Quick Cinnamon Roll
This Quick Cinnamon Roll Recipe is perfect for anyone who craves a warm, gooey treat without spending all day baking. Fresh cinnamon rolls ready in under an hour, ideal for breakfast or brunch.
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!
Notes
Best served warm. These rolls store well in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for a week.