One-Hour Cinnamon Rolls

Yep, it’s true.  You can go from “Man, some fresh, homemade cinnamon rolls would be perfect on this cold, cloudy day” to “Ta-da!  I’m so impressed with myself!” in an hour (give or take a few minutes). I was extremely skeptical that this recipe would really work in an hour AND taste like they took hours to make. But they were excellent, as it turned out!

CinnRolls-ChaosServedDaily

I slightly altered a recipe I found on All Recipes to speed these up a bit. I think the buttermilk is essentially to make the dough the right texture, so don’t substitute milk mixed with lemon juice…get the real thing!  I also used rapid rise yeast instead of regular, so that I didn’t have to wait ten minutes for it to proof. And if all that sounds like gibberish to you, just follow the recipe below and you’ll have perfect rolls!

One-Hour (-ish) Cinnamon Rolls

  • 2 (.25 ounce) packages rapid rise active dry yeast
  • 1/4 cup warm water (110 degrees F/45degrees C)
  • 1-1/2 cups buttermilk
  • 1/2 cup vegetable oil
  • 4- 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened but not melted
  • 1-1/4 cups brown sugar
  • 1-1/2 teaspoons ground cinnamon

Glaze:

  • 1 cup powdered sugar
  • 1 to 2 tbsp milk
  • ¼ tsp vanilla

Directions:

1. In a large bowl, dissolve yeast in warm water. Heat buttermilk (on stovetop or in microwave) until warm. Pour the buttermilk and oil into the yeast mixture; mix well.

2. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.

3. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10×15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).

4. Bake in preheated oven for 20 to 25 minutes, until golden brown. Mix glaze ingredients in a small bowl. Add enough milk to make it the right consistency for drizzling. After removing rolls from oven, let stand for 2 to 3 minutes before drizzling with glaze. Serve warm.

Click here for the printable recipe

These actually took about an hour and fifteen minutes, start to finish, but that’s a wait I can stand for the fresh, cinnamon-y goodness that results!

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About Megan

My various hats: mom to three crazy teens and one quirky dog, wife of 27 years to my retired GI Joe, and high school math teacher. After my husband's retirement from the Army, we've settled in the Pacific Northwest. Crafting, cooking, photography, and reading keep me sane (that's a relative term!) and I hope you'll enjoy following along as I navigate the chaos of life!
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1 Response to One-Hour Cinnamon Rolls

  1. Pingback: [BLOCKED BY STBV] King Cake for Mardi Gras! | Chaos Served Daily

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