwave them for 10-15 seconds to warm them back up. However, you can also make these into overnight cinnamon rolls. Just place them in the fridge before they raise. Then in the morning, you may be able to take them straight from the fridge to the oven. If not, they just need a little time on the counter before baking them. I have included these instructions in the notes in the recipe for you.
- WARM MILK
- ACTIVE DRY YEAST
- BROWN SUGAR
- HEAVY CREAM
- GROUND CINNAMON
- CREAM CHEESE
- POWDERED SUGAR
90 Minute Cinnamon Rolls
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- 1 cup warm milk
- 1 Tbsp active dry yeast
- 2 Tbsp brown sugar
- 1 tsp salt
- 3 Tbsp softened butter
- 1 egg
- 3 cups flour
- 1/2 cup heavy cream
For the Filling:
- 1/2 cup softened butter
- 1 cup brown sugar
- 2 Tbsp ground cinnamon
For the Icing:
- 4 oz. cream cheese, softened
- 1/4 cup softened butter
- 1 cup powdered sugar
- 1/2 tsp vanilla
- 1 Tbsp milk
- Preheat oven to 200 degrees.
- In the bowl of a stand mixer, add the warm milk, yeast, and sugar. Lightly whisk together, then allow to sit for 6 minutes to activate the yeast.
- Add the egg, salt, and butter. Whisk to combine. You mainly want to break up the egg.
- Place the dough hook on the mixture. Add in the flour. Knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky). The dough should pull away from the sides of the bowl.
- Cover with plastic wrap and allow to rest for 10 minutes.
- Before rolling our the dough, spray the area with non-stick cooking spray where you plan to roll out the dough .Roll out the dough 12″x18″ rectangle, about 1/4″ thick.
- Spread the 1/2 cup softened butter evenly over the dough.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough.
- Roll up the dough tightly from the long side.
- Cut the cinnamon rolls using a serrated knife or unflavored dental floss to be 1 1/2″ – 2″ thick slices.
- Place into a lightly greased 9×13 inch baking dish. Cover with plastic wrap.
- You oven should be preheated to 200 degrees now. Turn the oven OFF and place the cinnamon rolls in the heated oven to rise 20 minutes.
- After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven uncovered.
- Leaving them in the oven, turn the oven ON to 375 degrees. Bake for 18-20 minutes, until brown on top.
- For the Icing: Beat the softened cream cheese and butter together with a hand mixer until light and fluffy, about 1-2 minutes.
- Add the powdered sugar, milk, and vanilla. Beat until soft and fluffy, about 1-2 minutes..
- Let the cinnamon rolls cool for 2-3 minutes before adding the icing. I like to give them 10 minutes to cool so the frosting doesn’t completely melt. Makes 12 servings.
To make overnight cinnamon rolls – Make the cinnamon rolls and get them to the point of the when they are rolled out, cut up and put in the pan. Cover with plastic wrap and refrigerate until morning. In the morning, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake. If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baked
- Cuisine: American
This recipe is adapted from A Bright Moment.