Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try this Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze, Quick and Easy Cinnamon Rolls or Caramel Apple Cinnamon Rolls.
Quick 45 Minute Cinnamon Rolls
This is the only cinnamon bun recipe you will ever need!
These cinnamon rolls are Incredibly soft and fluffy and ready in just 45 minutes.
And no, they are not made with pre-made or canned dough.
The dough is made completely from scratch and rises super fast thanks to my oven proofing method.
You basically make the dough and let it rest for just 5 minutes then roll and cut the cinnamon rolls and let them rise in a warm pre-heated 200 fahrenheit degree oven.
They will rise in just 20 minutes and are then ready for baking.
You then turn on the oven to 375F and bake for 15 minutes and that’s pretty much it!
The result is soft and fluffy cinnamon rolls that are out of this world.
Top with my easy glaze and enjoy these warm rolls right out of the oven!
What you need to make Quick 45 Minute Cinnamon Rolls
Dough:
- Flour:
- Sugar:
- Salt:
- Instant Yeast:
- Water:
- Milk:
- Unsalted Butter:
- Large Egg:
Filling:
- Butter:
- Cinnamon:
- Brown Sugar:
Glaze:
- Powdered Sugar:
- Vanilla Extract:
- Milk:
How to Make Quick 45 Minute Cinnamon Rolls
To Make dough:
- In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
- Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
To Make Filling:
- After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
- TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
To make glaze:
- Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.
Tips for Making Quick 45 Minute Cinnamon Rolls
- Liquids: Any liquid, like water or milk should all be warm to keep the yeast active.
- Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit, once it reaches 200 degrees F. turn the oven off and let the dough rise in the oven.
- Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well and your cinnamon rolls may turn out flat.
- Proof the yeast: You can proof the yeast by simply adding water, yeast and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming discard that yeast mixture. Your cinnamon rolls will not rise.
- Filling Variations: Try pumpkin pie spice to the mixture or using fruit fillings to add a little more flavoring.
- Rolling Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
- Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
- Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
- Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavors to your cinnamon rolls.
- Frosting: Let your cinnamon rolls cool for a couple of minutes but it is best to frost while they are hot and the frosting can melt on them into each of the layers.
- Baking Rolls: When baking the cinnamon rolls, leave more space between each of the rolls for the rolls to expand and become rounder.
- Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on dough cycle. Once it is done let the dough rise for another 10 to 15 minutes the follow along with the next instruction steps in the recipe.
Frequently Asked Questions:
- What type of yeast do you use when making quick 45 minute cinnamon rolls? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quick enough compared to the high active yeast.
- What flour is best to use when making this cinnamon roll recipe? All-Purpose flour is best for baking. If you need to use bread flour or a gluten free flour that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
- Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the winter time, you may need a little more time rising the dough since it is colder than normal. To help, place in the oven, by a window with sunlight or simply give them a little more time than an hour.
- What do you do if cinnamon roll dough is too sticky? Add a tablespoon of flour until it is no longer sticky on your fingers.
- How big do 45 minute cinnamon rolls get after baking? Let your rolls rise until they are a little bigger than the size of your palm or baseball.
- How do you know when cinnamon rolls are done baking? When the center, cinnamon roll is fully baked that is a good indicator that the pan is also done baking. You can always use a toothpick or knife to see if the dough is sticky and raw looking. If so, continue baking for another 10 minutes watching it closely not to over bake.
- Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
- Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
- Do these quick 45 minute cinnamon rolls have to be refrigerated? Not at all. Storing the refrigerator will last a few days longer but not necessary. These cinnamon rolls will store well in an airtight container or wrap plastic wrap around them individually. Store at room temperature for about 3 to 5 days in a cool area.
Storing Quick 45 Minute Cinnamon Rolls
More Delicious Cinnamon Recipes to try:
- Cinnamon Roll Cookies
- Cinnamon Roll Cupcakes
- Cinnamon Roll Dessert Pizza
- Cinnamon Roll Waffles
- Cinnamon Roll Breadtwists
Quick 45 Minute Cinnamon Rolls
Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!
- 2 3/4 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk
- 2 Tablespoons unsalted butter
- 1 large egg
Filling:
- 1/4 cup 1/2 stick unsalted butter, softened to room temperature
- 2 Tablespoons ground cinnamon
- 1/4 cup brown sugar
Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk or coffee
To Make dough:
-
In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
- Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.
To Make Filling:
-
After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
- TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.
To make glaze:
-
Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.
Updated on December 23, 2019
Original Post on May 25, 2016
from The Recipe Critic https://ift.tt/2NHi2UG
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