Speedy Cinnamon Rolls
This is the best easy cinnamon roll recipe because you are always going to be successful in making this recipe! The yeast is mixed in with the flour so it’s protected and foolproof. Another reason this recipe is great is it can be made in just over an hour. Making cinnamon rolls doesn’t have to take all day!
No Knead Cinnamon Rolls
I’ve taught cooking classes for years and the class for Speedy Cinnamon Rolls is ALWAYS sold out. Once I had a guy tell me that he just wanted to learn how to make cinnamon rolls that taste better than his neighbor’s cinnamon rolls. He LOVED this recipe!
Part of the reason these cinnamon rolls are done so quickly is that there is no kneading! Another time-saving trick I like is using my bench scraper or kitchen shears to slice the roll of dough into individual rolls.
Printable Speedy Cinnamon Roll Recipe
Speedy Cinnamon Rolls
Get warm, homemade cinnamon rolls on the table in just over an hour- start to finish!
- 1 cup milk
- 1 cup water
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 tsp. kosher salt
- 1 egg
- 6 – 6 ½ cups all-purpose flour
- 5 tsp. yeast may use quick rise, if desired
- ½ cup unsalted butter very soft
- 1-2 Tbs. cinnamon
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 - 130 degrees F.
While liquids are heating, measure 3 cups of flour into bowl of mixer; add yeast and combine well with flour.
Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 minute, then add egg and beat an additional minute.
Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tacky to the touch, but not sticking to sides of bowl. If dough is still too sticky, add remaining 1/2 cup of flour, a little at a time, beating with the dough hook after each addition.
Allow dough to rest for 10 minutes. Punch dough down; then place into a lightly floured work surface. Using your favorite rolling pin, roll dough into a large rectangle, approx. 22” wide by 18” tall.
Spread softened butter over surface of dough, then sprinkle dough evenly with cinnamon, and both sugars. Using your palms, lightly press down over the sugars to kind of "adhere" them to the dough a bit.
Roll up dough from the long edge closest to you, gently tucking dough and the filling as you go. As your are rolling, be aware that if the center of the roll is becoming fatter than the ends, make an adjustment as you go, kind of gently stretching out the center a bit to keep the roll as even in circumference as possible. (This way when you slice the rolls, they are even in size.)
Using a sharp serrated knife or a piece of dental floss, cut roll evenly in half. Now place both halves next to each other, one on top of the other on your work surface.
Make cutting incisions on top of each roll, marking where you want to cut so that both rolls will have the same number and size of rolls. Slice each roll at incisions and place onto a greased baking sheet or pan.
Let rolls rise in a warm place for 25-30 minutes. Bake in preheated 350 degree F. oven for approx. 16-18 minutes (16 small rolls) or 18-20 minutes (12 large rolls) or until golden brown, taking care not to over bake. Let rolls cool slightly, then glaze with your favorite butter cream frosting.
This recipe will make 12 very large cinnamon rolls (1 sheet pan), 16 small cinnamon rolls, or 2 large braided rings.
Now You’re Cookin’,