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I love a good challenge. How to make cinnamon rolls, 100% from scratch, in 1 hour. Do you think it can't be done?
May. With soft, fluffy and incredible results.
Many photos follow. I hope they help you twist your arm about what you should do next hour. I hate taking drinks, but with yeast recipes everyone says they are really appreciated. You are welcome.
Muffins are made with yeast, and while there are plenty of recipes for baking powder-based muffins, they always seem a bit off-putting to me. A yeast-based dough is really the only way to get really authentic cinnamon rolls.
To make them, I adapted and combined elements from Overnight Buttermilk Soft and Fluffy Cinnamon Rolls and One-Hour Soft Buttery Breadsticks to create the dough and method (to my madness).
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Buttermilk is one of the main reasons I like my overnight cinnamon roll recipe so well. It is essential to help the dough stay light, fluffy, soft and tender. In that recipe there is the luxury of letting the dough rise overnight if you like.
However, in this recipe, buttermilk is key to helping the dough rise without neglecting the time it takes to rise, and it is an essential element, without exceptions.
This is not the recipe for playing around trying to make your own buttermilk by squirting lemon juice or vinegar in regular milk or trying to use buttermilk powder. Use the real.
When I made the hour-long breadsticks, I only allowed the dough to rise for about 20 minutes and they were still soft and fluffy. It made me wonder that maybe I could skip the long, long wait and climb times typically associated with cinnamon rolls. Turns out yes, I could skip it.
If you've already made cinnamon rolls, you know you're normally seeing an initial increase of more than 2 hours, and after you pierce the dough, roll it out, and shape the rolls, they rise in the pan for another hour or so, before being baked .
With this recipe, you make the dough, roll it out immediately, put it in the pan and bake it immediately.
To make the dough, add everything at once in your stand mixer and let it knead for about 7 minutes. Of course, you can do it by hand with elbow grease. You have earned your rolls after kneading by hand.
I bake with King Arthur All-Purpose and sometimes King Arthur Bread Flour. Bread flour creates a more chewy, thicker and denser result, more like a bagel. I wanted to keep the rolls softer and fluffier, and I opted for all use.
I highly recommend KA flour because protein levels are generally slightly higher than other brands. When baking, this gives you more structure, which translates to more puffy cookies, stronger cakes, and better raised bread. Cheap flour is cheap flour. Spend an extra two dollars for good flour. The results are worth it.
I only use Platinum Red Star Yeast. It is the best yeast I have ever tried and it never disappoints. If you are new to bread making or work with yeast, consider this yeast as your insurance against ditches because it is very forgiving. Since it's an instant yeast, you don't have to try it (let it sit in hot liquids for 10 minutes or until it's frothy). Just add it with the rest of its dry ingredients.
After kneading, the dough will be smooth and not too sticky.
Roll out in a 9×14 size. Take a 9×13 skillet and just look with your eye to make the dough a little longer than the skillet.
Spread a stick of butter on the dough.
Sprinkle with cinnamon and sugar.
Starting with the 14-inch side, roll up into a tight trunk.
Cut it with dental floss. It is really the best way to cut rolls so they don't crush or slip. I've tried fancy bench scrapers, really expensive knives, and two cents of dental floss is the best bet.
If you make 1 inch slices, you will end up with 14 rolls. Nine rolls fit comfortably in a 9-inch cake pan. You will have 5 extra. I baked them in a 9 × 5 pan.
I could have baked everything in a 9×13 pan, but I was obsessed with baking on a round pie plate because that's how my grandmother made her cinnamon rolls, and I have a nostalgic predisposition to want my cinnamon rolls to bake in a round frying pan. If you don't mind, using a 9×13 tray is probably the easiest.
You can also cut them into slices of 1 1/2 inches each and bake 9 large rolls in a cake pan. They will be the size of Cinnabon, while the rolls I made are about the size of a pre-made dough in a tube.
I baked for exactly 20 minutes. Take a close look at them so you don't burn them.
The dough is very white and will deceive you into believing that it is still raw when it is not.
While they are baking, mix the icing (required). Cream cheese, sugar, cream splashes. Nothing fancy, but I want to eat it by the spoonful. Instead of cream, you can use eggnog, maple syrup, Baileys, Kahlua, orange juice, or whatever you like.
I put some frosting in a small sandwich bag, cut the corner and swirled. I never would have done this if I wasn't taking photos. I would have stained it fast and super thick with a spatula. And that's what I did after the photos.
They told me that the rolls are the best in my life.
The text I received, "Cinnamon rolls should be illegal. The best. I ate all but one of the buns. I'm going to get chubby.
They are soft, light, fluffy, and you never know that the dough didn't rise for hours and hours.
There's plenty of cinnamon and spices, and the sour, sweet cream cheese frosting is a heavenly addition.
There is no reason to buy refrigerated dough rolls in a tube or go to Cinnabon for repair.
DIY is always the best. And now, you can DIY in 1 hour.
Homemade One-Hour Cinnamon Rolls with Cream Cheese Frosting
There is no reason to buy refrigerated dough rolls in a tube or go to Cinnabon for repair. These soft, light and fluffy rolls are made from scratch in 1 hour. The dough is made, rolled, cut, and immediately baked, eliminating many hours and steps compared to most cinnamon roll recipes. And here there is nothing lost in terms of flavor or texture. Whey is essential to the recipe, and read the blog post for flour and yeast recommendations. The easy but acidic cream cheese frosting is the literal icing on the smooth, buttery cinnamon rolls.
Dough2 1/2 cups all-purpose flour (bread flour can be substituted; rolls will be firmer and chewier instead of softer and fluffier; you may only need 2 1/4 cups bread flour) + additional flour if needed, see instructions 1 cup buttermilk, heated according to manufacturer's instructions, see instructions 2 1/4 teaspoons instant dry yeast (1/4-ounce package, use Red Star Platinum) 2 tablespoons canola or vegetable oil 2 tablespoons granulated sugar 1/4 teaspoon salt, optional and to taste
Filling1/2 cup unsalted butter (1 stick), very smooth 1/3 cup granulated sugar 1/3 cup light brown sugar, packed 3 tablespoons cinnamon
Cream4 ounces cream cheese, very smooth (light cream cheese can be substituted, but is more fluid and you may want to skip the cream) about 2 cups 2 to 3 tablespoons cream, half and half or milk sugarabout ( eggnog, maple syrup, orange juice, Baileys or Kahlua can be substituted if desired)
- Preheat oven to 350F. Prepare a 9-inch cake pan (contains approximately 9 rolls) and a 9 × 5-inch bread pan (contains approximately 5 rolls) OR prepare a 9 × 13 pan by spraying with cooking spray or fat and flour the pans; set aside. See the blog post for an explanation on pan sizes.
- Dough – In the bowl of a stand mixer equipped with the dough hook (or a large bowl for mixing and kneading by hand), combine all the ingredients of the dough and knead for about 7 minutes, or until the dough is smooth, smooth and firmly joined dough. If you knead by hand, you may need to knead a few more minutes. Note – According to the brand of yeast used, the temperature of the serum will vary. Red Star Platinum yeast requires a warmer temperature than most, 120 to 130F; other brands are much lower, around 95 to 105F. Heat the buttermilk according to the yeast manufacturer's recommendations on the packaging. This takes about 1 minute in a glass measuring cup in my microwave. It is recommended to take the temperature with a digital thermometer, but if it is not, make sure the water is warm, not hot. Wander on the colder side than on the hotter side so as not to kill yeast. Note – The dough should be smooth, not too sticky and easy enough to handle. If your dough is very moist, clammy, sticky, or sticky, add flour in 1 tablespoon increments until it comes together easily.
- Turn dough into a Silpat-coated or cooking spray surface.
- Using a rolling pin, roll the dough into a rectangle about 9 × 14 inches. Use a 9 × 13 pan and just look so that the dough is a little longer than the pan.
- Filling – Spread the butter in an even layer on the surface of the dough, leaving about 1/4 inch margins around the edges; set aside.
- In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle the mixture over the dough with butter.
- Starting with the 14-inch side, roll the dough into a tight trunk.
- Slice about 1 inch with waxed or wax-free plain (non-mint) dental floss. It is the best way to cut rolls so they don't crush or slide.
- Place the rolls on the prepared tray (s).
- Bake for about 20 minutes, or until cooked through and done. I baked for exactly 20 minutes. Look at the rolls closely so you don't burn them. The dough is very white and will deceive you into believing that it is still raw when it is not. The rolls continue to harden as they cool. While the rolls are baking, prepare the frosting.
- Cream -Combine all frosting ingredients in medium bowl, and beat with electric mixer or hand mixer until smooth and combined. Depending on the desired icing consistency, you may need to play around with the proportions of sugar and cream slightly.
- Apply frosting to the rolls as desired. I put some frosting in a small sandwich bag, cut the corner and swirled. Rubbing it thick and fast with a spatula is what I prefer to do when I'm not photographing them. The additional frosting will remain airtight for many weeks. The rolls are best eaten hot and fresh, but will stay airtight for up to 2 days. Gently reheat in the microwave before serving if desired. I'm comfortable storing ice cream muffins at room temperature, but if you're not, freeze only the portion you plan to consume right away. The rolls can be made, completely cooled, put in a Ziplock (do not freeze) and frozen for up to 4 months. Thaw at room temperature, freeze and serve.
Adapted from soft, fluffy overnight buttermilk cinnamon rolls and soft, buttery hour-long breadsticks – salty and cinnamon sugar (vegan)
Averie Cooks recipe. All images and content are protected by copyright. Please do not use my images without prior permission. If you want to republish this recipe, retype the recipe in your own words, or simply link back to this post to see the recipe. Thank you.
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