1-Hour Cinnamon Rolls


Christmas is less than a month away. Can you believe it? I’ve already started thinking about what to make for Christmas morning breakfast, and I’ve come up with a lot of pretty good ideas (which will be coming up in the next few weeks hopefully), but one thing I definitely make on special occasions is Cinnamon Rolls.


I used to wake up at 5am in the morning just to make one batch of cinnamon rolls ready for breaksfast at 9am – and it drained all my energy – I would take half-naps while waiting for the dough to rise: I knew I needed to find an alternative. And then I found these 1-hour cinnamon rolls.


Now you may be thinking: ‘If you don’t spend as long making them, they won’t taste as good’. False. They taste exactly like the ones you spend hours making, and they’re less effort! What’s not to love? Easy, cinnamon-y, soft, delicious, I cannot put into words just how good these are! I didn’t frost these with cream cheese icing because personally, I think it’s too sweet and these just taste so good on their own (I do put a bit of cookie butter on them though for that extra cinnamon kick)




– 1 cup milk

– 56g (1/4 cup) butter

– 3 ½ cups all-purpose flour

– ½ tsp salt

– 2 ¼ tsp (1 envelope) instant yeast (active-dry can also be used – read below for further instructions)

– 50g (¼ cup) sugar

– 1 egg


– 50g (1/2 cup) granulated sugar

– 66g (1/3 cup) brown sugar

– 2 tbsp ground cinnamon

– 56g (1/4 cup) butter, REALLY softened (not melted)


  • Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot.
  • In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.
  • In the bowl of a stand mixer fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine.
  • Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed.

*Without an electric mixer: stir together by hand and then knead for 5-7 minutes*

  • Remove the dough hook and cover the bowl with a damp towel and let rest for 10 minutes (rest for 20 minutes if using active dry yeast)
  • Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.
  • When the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size.
  • Spread the softened 1/4 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.
  • Beginning at the 14-inch edge, tightly roll up the dough. Cut the log into 12 pieces (I used a knife but you could also use dental floss – wrap it around the log and bring the ends together at the top before giving it a tug to cut through the log) and place into a greased pie plate or 9 x 13-inch baking dish.
  • Cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes (45 minutes if using active dry yeast)
  • Place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

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