easy one-hour cinnamon rolls

January 30, 2014


I’m proud to say that I conquered another food that I was afraid to make.


These cinnamon rolls were so much easier to make than I thought, and they turned out like a dream.


Is it just me, or is cutting the rolls with floss really satisfying?


Seriously, so fluffy and perfect without much waiting time. Definitely making these again.


Easy One Hour Cinnamon Rolls

1 cup almond milk
1/4 cup (half stick) butter
3 and 1/2 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 packet rapid-rise yeast
1 egg

Cinnamon Sugar Filling
3/4 cup brown sugar
1 tablespoon sugar
2 tablespoons cinnamon
1/4 cup butter, melted or very softened

powdered sugar

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot (don’t kill the yeast).

Add yeast and stir to combine. Add 3 cups flour, sugar and salt. Stir by hand to combine. Add the egg. Add the remaining flour, 1/4 cup at a time, and knead by hand for 5-7 minutes. Cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (It does not need to be perfect!) Spread the butter evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. Give the final seam a little pinch so that it seals. Cut the dough into one inch rolls. I like to use thread of dental floss to cut the roll, but you can use a knife as well.

Place each of the cut cinnamon rolls into two greased circular pans or one 9 x 13-inch baking dish. Cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.


Caitlin {doughing it right}

Thanks for the recipe! I tried it out here with some adaptations 🙂

You’re VERY welcome 🙂 They look amazing!!

These look really yummy! I’m going to try them this weekend. Thanks, Bianca. Miss you!

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