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Easy Homemade Cinnamon Rolls

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This foolproof and easy cinnamon roll recipe is the perfect way to bring the magic of fresh-baked yeast rolls to your kitchen, even if you don’t have much time or experience.

As a high school culinary teacher, I knew my students would love the challenge of making their own cinnamon rolls BUT with classes that were only an hour-long, it needed to be streamlined.  So over the last decade I developed this quick one-rise cinnamon roll recipe.

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Long rise times and intricate steps can feel intimidating. This recipe removes those barriers by combining quick-rising yeast with a straightforward process that guarantees soft, comforting  rolls without the wait. My students were thrilled to see their creations and I think you’ll love it just as much.

Easy Cinnamon Roll Ingredients
  • Milk

  • Quick Rise Yeast

  • Butter

  • Flour

  • Sugar

  • Salt

  • Egg

  • Cinnamon

  • Powdered Sugar

  • Vanilla

How to make Homemade Cinnamon Rolls

For the dough

  1. 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.

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

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

4. 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.

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

For the filling

  1. 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.

How to Roll Cinnamon Rolls

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

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

3. 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.

4. 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.

5. 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.

How to tell if Cinnamon Rolls are done

You can tell that the cinnamon rolls are done when the cinnamon rolls are risen and the tops are golden brown.  The rolls will also pull away from the sides of the pan.  If you feel like the top of the rolls are browning too quickly, lay a piece of aluminum foil over the top of the rolls.

Cinnamon Rolls Recipe Easy Tips and Tricks

  • Be sure that your yeast is not outdated.  It is important that the yeast will work correctly and make the bread rise.

  • Save yourself time and energy by using the dough hook to do your kneading.

  • Allow the dough to rest.  This easy step will act as the first rise and is super important.

  • Combine the butter, brown sugar and cinnamon into a paste.  This allows you to easily spread it onto the dough.

  • Don’t overcrowd your pan with rolls.  This will give them room to rise and bake evenly.

How to store Quick Rise Cinnamon Rolls

Quick rise cinnamon rolls can be kept at room temperature for 2-3 days if they are covered tightly with plastic wrap.  They can also be kept in the refrigerator which will keep them fresh for an additional 2 days.

How long do cinnamon rolls last?

They will last for 2-3 days at room temperature and for 4-5 days when they are refrigerated.

Can you freeze cinnamon rolls?

Yes!  Baked cinnamon rolls freeze well for up to 2 months.  Be sure to wrap the rolls in a few layers of plastic wrap and then add them to a freezer bag.  You can also freeze unbaked rolls.  To do so, add the cinnamon rolls to an aluminum pan and wrap with both plastic wrap and aluminum foil.  When you are ready to bake the rolls, thaw them in a warm place covered.  When ready, bake as directed.

How to Reheat Cinnamon Rolls

To reheat, place a cinnamon roll on a microwave safe plate.  Heat on high for 30 seconds and continue to heat in 10 second increments until they are to the desired temperature.  Note:  If the cinnamon rolls are frosted the frosting will melt.

 

 

 
 

 

 
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Easy Cinnamon Rolls Recipe

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
4.50 from 4 votes
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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

  • 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

  • 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

  • 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

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

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.
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2 Comments

  1. Oh these look soooo delicious! I’ve never made homemade cinnamon rolls, but I am going to give these a shot! Thanks for sharing your recipe!

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4.50 from 4 votes (4 ratings without comment)