Description
This Easy One Hour Cinnamon Rolls recipe delivers soft, fluffy, and perfectly sweet cinnamon rolls with a creamy cream cheese icing. Designed for speedy preparation and quick baking, this recipe uses a warm oven for proofing the yeast dough and promises twelve delicious servings that are perfect for breakfast or dessert.
Ingredients
Scale
Dough
- 1 cup milk (whole or 2%)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 (0.25 oz) packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (add 1 tablespoon at a time, as needed)
Instructions
- Activate Yeast: Melt 1/2 stick unsalted butter in a microwave-safe bowl for 40-45 seconds. Pour melted butter into a medium bowl, then heat milk for 45 seconds in the same bowl. Combine warmed milk and butter, ensuring temperature is between 100-110°F. Stir in sugar and yeast until dissolved. Cover and let sit for 10 minutes until foamy.
- Prepare Proofing Environment: Preheat oven to its lowest setting (around 170°F), then turn it off to create a warm proofing environment.
- Mix Wet Ingredients: Once the yeast mixture is frothy, remove cover and add egg, salt, and vanilla extract. Mix thoroughly to combine.
- Add Flour: Add flour gradually in 1/2 cup increments, stirring after each addition. Use hands to gently knead the final bits of flour. The dough should be soft, slightly tacky, but not sticky.
- Proof Dough: Shape dough into a ball, cover with a tea cloth, and place inside the warm, turned-off oven to proof for 10 minutes.
- Make Filling: In a medium bowl, cream together softened butter, brown sugar, granulated sugar, cinnamon, and vanilla extract until light and fluffy. Set aside.
- Roll Dough: After proofing, place dough on a greased or floured surface. Roll into a 14” x 18” rectangle about 1/4” thick.
- Preheat Oven: Preheat oven to 350°F.
- Spread Filling: Evenly spread cinnamon sugar filling over the rolled-out dough, leaving a small margin near edges.
- Shape Cinnamon Rolls: Roll dough tightly from the shorter edge into a log. Using a sharp knife or dental floss, cut log into 12 equal rolls using gentle sawing motions for clean cuts.
- Arrange and Bake: Place rolls in a greased 9×13-inch baking dish. Bake at 350°F for 20–25 minutes or until golden brown. Allow rolls to cool in the pan for 10 minutes.
- Prepare Icing: Beat together softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons milk. Add more milk one tablespoon at a time to reach desired spreading or drizzling consistency.
- Ice and Serve: Spread cream cheese icing over warm cinnamon rolls. Serve immediately for best flavor and texture.
Notes
- Ensure milk and butter mixture is between 100-110°F before adding yeast to activate it properly without killing the yeast.
- Proofing the dough in a warm oven speeds up rising without needing extra time for rising at room temperature.
- Using dental floss to cut the cinnamon roll log helps achieve clean, even slices without squashing the rolls.
- Adjust the cream cheese icing consistency by adding milk a little at a time, depending on whether you prefer thicker spreadable icing or a thinner drizzle.
- For best results, serve cinnamon rolls warm on the same day they are baked.
