Quick Cinnamon Roll Recipe That’s Ready In An Hour

An ooey gooey quick cinnamon roll recipe with a thick layer of cream cheese icing …ready in only an hour!

Seriously, don’t lick the screen. I know it’s difficult. But, please people find some self control. Oh forget self control, you can lick the screen. I found these little naughty one hour rolls over at Lauren’s Latest. One hour copycat cinnabon rolls. Is she trying to kill me?! If you haven’t checked out her blog, do so. Just make sure you are wearing your sweatpants. Hey, I warned you.

I mean if this quick cinnamon roll recipe isn’t evident I don’t know what is. 

Get those sweatpants and get ready. 

  How To Make These Quick Cinnamon Rolls

Let’s face it. Cinnamon rolls might be the ultimate breakfast treat. Worth every calorie. But all that time waiting for the dough to rise? No way Jose. Not this girl. So what is a person to do? Eat oatmeal. Yea, right. Nope, use fast-acting yeast. And there you go! Cinnamon rolls from dough to baked and to your tummy in an hour.

Ok let’s start with proofing our yeast. You didn’t go hide under a cover did you at the thought of that did you?  Well crawl out from underneath. Proofing yeast is simple. Yeast a living thing, so treat it gently by sprinkling it into warm milk with sugar. 

Here is a video for you on how to proof your yeast if you’re a newbie. 

Once your yeast is proofed you will want to add that to your stand mixer with your flour, the rest of your sugar and salt. Using your stand mixer makes quick work of this cinnamon roll recipe. Add in your eggs and oil and then let the mixer do the rest. I like to use my dough attachment, so it makes easy work of the kneading. 

If the dough is really sticky add a tablespoon of a flour at a time, until the dough comes away from the bowl. But go sparingly you don’t want to add too much. 

Once the dough is done kneading, then go ahead and pre-heat that oven. To help roll out the dough, I like to use my silicone pastry mat. 

Once you have the dough rolled out, go ahead and slather it in butter. Sprinkle it with brown sugar and cinnamon. You know what Heaven is made of. And roll it on up.

Quick tip: Use thread or unwaxed unflavored dental floss to cut the rolls without squishing the dough. 

And the best part of these rolls? They take 20 minutes to bake. Seriously. Do you hate me for introducing these into your life? 

 And of course, half the reason I eat those cinnamon swirled treats is the thick layer of vanilla cream cheese frosting on top. I used my go-to cream cheese frosting  recipe that I have used to frost a carrot cake, pumpkin cupcakes, and my favorite red velvet cupcakes.

The key is to keep the cream cheese frosting cold when you mix it with the butter.  When you frost your rolls, use only half the frosting so it can melt into all those cinnamoney (yes spell check that IS a word) nook and crannies. Then once they have cooled (if you can wait that long) spread the remaining frosting on.

Ok now you can dive in.

Bet you’re glad you busted out those sweatpants now aren’t you?

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1-Hour Cinnabon Cinnamon Rolls

In one hour, ooey gooey cinnamon rolls topped with a thick layer of cream cheese icing!

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Author Boston Girl Bakes

Ingredients

• for the dough-
• 1 cup warm milk
• 4 1/2 teaspoons active dry yeast {use the fast acting kind!}
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 egg
• 1/3 cup canola or vegetable oil
• 4-4 1/2 cups all purpose unbleached flour
• for the filling-
• 1/3 cup softened salted butter
• 1 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• for the frosting-
• 8 oz. cream cheese cold
• 5 Tbsp. unsalted butter room temperature
• 2 tsp. vanilla extract
• 2 1/2 cups confectioners sugar sifted

Instructions

1. Making the Dough- In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt. Once yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.
2. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
3. Sprinkle counter with flour and roll dough to be about 18x24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.
4. For the Frosting- While the rolls are baking, cream the cream cheese and butter together. Add in your vanilla extract. Then add in your sugar 1/2 cup at a time (to avoid a mess!), and mix until smooth and creamy. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Recipe Notes

Adapted from Lauren's Latest