Quick and Easy Cinnamon Rolls

quickandeasycinnamonrollstitle

First of all, Happy Mother’s Day!  I am so grateful for all of the mothers in my life.  I am especially excited to become a mother again in just a few weeks.  Being a mother has been such a gift in my life and I am so grateful for my boys.

I haven’t been able to stop thinking about how amazing the strawberry cinnamon rolls were that I made a few weeks ago.  They were so easy to make and so delicious.  One of the best things that I have made.  They were just bursting with strawberry filling and had such an amazing lemon cream cheese glaze.  I have been dying to make them again.

I decided to make a classic cinnamon roll because I had all of the ingredients on hand.  I love this dough recipe because it is so quick and easy it is great for beginners.  Any form of cinnamon roll dripping with cream cheese glaze is going to be a guaranteed hit at our house.  We needed a delicious breakfast and I had these in the oven within 45 minutes.  Warm gooey cinnamon rolls were ready for us to eat in no time and were loved by the entire family!

4.4 from 5 reviews
Quick and Easy Cinnamon Rolls
 
Prep time
Cook time
Total time
 
Delicious and easy cinnamon roll recipe that is great for beginners!
Author:
Serves: 8
Ingredients
  • Dough Ingredients:
  • 3¼ cups flour
  • 2 tsp instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup water
  • ¾ cup milk
  • ⅓ cup butter, softened
  • Filling Ingredients:
  • ¾ cup brown sugar, packed
  • 2 Tablespoons cinnamon
  • 5 Tablespoons butter, softened
  • Cream Cheese Frosting:
  • 4 ounce cream cheese, softened
  • 3 Tablespoons butter, softened
  • 1 cup powdered sugar
  • ¼ cup half and half
  • 1 teaspoon vanilla
Instructions
  1. To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
  2. In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
  3. On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.
  4. In a small bowl combine the cinnamon and brown sugar for the filling. Spread the softened butter onto the dough keeping it about a ½ inch away from the edge. Sprinkle the cinnamon and brown sugar on top of the softened butter.
  5. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.
  6. Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.
  7. To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, until combined. Frost over warm cinnamon rolls and enjoy!

 

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Happy Mother’s Day, Alyssa! Love how fast and easy you made these! pinned

  2. Can you start these overnight and put in the fridge after step 5? I know these are quick, but they aren’t quicker than a 3 yr old, 2 yr old, and 5 month old all at the same time. 🙂 xoxo

  3. These look amazing, Alyssa! I have been running into a lot of cinnamon roll recipes that either take a long time to make or don’t look as soft, but yours look fabulous! Definitely going to try making these!!

  4. Pinned! These look amazing! I love, love cinnamon rolls 🙂

  5. I have always avoided baking with yeast – it terrifies me! But this sounds like something I might actually be able to to! I’m going to pin, and attempt on a day I’m feeling brave:) My other problem is that cinnamon buns are a weakness of mine, and I don’t know how I wouldn’t eat them all in one sitting!

  6. Hope you had a Happy Mothers Day. I adore how much cinnamon sugar filling are in these rolls and how quick they are- nothing like a warm cinnamon roll for breakfast!

  7. Made these last night! Soooo yummy and easy. I was wondering if they freeze well?

  8. Do you know if you could make these the night before and pop in the oven in the morning. If so how could I go about that? Thanks!

  9. These are fabulous and will be my new “go to” cinnamon roll recipe! My husband says they taste like a Cinnabon but not as heavy. (Of note, I decreased the butter in the dough to 1/4 cup and used only 2 tablespoons to spread on the rolled dough.) Thanks so much.

  10. I just wanted to say that these cinnamon rolls were AMAZING! I am the worst baker ever and these turned out perfect! I even got them to rise LOL. I don’t normally make reviews but, these were worth raving about! The only thing I did differently was covered the pan with butter and sprinkled brown sugar and cinnamon over it before laying the cinnamon rolls down on top. Delicious!! Thank you for the recipe 🙂

  11. I am so confused. I have loved a recipethat I THOUGHT was this one for months. SOmehow I lost my bookmark to it and now thepage looks different? So I’m afraid to make it as it may not be the same one… *sigh* Did you just change your page?

  12. these look great – can they be made without the egg? Is there a substitute or can I just leave the egg out?

  13. In the ingredients it says 3 1/4 cups of flour then in your instructions says use 2 1/4 . What is the other cup for ? Maybe you could clarify what that is for? Its kinda frustrating to have to jump around in recipes trying to figure out what is what.

    • According to the instruction (step2), you add 2 1/4 cup “before” adding egg and water, then add remaining 1 cup “after” egg and water.

  14. LOVE these! I hardly ever make cinnamon rolls because it takes all day and who wants them at 3 in the afternoon? These are PeRfEcT! I added chopped cinnamon almonds (Trader Joe’s) with butter to the bottom of pan and flipped them over when they came out of the oven. This is my FOREVER Cinnamon Roll recipe. Thank you for posting it.

  15. Debora Balompapueng says:

    This is the easiest Cinnamon rolls that I ever make!!
    Easy, fast and sooo yummyyyy.
    Thank yu so much for share with us

  16. These cinnamon rolls are amazing! I found your blog on Pinterest. I had never made cinnamon rolls from scratch before, so I was a little nervous. But your recipe was straight forward and the result was delicious! I made them for a co-worker’s birthday the night before and heated them up in the morning. I’ll definitely make them again!

  17. delicious recipe. I prepped it the night before, put in fridge and then let it sit out for an hour before baking the next morning.

    • How far did you prep the night before? I want to make these for work, but I have to be in at 7 – I’m not sure how committed I am to surprising my coworkers if I have to get up and make the entire recipe in the a.m. If I could get much of it done the night before, that would be amazing!

  18. These are just amazing!! Soo soft and gooey!! Yummy!

  19. I’m curious if anyone has made these ahead (the night before) and refrigerated them. I’d like to take a pan to my SIL and her family on Christmas Eve for Christmas morning, but I’m afraid they’ll be flat. Advice?

    I have made these before and they are ah-mazing!

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