How To Make Cinnamon Buns From Scratch

Because they only take one rise, these simple cinnamon buns from home are ideal for those who are new to working with yeast. Each cinnamon roll is extremely soft, and the most delectable cinnamon swirl is included into the dough. This cinnamon roll recipe is for classic, home-style cinnamon rolls, which are delicious. This recipe makes cupcakes that are fluffy, moist, and topped with vanilla icing. It’s taken me a long time to perfect fast cinnamon rolls that have all of the flavor of conventional overnight cinnamon rolls without the time commitment.

Yeast Beginners Rejoice!

Do you enjoy homemade cinnamon buns but are intimidated by the thought of baking with yeast? Come and be a part of the group. I was in the same boat! However, this dish really transformed my life. Those interested in learning how to bake using yeast may find these recipes to be very useful. Unlike traditional cinnamon rolls, which take hours of rising time, as well as a second rise period once the rolls are fashioned, this simple cinnamon rolls recipe just requires one rising time. Here’s my one piece of advice: I propose choosing a yeast that is both powerful and trustworthy.

Yeasti is a rapid-rise yeast that reduces the amount of time required for the yeast to rise.

And, after all, keeping things simple is usually a good thing, right?

Baking with Yeast Guide

When working with baker’s yeast, have thisBaking with Yeast Guide handy for reference. I’ve included realistic responses to all of your frequently asked yeast questions.

How to Make Easy Cinnamon Rolls from Scratch

Bakery-style goodies for those who are just starting out!

1. Make the dough by combining the following ingredients: These are the ingredients: flour, sugar, salt, yeast, water, milk, butter, and one egg. They are quite ordinary. Combine the butter, milk, and water in a saucepan. After that, whisk the butter mixture into the dry ingredients until well combined, then fold in the egg. Your dough is now ready for kneading at this point. Make the dough by kneading it: To knead the dough, you may either use your mixer or your hands. You may be interested in learning more about the kneading process. I refer to this valuable resource on a regular basis. Following your final kneading session, cover the dough and put it aside for a few minutes so that the gluten may settle. During this time, prepare the following components for the filling: a mixture of butter, cinnamon, and sugar
2. Cinnamon buns should be shaped as follows: Using a rolling pin, roll out the dough into a rectangle of 14 inches by 8 inches. To finish, spread over the butter and then sprinkle with the cinnamon and sugar When making the filling, you can use either standard white granulated sugar or brown sugar. Roll the dough into a tight ball and cut it into 11-12 pieces. Prepare a greased circular baking pan and let it aside to rise
3. Allow the formed rolls to rise for 60-90 minutes before serving. Keep in mind that this is the only time the rolls will rise. Bake: Once the cinnamon rolls are lovely and fluffy, bake them until they are golden brown, about 15 minutes.

The TRICK to Easy Cinnamon Rolls

Allowing the dough to rise in your oven is a good idea. What I do is as follows: I preheat the oven to 150 degrees Fahrenheit (66 degrees Celsius). Turn off the oven if it is on. Wrap the rolls in plastic wrap and set them inside. Allow around 30 minutes for the oven door to be cracked open before closing it completely. That’s all there is to it! After baking, the rolls are ready to be decorated with a final flourish. You may serve these quick cinnamon buns with vanilla frosting or salted caramel, but I prefer to smother them with coffee icing before baking.

These simple cinnamon buns from scratch are extremely delicious, and they only require half the time of the traditional recipe.

This is it.

More Shortcut Homemade Recipes

• Baking: Homemade Biscuits, Pizza Crust, Homemade Soft Pretzels, Homemade Brownies (done in a single bowl, no mixer required! ), Banana Bread

Description

Because they only take one rise, these simple cinnamon rolls are ideal for yeast novices. Finish with vanilla frosting or my favorite coffee icing, which I’ve included below.

Rolls

• 2 and 3/4 cups (344g)all-purpose flour (spoonleveled)
• 1/4 cup (50g)granulated sugar
• 1/2 teaspoon salt
• 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (1packet)
• 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (packet)
• 2 and 1/4 teaspoonsRed Star Platinum Yeastor any instant yeast (packet a half cup (120 mL) whole milk
• A quarter cup (60 mL) water
• Three tablespoons unsalted butter
• One big egg

Filling

• 3 tablespoons (45g) unsalted butter, softened to room temperature
• 1 teaspoon powdered cinnamon
• 1/4 cup (50g) granulated sugar or packed light or dark brown sugar
• 3 tablespoons (45g) unsalted butter, softened to room temperature

Icing

• 1 cup (120g) confectioners’ sugar
• 1/2 teaspoon pure vanilla essence
• 2 – 3 tablespoons (30-45ml) strong brewed coffee or milk

1. Make the dough by combining the following ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and yeast until well combined. Remove from consideration
2. In a heatproof bowl, whisk together the milk, water, and butter until smooth. Heat the mixture in the microwave or on the stovetop until the butter is melted and the mixture is warm to the touch (approximately 110°F). Pour the liquid into the dry ingredients, whisk in the egg, and continue to stir until a soft dough forms, or use your mixer. The dough has to be worked for 3 minutes on a lightly floured surface, using floured hands. Place in a lightly oiled mixing basin (I use nonstick spray), cover loosely, and let aside for approximately 10 minutes. Fill the buns with the following ingredients: After 10 minutes, lay out the dough into a rectangle measuring 14 8 inches in length. Spread the softened butter on top of the cooled crust. Combine the cinnamon and sugar in a small bowl. It should be sprinkled evenly over the dough. Roll the dough into a 14-inch log by rolling it tightly. Remove from oven and put in a lightly oiled 9-inch round cake pan or pie dish
3. Cut into 10-12 even rolls
4. Rolls should be allowed to rise for 60-90 minutes in a warm, draft-free location after being tightly wrapped in aluminum foil or plastic wrap during the rising process. See the blog article above for my tip on how to complete this stage. Make the rolls in the oven: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) when the rolls have doubled in size. Bake for 25-28 minutes, or until the top is gently browned and crisp. As soon as you detect that the rolls’ tops are becoming too brown and too rapidly, loosely cover them with aluminum foil and continue to bake
5. Make the frosting by following these steps: Combine the confectioners’ sugar, vanilla extract, and coffee/milk in a mixing bowl until well combined. Warm rolls should be drizzled or smeared with the sauce. Leftover frosted or unfrosted rolls should be carefully wrapped and stored for up to 3 days at room temperature or up to 5 days in the fridge.

Notes

1. Detailed instructions for making the dough ahead of time may be found in step 4. Wrap the dish in plastic wrap and place it in the refrigerator overnight to rest. Remove the meat from the refrigerator the next morning and allow it to rise in a warm atmosphere for approximately 1 hour. Step 6 should be followed. Freezing Baked rolls can be freezer for up to 2-3 months after they are made. To prepare, thaw overnight in the refrigerator and then reheat before serving. You may also freeze the unbaked buns in the following manner: Step 6: Bake the rolls for only approximately 10 minutes at 375°F (191°C) in the oven. Allow it cool fully before covering firmly and freezing. To prepare the rolls for serving, remove them from the freezer and place them in the refrigerator a few hours before serving. After that, bake them until they are done. Yeast: Instant yeast comes highly recommended by me. If you only have active dried yeast on hand, you can substitute it for the fresh yeast. In baking, both active dry yeast and quick yeast can be used interchangeably (1:1). Active dry yeast rises at a moderate rate, whereas instant dry yeast rises at a higher rate
2. Hence, active dry yeast will result in a longer rise time. Milk: Whole milk is the best choice for making this dough. Nondairy milk can be used in place of regular milk if necessary. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide.

Quick Cinnamon Rolls

The reviews made me a bit nervous about trying this recipe since I was scared I would wind up with balls like everyone else. But it turned out to be a great dish! This dish presented no difficulties for me, and I felt it turned out amazing! As several others had suggested, I mixed in a small amount of cinnamon and sugar into the mixture itself. It wasn’t too sticky and rolled out perfectly the first time. I had have a difficult time putting 18 rolls into my pan, though. Maybe 12 or so next time, and see whether they soar even higher than the first few times I tried.

Most helpful critical review

Dough is incredibly sticky to the touch. I used nearly half a bag of flour on my work surface, and it still wouldn’t roll out of the way. It adhered to everything and almost transformed into cinnamon sugar cookies, but it didn’t quite turn into that. It was still good, but it wasn’t what I had in mind. More information can be found at

• There are 198 5star ratings, 114 4star ratings, 57 3star ratings, 33 second-place ratings, and 68 first-place ratings.

The reviews made me a bit nervous about trying this recipe since I was scared I would wind up with balls like everyone else. But it turned out to be a great dish! This dish presented no difficulties for me, and I felt it turned out amazing! As several others had suggested, I mixed in a small amount of cinnamon and sugar into the mixture itself. It wasn’t too sticky and rolled out perfectly the first time. I had have a difficult time putting 18 rolls into my pan, though. Maybe 12 or so next time, and see whether they soar even higher than the first few times I tried.

I didn’t make any adjustments except for adding more flour when I was stirring the mixture because many people have stated that the dough can be sticky; this was true for me as well; however, to make the dough less sticky, simply add more flour (a spoon or two at a time) and continue mixing it with your hands until you believe it is good enough to be rolled with a roll pin without sticking.

1. Also, I prepared a combination of half brown sugar and half white sugar with cinnamon, but I didn’t need to use all of it because it was a lot of sugar to begin with.
2. It’s quite sticky to work with dough.
3. It adhered to everything and almost transformed into cinnamon sugar cookies, but it didn’t quite turn into that.
4. Continue readingAdvertisement I prepared them for my girlfriend, and they were so delicious that my family devoured the entire batch before she even arrived at the house.
5. Just be careful not to overheat the milk, or you can end up burning yourself when mixing and rolling the dough.

1. I ended up adding approximately a cup more flour, kneading it, and then rolling it out to finish it off.
2. The flavor is excellent, but this was not a “easy” dish for me to prepare.
3. They were moist and delicious!
4. I had no trouble rolling out the dough on a floured board since it was so soft.
5. They rose to the surface of the pan, looked fantastic, and tasted even better.
6. The dough itself is quite sticky, similar to that of biscuit dough.
7. Aside from that, the recipe asked for a lot of salt, so I used only 1/2 teaspoon instead.

You can also include other favorites, such as coconut, if you like.

I made use of nefarious-acting yeast and covered the dough with a warm dishcloth to prevent it from rising.

This recipe was also used to make monkey bread.

Combine the sugar, butter, and cinnamon in a large mixing bowl.

Baked for a further 10 to 15 minutes, then cooled before turning out onto a dish.

I followed the recipe exactly and made no modifications, and the result was excessively “moist.” Whenever I tried to roll it up, it started clinging to the counter and tearing.

They came out well in the end.

I will not be conquered by a few cinnamon buns, to be honest.

The Best Cinnamon Rolls You’ll Ever Eat

Please accept my greetings and welcome to the wonderful realm of cinnamon roll adoration. To be more specific: welcome to the world of giant cinnamon rolls filled with cinnamon brown sugar and drizzled with a vanilla cream cheese sauce that oozes into the heart of each bun and soaks into every bite. Yes, it’s descriptive. Without a doubt, it was delicious. Healthy? That’s not the case. But, every now and again, you need something a bit indulgent for those special occasions in your life when you deserve a little little more.

• Yes, you are correct.
• The rolls will never be the same again if this is not done.
• 100 percent of the time.
• This recipe was initially published on my blog in May of 2017.
• I hope you enjoy it!
• When Tony was still playing baseball, I made them for Easter brunch, which was the very first time I made them.
• This morning, I started by preparing the dough the night before, kneading it by hand and combining it with an ancient wooden spoon.
• My cinnamon rolls climbed to the top of the oven like cinnamon roll mountains the next morning, and they were topped with a lovely vanilla cream cheese frosting the following day.
• The boys tucked into them right away and declared them to be some of the nicest cinnamon buns they’d ever tasted in their lives.
• Currently, I make them every Christmas morning for breakfast — it’s such a great tradition, and everyone looks forward to my legendary cinnamon rolls on Christmas morning.

Ingredients in cinnamon rolls

This cinnamon roll recipe does not call for a large number of ingredients, but it does call for love, patience, and a commitment to the original recipe – in other words, don’t stray from the original! These cinnamon buns are known as the greatest in the world for a reason, and making them demands that you follow the recipe exactly as written. For the tastiest cinnamon buns, you’ll need a few ingredients, which are as follows:

• Amount of milk: I recommend 2 percent or whole milk, although almond milk will also work (I’ve tried it!). Take a look at my suggestions below for ensuring your milk is at the proper temperature: Grated sugar: This is used to sweeten the cinnamon rolls as well as to aid in the activation of the yeast. Quick rise yeast: In this recipe, quick rise or instant yeast should be used to make the cinnamon rolls rise more quickly. Alternatively, you may use active dry yeast, but the cinnamon rolls will take a little longer to rise as a result. Continue reading for some helpful hints on how to use yeast in this recipe. Butter is the only thing that exists. I prefer to use salted butter, but unsalted butter is also excellent. It will be required for the dough, the filling, and the frosting. For the right texture and rich consistency in the dough, this recipe calls for 1 egg and 1 egg yolk, which are both used in this recipe. In order to make these cinnamon rolls soft and fluffy, we’re using bread flour, which has a greater protein content than regular flour, which helps to lighten the cinnamon roll consistency. The greater protein content encourages the production of more gluten, which results in the chewy, soft texture that you’ve come to expect from cinnamon rolls. Brown sugar: I prefer to use dark brown sugar in those cinnamon swirls since it imparts a more powerful molasses sweet taste, but light brown sugar would suffice. Cinnamon:YUM
• Salt: Cinnamon rolls produced without salt taste bland, and salt also aids in the control of yeast growth in cinnamon roll recipes, so don’t exclude it from your recipe. For the icing on the cake: the frosting is also extremely memorable! There’s nothing but cream cheese, butter, powdered sugar, and vanilla in this recipe.

YES, PLEASE, I WANT TO. Cinnabon, you’ve got absolutely nothing on these buns.

Can I make them dairy free?

I’d like to accept your invitation.

Cinnabon, you’ve got absolutely nothing on these buns!

Which yeast is best for cinnamon rolls + how to know when yeast is activated

I understand why it may be difficult to determine whether or not your yeast has been activated. First and first, it is necessary to understand that there are two varieties of yeast to pick from:

• Active dry yeast: This sort of yeast must be dissolved in a liquid, or what is known as “proofing,” before it can be added to the rest of the dough’s other components. When little bubbles begin to develop in the liquid in which the yeast has been dissolved (in this case, warm milk), you will know that this type of yeast has been activated. In this recipe for cinnamon rolls, we are using instant yeast, also known as rapid rise yeast (this is the one I use and adore!) and is what we call for in the title. Due to the fact that it does not require any ‘proofing,’ you do not have to wait around and monitor the yeast to ensure that it bubbles. Although I still dissolve it in a small amount of milk and sugar to get it started, I find it more effective.

Regardless of whatever yeast you choose to use, it is critical that you add it to warm milk that is between 105 and 115 degrees F before starting the fermentation process. More about this in the section below! You may also use a small amount of sugar with any yeast to aid in the activation process.

Tips for making the best cinnamon rolls

1. It is important not to overheat your milk. The temperature should be between 105 and 115 degrees Fahrenheit. Anything hotter than this is likely to destroy the yeast, resulting in the cinnamon rolls failing to rise as a result. Simply dipping your finger into the milk should reveal that it is warm, akin to warm bath water, but not HOT, as described above. You may just wait a few minutes until it is cold enough to touch if you accidentally heated it up too much. When making the filling, be sure to use room temperature butter. A lot of recipes instruct you to use melted butter, however doing so might lead to leakage of the filling prior to baking. Butter should be served at room temperature. The brown sugar should be incorporated into the softened butter after it has been spread out. It is critical to include the brown sugar into the butter and dough after it has been spread out. Please refer to the video for further information. Incorporate a room-temperature egg into the dough: If you use a cold egg, there is a danger that it may interfere with the yeast or will combine with the melted butter and cause it to coagulate. Simply set your eggs in a dish of warm water for a few minutes to bring them up to room temperature. Use bread flour: Bread flour, which is readily accessible at most grocery shops, makes a significant difference in the outcome of your cinnamon rolls, making them softer, fluffier, and more ideal. Be sure to flour your work surface and rolling pin before beginning: this will prevent the cinnamon rolls from adhering to the surface or rolling pin.

Tools you’ll need to make cinnamon rolls from scratch

Some culinary utensils that I recommend for making this cinnamon bun recipe a success are as follows:

• A stand mixer is a type of mixer that has a blade that spins back and forth. Before rolling out the dough, you’ll want to use the dough hook on your stand mixer to quickly knead it in a smooth surface. Don’t have a stand mixer? No problem. There’s nothing to worry about! You may alternatively use a wooden spoon to knead the dough by hand. To combine your dough, I recommend using a wooden spoon or rolling pin to combine it. For the purpose of rolling out that lovely dough. if you don’t have a rolling pin, you may flour a wine bottle instead
• Serrated knife can also be used to roll out the dough. After you’ve rolled the dough into cinnamon rolls, a serrated knife will make it easier to cut them out. You may also use floss in a 9-by-9-inch baking pan. A 9-inch baking pan or a 9-inch circular pan is recommended so that the cinnamon rolls will fit nicely and bake properly.

Storing tips

You may keep your freshly made cinnamon rolls covered at room temperature for 1-2 days before transferring them to the refrigerator for up to 5 days. Simply reheat them in the microwave to bring them back to life and make them mushy and gooey!

How to make overnight cinnamon rolls

You may keep your freshly made cinnamon rolls covered at room temperature for 1-2 days before transferring them to the refrigerator for up to 5 days after baking. You may just reheat them in the microwave to bring them back to life.

How to freeze cinnamon rolls

• To freeze the dough before baking: After the first rise, the dough should be frozen (once they are rolled up with the filling in and cut). Place the mixture into a pan and cover tightly with plastic wrap before freezing. Before baking, allow the dough to come to room temperature in the refrigerator — preferably overnight. Then, place the dough in a warm position for 30 minutes to 1 hour before baking to stimulate the second rise. Prepare the cinnamon buns according to package directions. If you want to freeze the cinnamon rolls after they’ve been baked, let them to cool to room temperature before deciding whether to freeze the entire pan (make sure they’re well wrapped or packed in an airtight container) or whether to freeze individual cinnamon rolls. When you’re ready to serve the cinnamon rolls, thaw them at room temperature before baking them at 350 degrees F for 10-15 minutes, or reheating them individually in the microwave for 20-30 seconds (once defrosted). Rather than ice them first, I like to freeze them first and then frost them when I’m ready to serve them. The icing can also be stored in the freezer.

Your cinnamon roll questions: answered

Make sure to read the entire page for answers to frequently asked questions regarding how to make cinnamon buns. Here are a few more frequently asked questions that I receive:

1. Make sure to read the entire page for answers to frequently asked questions on how to make cinnamon roll. Here are a few other frequently asked questions:

Watch me make this cinnamon roll recipe

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You can find all of our amazing breakfast and brunch recipes right here! I hope you will get the opportunity to try out this cinnamon roll recipe! They are unquestionably a household favorite. Make them, preserve them in your family for decades to come, and give them as a pleasant surprise to someone special in your life. Instructions are included. Don’t forget to give the recipe a rating in the section below!

The Best Cinnamon Rolls You’ll Ever Eat

Time allotted: 2 hours and 20 minutes The BEST cinnamon buns on the face of the planet. Big, fluffy, soft, and utterly delectable are the words that come to mind. Once you’ve tried this recipe, you’ll never want to make anything else again! This cinnamon roll recipe provides choices for making them overnight or ahead of time, as well as for freezing the finished product.

• For the dough, combine the following ingredients: 34 cups warm milk (whole milk or 2 percent preferred) (110 degrees F)
• 2 14 teaspoons quick rise or active yeast (1/4-ounce package yeast)
• 14 cup granulated sugar
• 1 egg plus 1 egg yolk, at room temperature
• 14 cup butter, melted (I prefer salted, but unsalted works, too)
• 3 cups bread flour, plus additional flour for dusting
• 1 egg plus 1 egg yolk, at 3/4teaspoonsalt
• For the filling, combine 2/3 cup dark brown sugar (light brown sugar can also be used)
• 1 12 teaspoons of cinnamon
• 14 cup melted butter
• And mix well. For the cream cheese frosting, combine 4 ounces softened cream cheese, 3 tablespoons softened butter, 34 cup powdered sugar, and 1 teaspoon vanilla extract.

1. Heat the milk to around 110 degrees Fahrenheit. If you want to do this in the microwave, place the milk in a microwave-safe bowl and microwave for 40-45 seconds. It should have the consistency of warm bath water. Add the yeast to the warm milk in the bowl of an electric mixer and stir until well combined. Combine the sugar, egg, egg yolk, and melted butter in a mixing bowl. Combine until everything is well-combined. After that, using a wooden spoon, whisk in the flour and salt until a dough begins to form. Using the dough hook attachment on a stand mixer, knead the dough on medium speed for 8 minutes. The dough should be able to form a good ball and should be somewhat sticky. If the dough is TOO sticky (meaning it is adhering to the bottom of the mixer), add another 2 teaspoons of bread flour to the mixture. If you don’t want to use an electric mixer, you may knead the dough for 8-10 minutes on a lightly floured surface with your hands. Transfer the dough ball to a large mixing bowl that has been lightly greased. Cover with plastic wrap and a heated cloth. To double in size, let the dough rise for one to one and a half hours, or until it has doubled in size. This might take more or less time depending on the humidity and temperature in your home
2. Nonetheless As soon as the dough has doubled in size, turn it out onto a lightly floured surface and stretch it out into a rectangle measuring 14×9 inches. Spread the softened butter over the dough, leaving a 14-inch margin on the far side of the dough
3. In a separate dish, combine the brown sugar and cinnamon
4. Spread the softened butter over the dough, leaving a 14-inch margin on the far side of the dough
5. Sprinkle the mixture over the greased dough with your hands, then work the brown sugar mixture into the butter with your fingers. Roll the dough up tightly, beginning with the 9-inch side, and set it seam side down on a baking sheet, being careful to seal the corners of the dough as best you can. You will most likely need to trim about an inch off the ends of the dough since the ends will not be as densely packed with cinnamon sugar as we would like them to be. Using a serrated knife or floss, cut the meat into 1-inch chunks. You should aim for nine huge pieces. Using a greased 9×9-inch baking sheet or a circular 9-inch cake pan, arrange the cinnamon rolls. If you want to be extra safe, line the pan with parchment paper just in case some of the filling leaks out. Cover with plastic wrap and a warm cloth and let aside for 30-45 minutes to rise once more. Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and towel from the cinnamon rolls and bake for 20-25 minutes, or until the edges are just starting to turn golden brown. To ensure that they remain soft in the centre, you want to underbake them a bit. That’s why we want them to be just little golden brown on the outside. After they have cooled for 5-10 minutes, apply the icing. This recipe makes 9 cinnamon buns. To create the frosting, follow these steps: Combine the cream cheese, butter, powdered sugar, and vanilla extract in the bowl of an electric mixer on medium speed. Beat until the mixture is smooth and fluffy. Spread the mixture over the cinnamon buns and serve right away. Enjoy

To make overnight cinnamon rolls, just place the rolls in a greased baking sheet (after the first rise), cover with plastic wrap, and set in the refrigerator overnight. The next morning, bake the cinnamon rolls as recommended. First, I like to let my cinnamon rolls to get to room temperature by laying them out on the counter for 30-45 minutes before baking them (this is known as the second rise). For detailed instructions on how to freeze cinnamon buns, as well as extra tips, tricks, and frequently asked questions, see this blog article!

Homemade Cinnamon Rolls

The greatest cinnamon buns are those that are baked from scratch. This wonderful recipe will take you from novice baker to master baker in little over 2 hours, thanks to the use of homemade buns, filling, and icing throughout.

Bake Time

25 to 30 minutes is recommended.

Total Time

2 hours, 15 minutes and 15 seconds

Bake Time

around 2 hours and 15 minutes

Total Time

2 hours and 15 minutes have passed.

• Preparation time: 40 minutes
• Baking time: 25 to 30 minutes
• Rising time: 1 hour
• Total time: 2 hours and 15 minutes
• Yield: 12 rolls

ingredients

• Preparation time: 40 minutes
• Baking time: 25 to 30 minutes
• Rising time: 1 hour
• Total time: 2 hours, 15 minutes
• Yield: 12 rolls

DIRECTIONS

1. Preparation time: 40 minutes
2. Baking time: 25 to 30 minutes
3. Rising time: 1 hour
4. Total time: 2 hours and 15 minutes

tip

Preparation time: 40 minutes; baking time: 25 to 30 minutes; rising time: 1 hour; total time: 2 hours, 15 minutes

yeast 101

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It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. This 1-Hour Cinnamon Rolls dish is quick and simple to prepare, and it is topped with a delectable cream cheese frosting. It is also incredibly tasty! Is there anything better in life than a freshly cooked pan of warm handmade cinnamon buns that have just been removed from the oven? Actually, absolutely — handmade cinnamon buns that can be prepared in less than one hour! In this case, we’re talking about bakery-style cinnamon rolls that are created with the scrumptious softest, chewiest, gently golden dough, a delectable buttery cinnamon-sugar swirl filling, and a liberal drizzle of icing (traditional or cream cheese icing, your choice!) on top.

1. And, after that hot pan of cinnamon buns has been removed from the oven, everyone who has sampled them has agreed that they are simply irresistibly delicious.
2. Those of you who are new to dealing with yeast and making homemade dough should not be intimidated in the least!
3. Aside from that, I’ve revised the recipe below to include instructions for making dough either by hand or with the assistance of a stand mixer.
4. I’m telling you, these cinnamon buns are out of this world delicious.

1-Hour Cinnamon Rolls Recipe | 1-Minute Video

Okay, before we go into the dish, let’s speak about the ingredients. To create the tastiest cinnamon buns, you’ll need the following ingredients:

• Milk: I normally use cow’s milk for the dough since it is more flavorful (2 percent or whole milk). However, you may use any other sort of plain non-dairy milk that you choose instead of the almond milk. Butter: We’ll melt some butter to use in the dough later. Having said that, it is critical that you have softened butter ready to go for the filling. All-purpose flour is the only flour used in this recipe. Other types of flour can be used in this recipe, although I have not tried it yet.)
• We will use granulated (white) sugar in both the dough and filling, with a small amount of brown sugar in the filling. Only a little of salt is needed to bring out the taste of the dough
• Instant Yeast: Also known as “fast rise yeast,” this type of yeast rises quickly. You will only need one little packet (about 2.25 tablespoons) for this recipe. Egg: For the dough, one egg is needed. For the reason that there are cinnamon buns
• Ground cinnamon

I’ve also included two other cinnamon roll frosting recipes for you to pick from, each of which has the following ingredients:

• Made with cream cheese, butter, vanilla extract, powdered sugar, and milk, cream cheese frosting is a delicious addition to any dessert. A classic buttercream frosting is made by melting melted butter, vanilla extract, powdered sugar, and milk.

How To Make Cinnamon Rolls:

Instructions for making this dish are contained in the recipe below. But, in a nutshell, to prepare this simple cinnamon roll recipe, we will just do the following:

1. Bring the milk and butter to a boil. In a microwave-safe bowl, heat the milk and 1/4 cup of the butter on high until the butter is fully melted. Because the yeast must be activated, it is critical that the mixture be at the right temperature — lukewarm (110°F, which I strongly recommend double-checking with a kitchen thermometer if you have one) — during the baking process. Even if the mixture mistakenly became too hot in the microwave, there is no problem
2. Simply set it aside to cool for a few minutes. Combine all of the dry ingredients. 3 cups flour (but not all of the flour), 1/4 cup granulated sugar, and salt in a large mixing bowl until well blended. The dough should be mixed. Mix all of the dough ingredients together as specified in the recipe below, either with a stand mixer or by hand, until the dough is smooth and elastic. The dough should be placed in a greased basin and allowed to rise for 10 minutes before being baked. Combine the cinnamon-sugar filling ingredients. Making a cinnamon sugar mixture while the dough is resting is a good idea
3. Then roll the dough out and cut into squares to serve (1st stage). When the dough is ready to be worked with, turn it out onto a floured work area and roll it into a rectangle measuring 9 x 14. Spread the remaining butter over the whole surface of the dough, making sure it is equally distributed. After that, evenly distribute the cinnamon and sugar mixture over the dough
4. Roll out the dough (2nd stage). Begin by carefully rolling up the dough from the 14-inch edge (watch video for an example) and pinching the last seam to ensure that it is well sealed. Using dental floss (as seen in the video) or a knife, cut the dough into 11-12 pieces — 11 rolls fit nicely in a pie dish, whereas 12 rolls fit well in a rectangle pan — and set aside. Allow time for the dough to rise. Place each of the sliced cinnamon rolls onto a greased 9-inch pie plate or 9-by-13-inch baking dish. Repeat with the remaining cinnamon rolls. While you’re preparing the frosting, cover the rolls with a moist cloth and let them rise. At this stage, you may also preheat your oven at 350 degrees to prepare the frosting. In a mixing bowl, whisk together either the cream cheese icing or the classic icing ingredients until smooth
5. Set aside to cool. Bake for 15-20 minutes, or until the rolls are golden brown and cooked through, after the rolls have risen in their baking dish. Remove from the oven and allow to cool on a wire rack for at least 5 minutes before adding the frosting. Drizzle with the frosting that has been produced and enjoy, enjoy, enjoy

Possible Variations:

It is completely OK to experiment with this recipe and make it your own. For example, you are welcome to.

• Before rolling up the dough, feel free to put some finely chopped slivered almonds or walnuts on top of the cinnamon-sugar mixture. If you’d want to add more depth of flavor to your cinnamon-sugar mixture, I recommend adding a teaspoon of ground cardamom to the mix as well. If you choose, you may use Nutella in place of the softened butter that is placed on top of the dough
• However, this is not required. If you want to make these rolls even more orange-flavored, simply sprinkle the zest of an orange on top of their cinnamon-sugar mixture before wrapping them up in a ball of dough. Then, in place of milk, add freshly squeezed orange juice in the icing.

More Favorite Breakfast Recipes:

Seeking further breakfast or brunch inspiration? Look no further. Some of my favorite breakfast dishes are included below.

• Homemade Granola
• Eggs Benedict
• Banana Bread
• Buttermilk Pancakes
• Bacon and Cheddar Scones
• Easy Breakfast Tacos
• Mexican Breakfast Casserole
• And more.

Description

This 1-Hour Cinnamon Rolls dish is quick and simple to prepare, and it is topped with a delectable cream cheese frosting. It is also incredibly tasty!

Cinnamon Roll Dough Ingredients:

• A cup of milk (I used 2 percent milk)
• A quarter cup of melted butter
• Three cups all-purpose flour
• A quarter cup granulated sugar 1egg
• 1envelope (2 1/4 teaspoons)instant (“quick rise”) yeast
• 1/2 teaspoon salt

Cinnamon-Sugar Filling Ingredients:

• Sugar: 1/4 cup white sugar, 1/4 cup brown sugar (both packed and unpacked), 2 teaspoons ground cinnamon, 1/4 cup melted butter (softened)

Cream Cheese Icing Ingredients:

• Sugar: 1/4 cup white sugar, 1/4 cup brown sugar (both packed and unpacked), 2 teaspoons ground cinnamon, 1/4 cup melted butter (softened).

1. Bring the milk and butter to a boil. In a microwave-safe bowl, whisk together the milk and 1/4 cup butter. Cook for 1 minute on high heat, then remove from heat and stir. Heating at 20-second intervals, stirring after each, until the butter is melted and the milk is warm to the touch but not hot, about 10 minutes total. ) (The temperature should be approximately 110°F – I recommend using a kitchen thermometer to check the temperature.) If the mixture is too hot, simply allow it to cool for a few minutes before continuing. Combine the dry ingredients. Make the dough in a separate basin by whisking together the flour, 1/4 cup granulated sugar, and salt until well incorporated. Add the heated milk mixture to the bowl of a stand mixer fitted with the dough-hook attachment and sprinkle the yeast on top, then give the mixture a quick stir. Add the flour mixture and the egg, and mix on medium-low speed until everything is well-incorporated. Pour in extra flour (as much as 1/2 cup at a time) if the dough is adhering to the edges of the basin. Continue to work the dough until it forms a ball and pulls away from the sides of the bowl. (Don’t use more than 3 1/2 cups of flour in the entire amount.) Continue to beat at a medium-low tempo for another 5 minutes. Remove the dough from the oven and shape it into a ball with your hands. Place it in a greased mixing bowl and cover it with a moist cloth to keep it warm. Allow for 10 minutes of resting time before assembling the cinnamon-sugar filling. While the dough is resting, prepare the filling by whisking together the granulated sugar, brown sugar, and ground cinnamon in a small mixing bowl until well blended
2. Set aside. The dough should be rolled out (1st stage). When the dough is done, turn it out onto a floured work area and let it rest for a few minutes. Using a well-floured rolling pin, lay out the dough into a big rectangle measuring approximately 9 by 14 inches. In order to make sure that all of the edges are even, you may use a pizza cutter to cut the dough into a rectangle that is uniform in size.) 1/4 cupsoftened butter should be distributed equally over the whole surface of the dough with a knife or an offset spatula. Once the dough has been liberally sprinkled with the cinnamon and sugar filling, it is time to roll it out (2nd stage). Start by rolling the dough firmly around the 14-inch edge of the baking sheet and pinching the last seam together to ensure that it closes. Making use of dental floss or a knife, slice off the two ends of a roll (about 1/2 inch on each end, which you may discard) so that the ends are evenly spaced out. Cut the leftover dough into 11 or 12 pieces that are approximately equal in size. (15 rolls fit comfortably in a pie dish, but only 12 rolls fit comfortably in a rectangle pan.) Let the dough rise for a few minutes. Prepare a greased 9-inch pie plate or a 9 x 13-inch baking dish by placing each of the sliced cinnamon buns in it. Cover the dish with a wet cloth and set it aside in a warm area for 25 minutes to rise in the oven. Preheat the oven at 350 degrees Fahrenheit. Prepare the frosting. While the dough is rising, combine the ingredients for the cream cheese icing in a mixing bowl until smooth and combined well. Pour in an additional tablespoon of milk at a time until it reaches the appropriate consistency if the mixture appears to be too thick. If the batter is too thin, add more powdered sugar before baking. Remove the dish from the oven after the rolls have risen. Placing the rolls on the center rack of the oven will allow them to bake for 15-20 minutes, or until they are golden and fully done. Remove from the oven and allow to cool on a wire rack for at least 5 minutes before frosting. Drizzle with the icing that has been made and serve immediately

Notes

Alternatively, if you do not have an electric stand mixer with a dough attachment, you may simply combine the ingredients in a mixing dish by hand. then turn the dough out onto a floured surface and knead it for 5 minutes by hand until smooth and elastic. To cut dental floss dough, just split a piece of floss approximately 12 inches long and roll it into a ball with your hands. Then, with care, slip the floss beneath the dough until it reaches the precise place where you wish to “cut.” Pull the ends of the floss up and over the top of the dough to create a cross.

(See the video above for an example of this.) This is the most effective approach I’ve discovered for cutting a clean slice through the dough — although the traditional knife method is still effective.

In order to prepare classic icing (without using cream cheese), whisk together 1/4 cup melted butter, 1 teaspoon vanilla extract, 1 1/2 cups powdered sugar, and 1-2 teaspoons milk in a large mixing bowl until smooth and creamy. A post was made on March 21, 2020 by Ali

Quick 45 Minute Cinnamon Rolls

This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. This recipe for Quick 45 Minute Cinnamon Rolls is created with handmade dough and filled with ground cinnamon and a brown sugar mixture before being rolled and cooked in less than 45 minutes. Drizzle a sugary glaze over the top, and you’ve got yourself the BEST Christmas breakfast ever! Cinnamon buns that are fluffy and smooth taste even better than Cinnabon and are ready in 45 minutes!

Quick 45 Minute Cinnamon Rolls

This is the one and only cinnamon bun recipe you will ever require! These cinnamon buns are incredibly light and fluffy, and they can be prepared in 45 minutes or less. Neither pre-made nor canned dough is used in the preparation of these treats. The dough is produced fully from scratch and rises quite quickly as a result of my oven proofing procedure, which I describe below. You just prepare the dough and allow it to rest for 5 minutes before rolling and cutting the cinnamon rolls and allowing them to rise in a warm preheated 200 degree Fahrenheit oven.

Then you simply preheat the oven to 375 degrees Fahrenheit and bake for 15 minutes, and you’re done!

Serve these warm rolls directly out of the oven after brushing them with my simple glaze.

What you need to make Quick 45 Minute Cinnamon Rolls

Don’t be put off by the lengthy ingredient list! The majority of the items may be found in your refrigerator and pantry right now. These quick and easy cinnamon buns are ready in 45 minutes and require just a few basic steps to put together. To begin, prepare and prepare the dough. This is the foundation, and it will take some time due to the kneading and allowing the dough to raise. Following that, the filling recipe is straightforward, consisting of only a few simple components that can be combined in a short amount of time.

The glaze is the final step, and it is simple to put together and always tastes wonderful when you are preparing it;).

Everything about it is a tried and true classic dish that everyone enjoys.

To make dough, first take a small amount of flour and knead it until it is a smooth consistency.

• Flour: provides thickness and helps to bring everything together
• Sugar provides sweetness for both flavor and texture. Salt: only a small amount is needed to aid in the rising of the yeast. It helps the dough rise more quickly since it is instantaneous yeast. A small amount of water softens the dough and results in a sticky, gooey texture. Creamy and smooth texture with a slight trace of taste in the milk
• Unsalted Butter: This butter combines wonderfully with the rest of the ingredients. Large Egg: precisely what you’ll need to bring everything together in one go.

• It is made thicker by the addition of flour, which helps to bring everything together. Taste and texture are enhanced by the sweetness of sugar. Salt is only used in little amounts to aid in the rising of the yeast. Increases the speed at which bread rises
• Instant Yeast Dough is made sticky and gooey by adding water to it
• Water softens the dough and makes it sticky and gooey. A milky mouthfeel with a touch of taste and a creamy, smooth smoothness Salted Butter and Unsalted Butter are a great combination since they merge seamlessly. Large Egg: precisely what you’ll need to bring everything together in one place

• Powdered sugar provides the sweetness and thickness necessary to bring this icing glaze together. Vanilla Extract: a beautiful combination of icing that tastes really delicious
• Milk is a creamy and smooth addition that is used with powdered sugar to create a creamy and smooth dessert.

How to Make Quick 45 Minute Cinnamon Rolls

Simply begin by preparing the dough and allowing it to rise. Once the dough has risen, it is just a matter of mixing the ingredients together and spreading them over the dough. Allow yourself to rise and take a break to wrap gifts, sing Christmas carols, or simply lie down and relax. After that, bake and inhale the aroma of your freshly baked house, which is now packed with sweetness. Finally, while the cinnamon rolls are still warm, sprinkle the glaze over the tops of the cinnamon rolls. Watch as the glaze seeps into the gaps and spaces between the cinnamon rolls, becoming ooey-gooey in the process.

These cinnamon buns are really delicious and practically melt in your mouth. Take my word for it! These cinnamon buns are usually a tremendous favorite, and they won’t last long in your house! To make dough, follow these steps:

• In a large mixing bowl, combine the flour, sugar, salt, and yeast until the ingredients are well distributed. Make a mental note to put it away. Heat the water, milk, and butter together in a small microwave-safe bowl until the butter is melted, about 30 seconds (about 30-45 seconds). In a separate bowl, whisk together the butter mixture and the flour mixture. In a separate bowl, combine the flour, baking powder, salt, and egg. Mix by hand or with a stand mixer for 3-4 minutes, or until the dough is no longer sticky. Allow for around 5 minutes of resting time in a lightly oiled mixing basin
• Bake for 10 minutes, or until the rolls are just about to be placed in the oven, at 200 degrees.

To Prepare the Filling:

• After the dough has rested for 5 minutes, flatten it out into a rectangle measuring 15 9 inches in length. Spread the softened butter on top of the cooled crust. Combine the cinnamon and sugar in a small bowl and sprinkle it evenly over the dough. Roll up the dough securely and cut it into 9 (big) pieces that are all the same size. Arrange the cinnamon buns in a lightly oiled 9-inch or square pan (or cut into 12 small pieces and place in a 9-by-13-inch pan) and loosely cover with aluminum foil or plastic wrap
• TURN OFF the oven and leave the cinnamon buns in the oven for 20 minutes until they have risen. Preheat the oven to 375 degrees Fahrenheit while keeping the buns in the oven (REMOVE THE FOIL OR PLASTIC). Bake the cinnamon rolls for 15-20 minutes, or until the tops are lightly browned. Bake for 15 minutes, then remove from oven and drizzle with glaze

To produce glazing, follow these steps:

• In a separate bowl, whisk together the powdered sugar, vanilla, and 2 Tablespoons milk until smooth and lump-free. Drizzle over heated rolls to serve.

Tips for Making Quick 45 Minute Cinnamon Rolls

There are various strategies for creating fast cinnamon rolls in 45 minutes, but just following the recipe is straightforward and will result in the greatest cinnamon rolls possible! Take a look at how quickly and simply these cinnamon buns come together. Here are some suggestions to help you make these cinnamon rolls even more delicious for yourself.

• Fluids: Any liquid, like as water or milk, should be warm in order to keep the yeast active, and Increasing the temperature of the oven to 200 degrees Fahrenheit will let the dough to rise more quickly. Once the oven reaches 200 degrees Fahrenheit, turn the oven off and leave the dough to rise in the oven. It is preferable to use active dry yeast while making bread. You’ll want to make certain that it’s still fresh. Older equipment does not perform as well, and your cinnamon buns may come out flat. The yeast may be proofed by simply mixing together water, yeast, and sugar in a small container. When excellent yeast is used in a recipe, it will froth up after it has been dissolved in the liquid. If the yeast mixture does not froth, it should be discarded. You will not be able to make cinnamon rolls rise. Variations on the filling: Try adding pumpkin pie spice to the mixture or fruit fillings to the recipe to give it a bit more taste. Experiment with different thicknesses of dough
• The thinner you spread out the dough, the more layers and rings you will have coiled up
• Rolling the Dough: After the dough has been shaped into a log shape, cut the cinnamon rolls with non-flavored dental floss to make them easier to cut. The dental floss has a clean cut and prevents the rolled dough from flattening and squishing
• It is also inexpensive. Spray the metal foil or plastic wrap before covering the cinnamon rolls: When allowing your cinnamon rolls to rise or anytime they are covered, spray the aluminum foil or plastic wrap before covering the cinnamon rolls. Thus, the cinnamon rolls will not be stuck together once they have been covered. If you need to, you may create the icing ahead of time and store it in an airtight container until needed. Simply store it in an airtight container in the refrigerator for up to 3 days. Icing Variations: To add a little variety to your cinnamon rolls, experiment with other tastes for the icing. For example, try adding almond extract or cinnamon to the icing instead of vanilla. Allow the cinnamon rolls to cool for a couple of minutes before frosting them, as it is ideal to do so while they are still warm so that the icing may melt into each of the layers. The Rolls Are Baking: When baking the cinnamon rolls, leave additional space between each of the rolls to allow for expansion and rounding of the rolls. If you’re using a bread machine, this recipe will work just as well. Put all of the dough ingredients into the bread machine and press “start.” Start the dough cycle in the bread maker. Once this is completed, let the dough to rise for another 10 to 15 minutes before continuing with the rest of the recipe’s instructions.

Frequently Asked Questions

Here are a few questions you might have about cooking cinnamon buns that are answered below. This list of commonly asked questions and answers should be of assistance in making these cinnamon buns more manageable. These easy cinnamon buns can be made in 45 minutes or less, which is perfect for the holidays.

• What kind of yeast do you use for fast cinnamon buns that can be made in 45 minutes? When preparing cinnamon buns, it is advisable to use a yeast with a high level of activity. Traditional yeast does not rise as quickly as high active yeast as compared to the latter. When creating this cinnamon roll recipe, what kind of flour should you choose? When it comes to baking, all-purpose flour is the greatest choice. In the event that you need to use bread flour or a gluten-free flour, it will also be OK. It is possible to modify the texture and flavor of this recipe by substituting something other than all-purpose flour. What happened to my cinnamon buns that didn’t rise? The answer to this question depends on a number of factors. For starters, it’s possible that your yeast is the problem. It’s possible that it’s old and expired and isn’t working correctly for yeast. In addition, if the liquids were not hot when they were combined, they might dilute and kill the yeast. It’s possible that they didn’t have enough time to get to their feet. If you are baking in the winter, you may need to allow a little longer time for the dough to rise because the weather is colder than usual. Place them in the oven, near a window with sunshine, or simply leave them for a little longer than an hour to aid in the process. Was there anything you could do if your cinnamon roll dough was too sticky? Add a spoonful of flour at a time until the mixture is no longer sticky to the touch. After baking, how large do 45-minute cinnamon buns grow in size? Keep rolling until they are about the size of your hand or a baseball
• Then cut them in half. What is the best way to tell when cinnamon buns are finished baking? When the middle of the cinnamon roll is completely cooked, it is a good indication that the pan has finished baking as well. When in doubt, test the dough with a toothpick or knife to check whether it is sticky and raw looking
• If it is, bake it for another 10 minutes, monitoring it carefully to avoid overbaking
• Otherwise, bake it for another 15 minutes. What is causing my cinnamon rolls to break apart after baking? Excessive kneading might cause the cinnamon rolls to come apart after they have been baked. The majority of the labor is done by a mixer, which prevents me from over-kneading the dough. Why do my cinnamon rolls appear to come apart after baking? Excessive kneading might cause the cinnamon rolls to come apart after they have been baked. I like to use a stand mixer to perform the majority of the work and avoid over-kneading the dough
• Do these quick 45-minute cinnamon rolls need to be refrigerated once they’ve been made? In no way, shape, or form. Refrigerating the food will extend its shelf life by a few days, but it is not required. If you want to keep these cinnamon buns, use an airtight container or individual plastic wrap to protect them from drying out. Keeping it at room temperature for 3 to 5 days in a cool environment is sufficient.

Storing Quick 45 Minute Cinnamon Rolls:

Cinnamon buns baked in 45 minutes don’t last long at all! I haven’t even gotten a chance to freeze them or keep them for more than a day or two. Their deliciousness makes them a perennial family favorite. These cinnamon buns are best stored in an airtight container or covered on a counter top for a few days. This dish is simple and straightforward, and it comes together quickly and simply!

• Cooking the cinnamon roll dough the night before: This is usually a good idea when making cinnamon rolls for breakfast the next day. Before baking your cinnamon buns, simply follow the directions on the package. After being cut and placed in a pan to rise. As soon as they have risen, cover them with plastic wrap and store them in the refrigerator for up to 24 hours. Prior to baking your cinnamon rolls, take the dough from the refrigerator and allow it to rise for around one hour again. Afterwards, adhere to the recipe’s directions and bake as directed. Preparing cinnamon buns ahead of time is a good idea. Observe the short 45-minute cinnamon roll preparation instructions to the letter. Once they have been baked, iced, and let to cool. Using plastic wrap or aluminum foil, cover your pan of cinnamon buns to prevent them from drying out and becoming moldy. Is it possible to freeze cinnamon roll dough? It may be stored in the refrigerator for about a week or on the counter for three to five days. Yes, this is effective as well! Place the cinnamon roll dough on a baking sheet or in a pan and cover securely with aluminum foil or plastic wrap that has been coated with cooking spray. Allow for a 5-hour rise time when thawing the dough the night before baking. Following the directions for baking, continue to bake the buns until they have doubled in size and risen. Is it possible to freeze cinnamon rolls? This cinnamon roll dough can keep in the freezer for up to a month. Yes! It’s a good idea to freeze some of these. The glaze may either be left off until the cake is ready to be served or left on while it is cooling in the freezer. Bake, frost, or freeze your glaze separately from your cinnamon rolls, following the directions on the package. Once it has cooled, cover it with plastic wrap and store it in the freezer for up to 1 month in a pan or individually wrapped cinnamon rolls. Wait overnight on the counter top or in the refrigerator to defrost your cinnamon rolls when you’re ready to consume them. Warming up cinnamon rolls: When you’re ready to reheat the cinnamon rolls, throw them in the oven for the best results and heat them on low until the icing has melted through, or heat them in the microwave in 15- to 30-second intervals. Avoid overheating in the microwave, which might result in them being overdone and dry.

More Delicious Cinnamon Recipes to try

• Cookies Cinnamon Roll
• Cinnamon Roll Cupcakes
• Cinnamon Roll Dessert Pizza
• Cinnamon Roll Waffles
• Cinnamon Roll Breadtwists
• Cinnamon

• 1 box instant yeast
• 2 and 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt The ingredients for 1 packet are: 1/2 cup water, 1/4 cup milk, 2 tablespoons unsalted butter, and 1 big egg.

Filling:

• A quarter cup of unsalted butter, melted at room temperature
• 2 teaspoons of cinnamon
• 1/4 cup brown sugar

Glaze:

• 3-4 Tablespoonsmilk, 1/2 cup powdered sugar, 1 teaspoon vanilla essence

To Make dough:

• In a large mixing bowl, combine the flour, sugar, salt, and yeast until the ingredients are well distributed. Make a mental note to put it away. Heat the water, milk, and butter together in a small microwave-safe bowl until the butter is melted, about 30 seconds (about 30-45 seconds). In a separate bowl, whisk together the butter mixture and the flour mixture. In a separate bowl, combine the flour, baking powder, salt, and egg. Mix by hand or with a stand mixer for 3-4 minutes, or until the dough is no longer sticky. Allow for around 5 minutes of resting time in a lightly oiled mixing basin
• Bake for 10 minutes, or until the rolls are just about to be placed in the oven, at 200 degrees.

To Make Filling:

• After the dough has rested for 5 minutes, roll it out into a rectangle measuring 15×9 inches. Spread the softened butter on top of the cooled crust. Combine the cinnamon and sugar in a small bowl and sprinkle it evenly over the dough. Roll up the dough securely and cut it into 9 (big) pieces that are all the same size. Cover with aluminum foil or plastic wrap and place in a lightly oiled 9-inch or square pan (or cut into 12 pieces and place in a 9×13 pan) to rise for 20 minutes. Turn off oven and remove cinnamon buns from oven to cool for 10 minutes before cutting into slices and serving. Preheat the oven to 375 degrees Fahrenheit while keeping the buns in the oven (REMOVE THE FOIL OR PLASTIC). Bake the cinnamon rolls for 15-20 minutes, or until the tops are lightly browned. Bake for 15 minutes, then remove from oven and drizzle with glaze

To make glaze:

• In a separate bowl, whisk together the powdered sugar, vanilla, and 2 Tablespoons milk until smooth and lump-free. Drizzle over heated rolls to serve.

On December 23, 2019, we made some changes. The original post was published on May 25, 2016. 9 Calories per serving 316 kilocalories (16 percent ) 55 g of carbohydrates (18 percent ) 5 g of protein (10 percent ) Fat9g is a slang term for fat nine grams (14 percent ) 5 g of Saturated Fatty Acids (25 percent ) 39 milligrams of cholesterol (13 percent ) Sodium (274.4mg) (11 percent ) Potassium 77 milligrams (2 percent ) Fiber2g is an abbreviation for fiber2g (8 percent ) Sugar (24 g) (27 percent ) Vitamin A273 International Units (5 percent ) Calcium 44 milligrams (4 percent ) Iron2mg is an abbreviation for iron2mg (11 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.