Quick Cinnamon Roll Recipe
This recipe for warm, buttery cinnamon rolls can be on your table in just 2 hours. They’re soft, fluffy, and swirled with a gooey cinnamon-sugar filling, then finished with a rich cream cheese frosting. These are truly the easiest cinnamon rolls I’ve ever made.
Servings: 12 buns
Calories: 296kcal
Ingredients
For the Dough
- 4 tablespoons unsalted butter
- ½ cup water
- ½ cup milk whole or 2% is fine, avoid skim
- 1 packet instant or rapid rise yeast (2 ¼ teaspoons)
- 3 cups all purpose flour plus more for kneading and rolling
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- a few drops of vegetable oil for the bowl
For the Filling
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter plus one extra tablespoon for the pie plate, melted
For the Icing
- 8 oz cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt optional
Instructions
Make the Dough
- Melt 4 tablespoons unsalted butter in a small saucepan, then remove from the heat and add the water and milk. The mixture should be warm, but not hot.
- Sprinkle the yeast over top and give it a quick stir, then set aside for about 5 minutes.
- In a medium bowl, whisk together the flour, sugar and salt.
- Add the butter mixture and an egg, then use a rubber spatula to mix until a dough just comes together.
- Turn it out onto a floured work surface, then gently knead the dough until it’s smooth and elastic, about 5 minutes.
- Lightly oil the inside of another bowl, place the dough inside, cover and let rest for about 20 minutes.
Make the Filling
- In a medium bowl, combine the brown sugar, granulated sugar, cinnamon and salt.
- Whisk in 4 tablespoons of melted butter until thoroughly combined.
Assemble and Bake
- Remove the dough from the bowl and place it onto a generously floured work surface. Dust some flour on top of the dough and onto the rolling pin, then roll it out into a rectangle about 14-15 inches long and 9-10 inches wide. Do your best to keep the edges as squared off as possible.
- Spread the filling out evenly all over the dough, getting as close to the edges as you can.
- Starting at the top, carefully roll the dough up lengthwise, nice and tight. Use your fingers to gently pinch together the seam to seal everything in.
- Cut the dough into 12 even sized rolls using the sharpest knife you own.
- Grease the bottom and sides of a pie plate with the remaining tablespoon of melted butter, then place the rolls inside. Cover and leave in a warm area to rise for about 30 minutes.
- Preheat the oven to 350℉.
- When the rolls have almost doubled in size, bake them uncovered for about 20-25 minutes.
- Remove the cinnamon rolls from the oven when they’re golden brown and have no signs of raw dough remaining in the center.
Make the Cream Cheese Icing
- Use an electric mixer to cream together the softened cream cheese and butter.
- Add the powdered sugar, vanilla and salt, then blend on low speed until no lumps remain.
- Allow the cinnamon rolls to cool down for a few minutes, then slather the icing all over top. Serve warm.
Notes
- Always check that your yeast is fresh before starting.
- Don’t overheat the liquid when activating yeast, or it will die. Aim for just warm to the touch.
- Roll the dough evenly so the cinnamon sugar spreads consistently throughout.
- Use a serrated knife or unflavored dental floss to slice the rolls cleanly without squishing them.
- Allow rolls to cool slightly before icing, so the frosting doesn’t melt off.
Nutrition
Calories: 296kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 256mg | Potassium: 72mg | Fiber: 1g | Sugar: 22g | Vitamin A: 331IU | Vitamin C: 0.03mg | Calcium: 33mg | Iron: 2mg
