1 Hour Cinnamon Rolls Recipe

4.71 from 107 votes

Get ready to be wowed by these 1 Hour Cinnamon Rolls! Fluffy, easy, and irresistibly delicious - they're the perfect treat for any time craving.

Prep Time45

Cook Time15

Total Time1

Course: Bread, Breakfast

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 325kcal

Author: Andrea

Ingredients

2 3/4 cup of flour all-purpose flour
1/4 cup sugar
2 tablespoons butter
1 egg
1 package instant yeast 2 1/4 tsp (Red Star or Preferred Brand)
1/2 cup water
1/4 cup whole milk
1 tsp salt

For the Filling

2/3 cup brown sugar
1/4 cup butter room temperature
1 tbsp ground cinnamon
3/4 teaspoon pure vanilla extract
1/4 tsp almond extract

For the Vanilla Glaze

1 1/2 cup powdered sugar
1/4 cup butter melted
1 tsp vanilla extract
2-3 tbsp milk

Instructions

In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
In a small bowl or a microwave-safe bowl (or glass measuring cup), combine the sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture to the flour mixture. Add the egg and mix until a soft and sticky dough forms.
Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes, or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
Once the dough has rested, roll it out on a lightly floured work surface until it measures a 16×9 inch rectangle. Prepare the filling by combining all the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the cinnamon sugar filling. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this. I also cut it in half, then into fourths, etc. That way, my pieces are all uniform in size (you may have a few smaller pieces from the ends, just arrange them around the larger rolls).
Place the rolls into a lightly greased 9×13 inch baking dish and gently press a piece of aluminum foil or a kitchen towel over the top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
Remove the rolls from the oven and turn ON your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once heated, remove the foil and bake the rolls for 15-18 minutes, or until the centers are lightly golden brown in color.
Remove from the oven and allow to cool for a few minutes before frosting. While the rolls are cooling, prepare the frosting by combining all the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.

Video

Notes

-I always add a "hint" of almond extract to the filling... it's just how my mom always made her filling. Feel free to use only vanilla extract or only almond extract.

-If you live in a dry place or have trouble with baked goods drying out quickly, you may want to fill a separate 9x13" baking dish with boiling water and put it on the lowest rack in your oven right before you proof the rolls (place them in the warm oven to rise). This will ensure that the rolls stay moist and elastic. You will keep the water in the oven until they are baked.

STORE the cinnamon rolls in an airtight container at room temperature for up to 2 days or place them in your refrigerator for up to 5 days. To FREEZE, wrap them individually in plastic wrap and then in foil before storing them in your freezer. They can be frozen for up to 2 months.

To REHEAT, thaw overnight in the fridge if frozen, then warm in the oven at 300 degrees F (150 degrees Celsius) for about 10-15 minutes or in the microwave for a few seconds until heated through.

These 1-hour cinnamon rolls are best served warm. I heat mine for 30-40 seconds in the microwave the next morning so that they're tender and hot in the centers.

Nutrition