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.
- 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
- 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.
- Calories: 255
Keywords: one hour cinnamon rolls