Easy 1 Hour Cinnamon Rolls
Hey! Don’t judge me. I know, I know. I was consistent and then I fell off…I’m sorry! That was the bad news. The good news is that I started a new full time job!! It’s my first time going to an office everyday in more than 3 years, so I have been starting my day at…
Hey! Don’t judge me. I know, I know. I was consistent and then I fell off…I’m sorry! That was the bad news. The good news is that I started a new full time job!! It’s my first time going to an office everyday in more than 3 years, so I have been starting my day at 5A and getting back to my house, usually between 6:30-7:30P…a LONG ASS DAY! That is why I have fallen off from posting. The better news though, is that I have finally got my routine down and I am back to creating content for ya’ll! There’s a blessing in every lesson though, because now I’m so much more focused on efficient recipes. I am still going to give you all health focused recipes, with a few cheats sprinkled in, but I now understand that when you have a few hours in the evening and the weekends to do everything else, you don’t want to spend it all cooking! I get it, I do! Lol. But just because you don’t want to spend all of your time cooking, doesn’t mean you don’t want good, homemade things when possible. Enter, these quick one bowl cinnamon rolls! No legit, you need a bowl for this!
If you’ve been following me for any amount of time on instagram, you know I LOVE cinnamon rolls. Like, love them. I haven’t eaten them in quite sometime, but I really enjoy them. I even posted a recipe for a monkey bread made out of cinnamon rolls!! They are so good. I’ve been making them from scratch for years now, though it usually takes a few hours to make the dough, then let it rise, then make the dough, then let IT rise…then bake them. It’s a lot. So I wanted to cut that time down. The two secret weapons here are instant yeast and oven heat! Instant yeast comes in packets and in jars. If you bake a lot, you can save money buying the jar, but if you’re not a big user of yeast, they sell the 3 packet size for ~$2 in the grocery store. When you start to make the dough, you will preheat the oven to 200 degrees. You won’t bake the cinnamon rolls here, but you will allow it to get warm enough that your rolls will be able to rise quickly. Another thing that keeps this recipe moving quickly is using your mixer (or a whisk) to sift your flour. This ensures you don’t have a heavy cinnamon roll, rather a light one that’s dreamy and flaky. From there, follow the rest of the directions and you will have an amazing cinnamon roll that is done in about an hour start to finish! For homemade, that is pretty legit!
The thing I love most about these cinnamon rolls (besides the time it takes to make them) is that it’s very difficult to get the taste and texture of a homemade cinnamon roll from the pop cans. The next best thing is from a bakery that makes them in house or Cinnabon, but even still. Knowing how you like them, and spending way less than $4.50 a roll is a pure bonus. Also, with this basic dough recipe, you are able to customize these to fit your fancy. Once you have this down, play around with your options to create a treat that is really your own. From a healthy standpoint…these aren’t what I would call healthy, they are a treat. However, they’re homemade, so free of preservatives, and made with all natural ingredients, and organic if you choose. For a GF version, choose a good 1:1 flour! Enough of me talking…Let’s get into this recipe!
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Quick, One-Bowl Cinnamon Rolls
A homemade cinnamon roll recipe you can be done with in just about an hour. Fluffy, tender and full of delicious cinnamon flavor, these are one you can keep in your recipe favs for weekend rolls, perfect for breakfast, brunch or dessert!
ingredients
- 2 3/4 cups AP Flour
- 1 packet or 2 1/4-1/2 tsp instant yeast
- 1 tsp kosher salt (1/2 if using table salt)
- 1/4 cup water
- 1/2 cup milk
- 2 tbsp sugar
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 1/2 tbsp cinnamon
- 1/2 stick butter, very softened
- 1/2 tsp kosher salt
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp water or cream
instructions
- Preheat oven to 200 and place rack in center of oven.
- In the bowl of a stand mixer, add flour and salt. Mix on low speed for 1 minute to “sift” flour”.
- In a bowl or 2 cup measuring cup, add water, milk and butter. Heat in the microwave for 1 minute and test temperature. If it has not reached 110-115 degrees, heat in increments of 10 seconds until it does. Add yeast and sugar and mix. Allow to sit for 5 mins or until yeast begins to foam.
- Turn mixer on low and add yeast mixture slowly to the dry ingredients.
- Add in egg and mix to combine. If using a stand mixer, switch to a dough hook and mix for 4 minutes, or until the dough becomes an elastic ball around the hook. If using a hand mixer or a whisk, turn dough over on floured surface and knead for 7-10 mins. Add additional flour by the tsp if dough feels too moist.
- Remove bowl from mixer and cover with plastic wrap. Allow dough to rest for 5 minutes. The wrap may appear condensed or foggy, and that is ok!
- Prepare filling in a small bowl by combining all ingredients except butter. Stir to combine and set aside.
- After dough has rested, Turn over onto lightly floured surface and roll into a 9×13” rectangle that is about a 1/4 of an inch in thickness.
- Slather softened butter onto dough from corner to corner and top with filling.
- Roll dough, lengthwise beginning at end closest to you over itself to create a log. Move carefully and slowly at this point to ensure you don’t tear or spill the filling.
- Using a very sharp knife or a piece of dental floss, cut the dough into 12 rolls.
- Arrange in prepared pan and turn off oven. Place rolls in oven loosely covered with a towel. Rest in oven and allow to rise for 25 mins.
- While the rolls are rising, make the glaze by mixing all ingredients together. Add more water by the tbsp for a more loose glaze until you reach desired consistency. Cover with plastic wrap pressed against glaze to prevent crusting.
- Remove from Oven and heat oven to 375 degrees. Bake for 16 mins or until middle of rolls are browned.
- Remove from oven and allow to cool in pan for 15 mins. Top with glaze and serve warm! Enjoy!
