Delicious, warm, gooey cinnamon rolls in an hour. . . can you even believe it? These 60 Minute Cinnamon Rolls are simple, fast and insanely good!
Oh, these cinnamon rolls. . . . my newest BFF!
I posted a picture on Instagram a few weeks ago of them and had a lot of people ask if they were on my blog. I’m finally getting around to sharing them and I’m here to tell you that you are going to love these 60 Minute Cinnamon rolls.
Cinnamon rolls are one of my weaknesses (among other things). What is better than a gooey, warm cinnamon roll, dripping with butter cream frosting . . .pretty sure nothing is. The only problem with them is how long they take to make. The cinnamon rolls that I grew up on are amazing and I will always be loyal to my grandma’s recipe, but they do take several hours and sometimes you don’t always have that much time. Most often when I crave them, I end up making my cinnamon roll biscuits because they are done in a snap. So when I saw this recipe for 60 Minute Cinnamon Rolls over at Your Homebased Mom, I had to try them.
WOW! That’s pretty much all I said after I took my first bite, because I was too busy shoveling utter deliciousness into my mouth. There truly were no words needed, you could see it all in my face how in love I was.
These make some pretty big cinnamon rolls, oozing with cinnamon sugar. . .yum!
Look how amazing they bake up. . . pretty fabulous like that, but then slather them in buttercream and holy moly . . .
These are amazing! If you want to get technical, the 60 minutes does not include the baking time, but hey what’s another 12 minutes or so when you usually wait for hours for a warm, gooey cinnamon roll.
I’m not sure if this is a good thing or a bad thing that I can have a warm cinnamon roll in front of me in just over an hour . . .it’s probably a bad thing.
60 Minute Cinnamon Rolls
- Total Time: 75 minutes
- Yield: 12 to 15 rolls 1x
Description
These cinnamon rolls are amazing and the best part is they are done in less than half the time it usually takes to make cinnamon rolls.
Ingredients
DOUGH:
- 1 cup warm water
- ¾ cup room temperature buttermilk
- ½ cup sugar
- ¼ cup melted butter
- 3 tablespoon regular yeast
- ½ tablespoon salt
- 2 eggs
- 5–6 cup bread flour (or all purpose is fine)
Filling:
- 3 tablespoons butter, melted
- ½ heaping cup brown sugar
- ½ heaping cup sugar
- 1 tablespoon cinnamon
FROSTING:
- 1 stick butter, softened
- 3 cups powdered sugar
- 1 tsp. vanilla
- Pinch of salt
- 4 to 5 tablespoons half-n-half (or more to get desired consistency)
Instructions
Dough:
- Mix together water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes.
- Add in salt, eggs and flour and mix for 10 minutes. Allow to sit for 10 minutes.
Filling:
- While dough is resting prepare the filling by mixing together the 3 tablespoons melted butter, brown sugar, sugar and cinnamon.
- Roll dough out on to greased countertop into a 12 x 16 inch rectangle. Sprinkle with filling and roll up. Cut into 12 large rolls.
- Place rolls on a cookie sheet covered with a silpat or parchment paper. Bake at 400 for 12-15 minutes or until golden brown.
Frosting:
- In a medium bowl, mix butter until smooth. Add remaining ingredients and mix until combined and smooth. Spread on warm cinnamon rolls.
Notes
- The recipe calls for bread flour, but I have made these using bread flour and using all purpose flour, they both and they turned out just fine so don’t feel like you have to go out and buy bread flour if you don’t already have any.
- The recipe says it makes 12 large rolls, but every time I have made them I always get about 15.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Breads
Recipe Source: Adapted slightly from Your Homebased Mom
Oh my! I was craving cinnamon rolls and made these tonight. So so good!
What a great Sunday morning treat! Jeff could only respond, “Mmm, mmm, mmm!” Thankfully I only made 1/2 a batch!
Try adding orange zest for variation to the cinnamon/butter/sugar (can also use all white sugar only instead of brown sugar) mixture for spreading on the rolled out dough. You might also consider adding orange juice/zest to the icing. It will take the frosting to another level. I have tried bread flour and all purpose flour, but AP flour makes a softer roll that, in my opinion is more desirable. Also, keep dough on the soft/moist side for a softer roll by gauging how much flour (flour varies in its moisture content) you add to the mixture being sure to flour your board accordingly.