I’ve attempted cinnamon rolls many times. “Attempted” might be used loosely. I look for recipes, realize I have to wait 3 hours for dough to rise, and slash the idea. I finally decided that there must be a better way. And there is! Start-to-finish in an hour, and that includes baking time. Literally from the time you roll out of bed, you could be stuffing your face with cinnamon rolls and cream cheese icing in 60 minutes. Um, hello impressive Christmas breakfast!
The only downside to this recipe is that it’s a lot easier with a stand mixer. I won’t say you can’t make it without it, but it definitely won’t be as easy. Or maybe you asked for a stand mixer for Christmas, and this can be the first thing you try!
I apologize for the lack of photos before this stage. I guess I just got too excited about the prospect of cinnamon rolls in an hour.
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Take them out of the oven when they are lightly golden brown, like this:
1-Hour Cinnamon Rolls
3 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon fine salt
1 package (2 1/4 teaspoons) instant yeast (also called rapid rise yeast)
1 cup lukewarm milk (I just microwaved it for 1 minute)
1/3 cup lukewarm water
3/4 cup packed light brown sugar
3 tablespoons ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, melted
Cream Cheese Icing
4 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup powdered sugar
1/2 teaspoon vanilla extract
- Preheat the oven to 350°F. Grease a pie pan, 9×13 inch baking pan, or casserole dish of a similar size. I used an oval gratin dish that was about the size of a pie pan.
- In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed for 5 minutes or until the dough forms into a smooth ball. Remove the dough from the bowl and place it on a floured work surface. Cover with a large upside down bowl, and let rest for 10 minutes.
- In the meantime, in a small bowl, make the filling. Combine the brown sugar, cinnamon, and salt.
- After the dough has rested, use a floured rolling pin to roll it out into a 9 by 15-inch rectangle. Once it’s rolled out, brush it with the melted butter. Sprinkle evenly with the cinnamon sugar mixture. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven. Cut remaining dough crosswise with thin sharp knife into 10-12 equal slices.
- Place each roll spiral side up in greased pan. There will be almost no space between each roll. If there is because your pan is bigger, you could just position the rolls next to each other, leaving a portion of the pan open with no rolls.
- Bake for 20 to 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.
- While the rolls cool, stir together the icing ingredients until smooth. I used a hand mixer for this since the bowl of my stand mixer was dirty. Spread the cream cheese icing all over the warm rolls. Serve immediately!