I can hardly believe that it is almost April!  Time to think about Easter breakfast and these One Rise Cinnamon Rolls are the perfect solution.  You know time flies when you get older.  As of today we only have 65 days until my Tales offically graduates.  I still think of her being a sassy 5 year old…and now she is a SUPER sassy 18 year old.  With Easter later in the week, I always think back to when the kids were young.  The Easter Bunny would fill baskets for them and hide a ton of eggs. 

For some reason Tales was always so much better at finding eggs than Tater was.  We finally had to start having each one of them only find one color…otherwise Tales would have a basket full and Tater would still be looking.  She finally admitted a while ago that she was peeking when we {I mean-the Easter Bunny} hid them.  I told you she is sassy!!  So sneaky and funny.

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Want some other Easter breakfast ideas?  Try these…Blueberry Muffin Cake, Banana Crumb Cake and Cinnamon Roll French Toast Bake.

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These One Rise Cinnamon Rolls would be a great addition to your Easter morning.  I love a good homemade breakfast roll but they take so much time to make.  This recipe takes an entire rise out of the equation and honestly…you can have these on the table in a little over an hour but they also keep well for a couple of days at room temperature.  It is my favorite dough because it is so easy to work with and bakes up tender.

Making One Rise Yeast Dough

Add the milk and butter in a bowl and microwave for about a minute and 20 seconds.  The butter might not be completely melted but it will continue to melt from the heat of the milk.

In a large bowl combine 2 cups of flour, sugar, yeast and salt.

Add the milk and butter mixture once it is cooled slightly, along with the egg.  Combine using the paddle attachment until incorporated.

Switch to the dough hook and add the additional flour, up to 3 1/2 cups.  This amount can vary slightly.  You will know that you have enough flour in the dough when it starts pulling away from the sides of the bowl.  Continue to mix dough with hook for an additional 4 minutes.  This will act as the kneading.

Once you have kneaded the dough with the hook, turn it out onto a lightly floured surface.  Let it rest for 10 minutes.

Making One Rise Cinnamon Rolls 

While the dough is resting, combine the filling ingredients and mix until you have a smooth paste.  I love this technique so much better than layering all of the ingredients on top of each other and making a giant mess.

Roll the rested dough out into 12×14″ rectangle and spread evenly with filling.

Roll dough up tightly into a long log.  Cut into 12 equal pieces using a string or serrated knife.

Place rolls into a greased pan.  You want the rolls to be tight but squished.  At this point you can cover them with a towel and set them in warm area to rise.  I like to turn my oven on to 175 degrees while I am prepping rolls.  Once it is to temperature, I turn it off.  I then use the oven like a proofer and place the rolls in the warm oven to rise.  It makes things happen really quick.

Here is a photo of the rolls once they have been in the warm oven for only about 15 minutes.  You can see how they have expanded and puffed.  This is what you want them to look like because you need to remember that they will rise even more in the oven.

The final step is baking the rolls in a 350 degree oven for 15-20 minutes or until they are golden brown.  I like to add a simple vanilla glaze to make them even more special but they are simple and perfect just the way they are here.

One Rise Cinnamon Rolls

Tender and delicious Cinnamon Rolls made in about an hour.

Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 12 rolls

Ingredients

Dough

  • 1 cup milk
  • 1/4 cup butter {cut into cubes}
  • 31/4-31/2 cups flour
  • 1 pkg instant yeast
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 egg

Filling

  • 1 cup brown sugar {packed}
  • 1 3/4 tsp cinnamon
  • 1/2 cup butter {softened}

Glaze

  • 1 1/2 cups powdered sugar
  • 2 tbsp butter {melted}
  • 1/2 tsp vanilla
  • 1-2 tbsp milk

Instructions

Dough

  1. Place milk and butter in a glass measuring cup and microwave for 1 minute 20 seconds.  Butter might not be totally melted but thats alright, it will continue to melt from the heat of the milk.  Set aside.  In a large bowl mix together 2 cups flour, yeast, sugar and salt.  When milk mixture has cooled a bit {but should still be warm} add it to the flour mixture, along with the egg.  Using the paddle attachment, mix until combined.  Switch to the dough hook and add remaining flour.  The amount will vary a bit, start with an additional cup and up to a total of 3 1/2 cups.  Dough will leave the sides of the bowl.  Continue mixing with the dough hook for 4 minutes {this will act as your kneading step}.  Turn dough out onto a lightly floured surface and let rest for about 10 minutes.  

Filling

  1. While the dough is resting, make the filling.  Combine the brown sugar, softened butter and cinnamon in a bowl and mix until everything is combined well.

Assembly & Baking

  1. Roll rested dough into a rectangle that is about 12 inches by 14 inches.  Spread filling mixture over the surface of the dough and roll up from the longer side of the dough.  Cut into 12 equal rolls, I like to cut the dough roll in half, then each half in half and then finally 3 slices from each quarter.  Place rolls into a greased 9x13 pan or two round pie plates.  Let rolls sit in a warm place {see notes}  for 20-30 minutes.  Preheat oven to 350 degrees.  Bake risen rolls for 15-20 minutes or until the top is golden brown.

Glaze

  1. Combine all of the glaze ingredients into a bowl and whisk until combined.  Pour over warm rolls.

Recipe Notes

  • To help the dough rise faster:  While you are preparing your dough, turn the oven on and heat to 175 degrees and then turn it off.  Put rolls in oven to rise for 15 minutes, remove rolls and then turn oven to 350 degrees.  Bake as directed.
  • When we celebrate a birthday I like to add sprinkles to the filling and make them extra special.

SHOP THIS RECIPE:

Pyrex 2 Cup Measuring Cup

Classic Wood Rolling Pin

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