Name: Easy One Hour Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup milk (whole or 2%); 1/4 cup (1/2 stick) unsalted butter; 1 (0.25 ounce) packet active dry yeast (make sure it’s not expired!); 1/4 cup granulated sugar; 1 large egg; 1/2 tsp salt; 1 tsp vanilla extract; 3 1/2 cups all-purpose flour; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup light brown sugar; 1/2 cup granulated sugar; 1 1/2 Tbsp cinnamon; 1 tsp vanilla extract; 4 ounces cream cheese, softened; 2 cups powdered sugar; 1 tsp vanilla extract; 2-4 Tbsp milk (add 1 Tbsp at a time)

Ingredients

1 cup milk (whole or 2%)

1/4 cup (1/2 stick) unsalted butter

1 0.25 ounce packet active dry yeast

1/4 cup granulated sugar

1 large egg

1/2 tsp salt

1 tsp vanilla extract

3 1/2 cups all-purpose flour

1/2 cup (1 stick) unsalted butter, softened

1/2 cup light brown sugar

1/2 cup granulated sugar

1 1/2 tbsp cinnamon

1 tsp vanilla extract (for filling)

4 ounces cream cheese, softened

2 cups powdered sugar

1 tsp vanilla extract (for icing)

2-4 tbsp milk (for icing, add 1 tbsp at a time)

Instructions

Step 1: Melt 1/2 stick unsalted butter in a microwave-safe bowl for 40-45 seconds. Pour into a medium bowl and set aside.

Step 2: Heat milk in the same bowl for 45 seconds. Pour into the butter bowl. Use a thermometer to ensure the temperature is between 100-110°F before proceeding.

Step 3: Stir in sugar and yeast until dissolved. Cover with a towel or plastic wrap and let sit for 10 minutes until frothy.

Step 4: Preheat your oven to the lowest setting (around 170°F) in preparation for proofing.

Step 5: Once the mixture is frothy, add egg, salt, and vanilla extract. Mix well.

Step 6: Gradually add flour in 1/2 cup increments, folding with a spatula until combined. Use hands if needed. The dough should be soft and slightly tacky but not sticky.

Step 7: Form dough into a ball, cover with a tea cloth, and place in the turned-off warm oven to proof for 10 minutes.

Step 8: Prepare the cinnamon sugar filling by mixing softened butter, brown sugar, granulated sugar, cinnamon, and vanilla extract with an electric mixer until combined. Set aside.

Step 9: Roll out the dough on a lightly greased or floured surface to a 14″ x 18″ rectangle, about 1/4″ thick.

Step 10: Preheat oven to 350°F. Spread the cinnamon sugar butter mixture evenly over the dough, almost to the edges.

Step 11: Roll the dough tightly from the short side away from you to form a log.

Step 12: Pre-mark the dough for cutting: first half, then quarter each half, then three slices per section, totaling 12 rolls. Cut slowly with a serrated knife using a gentle sawing motion.

Step 13: Place the cinnamon rolls in a sprayed 9×13 baking pan. Bake for 20-25 minutes, until light golden brown.

Step 14: Cool rolls on a wire rack for 10 minutes.

Step 15: Make icing by mixing cream cheese, powdered sugar, vanilla, and milk one tablespoon at a time with a hand mixer until smooth and desired consistency is reached.

Step 16: Spread the cream cheese icing over warm cinnamon rolls. Serve and enjoy!

Tips & Variations

Use a digital thermometer to ensure the milk and butter mixture is the right temperature to activate yeast.

For a thicker icing, add less milk; for a drizzle, add more gradually.

Swap light brown sugar for dark brown sugar in the filling for a richer flavor.

Try adding chopped nuts or raisins to the filling for extra texture.

To make smaller rolls, cut the log into more slices but adjust baking time accordingly.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since instant yeast doesn’t need to be dissolved in liquid first, mix it directly with the flour and adjust the proofing time as needed.

How do I know when the dough has proofed enough?

The dough should nearly double in size and feel soft and puffy when properly proofed. In this recipe, placing the dough in a warm oven for 10 minutes completes the proofing step before rolling it out.