Speedy Homemade Cinnamon Rolls
You are soon going to believe this is the best (and easiest) cinnamon roll recipe in the history of ever. Why? Because you will always be successful with this recipe! The yeast is mixed in with the flour so it’s protected and foolproof, just in case the water you’re using is a bit too hot. (Hot water kills yeast and then your rolls can’t raise properly…such a disappointment!)
Another reason this recipe is great is it can be made, start-to-finish in just over an hour. Making cinnamon rolls doesn’t have to take all day, please trust me.
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How to Make Your Own Easy Homemade Cinnamon Rolls with Cream Cheese Icing
I’ve taught cooking classes for years and the class for Speedy Cinnamon Rolls (using this very recipe) ALWAYS sells out almost immediately. Its seems everybody wants to be able to make a GOOD cinnamon roll, and I sure don’t blame them. I once even had a guy tell me that the only reason he was there for the class was because he was determined to learn how to make cinnamon rolls that tasted better than his neighbor’s cinnamon rolls. He LOVED this recipe!
Part of the reason you can crank out these cinnamon rolls so quickly is that there is only one raise of the dough required and that is after you’ve created the cinnamon rolls and placed them onto the baking sheet. Another time-saving trick I like is using my bench scraper or kitchen shears to slice the log of dough into individual rolls. This dough is resilient enough to bear that force, but if you prefer to use a serrated knife or dental floss to gently slice your rolls, go for it. Everybody has their own technique. 🙂
Tips for Making The Best Homemade Cinnamon Rolls……Evah!
- I like really tender cinnamon rolls. Is there something I should do to ensure that my dough is light and tender? Yep, a couple of things, actually. First, don’t add in too much flour. The cinnamon roll dough should be a bit tacky to the touch when you get ready to pull the dough out of the mixing bowl and roll it out. TACKY to the touch is ok, but not STICKY. If your dough is sticky, you DO need more flour added. The second thing you can do is make the time for a double raise of the dough. Let it raise after you mix up all the ingredients, then let it raise again after you create the cinnamon rolls. Also, don’t over bake the dough – this can lead to tough, chewy cinnamon rolls, as well.
- My cinnamon rolls are never all the same size. How can I remedy this? See the photos below for how I cut up my cinnamon rolls to make sure they are all really close in size. I always struggled with my rolls being slightly different sizes, too and this method below fixed all that! Cutting them all the same size also helps them bake evenly, too.
1. Once you have the cinnamon rolls rolled up into one long long, cut that in half.
2. Now place each of those halves horizontally before you on your work surface, one on top of the other, but not touching.
3. Using your serrated knife, mark the dough in 3 places evenly across both logs – I just eye ball it – this works good enough if you’re kinda careful.
4. Use those marks to evenly slice both of the logs into quarters to make 8 fat rolls. If you want small cinnamon rolls, slice each of those rolls in half to make 16 small rolls.
5. Place the rolls onto a greased baking sheet and let them raise in a warm place. Bake as directed in the recipe below, then frost the rolls while they are still a bit warm, but not hot.
Printable Recipe – Speedy Cinnamon Rolls
Speedy Cinnamon Rolls
Get warm, homemade cinnamon rolls on the table in just over an hour- start to finish! You are soon going to believe this is the best (and easiest) cinnamon roll recipe in the history of ever. Why? Because you will always be successful with this recipe!
- 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
Creamy Cinnamon Roll Icing
- 2 oz. cream cheese, softened
- 7 Tbs. unsalted butter, softened
- 1/2 tsp. vanilla extract
- 2 Tbs. milk
- 1 1/2 cups confectioner's sugar (powdered sugar)
- 1/4 tsp. kosher salt
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 full 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, only adding as much as you need to make the dough tacky to the touch, but not sticky.
Allow dough to rest for 10 minutes. Punch dough down; then place onto a lightly floured work surface. Using your favorite rolling pin, roll dough into a large rectangle.
Spread softened butter over the surface of dough, then sprinkle the 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 and rolling the 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 log of dough as even in circumference as possible. (This way when you slice the rolls, they are more even in size.)
Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one on top of the other, but not touching.
Make cutting incisions on top of each log of dough, 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 the rolls raise in a warm place for 25-30 minutes. Bake in a preheated 350 degree F. oven for approx. 16-18 minutes (16 small rolls) or 18-20 minutes (8 large rolls) or until lightly golden brown, taking care not to over bake. Let rolls cool slightly, then frost with cream cheese icing, recipe below.
Creamy Cinnamon Roll Icing
Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until creamy. Beat in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. Spread over warm (but not hot) cinnamon rolls.