Description
These Easy One-Hour Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-sugar mixture. Ready in just about an hour, this recipe combines a simple yeast dough with a rich cream cheese glaze, making it a perfect homemade treat for breakfast or dessert.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 1 cup warm milk (110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
Glaze
- 4 oz (1/2 cup) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (to thin as needed)
Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, instant yeast, and salt until evenly distributed.
- Add wet ingredients: Mix in the warm milk, melted butter, and egg to the dry ingredients until a dough forms.
- Knead the dough: On a floured surface, knead the dough for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 5 minutes.
- Rest the dough: Cover the dough with a clean towel and let it rest for 10 minutes to relax the gluten.
- Prepare the filling: In a small bowl, mix softened butter, brown sugar, and cinnamon to create the cinnamon filling.
- Roll out the dough: On a lightly floured surface, roll the rested dough into a 12×9 inch rectangle.
- Spread filling: Evenly spread the cinnamon filling over the dough, leaving a 1/2-inch border around the edges.
- Roll up the dough: Starting from the long edge, tightly roll the dough into a log.
- Slice into rolls: Using a sharp knife or dental floss, slice the log into 12 equal pieces.
- Arrange in pan: Place the cinnamon roll slices evenly into a greased 9×13-inch baking dish, leaving a little space between them.
- Second rise: Cover the pan loosely with plastic wrap or a towel and let the rolls rise for about 20 minutes or until slightly puffy.
- Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 18-22 minutes or until golden brown.
- Make the glaze: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust thickness with milk as needed.
- Glaze and serve: Remove the cinnamon rolls from the oven and immediately spread the cream cheese glaze generously over the warm rolls. Serve warm and enjoy!
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- For an even quicker rise, place the dough in a warm, draft-free spot.
- Use a sharp serrated knife or dental floss to slice the rolled dough to get clean edges.
- Allow the rolls to cool slightly before glazing if you prefer less runny icing.
- These cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.
