Description
This Easy One Hour Cinnamon Rolls Recipe delivers soft, fluffy, and perfectly sweet cinnamon rolls topped with a rich cream cheese icing. Made from scratch with straightforward ingredients and a quick proofing method, these cinnamon rolls are perfect for a cozy breakfast or a delightful dessert, ready to enjoy in just about an hour.
Ingredients
Scale
Dough
- 1 cup milk (whole or 2%)
- 1/4 cup (1/2 stick) unsalted butter
- 1 (0.25 ounce) packet active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
Cinnamon Sugar Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 Tbsp cinnamon
- 1 tsp vanilla extract
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–4 Tbsp milk (added 1 Tbsp at a time)
Instructions
- Prepare butter and milk: Melt 1/2-stick unsalted butter in a small microwave-safe bowl for 40-45 seconds. Pour into a medium bowl. Heat milk in the same bowl for 45 seconds and add it to the melted butter. Ensure the temperature is between 100-110°F for proper yeast activation.
- Activate yeast: Stir sugar and yeast into the warm milk and butter mixture until dissolved. Cover with a tea cloth or plastic wrap and let sit for 10 minutes until frothy.
- Preheat oven low: During yeast activation, preheat your oven to the lowest setting (around 170°F) for proofing.
- Mix dough: After yeast activation, add egg, salt, and vanilla extract. Gradually add flour in 1/2 cup increments, folding with a spatula until combined. Use hands to incorporate the last bit. Dough should be soft and slightly tacky.
- Proof dough: Shape dough into a ball, cover with a tea cloth, and place in the turned-off warm oven to proof for 10 minutes.
- Prepare filling: Using an electric mixer, combine softened butter, brown sugar, granulated sugar, cinnamon, and vanilla extract until smooth.
- Roll out dough: Remove dough from oven, place on a floured surface, and roll into a 14″ x 18″ rectangle about 1/4″ thick.
- Spread filling: Preheat oven to 350°F. Spread the cinnamon sugar butter mixture evenly over the dough, leaving a small border.
- Form rolls: Roll dough tightly from the short side toward you to form a log.
- Slice rolls: Pre-mark the log into 12 equal sections using a dough scraper or knife, then cut with a serrated knife using gentle sawing motions to avoid filling leakage.
- Bake: Place the cinnamon rolls in a greased 9×13 baking pan. Bake at 350°F for 20-25 minutes until light golden brown.
- Cool rolls: Transfer rolls to a wire rack and cool for 10 minutes.
- Make icing: In a medium bowl, mix softened cream cheese, powdered sugar, vanilla extract, and milk (starting with 1 Tbsp) using an electric mixer until smooth. Add more milk to reach desired consistency.
- Ice and serve: Spread the cream cheese icing over the warm cinnamon rolls. Serve immediately and enjoy!
Notes
- Use a digital thermometer to ensure milk and butter mixture temperature is between 100-110°F for optimal yeast activation.
- Don’t press down too hard when cutting rolls to prevent filling from leaking out.
- Adjust icing consistency with milk according to preference — thinner for drizzling, thicker for spreading.
- You can substitute 2% milk with whole milk for richer flavor.
- Make sure yeast is fresh and not expired to guarantee good rise.
- For softer rolls, do not over-flour the dough when rolling out.
- Use serrated knife with gentle sawing to keep cinnamon rolls neat and intact.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cinnamon rolls, quick cinnamon rolls, easy cinnamon rolls, breakfast pastry, cream cheese icing, cinnamon sugar rolls
