Big Fat 1-Hour Cinnamon Rolls
These cinnamon rolls are GINORMOUS and take less than one hour to make!! It doesn’t get any better than this.
Ladies and gents, may I present my current favorite recipe for big, fat, deliciously fluffy, and supremely quick and easy cinnamon rolls!
I make cinnamon rolls at least 2 or 3 times a month. By far and away my favorite food. Besides chocolate chip cookies, obvs. Nothing says homey, cozy, family together-y time like a batch of homemade cinnamon rolls.
And nothing says omg-I’m-gonna-die-of-starvation like waiting for dough to rise and rise and rise. So there will be none of that here! I mean, there is some rising. But we’re speeding it up real quick-like and keeping this whole process to under an hour TOPS, so no sweat!
First, we’re starting with my Aunt Carol’s famous crescent roll recipe. But we’re skipping the first rise. Don’t worry, it’ll be fine.
Then we’ll fill it up with cinnamon and butter and sugar, roll it up, and cut it into big, fat, chunky slices.
Next: a quick little rise. Just a smidge of one, really. My secret? Do it on top of a heating pad! Who else does this? It’s a fabulous little life-saving tip. Just place the baking sheet right on top of a warm heating pad, cover it with a towel, and give it about 10-15 minutes to let them get nice and airy inside.
Pop ’em into the oven, and wham-bam! 15-20-ish minutes later, you’ve got these AMAZING looking cinnamon rolls.
Next: my super quick and easy just-like-canned-cinnamon-rolls frosting! I could drink this stuff, seriously. I mean, I like cream cheese frosting and all, I really do. But for me, this simple buttery glaze is better than anything on a fresh, warm cinnamon roll.
Also, props to my mom for this shot. We had a struggle with the pouring thing, but she got it eventually????.
Breakfast is served!
Or lunch or brunch or dinner or snack. Whatever. I wouldn’t judge.
FOR THE DOUGH:
- 1 tbsp yeast
- 1 tbsp sugar
- 1 cup milk
- 1/2 cup butter, cold (frozen is best)
- 3 eggs
- 1/2 cup sugar
- 3/4 tsp salt
- 4-6 cups flour
FOR THE FILLING:
- 1/4 cup melted butter
- 1 cup brown sugar, divided
- 1 tbsp ground cinnamon
FOR THE ICING:
- 6 tbsp melted butter
- 2 cup powdered sugar
- 2 tsp vanilla
- 2-3 tbsp milk
- Dissolve the yeast into 1/4 cup warm (about 125ºF or the same temp as a warm bath) water with 1 tbsp sugar.
- Bring the milk to boiling over medium-high heat. Stir frequently.
- Remove from heat and add cold butter to bring the temperature of the milk down quickly. Stir occasionally as butter melts. Milk needs to cool to about 125ºF (think warm bath water).
- While the milk is cooling, beat the eggs and 1/2 cup sugar in the bowl of a stand mixer. Add the yeasty water, the warm milk-butter mixture, the salt, and 4 cups of flour to the mixing bowl. Use the bread hook to mix and knead.
- Once a sticky wet dough has formed, add more flour (by 1/4 cup at a time) until the dough is pulling away from the edge of the bowl (but still slightly sticky). Cover and set aside.
- Mix together the 1 cup brown sugar with the cinnamon. Set aside.
- Roll the dough into a large, thick rectangle (about the size of a 9x13 baking dish). Brush 1/4 cup melted butter over the rectangle. Sprinkle the brown sugar mixture on top.
- Roll the dough, starting at the long side. Slice into 9 pieces. Place them cut side down into a well greased 9x13 baking dish or sheet.
- Cover and let rise on a warm heating pad until doubled in size. Meanwhile, preheat oven to 375ºF.
- Bake for 15-20 minutes until golden brown on top.
- Make the icing: vigorously whisk together the melted butter, powdered sugar, vanilla, and milk until a smooth icing forms. Drizzle over cinnamon rolls before serving warm.