Quick 60 Minute Cinnamon Rolls

mikaela | wyldflour

9 Cinnamon Rolls

Quick 60 Minute Cinnamon Rolls

Quick 60 minute cinnamon rolls! Filled with gooey cinnamon sugar goodness and perfect for lazy mornings!

40 minPrep Time

20 minCook Time

1 hrTotal Time

Save Recipe

Print Recipe

5 based on 3 review(s)

Ingredients

Cinnamon Roll Dough:
• 2 3/4 cups all-purpose flour
• 3 Tablespoons white granulated sugar
• 1 teaspoon salt
• 1 package instant (rapid-rise) yeast (2 1/4 tsp)
• 1/2 cup water
• 1/4 cup milk (non-fat or whole)
• 2 1/2 Tablespoons unsalted butter
• 1 egg
Cinnamon Roll Filling:
• 1/4 cup unsalted butter, softened
• 1 Tablespoon + 1 teaspoon ground cinnamon
• 1/2 cup light brown sugar, packed
Copycat Cinnabon Frosting:
• 4 1/2 Tablespoons unsalted butter, softened
• 1 cup powdered sugar (confectioner's sugar)
• 1 ounce cream cheese
• 1/4 teaspoon vanilla extract
• 1 Tablespoon milk

Instructions

1. Preheat oven to 200 degrees Fahrenheit.
2. In a large bowl, stir together flour, sugar, salt, and yeast. Set aside. Measure out milk and set aside.
3. In a small microwavable bowl, measure out butter. Heat in microwave on 50% power for 15 second intervals, stirring after each until butter has just melted. Add milk. The goal is for your liquids to be lukewarm--if they are too hot, they will kill the yeast. So when you measure the water, add warm or cool water based on how warm your butter/milk mixture is. Stir together. If the mixture is still too hot, then set aside until lukewarm.
4. When liquids mixture is lukewarm, pour over flour mixture and add egg to the bowl. Stir together until dough comes together. Cover your hands with flour and knead the dough in the bowl for 3-5 minutes, until the dough is no longer sticky. Add flour as needed to keep the dough from sticking to your hands. I probably added about 1/4-1/3 cup flour. (Alternatively, you can use a dough hook on your stand mixer to knead the dough for 3-5 minutes!) Cover the bowl with plastic wrap and set aside to rest while you prepare the filling.
5. Mix brown sugar and cinnamon in a small bowl and measure out butter for spreading. (If you need to soften your butter, then microwave it at 50% power for 15 second intervals, until spreadable.) Cover your countertop with flour and roll out the dough into a 9 x 15 inch rectangle. Spread softened butter over the dough and sprinkle cinnamon sugar mixture all over the dough. Leave a 1/4-inch thick strip along one of the long edges free of cinnamon sugar. Roll up the dough, starting from the long edge that has cinnamon sugar all the way to the edge. Roll tightly (but not squishing) towards the bare edge and pinch the bare edge to the roll in order to seal it. Use either a serrated knife or dental floss to cut the roll into 9 equal pieces. (I cut the log into 3 equal pieces and cut each piece into 3 rolls.)
6. Butter a 9 x 9 inch baking pan and line with parchment paper. Place cinnamon rolls in the pan and cover with aluminum foil. Turn the oven off (completely) and place the rolls in the warm oven to rise for 20 minutes.
7. Remove the foil from the rolls, return to oven, and turn the oven on to 375 degrees Fahrenheit. (That is, the rolls are in the oven while it is preheating.) Immediately set the timer for 20 minutes, until the tops are starting to turn golden brown. While the rolls are baking, beat the frosting ingredients in a bowl until creamy. When the cinnamon rolls are done, remove the rolls from the oven and let cool for 5 minutes. Spread with frosting and serve immediately!
8. Store leftovers in an airtight container in the refrigerator.

Notes