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Easy Cinnamon Rolls
Easy cinnamon rolls that are ready in just 1 hour! These homemade cinnamon rolls can be made from scratch in no time!
Course
Breakfast
Cuisine
American
Prep Time
40
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
Servings
12
cinnamon rolls
Calories
388
kcal
Author
Kate @ I Heart Eating
Ingredients
Dough
1/3
cup
milk
3
tablespoons
granulated sugar
1/4
cup
butter
3 ½
teaspoons
instant yeast
3/4
cup
warm water 105F – 115F
3
cups
all-purpose flour
1/2
teaspoon
salt
Filling
3/4
cup
brown sugar packed
1/4
cup
granulated sugar
2
tablespoons
ground cinnamon
1/4
cup
butter
softened
Frosting
1/4
cup
butter
softened
1/4
cup
cream cheese
softened
1 ½
cups
sifted powdered sugar
1/2
tsp
vanilla extract
US Customary
-
Metric
Instructions
Grease a 9x13-inch baking pan; set aside.
In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
Pour the milk mixture into the bowl of a stand mixer.
Add the yeast and warm water.
Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
Let it rise in a warm place, free from draft, for about 10 minutes.
Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
Roll up lengthwise, pinching seam to seal.
Cut into 12 pieces, and place in prepared baking dish. I use a serrated knife to cut the dough.
Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
Meanwhile, preheat oven to 350 F.
Bake at 20-25 minutes, or until the rolls are golden brown.
While the rolls are baking, prepare the frosting.
Beat butter and cream cheese together until combined.
On low, mix in powdered sugar and vanilla until well-combined.
Let the cinnamon rolls cool for 5 minutes, and then spread frosting over warm cinnamon rolls.
Notes
Milk:
Any milk from skim milk to whole milk will work. Whole milk will give you a slightly softer, richer dough.
Butter:
I use salted butter in this recipe.
Cream cheese:
I use regular cream cheese, but reduced-fat cream cheese would also work. I don't recommend using fat-free cream cheese in this recipe.
Nutrition facts are estimates.
Nutrition
Serving:
1
serving
|
Calories:
388
kcal
|
Carbohydrates:
62
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
36
mg
|
Sodium:
224
mg
|
Potassium:
106
mg
|
Fiber:
2
g
|
Sugar:
35
g
|
Vitamin A:
425
IU
|
Calcium:
46
mg
|
Iron:
1.7
mg