Description
This Easy One Hour Cinnamon Rolls recipe delivers soft, cinnamon-spiced rolls topped with a creamy homemade cream cheese icing. Designed for a quick-proof method, these rolls are perfect for when you crave fresh, fluffy cinnamon rolls but are short on time. With simple ingredients and straightforward steps, you can bake a dozen delicious rolls in about an hour, making them ideal for breakfasts, brunches, or sweet snacks.
Ingredients
Scale
Dough
- 1 cup milk (whole or 2%)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 (0.25 oz) packet active dry yeast (about 2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
Cinnamon Sugar Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk (add 1 tablespoon at a time, as needed)
Instructions
- Prepare the Dough: Melt 1/4 cup unsalted butter in a microwave-safe bowl for about 40-45 seconds. Warm 1 cup of milk in the same bowl for another 45 seconds until the mixture is between 100-110°F. Stir in 1/4 cup granulated sugar and active dry yeast until dissolved. Cover and let sit for 10 minutes until foamy.
- Activate the Yeast & Preheat Oven: While the dough activates, preheat your oven to its lowest setting (~170°F), then turn off to create a warm proofing environment.
- Mix Wet Ingredients: Once the yeast mixture is frothy, add 1 large egg, 1/2 teaspoon salt, and 1 teaspoon vanilla extract. Mix well to combine.
- Add the Flour: Gradually add 3 1/2 cups all-purpose flour in 1/2 cup increments, stirring with a spatula. Finish kneading gently by hand until the dough is soft, slightly tacky, but not overly sticky.
- Proof the Dough: Form dough into a ball, cover with a tea cloth, and place in the warm, turned-off oven for 10 minutes to proof.
- Prepare the Cinnamon Sugar Filling: In a medium bowl, cream together 1/2 cup softened butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 tablespoons cinnamon, and 1 teaspoon vanilla extract until light and fluffy. Set aside.
- Roll Out the Dough: Remove dough from oven and place on a lightly greased or floured surface. Roll into a 14″ by 18″ rectangle about 1/4″ thick.
- Add Filling: Preheat oven to 350°F. Spread the cinnamon sugar filling evenly over the surface of the rolled dough, leaving a small border at the edges.
- Roll and Slice: Starting from the shorter side, tightly roll the dough into a log. Slice into 12 equal rolls using a sharp knife or unflavored dental floss with gentle sawing motions for clean edges.
- Bake: Place rolls in a greased 9×13-inch baking dish. Bake in the preheated oven for 20–25 minutes until golden brown. Let cool in the pan for 10 minutes.
- Make the Cream Cheese Icing: While rolls cool, beat together 4 ounces softened cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons milk. Add additional milk one tablespoon at a time to achieve desired consistency.
- Frost and Serve: Spread the cream cheese icing over the warm cinnamon rolls. Serve immediately and enjoy!
Notes
- Make sure the milk and butter mixture is not too hot to avoid killing the yeast; aim for 100-110°F.
- Using dental floss is a great way to get clean, even cuts on the rolls without squishing the dough.
- For thicker icing, use less milk; add more for a drizzle consistency.
- These rolls are best enjoyed fresh but can be reheated gently and re-frosted if needed.
- You can use whole or 2% milk depending on preference; whole milk gives a richer flavor.