Cinnamon Rolls
Super quick cinnamon rolls with a one-rise method and just 20 minutes of prep. Pillowy, gooey & beginner-friendly.
Equipment
- Mixing Bowls(large and small)
- Baking Dish(9×13 inch)
- Rolling Pin
- Sharp Knife
- Aluminum Foil
- Parchment Paper(optional)
- Hand Mixer(optional for icing)
- Instant-read Thermometer(optional but helpful)
Ingredients
For Cinnamon Rolls Dough
- Whole Milk1 cup
- Sugar(divided)¼ cup
- Instant Yeast2 ¼ tsp
- Large Egg(at room temperature)1 pc
- Unsalted Butter(melted)4 tbsp
- All‑Purpose Flour(plus for dusting)3 cups
- Salt½ tsp
For Cinnamon Rolls Filling
- Unsalted Butter(softened)5 tbsp
- Brown Sugar(packed)⅓ cup
- Ground Cinnamon1 ½ tbsp
For Cream Cheese Icing
- Cream Cheese(softened)4 oz
- Unsalted Butter(softened)2 tbsp
- Powdered Sugar⅔ cup
- Vanilla Extract1 tsp
Instructions
- Warm the oven for proofing. Preheat the oven to 100°F to create a warm environment for the dough to rise.
- Bloom the yeast. Microwave the milk in short bursts until it reaches about 100°F or feels warm, not hot. Whisk in 1 tbsp of sugar, then add the instant yeast. Let sit for 5-10 minutes until slightly foamy and bubbly.
- Mix the dough. Add the remaining sugar, egg, and melted butter (cooled slightly) to the yeast mixture and whisk to combine. Stir in the flour and salt until a soft dough forms.
- Knead the dough. Transfer the dough to a lightly floured surface and knead for 3-5 minutes until smooth and slightly tacky. It should spring back gently when pressed. If it’s too sticky to handle, add flour one tablespoon at a time. Keeping the dough soft helps create lighter rolls.
- Make the filling. In a small bowl, mix the brown sugar and cinnamon until evenly combined.
- Roll and fill the dough. On a lightly floured surface, roll the dough into a 12×16 inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture across the dough.
- Shape the rolls. Roll the dough tightly from the long side into a log. Cut into 12 equal pieces with a sharp knife and place them cut-side down in a greased baking dish or one lined with parchment paper.
- Quick rise. Turn off the oven. Cover the baking dish with foil and place inside the warm oven. Let the rolls rise for about 30 minutes, until puffed and beginning to touch each other.
- Bake. Remove the rolls from the oven and preheat it to 350°F. Remove the foil and bake for 20-25 minutes, until lightly golden on top and set in the center.
- Make the icing. While the rolls bake, beat the cream cheese and butter until smooth, then mix in the powdered sugar and vanilla until creamy.
- Finish and serve. Spread the icing over the rolls while they’re still warm so it melts slightly into the swirls. Serve immediately.
Notes
Milk temperature matters. It should feel warm, not hot. Too hot can kill the yeast, too cool and it won’t activate properly. Always check the yeast. If it doesn’t look slightly foamy and bubbly after 5-10 minutes, something is off. Most often it’s either expired yeast or milk that was too hot or too cold. Use room temperature ingredients. Cold ingredients can slow the yeast and affect the dough texture. Keep the dough soft. It should feel slightly tacky, not dry. Adding too much flour is the main reason cinnamon rolls turn out dense. Don’t overbake. Pull them when lightly golden. The centers should still look slightly soft – they’ll finish setting as they cool. Ice while warm, not hot. This lets the icing melt into the swirls without completely disappearing. Adjust icing consistency if needed. If it’s too thick, add a little milk until it spreads easily.Nutrition Information
Serving Size: 85 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 324 kcal | 16% |
| Protein | 5 g | 10% |
| Fat | 15 g | 23% |
| Saturated | 9 g | 45% |
| Unsaturated | 6 g | 15% |
| Carbohydrate | 42 g | 14% |
| Dietary Fiber | 2 g | 8% |
| Sugars | 18 g | 20% |
| Sodium | 120 mg | 5% |
| Cholesterol | 56 mg | 19% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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