Cinnamon rolls are one of my specialties. I love making them for my family and have perfected this One Hour Cinnamon Rolls Recipe that makes perfect baked goods lighting fast. They are perfect for a weekend breakfast, a sleepover treat or even a birthday breakfast.
Have you ever made cinnamon rolls? Yeast based recipes can take hours and hours to produce the best quality rolls. This means getting up very early to make a special breakfast. This recipe uses yeast but gets great results in a fraction of the time.
Easy One Hour Cinnamon Rolls Recipe Ingredients
- 1 3/4 warm water (105-110°F)
- 6 T. brown sugar
- 2T. yeast (I use Red Star Quick Rise)
- 1/4 c. melted coconut oil, room temperature (you can also use unsalted butter)
- 2 eggs, slightly beaten, room temperature
- 5-6 c. unbleached white flour (or 3 cups unbleached white and 2 cups white whole wheat)
- ½ cup softened butter
- 1 cup brown or white sugar
- 2 tbsp ground cinnamon
Easy One Hour Cinnamon Rolls Recipe Directions
1. Combine water and sugar in a stand mixer bowl. Sprinkle yeast across the top of the water and stir to dissolve. Allow the yeast to proof for 10 minutes.
2. Once the yeast mixture is foamy add the room temperature coconut oil and eggs. Mix to combine.
3. Add flour one cup at a time. Make sure the flour is incorporated before adding the next cup. 4. The dough will be quite wet but should still pull away from the sides of the bowl. Once the flour is incorporated, allow it to mix for 5 minutes using a dough hook.
4. Lightly grease a large cutting board or counter top. Stretch and roll the dough out until it is approximately 20 inches by 24 inches. I use a rolling pin and my hands.
5. Spread the dough with the softened butter and sprinkle with cinnamon and sugar. Starting at the widest end of the dough roll it tightly up.
6. Use a serrated bread knife to slice the rolled dough into 1.5 inch thick slices. Place rolls 1 inch apart on a parchment lined baking sheet.
7. Preheat your oven to 100°F and turn off. Cover rolls with a clean kitchen towel or plastic wrap and allow to rise for 20 minutes in the warm over (until double in size). Make sure the oven is off!
(At this step you can also cover the rolls with plastic wrap and allow them to rise in the refrigerator overnight or for several hours. When ready to bake remove from refrigerator and continue recipe.)
8. Remove rolls from oven and preheat to 400°F. Remove towel or plastic wrap from the rolls. Bake for 12-15 minutes until golden brown.
9. While the rolls are baking make icing or glaze.
Powdered Sugar Glaze
- ½ cup softened butter, unsalted
- 1-2 tsp vanilla (to taste)
- 3 c powdered sugar
- 2-4 tbsp milk
- 1 dash salt
- Whisk all ingredients into a thin glaze. Drizzle over warm cinnamon rolls.
Cream Cheese Icing
- ½ cup unsalted butter, softened
- ½ cup cream cheese, softened
- 1-2 tsp vanilla (to taste)
- 3 c powdered sugar
- 2 tbsp milk
- Whisk butter and cream cheese together until no lumps remain. Stir in vanilla, powdered sugar and just enough milk to make a thick frosting. Spread over warm cinnamon rolls using a icing bag or baggie with the corner snipped off.
10. Serve cinnamon rolls warm. Store leftovers in the refrigerator in an air tight container.
Do you know what goes great with cinnamon rolls? Chili! Really, I’m not kidding! They’re a perfect pair like mac and cheese or peanut butter and jelly. (You can download my free printable cartoon.)
Get the recipe for Walt Disney’s favorite chili here.
I hope you try my cinnamon rolls!
PrintEasy One Hour Cinnamon Rolls
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Cinnamon rolls are one of my specialties! I love making them for my family and have perfected an easy recipe that only take an hour. They are perfect for a weekend breakfast, a sleepover treat or even a birthday breakfast.
Ingredients
- 1 3/4 cups warm water (105-110°F)
- 6 tbsp brown sugar
- 2 tbsp yeast (I use Red Star Quick Rise)
- 1/4 cup melted coconut oil, room temperature (you can also use unsalted butter)
- 2 eggs (slightly beaten, room temperature)
- 5–6 cups unbleached white flour (you can use 3 cups unbleached white and 2 cups white whole wheat)
- 1/2 cup softened butter
- 1 cup brown or white sugar
- 2 tbsp ground cinnamon
Instructions
- Combine water and sugar in a stand mixer bowl. Sprinkle yeast across the top of the water and stir to dissolve. Allow the yeast to proof for 10 minutes.
- Once the yeast mixture is foamy add the room temperature coconut oil and eggs. Mix to combine.
- Add flour one cup at a time. Make sure the flour is incorporated before adding the next cup. The dough will be quite wet but should still pull away from the sides of the bowl. Once the flour is incorporated, allow it to mix for 5 minutes using a dough hook.
- Lightly grease a large cutting board or countertop. Stretch and roll the dough out until it is approximately 20 inches by 24 inches. I use a rolling pin and my hands.
- Spread the dough with the softened butter and sprinkle with cinnamon and sugar. Starting at the widest end of the dough roll it tightly up.
- Use a serrated bread knife to slice the rolled dough into 1.5 inch thick slices. Place rolls 1 inch apart on a parchment lined baking sheet.
- Preheat your oven to 100°F and turn off. Cover rolls with a clean kitchen towel or plastic wrap and allow to rise for 20 minutes in the warm over (until double in size). Make sure the oven is off! (At this step you can also cover the rolls with plastic wrap and allow them to rise in the refrigerator overnight or for several hours. When ready to bake remove from refrigerator and continue recipe.)
- Remove rolls from oven and preheat to 400°F. Remove towel or plastic wrap from the rolls and bake for 12-15 minutes until golden brown.
- While the rolls are baking make icing or glaze.
- Powdered Sugar Glaze: ½ cup softened butter, unsalted; 2 tsp vanilla (to taste); c powdered sugar; 4 tbsp milk; dash salt. Whisk all ingredients into a thin glaze. Drizzle over warm cinnamon rolls.
- Cream Cheese Icing: ½ cup unsalted butter, softened; ½ cup cream cheese, softened; 2 tsp vanilla (to taste); 3 c. powdered sugar; 2 tbsp milk. Whisk butter and cream cheese together until no lumps remain. Stir in vanilla, powdered sugar and just enough milk to make a thick frosting. Spread over warm cinnamon rolls using a icing bag or baggie with the corner snipped off.
Nutrition
- Calories: 255
Kristyn
Love cinnamon rolls, can’t wait to try this recipe! Have you ever tried Einkorn flour? It’s an ancient wheat, supposedly better for us than modern wheat. I use it in all my baking was just curious your opinion on it. Thanks for your time?
Bren
Hey Kristyn! I have not tried Einkorn flour but I need to… I have friends who love it!
Lori
This recipe was ok. The lightly greased area uses rolling the dough for not prevent the dough from sticking to the surface. I do recommend lightly flouring the surface. Also you didn’t specify what to use as you incorporated the flour, you only said use a dough hook AFTER the flour was mixed in. I did find the dough a bit too runny and sticky for my taste. They did come out alright and tasted good but I’m sticking to the Pioneer Woman recipe, even if it does take more than an hour.
Bren
Lori, thanks for trying the recipe. Sorry it wasn’t your favorite.