One-Hour(ish) Cinnamon Rolls
Serve your family delicious cinnamon rolls for breakfast (or dessert) ready in just about an hour! The not-so-secret ingredients in this recipe make a dark, rich filling that is unbelievably decadent.
Prep Time40 mins
Cook Time20 mins
Servings: 12 rolls
Cinnamon Roll Dough
- 1 cup water
- 3/4 cup buttermilk OR 1/4 c water+1/2 c yogurt
- 1/2 cup brown sugar
- 1/4 cup butter cut into small pieces
- 3 Tablespoons active dry yeast
- 1 teaspoon salt
- 2 eggs
- 5-6 cup all purpose flour, preferably organic…it really is a higher quality product in this case, not just a label. We love Anita’s Unbleached White
Cinnamon Roll Filling
- 1/4 cup butter, melted
- 1 1/3 cup brown sugar
- 1/4 cup cinnamon
- 1/4 cup cocoa, optional
Cinnamon Roll Frosting
- 1/3 cup butter, softened
- 1 teaspoon vanilla
- 4-6 Tablespoons cold/room temperature coffee, optional, sub for milk
- 1 pound icing sugar
- 3/4 cup chopped pecans, optional
In a pot, warm together water, buttermilk, sugar and butter until butter is just melted.
Pour the mixture into the bowl of a stand mixer and stir in the yeast. Let sit 15 min.
Add in salt, eggs and flour.
Mix for 10 minutes (I had to take out of my Kitchenaid and knead by hand after a while.)
Let the dough rest for 10-15 minutes.
Melt butter and get our your other filling components.
On a floured surface, roll dough out until approx 1/4 inch thick, about 12″ wide by 24″ long.
Spread melted butter evenly, then sprinkle on other filling ingredients.
Roll your dough up, sealing the seam by pinching it.
Cut into desired size, which was 1″ for me. (I'd rather make medium-sized buns and my kids eat a whole one or two if they’d like, rather than giant ones that they can’t finish. Up to you!)
Place rolls in greased pans, or cookie sheet, giving them a bit of space whatever you do use. I used 2- 9″ pie plates and 2 11X7 pans so that I could share with others.
OPTIONAL: Let the rolls sit for 20 minutes. Very recommended if not in a time crunch!
Preheat oven to 375F while they sit.
Bake for 15-20 min, switching around the pans as you go if you don’t have a convection oven.
When done, cool on racks for 10 minutes, then spread with frosting.
Cream together butter, vanilla and a couple cups of icing sugar. I honestly never measure this, so just add a bit of coffee, a couple cups of icing sugar, back and forth until you’ve got a nice fluffy texture.
When you’re there, add the chopped pecans, mix again and then lick the beaters!