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The Best 1-Hour Cinnamon Rolls
No lie. If there is anything better than the smell of cinnamon rolls baking it’s the taste of these soft, gooey, fresh out of the oven rolls. And why wait when you can have them ready in 1-hour! They are the best 1-hour cinnamon rolls!
I got this recipe from my friend Dianne over 20 years ago after trying some that she made. I was in cinnamon roll heaven immediately and astounded that they were 1-hour rolls. No “yeasty ” taste from a quick rise. I asked and received. I have been baking them ever since. What’s great is you can easily have them ready for breakfast on a weekday and if you’re a sweet person, your neighbors can also benefit from the Best 1-Hour Cinnamon Rolls as well.
I’m a morning person, so I liked to make them fresh for my kiddos for breakfast some school day mornings. I usually had a plate ready to pop by one of my neighbors for their family for breakfast as well. One batch goes a looooong way! Get to know your neighbors a little better with The Best 1-Hour Cinnamon Rolls. Oh, and BTW, these also make awesome orange rolls as well. Let’s see what else I can adapt them to:)
- Baking Sheet
- Parchment Paper
- Cinnamon Roll Ingredients (see recipe)
- Mixer: Bosch or Kitchen Aid
- Rolling Pin
- Spray Oil
- Cream Cheese Frosting Ingredients (see recipe)
The recipe is divided into four 15 minute increments:
- proofing the yeast
- making the dough/rolls
- rising the rolls
- baking the rolls
Proofing the Yeast:
- Mix together the yeast, warm water, sugar and oil in your mixer. Let it rotate a few times to mix it together. Set the timer for 15 minutes and let sit.
- Take this time to gather the ingredients for the next stage
- When you’re timer goes off, the mixture will look like this
Making the Dough/Rolls:
- This step involves adding the salt, eggs and flour to the yeast mixture. Always, as the rule is when making dough, add half the flour and then as it mixes, continue adding flour until you’ve got about a cup left. Stop and feel the dough and add a bit more at a time. Don’t rush the process. As it mixes, you will see as the dough becomes less sticky it will clean itself off the sides of the bowl. This should be a nice soft dough
- You’ll now lightly spray the counter with oil (or butter it) and turn the dough onto it.
Using a rolling pin, roll into a nice large rectangle, about 1/2″ thick. You can do them thicker, or thinner, depending on how you like your rolls. Thinner will be a larger rectangle and thinner spirals in the roll when baked. Thicker will be a narrower rectangle with fewer spirals.
- You’ll now spread with butter. I used 1/2 cup of softened butter. You can also use margarine and in a pinch (it happens) lightly brush it with water. They won’t be as buttery but it still works!
- Next you’ll spread it with brown sugar. You can use white, but I like the flavor the brown sugar adds
- Next you’ll sprinkle it with cinnamon. Some recipes tell you to mix the cinnamon with the sugar first but I don’t think it makes any difference at all. Sprinkle as light or heavy as you want.
- Next you’ll roll up the rectangle. It’s long so use both hands and pinch the ends lightly when you’re done.
- Cut in four equal pieces….no need to measure, use your eyes. Then you’ll cut each of these in 4 pieces.
- Place on a parchment lined baking sheet. You can also use a 9×9 and a 9×13 baking pan. It makes 16 rolls usually with two little ends (if you like things neat)
Rising the Rolls:
- Set the timer for 15 minutes. Let rise and preheat oven to 400°
Baking the Rolls:
- You can see from the pictures above the rolls as they hit the pan and after the 15 minute rise. Pop them in the oven in the middle and bake. At the end if you want a little more color on them, broil them for a minute (watching very carefully)
- During the bake, you’ll want to make the cream cheese frosting. This is not mandatory….WHAT? I never used to make it because one of my kids didn’t like cream cheese frosting (yeah I know, WHAT?)
Options for Frosting:
- Drizzling with Icing:
Mix together about I cup of powdered sugar with a few tablespoons of milk or cream. Mix to the consistency you want and drizzle over partially cooled rolls
- Regular Frosting:
Mix together 1/2 cup of butter and a few cups of powdered sugar. Add a dash of vanilla or almond extract. You can then top them with toasted slivered almonds (it’s pretty)
- Coconut Frosting:
Mix together 1/4 Cup of butter and a few cups of powdered sugar. To make it fluffy, add a 1/2 tsp of coconut extract and some Coconut Coffee Creamer and top with some toasted large flake coconut (now we’re getting fancy here)
- Drizzling with Icing:
- Cream Cheese Frosting:
-Mix together 1-8oz package of cream cheese (room temperature if possible) and 1/4 cup of softened butter
-Add in slowly (especially with a Kitchenaid mixer) 3/4 of a 2lb Powdered Sugar Package. Add 1 tsp clear vanilla (if you have it) and a little cream (or flavored coffee creamer) in to add a little creamy fluffiness.
-Whip until soft and fluffy. Thicky spread it over your rolls. If you have chopped toasted pecans or walnuts that will take it over the top:)
- Cream Cheese Frosting: