This Quick Cinnamon Roll Recipe is perfect for anyone who craves a warm, gooey treat without spending all day baking. You can whip these rolls up in no time, making it a great option for weekend breakfasts, brunches, or any time you want a sweet snack. The delightful smell of cinnamon and sugar wafting through your home will surely invite everyone to gather around the table.
Why make this recipe
This recipe is incredibly easy to follow and requires minimal ingredients. You can have fresh cinnamon rolls ready in under an hour, which makes it perfect for busy mornings or last-minute gatherings. Plus, the warm and gooey rolls topped with sweet glaze are a comforting treat that adds joy to any occasion.
How to make Quick Cinnamon Roll Recipe
Ingredients :
- 1 Cup Milk (any variety)
- 1/4 cup Butter or Coconut Oil (melted and cooled)
- 3 cups All Purpose Flour (plus more for mixing) (approx 400g *see footnote)
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 1 (.25 oz) packet Instant Yeast (aka Rapid Rise or Quick Rise) (or 2 1/4 teaspoons Active Dry Yeast)
- 1/4 cup (softened) Butter or (melted) Coconut Oil
- 1/2 cup Brown Sugar (or more as desired)
- 1 tablespoon Cinnamon
- 2 cups (228 g) Powdered Sugar
- 2-3 tablespoons Milk (I use almond milk)
Directions :
- Warm the milk to 120–130°F to activate the instant yeast. (If using active dry yeast, follow specific instructions for activation.) Coat a 13×9-inch pan with cooking spray and set it aside.
- In a bowl, combine the flour (reserve ¼ cup for kneading), sugar, yeast, salt, milk, and butter/oil. Stir until a shaggy dough forms; it should look messy but come together easily.
- Knead the dough on a lightly floured surface or in a stand mixer on low for about 5 minutes until it becomes smooth and elastic. Use the reserved flour as needed to prevent sticking, but keep the dough soft and not dry.
- Cover and let the dough rest for 10 minutes, which replaces the long first rise in traditional recipes.
- Roll the dough on a floured surface into an 18×12-inch rectangle.
- Brush the surface with butter or oil, then evenly sprinkle brown sugar and cinnamon over it.
- Roll the dough tightly from the long side into a log. Use dental floss (or a sharp knife) to cut the log into 12 rolls. If the ends are uneven, trim them off.
- Place the rolls cut side up in the prepared pan. Cover loosely and let them rise in a warm spot for 30–45 minutes until doubled in size.
- During this rise, preheat your oven to 350°F. Bake uncovered for 25 minutes, or until golden brown and cooked through.
- Cool the rolls for 10 minutes on a rack.
- To make the glaze, whisk together the powdered sugar and milk until smooth, then drizzle or spread it over the warm rolls. Serve and enjoy!
How to serve Quick Cinnamon Roll Recipe
These cinnamon rolls are best served warm, fresh from the oven. You can enjoy them plain or drizzle them with extra glaze for an added sweetness. They also pair well with a hot cup of coffee or tea, making them a great addition to your breakfast or afternoon snack time.
How to store Quick Cinnamon Roll Recipe
To store leftover cinnamon rolls, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to 2 days, or in the refrigerator for up to a week. If you want to keep them longer, consider freezing the rolls. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag for up to 2 months.
Tips to make Quick Cinnamon Roll Recipe
- Make sure the milk is warm enough (120–130°F) to activate the yeast properly; too hot can kill the yeast.
- Don’t overwork the dough while kneading; it should remain soft for the best texture.
- If your kitchen is cold, you can create a warm spot by placing the dough near a sunny window or in a slightly warmed oven (then turned off).
Variation
You can easily customize this recipe! Try adding nuts, raisins, or even chocolate chips to the filling for added flavor. For a different glaze, consider using cream cheese or maple instead of a simple powdered sugar glaze.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You might want to use a mix of whole wheat and all-purpose flour for a lighter roll.
2. What if I don’t have instant yeast?
If you only have active dry yeast, you can use it, but you’ll need to let it activate in the warm milk for about 5-10 minutes before adding it to the dry ingredients.
3. Can these cinnamon rolls be made ahead of time?
Yes! You can prepare the rolls and place them in the fridge overnight before the final rise. Just cover them tightly with plastic wrap. In the morning, let them rise a bit before baking.
Quick Cinnamon Roll
Ingredients
Dough Ingredients
- 1 Cup Milk (any variety) Warm to 120–130°F
- 1/4 cup Butter or Coconut Oil (melted and cooled)
- 3 cups All Purpose Flour (plus more for mixing) Approximately 400g
- 1/4 cup Sugar
- 1/2 teaspoon Salt
- 1 packet Instant Yeast (aka Rapid Rise or Quick Rise) Or 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Butter (softened) or Coconut Oil (melted)
Filling Ingredients
- 1/2 cup Brown Sugar Or more as desired
- 1 tablespoon Cinnamon
Glaze Ingredients
- 2 cups Powdered Sugar
- 2-3 tablespoons Milk I use almond milk
Instructions
Preparation
- Warm the milk to 120–130°F to activate the instant yeast.
- Coat a 13×9-inch pan with cooking spray and set it aside.
- In a bowl, combine the flour (reserve ¼ cup for kneading), sugar, yeast, salt, milk, and butter/oil. Stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface or in a stand mixer on low for about 5 minutes until smooth and elastic.
- Cover and let the dough rest for 10 minutes.
Assembling Rolls
- Roll the dough on a floured surface into an 18×12-inch rectangle.
- Brush the surface with butter or oil, then evenly sprinkle brown sugar and cinnamon over it.
- Roll the dough tightly from the long side into a log.
- Cut the log into 12 rolls using dental floss or a sharp knife.
- Place the rolls cut side up in the prepared pan. Cover loosely and let them rise in a warm spot for 30–45 minutes.
Baking
- Preheat your oven to 350°F.
- Bake uncovered for 25 minutes, or until golden brown.
- Cool the rolls for 10 minutes on a rack.
Glazing
- Whisk together the powdered sugar and milk until smooth, then drizzle over the warm rolls.
- Serve and enjoy!
