Guess what!? I’ve got a NEW even BETTER recipe for cinnamon rolls . . . AND they can be ready in 90 minutes. And yes, I am aware that there is a lot of butter involved in this recipe. Tough nuggets. I didn’t say this was going to be healthy, but I promise you they will be delicious.
They’ll be way better than that place that rhymes with something-bonn. Your house will be full of cinnamon-y aroma, and your children, husband, significant other, or even your dog will thank you. (I don’t mention cats because they are finicky as hell and will turn their noses up at almost everything. Don’t scoff- you know it’s true.)
PLUS, you don’t have to get up at the crack of dawn to make these beauties. Win-win for everyone.
So, let’s get to it!
Here is what you need for the rolls:
- 3/4 cup milk- I really like to mix up powdered milk for this and use it, but regular milk from the fridge is good too.
- 1/4 butter, softened
- 3 1/4 cups all-purpose flour
- 4 tsp of instant yeast
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg
- TBS of Cinnamon
- 1/4 cup of butter melted- (at the end, when they come out of the oven)
For the filling, you need this:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup butter, softened
And of COURSE, we need frosting. So you’ll need to gather all of this:
- 1 (3 ounce) package cream cheese, softened
- ¼ cup butter, softened
- 1½ cups confectioners’ sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
1. Heat the milk on the stove over medium low, until bubbles form. Once this happens, add the 1/4 cup of butter and let it melt in. Let it cool off some.
2. In a mixing bowl, mix well the 2 1/4 cup of the flour, yeast, sugar and salt. Then add water, the egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the mix has started to resemble a dough, dump it out onto a lightly floured surface and knead until smooth, about 5 minutes. When you are kneading, sprinkle the cinnamon over the dough and knead it in. You can’t do it all at once, so just do it gradually. You can use more than 1 TBS if you like, but don’t go crazy. Too much CAN be a bad thing.
3. While your dough is resting, in another bowl, mix together the ingredients for the filling. You might need to use your hand to really get everything all smashed together. The heat from your hands helps it come together–but don’t do it too long, because that’s just weird.
4. Roll out your dough until it makes a 9×12 rectangle, the long side facing you. Try to make it as even as possible, but don’t stress yourself over it. Then with a butter knife, spread the filling into an even layer, covering all of the dough except for the edge closest to you. Then starting with the edge farthest away from you, roll the dough as tightly as you can towards you. You should now have a log. Cut this log into 12 equal pieces. (Mark the dough with a knife BEFORE you cut- otherwise you’ll get to the end and realize you only have 10 or 11 pieces.)
5. Grease (DO NOT FLOUR) a small glass baking dish, and put the rolls in equal rows. Mine end up in a 3×4 pattern. Let them rise in a warm area for about 30 minutes. In the mean time, preheat your oven to 375 degrees. Once heated and raised, bake for 20-25 minutes until the tops are golden brown.
6. Once you take them out of the oven, IMMEDIATELY pour over the 1/4 cup melted butter. This will make them extra gooey and wonderful.
7. While your rolls are resting (we don’t want to burn people with molten sugar), mix up your frosting like so:
- Using a mixer or hand mixer, beat the cream cheese and the butter until combined.
- add salt, and vanilla, give a quick mix.
- add 1/2 cup of sifted powdered sugar at a time, (wait until combined, then add the next 1/2 cup)
- Beat on high for 1-2 minutes until fluffy
8. Try not to lick the beaters while they’re moving! Bad things will happen, and I take no responsibility for your mishaps.
9. Dish up the rolls and add a nice heaping spoon of frosting to the tops. Then, enjoy!