Description
Delight in these Easy One-Hour Cinnamon Rolls, a quick and satisfying homemade treat featuring a soft, fluffy dough filled with a cinnamon-sugar blend and topped with a creamy cream cheese glaze. Perfect for breakfast, brunch, or any time you crave a warm, sweet pastry made from scratch with minimal wait time.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 1 cup warm milk (110°F/43°C)
- 1/4 cup unsalted butter, melted
- 1 large egg
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tbsp ground cinnamon
Glaze Ingredients
- 4 oz (1/2 cup) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (to thin as needed)
Instructions
- Make the Dough: In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Add warm milk, melted butter, and egg to the dry ingredients and mix until a rough dough forms.
- Knead the Dough: Transfer dough to a floured surface and knead by hand for about 5 minutes, or use a stand mixer fitted with a dough hook to knead until smooth and elastic. Cover the dough with a clean towel and let it rest for 10 minutes.
- Prepare the Filling: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until a spreadable paste forms.
- Roll and Fill: Roll out the rested dough on a floured surface into a large rectangle approximately 15×9 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a 1/2-inch border around the edges.
- Roll and Cut: Starting from one long side, carefully roll the dough tightly into a log. Using a sharp knife, slice the log into 12 equal pieces. Place the slices cut-side up in a greased 9×13-inch baking dish, spacing them slightly apart.
- Rise: Allow the rolls to rise for an additional 10 minutes to puff slightly while you preheat the oven to 375°F (190°C).
- Bake: Place the baking dish in the oven and bake for 18-22 minutes, or until the cinnamon rolls are golden brown and cooked through.
- Make the Glaze: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and 1 tablespoon of milk. Mix until creamy and add additional milk as needed to reach desired consistency.
- Glaze and Serve: Remove the rolls from the oven and let them cool for a few minutes. Spread the cream cheese glaze evenly over the warm cinnamon rolls. Serve immediately and enjoy!
Notes
- Ensure milk is warm (110°F/43°C) so the yeast activates properly without killing it.
- Kneading can be done by hand or with a stand mixer for convenience.
- Letting the rolls rise briefly after shaping improves fluffiness.
- The cream cheese glaze pairs beautifully with the warm cinnamon flavor but can be omitted or substituted with a simple powdered sugar glaze if preferred.
- For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
- Store leftover cinnamon rolls covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat before serving.
