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!
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
- 1 cup powdered sugar
- 1 to 2 tbsp milk
- ¼ tsp vanilla
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.
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!