Description
Try Easy One Hour Cinnamon Rolls Recipe for soft, delicious, ooey gooey homemade cinnamon rolls with cream cheese icing in just 1 hour time!
Ingredients
Dough
- 1 cup milk (I recommend whole or 2%)
- 1/4 cup (1/2 stick) unsalted butter
- 1 0.25 ounce packet active dry yeast (make sure it’s not expired!)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
Cinnamon Sugar Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 Tbsp. cinnamon
- 1 tsp vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–4 Tbsp. milk (add 1 tbsp. at a time)
Instructions
- First, melt unsalted butter in a small, microwave-safe bowl in the microwave for 40-45 seconds, or until melted. Pour into a medium size bowl and set aside.
- Next, heat milk in the same small microwave-safe bowl in the microwave for 45 seconds. Add to butter mixture, and stir in sugar and yeast packet until dissolved. Cover with a tea cloth/towel or plastic wrap and let sit for 10 minutes.
- While you are waiting for your dough to activate, preheat your oven to the lowest setting (mine is 170 degrees F)
- After 10 minutes, remove towel and add in 1 egg, salt, and vanilla extract. Next, begin adding in flour in 1/2 cup increments, folding in with a spatula until combined. *If easier, you can use your hands to incorporate the last bit of flour. The dough should be soft and slightly tacky, but not too sticky.
- Form dough into a round ball in the bowl, cover with a tea cloth, and place in a (170 degrees F) preheated oven to proof for 10 minutes.
- While your dough is proofing, begin preparing your cinnamon sugar filling. In a medium size mixing bowl, use an electric hand mixer to combine softened butter, brown sugar, sugar, cinnamon, and vanilla extract until combined. Set aside.
- Once dough has proofed for 10 minutes, remove towel and place dough on a clean, lightly greased or floured surface to roll out. You can also use parchment paper to make it easier. Use a rolling pin and roll the dough to form a 14″ x 18″ rectangle and 1/4″ thick.
- Next, begin preheating oven to 350 degrees and use an offset spatula to spread the cinnamon sugar butter mixture on your dough almost to the edges.
- Starting with the short side towards you, tightly roll vertically away from you to form a log. (see photos in post for reference)
- Once rolled, use unflavored dental floss or a serrated edge knife to cut 12 nearly equal-size cinnamon rolls. If using a knife, use slow, back and forth sawing motions for the cleanest cuts. *Follow my tip of pre-marking your dough in the area where it should be cut to ensure your cinnamon rolls will be cut equally. (see photos in post for reference)
- Next, place cinnamon rolls in a 9×13 baking pan that has been sprayed with non-stick cooking spray. Bake in the oven at 350 degrees for 20-25 minutes or until the cinnamon rolls are a light golden brown.
- Let cool for 10 minutes on a wire cooling rack.
- While cinnamon rolls are cooling, prepare your cream cheese icing. Use an electric hand mixer to combine softened cream cheese, powdered sugar, vanilla extract, and milk (1 tbsp at a time) in a medium size mixing bowl. Whisk until smooth and continue adding milk until desired icing consistency is reached. (Add more milk for a thinner drizzle, and less for a thicker icing)
- Spread cream cheese icing on warm cinnamon rolls, serve, and enjoy!
Notes
Storage Instructions
Store leftover cinnamon rolls, tightly covered at room temperature for up to 3 days. If you don’t plan to eat them that quickly, I would store covered in the refrigerator and reheat in the microwave, or freeze as directed in the freezing instructions below.
Freezer Instructions
To Freeze Unfrosted, Baked Cinnamon Rolls (Whole Pan):
Bake, cool completely, tightly wrap with plastic wrap, and freeze the entire pan. When ready to eat, thaw at room temperature and bake in the oven covered with aluminum foil for 15 minutes at 375 degrees. Let cool and add icing.
To Freeze Unfrosted, Baked Cinnamon Rolls (Individual):
Bake, cool completely, tightly wrap each cinnamon roll individually with plastic wrap, and place in a freezer safe bag. When ready to eat, place in the microwave for 20-30 seconds or until cinnamon rolls are warm. Let cool and add icing.
To Freeze Unbaked Cinnamon Rolls (Whole Pan):
Prepare dough, slice, and place in pan. Tightly wrap entire pan with plastic wrap and place in the freezer for up to 3 months, or once rolls have frozen, transfer to a freezer-safe bag. When ready to bake, thaw at room temperature for 1-2 hours and bake in the oven as directed, reducing the baking time to 18-22 minutes. Let cool and add icing.
To Freeze Frosted, Baked Cinnamon Rolls:
Bake, cool completely, and place individual cinnamon rolls in a freezer safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds or until warm. *Do note that since these are pre-frosted, the icing will melt. They’ll still taste great, they just won’t look the same. 🙂
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