Quick Cinnamon Rolls
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Cinnamon rolls, like these quick cinnamon rolls, have always been a cherished breakfast favorite in our household. From the time they were little, all my kids have adored these sweet, gooey treats, and their excitement is palpable every time they wake up to the delightful aroma of freshly baked cinnamon rolls wafting through the house.
This particular version is labeled as “quick,” meaning it’s faster than a traditional cinnamon roll recipe. However, it still takes about 2 hours to complete, which might vary slightly depending on the warmth of your kitchen. If you’re in need of an even quicker option, I do have another recipe that cuts down the preparation time significantly. Nevertheless, the quicker version simply can’t compete with the flavor and texture of this one. The extra time invested in this recipe, including the crucial triple rise, results in a dough that is incredibly soft and fluffy, making it well worth the wait.
One of the highlights of these fluffy cinnamon rolls is the luscious cream cheese-based frosting that is spread over the rolls while they are still warm. This allows the frosting to melt slightly and create a perfect, even coating that enhances the overall taste and appearance of the rolls. The combination of the warm, spiced dough and the rich, creamy frosting is simply irresistible, making these cinnamon rolls a true family favorite and a delightful way to start any morning.
Ingredients for Quick Cinnamon Rolls
- MILK
- BUTTER
- SUGAR
- INSTANT YEAST
- EGG
- FLOUR
- SALT
- NON-STICK COOKING SPRAY
- BROWN SUGAR
- CINNAMON
- CREAM CHEESE
- VANILLA
- POWDERED SUGAR
Instructions for Quick Cinnamon Rolls
Preheat Your Oven: Begin by preheating your oven to 200 degrees Fahrenheit. This initial heat will help the dough rise effectively.
Prepare the Dough: In a large bowl, combine warm milk with melted butter, sugar, and yeast. Stir the mixture well and let it sit for 10 minutes until it becomes frothy and bubbly.
Mix and Knead: Add the egg, flour, and salt to the frothy yeast mixture. Mix until a soft dough forms; note that the dough will be sticky. Knead the dough for about 2 minutes until it becomes smooth and elastic. You can use a mixer with a dough hook or knead by hand on a lightly floured surface.
First Rise: Lightly coat a large bowl with cooking oil spray and transfer the dough ball to the bowl, turning it once to coat it in oil. Cover the bowl with a light towel. TURN THE OVEN OFF and place the covered bowl of dough in the warm oven. Allow the dough to rise for 30 minutes. To check if the dough is ready, gently press two fingers into it; if an indentation remains, the dough needs more time to rise.
Second Rise Time: Punch the dough down to release the air and cover it again. Let it rest for another 30 minutes or until it has doubled in size.
Shape the Dough: Roll out the dough on a lightly floured surface to form a 19-inch x 13-inch rectangle. Brush the surface of the dough with melted butter. Sprinkle a generous amount of brown sugar and cinnamon evenly over the buttered dough and gently rub the mixture in.
Form the Rolls: Starting from the long side, roll the dough tightly into a log, similar to a jelly roll. Gently pinch the seam to seal it. Cut the log into 12 equal slices with a sharp knife or unflavored dental floss.
Final Rise: Place the rolls in a lightly greased 9×13-inch baking dish. Cover with a towel and let them rise for an additional 30 minutes or until doubled in size.
Bake the Rolls: Preheat the oven to 350 degrees Fahrenheit. Uncover the rolls and bake them for 25 minutes or until they are lightly golden brown and fully cooked.
Prepare the Frosting: While the rolls are baking, prepare the frosting. In a bowl, beat together the cream cheese, butter, and vanilla until smooth and creamy. Gradually beat in the powdered sugar until the frosting is smooth.
Frost and Serve: Allow the rolls to cool slightly before spreading the cream cheese frosting over the warm rolls. This recipe makes 12 servings of delicious cinnamon rolls. Enjoy the heavenly aroma and taste of these freshly baked cinnamon rolls.
Frequently Asked Questions
How warm should the milk be for the yeast mixture?
The milk should be warm but not hot, ideally between 100-110 degrees Fahrenheit. This helps activate the yeast without killing it.
How do I know if the dough has risen enough?
To check if the dough has risen enough, gently press two fingers into it. If an indentation remains, the dough needs more time to rise. It should double in size during the second rise.
Can I use a different type of flour?
Yes, you can use bread flour for a chewier texture, but all-purpose flour works well and yields delicious results.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature before rolling it out and proceeding with the recipe.
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, refrigerate them for up to 5 days or freeze them for up to 3 months. Reheat in the microwave or oven before serving.
Can I freeze the unbaked cinnamon rolls?
Yes, you can freeze the unbaked rolls. After shaping, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. When ready to bake, thaw them in the refrigerator overnight and bake as directed.
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:
Quick Cinnamon Rolls
Real Mom Kitchen
Equipment
Ingredients
- 1 cup milk warmed (110 degrees)
- ¼ cup butter melted
- 5 Tbsp sugar
- 2 ½ tsp instant yeast
- 1 egg
- 3 ½ cups flour
- ¼ tsp salt
- non-stick cooking spray
FILLING:
- ½ cup brown sugar
- 2 Tbsp ground cinnamon
- 2 Tbsp butter melted
FROSTING:
- 4 oz cream cheese at room temperature
- 2 Tbsp butter melted
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 200 degrees.
- 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.
- 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.
- 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.
- 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.)
- Punch dough down and cover. Allow to rest for an another 30 minutes or until doubled in size.
- Roll out dough onto a lightly floured surface, into a 19-inch x 13-inch rectangle.
- Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter.
- Roll dough up from the long side tightly like a jelly-roll. Gently pinch the seam down to seal. Cut dough into 12 slices.
- 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.
- Preheat oven to 350 degrees.
- Uncover rolls and bake at 350 degrees for 25 minutes, or until lightly golden. Cool slightly before frosting.
- 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.
Nutrition
Recipe adapted from Cafe Delites.
