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Easy One Hour Cinnamon Rolls

Easy One Hour Cinnamon Rolls

Indulge in the irresistible aroma and deliciousness of Easy One Hour Cinnamon Rolls, a recipe designed to bring comforting, warm cinnamon rolls to your table without the long wait. This recipe is a lifesaver for busy mornings or spontaneous dessert cravings, proving that handmade treats don't have to be time-consuming.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Total Time 1 hour
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup warm milk (105-115°F or 40-46°C)
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ¼ cup granulated sugar
  • 1 large egg , at room temperature
  • ⅓ cup unsalted butter , melted and slightly cooled
  • 1 teaspoon salt
  • 3 ½ cups all-purpose flour , plus more for dusting
For the Filling
  • ½ cup unsalted butter , softened
  • ¾ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
For the Cream Cheese Frosting
  • 4 oz cream cheese , softened
  • ¼ cup unsalted butter , softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons milk (optional, for thinning)

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook
  • Small Bowl
  • 9x13 inch baking pan
  • Medium Bowl

Method
 

  1. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates that your yeast is active and ready to go.
    1 cup warm milk, 2 ¼ teaspoons active dry yeast, ¼ cup granulated sugar
  2. To the activated yeast mixture, add the room temperature egg, melted butter, and salt. Mix to combine. Gradually add the 3 ½ cups of all-purpose flour, mixing until a shaggy dough forms.
    1 large egg, ⅓ cup unsalted butter, 1 teaspoon salt, 3 ½ cups all-purpose flour
  3. If using a stand mixer, knead on medium-low speed for about 5-7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 7-10 minutes until it reaches the desired consistency. It should be soft but not overly sticky.
  4. Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot (like a slightly warmed oven that has been turned off, or near a sunny window) for about 30-45 minutes, or until the dough has doubled in size. This is the magic step that makes these rolls "easy one hour"!
  5. While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, packed light brown sugar, and cinnamon. Mix with a fork or spatula until well combined and it forms a thick paste.
    ½ cup unsalted butter, ¾ cup packed light brown sugar, 2 tablespoons ground cinnamon
  6. Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x15 inches and about ¼ inch thick. Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving a small border along one of the long edges.
  7. Starting from the long edge with the filling spread all the way to it, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss (a great trick for clean cuts!), slice the log into 12 equal rolls, about 1 ½ inches thick.
  8. Arrange the cinnamon rolls, cut-side up, in a greased 9x13 inch baking pan. They should be touching but not overly crowded. Cover the pan loosely with plastic wrap and let them rest for another 10-15 minutes while you preheat your oven.
  9. Preheat your oven to 375°F (190°C). Once the oven is preheated and the rolls have had their brief second rest, remove the plastic wrap and bake for 18-22 minutes, or until the tops are golden brown and the centers are cooked through.
  10. While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Add the powdered sugar and vanilla extract, beating until well combined and smooth. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired drizzling consistency.
    4 oz cream cheese, ¼ cup unsalted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract, 2-3 tablespoons milk
  11. Once the cinnamon rolls are out of the oven, let them cool in the pan for a few minutes. Then, spread or drizzle the warm cream cheese frosting generously over the warm rolls. Serve immediately and enjoy the incredible aroma and taste of your homemade Easy One Hour Cinnamon Rolls!

Notes

For optimal freshness, store any leftover Easy One Hour Cinnamon Rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4-5 days. Freeze for up to 2-3 months. Reheat in microwave or oven.