Description
These Easy One-Hour Cinnamon Rolls are soft, fluffy, and filled with a sweet cinnamon-sugar mixture, perfect for a quick homemade treat. Made with simple ingredients and baked to golden perfection, they are topped with a creamy cream cheese glaze that adds a rich, tangy finish. Ideal for breakfast or dessert, this recipe yields 12 delicious rolls in just one hour.
Ingredients
Scale
Dough
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 1 cup warm milk (110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
Glaze
- 4 oz (1/2 cup) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (to thin as needed)
Instructions
- Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Add the warm milk, melted butter, and egg, mixing until a cohesive dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook and knead until the dough is elastic and no longer sticky.
- First Rest: Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 10 minutes to relax the gluten and begin to rise slightly.
- Prepare the Filling: In a bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined into a spreadable paste.
- Roll and Fill: Roll out the rested dough on a floured surface into a rectangle approximately 16×12 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border on all sides.
- Roll and Cut: Starting from the longer side, roll the dough tightly into a log. Slice the log into 12 equal pieces, about 1 to 1 1/2 inches thick, using a sharp knife or dental floss.
- Place in Baking Dish: Arrange the rolls cut-side up in a greased 9×13-inch baking dish, evenly spaced to allow rising.
- Rise: Allow the rolls to rise for a short period while you preheat the oven, usually about 10-15 minutes, until they puff slightly.
- Bake: Preheat the oven to 375°F (190°C). Bake the cinnamon rolls for 18-22 minutes until they are golden brown on top and cooked through.
- Make the Glaze: While the rolls bake, prepare the glaze by beating together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and milk, mixing until a spreadable consistency is achieved.
- Glaze and Serve: Once the cinnamon rolls are out of the oven and slightly cooled, spread the cream cheese glaze over the warm rolls. Serve immediately for best taste.
Notes
- Use warm milk at about 110°F to activate the yeast without killing it.
- Do not overbake; rolls should be soft, not dry.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Brown sugar packed tightly into the measuring cup will give a better filling texture.
- You can prepare the dough the night before and refrigerate for a slower rise if desired.
