Description: Delicious cinnamon rolls that are soft and ready in just one hour! A light and airy dough, a cinnamon-sugar filling, and a creamy glaze for a pure indulgence. These are the perfect treat when you crave something sweet but don’t have a lot of time. This recipe is designed to minimize the rising time without sacrificing flavor or texture. From mixing the dough to enjoying the warm, glazed rolls, it’s a delightful baking project that anyone can tackle.
Ingredients:
For the Dough:
- 1 cup warm milk (110°F / 45°C) – Whole milk is recommended for richness, but 2% or even non-dairy alternatives like almond or soy milk can be used. Ensure the milk is warm to activate the yeast properly. Too hot, and you risk killing the yeast; too cold, and it won’t activate.
- 2 ½ teaspoons instant yeast (also known as rapid-rise yeast) – Instant yeast is crucial for this recipe’s quick turnaround. Unlike active dry yeast, it doesn’t require proofing and can be added directly to the dry ingredients. If you only have active dry yeast, proof it in the warm milk for 5-10 minutes until frothy before proceeding.
- ¼ cup granulated sugar – Adds sweetness and feeds the yeast, aiding in the dough’s rise.
- 1 large egg – Provides structure, richness, and helps to bind the ingredients together. Use a room-temperature egg for better incorporation.
- ¼ cup melted butter – Adds flavor, richness, and tenderness to the dough. Unsalted butter is preferred so you can control the overall salt content.
- ½ teaspoon salt – Enhances the flavors and controls the yeast activity.
- 3 ½ cups all-purpose flour – The foundation of the dough. Use a good quality all-purpose flour for the best results. Spoon the flour into your measuring cup and level it off to avoid using too much, which can result in dry rolls.
For the Cinnamon Filling:
- ½ cup softened butter – This is the key to a rich, flavorful filling. The butter should be softened but not melted, allowing it to spread easily across the dough.
- ¾ cup brown sugar – Provides a deep, molasses-like sweetness and contributes to the filling’s moisture. Light or dark brown sugar can be used depending on your preference. Dark brown sugar will provide a more intense flavor.
- 1 ½ tablespoons ground cinnamon – The star of the filling! Use fresh ground cinnamon for the best flavor. Adjust the amount to your liking.
For the Glaze:
- 1 cup powdered sugar – Creates a smooth, sweet glaze.
- 2 tablespoons milk – Adds moisture and helps to create a pourable consistency. You can substitute with cream or half-and-half for a richer glaze.
- ½ teaspoon vanilla extract – Enhances the sweetness and adds a warm, comforting flavor. Use pure vanilla extract for the best taste.
Preparation:
Step 1: Prepare the Dough In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, instant yeast, and granulated sugar. Gently stir to combine and let it rest for 5 minutes. This allows the yeast to activate and become frothy, indicating it’s alive and ready to work. If the yeast doesn’t froth after 5 minutes, it may be expired and you’ll need to use fresh yeast.
Step 2: Add Remaining Dough Ingredients After the yeast has proofed, add the egg, melted butter, and salt to the milk mixture. Mix well to combine the wet ingredients. Gradually add the all-purpose flour, one cup at a time, mixing on low speed (or by hand) until a shaggy dough forms. Be careful not to overmix the dough at this stage.
Step 3: Knead the Dough Turn the dough out onto a lightly floured surface. Knead the dough for approximately 5 minutes, until it becomes smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook attachment on medium speed for about 5 minutes. The dough should be easy to handle and not overly sticky. Add a little flour if needed.
Step 4: First Rise (Quick Rise) Form the kneaded dough into a ball. Place it in a lightly greased bowl, turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for just 15 minutes. This short rise is crucial for the one-hour timeframe. A slightly warm oven (turned off) can speed up this process.
Step 5: Prepare the Cinnamon Filling While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix well until everything is evenly combined and forms a paste-like consistency. Ensure the butter is truly softened for easy mixing.
Step 6: Assemble the Rolls After the dough has risen for 15 minutes, lightly flour a clean work surface. Roll the dough out into a rectangle approximately 14×10 inches (35×25 cm). The dough should be about ¼ inch thick.
Step 7: Spread the Filling Spread the cinnamon filling evenly over the entire surface of the rolled-out dough, leaving a small border at the far edge to help seal the roll.
Step 8: Roll and Cut Starting from the long edge closest to you, tightly roll the dough into a log. Pinch the seam to seal it well. Using a sharp, serrated knife or unflavored dental floss, cut the log into 12 equal pieces. Gently saw back and forth if using a knife to avoid squishing the rolls.
Step 9: Second Rise (Quick Rise) Grease a 9×13 inch baking pan. Place the cinnamon rolls into the prepared pan, evenly spaced. Cover the pan loosely with plastic wrap or a clean kitchen towel and let them rise for another 15 minutes in a warm place. This second short rise will help the rolls become extra fluffy.
Step 10: Baking Preheat your oven to 350°F (180°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The internal temperature should reach around 200°F (93°C). Keep an eye on them during baking to prevent over-browning. If they are browning too quickly, loosely tent the pan with aluminum foil.
Step 11: Prepare the Glaze While the cinnamon rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Add more milk, one teaspoon at a time, if the glaze is too thick.
Step 12: Glaze and Serve Once the cinnamon rolls are out of the oven and still warm, drizzle the glaze evenly over the top. Serve immediately and enjoy the warm, gooey deliciousness!
Why You Will Love This Recipe
This One-Hour Cinnamon Rolls recipe is a game-changer for anyone who loves fresh-baked goods but doesn’t have hours to spend in the kitchen. Here’s why you’ll fall in love:
- Speed: The most compelling reason is, of course, the quick turnaround. In just one hour, from start to finish, you can have warm, fragrant cinnamon rolls ready to devour.
- Simplicity: The ingredients are common pantry staples, and the steps are straightforward and easy to follow, even for beginner bakers.
- Flavor: Despite the speed, these rolls don’t compromise on flavor. The cinnamon-sugar filling is perfectly balanced, and the creamy glaze adds the perfect touch of sweetness.
- Texture: The dough is light and airy, creating soft and fluffy rolls that melt in your mouth.
- Crowd-Pleaser: Whether you’re making them for a weekend brunch, a quick dessert, or a special occasion, these cinnamon rolls are always a hit.
- Versatility: The recipe is easily customizable. You can add nuts, raisins, or other fillings to suit your preferences. You can also experiment with different glazes.
- Satisfaction: There’s something incredibly satisfying about making homemade cinnamon rolls. The aroma that fills your kitchen as they bake is simply irresistible.
Serving Suggestions:
- Warm and Fresh: The best way to enjoy these cinnamon rolls is warm and fresh, right out of the oven with the glaze still gooey.
- With Coffee or Tea: They pair perfectly with a cup of hot coffee, tea, or a glass of cold milk.
- Breakfast or Brunch: Serve them as part of a weekend brunch spread alongside eggs, bacon, and fruit.
- Dessert: Enjoy them as a simple and satisfying dessert after dinner.
- Special Occasions: They’re perfect for holidays, birthdays, or any celebration that calls for a sweet treat.
- A la Mode: For an extra indulgent experience, serve them with a scoop of vanilla ice cream.
Tips:
- Warm Milk: Ensure the milk is warm enough to activate the yeast but not too hot, as it can kill the yeast. A temperature of 110°F (45°C) is ideal.
- Softened Butter: The butter for the filling should be softened but not melted. This will allow it to spread easily and evenly over the dough.
- Don’t Overmix: Be careful not to overmix the dough, as this can result in tough rolls. Mix until just combined and then knead until smooth.
- Quick Rising: These rolls rely on a quick rising process. If you want to speed it up even more, you can let the dough rise in a slightly warm oven (turned off) or in a warm spot in your kitchen.
- Sharp Knife: Use a sharp, serrated knife or unflavored dental floss to cut the rolls. This will prevent them from being squished.
- Even Baking: To ensure even baking, space the rolls evenly in the baking pan.
- Prevent Over-Browning: If the rolls start to brown too quickly in the oven, loosely tent the pan with aluminum foil.
- Glaze While Warm: Drizzle the glaze over the rolls while they are still warm. This will allow the glaze to melt and seep into the rolls, adding extra flavor and moisture.
- Storage: If you have any leftover cinnamon rolls, store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat them in the microwave or oven before serving.
Prep Time: 20 minutes Cook Time: 20-25 minutes Total Time: 40-45 minutes
Nutritional Information: (Approximate, per roll, without variations)
Calories: Approximately 300-350 Protein: 5-7 grams Sodium: 150-200 mg
Conclusion
These One-Hour Cinnamon Rolls are a testament to the fact that delicious, homemade treats don’t have to take all day. This recipe combines the ease of quick baking with the comforting flavors of traditional cinnamon rolls, making it a perfect choice for busy mornings, spontaneous cravings, or last-minute gatherings. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a batch of warm, gooey, and utterly irresistible cinnamon rolls in under an hour! They are guaranteed to bring smiles and warm hearts around your table.
Frequently Asked Questions (FAQ):
Q1: Can I use active dry yeast instead of instant yeast? A: Yes, you can. However, you’ll need to proof the active dry yeast in the warm milk for 5-10 minutes until it becomes frothy before adding the other ingredients. This will add a bit of extra time to the overall process.
Q2: Can I make these cinnamon rolls ahead of time? A: While they are best served fresh, you can prepare the rolls ahead of time up to the point of baking. Assemble the rolls in the pan, cover them tightly, and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking as directed.
Q3: Can I freeze these cinnamon rolls? A: Yes, you can freeze either the unbaked rolls or the baked rolls. To freeze unbaked rolls, assemble them in the pan, cover tightly, and freeze for up to 2 months. When ready to bake, let them thaw overnight in the refrigerator and then bake as directed. To freeze baked rolls, let them cool completely, then wrap them individually or in a pan, and freeze for up to 2 months. Reheat in the microwave or oven before serving.
Q4: Can I use a different type of sugar in the filling? A: Yes, you can experiment with different types of sugar. Turbinado sugar or coconut sugar can be used for a slightly different flavor and texture. However, brown sugar is recommended for its rich, molasses-like flavor and moisture content.
Q5: What can I substitute for the milk in the glaze? A: For a richer glaze, you can substitute the milk with cream, half-and-half, or even melted cream cheese. Cream cheese will create a thicker, tangier glaze that pairs perfectly with the sweet cinnamon rolls. Non-dairy milk alternatives can be used as well.
