Description
These 1-hour easy cinnamon rolls deliver soft, fluffy, and aromatic rolls perfect for any breakfast or brunch. Made with a quick-rise yeast dough and a rich cinnamon-honey sugar filling, they bake to golden perfection and are topped with luscious cream cheese frosting. Their simple, step-by-step method allows you to enjoy homemade cinnamon rolls without an all-day commitment.
Ingredients
Scale
Dough
- 1 cup milk at room temperature
- 1/3 cup unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1 teaspoon table salt
- 4 1/2 teaspoons rapid rise yeast (about 2 packages)
- 4 to 4 1/2 cups all-purpose flour
- 1 large egg
Filling
- 1/3 cup softened unsalted butter
- 1 cup granulated sugar
- 1/3 cup honey (or molasses)
- 2 tablespoons ground cinnamon
Frosting
- Cream cheese frosting (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the rolls.
- Prepare Butter-Milk Mixture: Melt the butter. In a medium bowl, combine melted butter with room temperature milk, sugar, and salt. The mixture should be warm but not hot, ideally between 105-110°F, to properly activate the yeast.
- Mix Yeast and Flour: In a large bowl, combine the rapid rise yeast with 2 cups of the flour and mix well to start the dough base.
- Combine Wet and Dry Ingredients: Stir the butter-milk mixture into the flour and yeast mixture. Add the egg and mix until everything is well combined.
- Add Remaining Flour: Gradually add the remaining 2 cups of flour, about 1/2 cup at a time. The dough should pull away easily from the sides of the bowl. If too sticky, incorporate additional flour a tablespoon at a time until the right consistency is achieved.
- Rest Dough: Let the dough rest for 10 minutes to relax the gluten, making it easier to roll out.
- Prepare Baking Dish: Line a baking dish with parchment paper or grease it well to prevent sticking.
- Roll Out Dough: Lightly flour a clean work surface and roll the dough out into a 12×16 inch rectangle.
- Spread Butter and Filling: Spread softened butter evenly over the dough, leaving a 1-inch border on the edges without butter. Then sprinkle the honey sugar and cinnamon filling evenly on top, still leaving that 1-inch border.
- Shape Rolls: Starting from one of the longer edges, roll the dough into a tight and even log. Seal the seam by pinching the edges together to prevent it from opening while baking.
- Slice and Proof Rolls: Slice the log into 1 1/2-inch thick rounds and place them into the prepared baking dish. Cover with a damp towel and place in a warm spot for 25 minutes or until the rolls are puffy and have risen nicely.
- Bake: Bake the rolls in the preheated oven for 20-22 minutes or until the tops turn a light golden brown.
- Cool and Frost: Allow the cinnamon rolls to cool slightly before generously frosting them with cream cheese frosting for the best flavor and texture.
Notes
- Use rapid rise yeast for quick rising to complete the recipe within an hour.
- If the dough is sticky, add flour slowly to avoid tough rolls.
- Keep the milk and butter mixture warm, not hot, to avoid killing the yeast.
- The 1-inch border without butter and filling helps seal the roll and prevents overflow while baking.
- Adjust rising time based on environment and yeast activity; colder kitchens might need extra proofing time.
- Use cream cheese frosting for a classic tangy sweetness that complements the cinnamon filling perfectly.
