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Quick Cinnamon Rolls

by Laura

Cinnamon rolls, like these quick cinnamon rolls, are a breakfast favorite at our home. All my kids have loved them from the time they were little and are always thrilled to wake up to them.

Now this version is called quick, which means quicker than a traditional recipe. However, it still takes about 2 hours, maybe less depending on how warm your kitchen is. If you want something quicker, I do have a recipe. However, the quicker version just isn’t as tasty as a version that takes some extra time. That triple rise just helps make a softer, fluffier dough.

It also includes a cream cheese based frosting that gets spread over the rolls while they are warm. It’s just enough to get that frosting to spread over the rolls in a perfect coating.

Quick Cinnamon Rolls | realmomkitchen.co

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Quick Cinnamon Rolls | realmomkitchen.com

Quick Cinnamon Rolls


Ingredients

Scale
  • 1 cup milk, warmed (110 degrees)
  • 1/4 cup melted butter
  • 5 Tbsp granulated sugar
  • 2 1/2 tsp instant yeast
  • 1 egg
  • 3 1/2 cups flour
  • 1/4 tsp salt
  • Cooking oil spray
  • FILLING:
  • 1/2 cup brown sugar
  • 2 Tbsp ground cinnamon
  • 2 Tbsp melted butter
  • FROSTING:
  • 4 oz cream cheese at room temperature
  • 2 Tbsp melted butter
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Instructions

  1. Preheat oven to 200 degrees.
  2. In a large bowl, add the warm milk with the melted butter, sugar and yeast. Stir to combine and allow to sit for 10 minutes, until frothy.
  3. Add in the egg, flour and salt. Mix together until a soft dough forms (the dough will be sticky). Knead until smooth and elastic (about 2 minutes kneading) with a mixer or if by hand knead on a lightly floured surface.
  4. Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil.
  5. Cover with a light towel. TURN OVEN OFF and place the bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.)
  6. Punch dough down and cover. Allow to rest for an another 30 minutes or until doubled in size.
  7. Roll out dough onto a lightly floured surface, into a 19-inch x 13-inch rectangle.
  8. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter.
  9. Roll dough up from the long side tightly like a jelly-roll. Gently pinch the seam down to seal. Cut dough into 12 slices.
  10. Place the rolls in a lightly greased 9×13-inch baking dish. Cover with a towel and allow to rise for a further 30 minutes or until doubled in size.
  11. Preheat oven to 350 degrees.
  12. Uncover rolls and bake at 350 degrees for 25 minutes, or until lightly golden. Cool slightly before frosting.
  13. Prepare the frosting while rolls are baking. In a bowl, beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until smooth. Spread over warm rolls. Makes 12 servings.
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Recipe adapted from Cafe Delites.

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