If you haven’t made homemade cinnamon rolls, this easy recipe only takes 1 hour from start to finish, and is almost fool proof. The soft, pillowy dough utilizes instant yeast, so you don’t have to let the yeast “bloom”, and if you don’t have a fancy mixer, you can make this recipe by hand(you will just get a bit more of a workout 🙂 ).
I love homemade cinnamon rolls, and homemade bread in general, but don’t always feel like I have the time to wait for bread dough to rise. That’s why I created this 1-hour cinnamon roll recipe. Cinnamon rolls have always been a favorite of mine, and while I did not grow up on homemade cinnamon rolls (because my mom did not enjoy cooking, quite as much as me), I still have fond memories of the delicious treats.
Here’s what you need to know…
Let’s start with the basics. This cinnamon roll recipe uses instant yeast. You may be wondering what is the difference between instant and active yeast? Well, instant yeast, literally means it’s instant. You can mix the yeast immediately with all the ingredients in the recipe and it will do it’s job. It also rises quicker than active dry yeast in a short amount of time. Active dry yeast, on the other hand, needs a warm liquid and sugar source mixed with it. It needs a 5-10 minute activation time before it is ready to go.
This cinnamon roll recipe uses instant yeast, and here’s a tip for you. Don’t mix the salt directly on top of the yeast. It will deactivate the yeast. I always add flour on top of the yeast, then add the salt. Make sure the milk is warmed to 110F (it can be a degree or two cooler or warmer, but not much past that), this will cause the yeast to “wake up”.
Rolling and Rising the dough
Once the dough is mixed and kneading time is done, you allow the dough to rise for 20 minutes. Next, you’ll roll out the dough, spread butter and sprinkle brown sugar cinnamon mixture on dough, roll up into a cylinder, then cut into 9 rolls. You can use either a serrated knife, or a piece of unflavored dental floss to cut the rolls. This will help the rolls to not get “squished” and retain their nice appearance. This next step is key to helping the rolls rise. You’ll preheat an oven to 200F, then turn the oven OFF. Place the rolls, covered with a kitchen towel or plastic wrap, into the oven and allow to rise for 15 minutes.
It’s time to bake the rolls!
Now, the cinnamon rolls are ready to bake. To make these rolls extra soft and remain moist (no one likes a dry cinnamon roll), you’ll pour milk, or heavy cream on top of the rolls prior to baking. Either works. I used milk in this recipe, because most people have milk on hand.
Preheat the oven to 350F. This allows the rolls a few extra minutes to rise as the oven comes up to temperature. Bake the rolls in the preheated oven until golden brown. Allow the rolls to cool a few minutes before spreading icing on the rolls. Now make sure you grab one before they’re gone!
If you make this cinnamon roll recipe, let me know what you thought of it in the comments and rating below. I enjoy getting feedback from you, because it helps me improve my recipes. Also, find me on instagram, and tag me with your creation. I love seeing you make and enjoy my recipes. You can find the baking video for these cinnamon rolls on my instagram page.Print