Oh, the smell of freshly baked cinnamon rolls wafting through the kitchen—it’s like a warm hug on a chilly morning. Imagine biting into a fluffy cloud, kissed by the perfect balance of sweet and spice. These rolls are not just a treat; they’re a memory in the making, a Sunday morning ritual that transforms an ordinary day into something extraordinary.
Steps
- In a large bowl, mix together flour, sugar, salt, and yeast. Set aside this dry mixture.
- In a separate small bowl, combine water, milk, and butter. Heat in the microwave until the butter melts, approximately 30-45 seconds.
- Stir the liquid into the dry ingredients using a fork. Add an egg and knead the mixture by hand or with a stand mixer for 5-6 minutes until the dough is not sticky anymore. Shape the dough into a ball, return it to the bowl, and cover it to rest for 5 minutes.
- Preheat your oven to 200 degrees Fahrenheit. Meanwhile, coat a 9×9 pan with cooking spray and set it aside.
- In a small bowl, mix brown sugar and cinnamon for the filling.
- After the dough has rested, lightly flour a clean surface and roll the dough into a 15×9 inch rectangle.
- Spread softened butter over the rolled-out dough and sprinkle it evenly with the cinnamon sugar mixture. Roll the dough tightly and cut it into 9 equal pieces.
- Place the rolls into the prepared pan and cover them with plastic wrap or aluminum foil.
- Turn off the warmed oven and place the pan of rolls inside to rise for 20 minutes. Afterward, drizzle ¼ cup of cream over the buns.
- Return the buns to the oven, setting it to 375 degrees Fahrenheit. Bake for 15-20 minutes until the tops turn golden brown.
- For the glaze, beat together cream cheese, powdered sugar, vanilla, and 2 tablespoons of milk until smooth. Add more milk if needed.
- Allow the rolls to cool for about 20 minutes before spreading the glaze over the top.
Ingredients
- Minute Cinnamon Rolls recipe:
- 2 3/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1/2 cup water
- 1/4 cup milk (1% milk used)
- 1/4 cup unsalted butter
- 1 large egg
- 1/4 cup unsalted butter, softened
- 2 tablespoons ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 4 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (add more as needed)
FAQ
- What type of yeast should be used for these cinnamon rolls?
- High active yeast is recommended for this recipe because it rises more quickly than traditional yeast, allowing the rolls to be ready in a shorter amount of time.
- What is the best flour to use in this recipe?
- All-purpose flour is ideal for baking these cinnamon rolls. While bread flour or gluten-free flour can be used as alternatives, the texture and taste might differ slightly from the original.
- Why didn’t my cinnamon rolls rise properly?
- Several factors could be at play. The yeast might be old or expired, the liquids used might not have been warm enough, or the environment might have been too cold for the dough to rise efficiently. Ensuring the yeast is fresh and the liquids are warm can help, as well as providing a warm spot for rising.
- What can I do if my dough is too sticky?
- If the dough sticks to your fingers, gradually add a tablespoon of flour at a time until it reaches the desired consistency and is no longer sticky.
- How can I store leftover cinnamon rolls?
- Cinnamon rolls can be baked ahead and refrigerated for up to 24 hours before baking. To freeze, bake and frost the rolls first, then cool and wrap them individually or as a pan. They can be stored in the freezer for up to a month. Reheat in the oven or microwave when ready to serve.
Tips
- Ensure all liquids, such as water or milk, are warm when mixing the dough. This helps to activate the yeast, allowing the dough to rise more effectively.
- For easier slicing of the rolled dough, use unflavored dental floss instead of a knife. This creates clean cuts without squishing the rolls.
- To prevent the cover from sticking to the dough during rising, lightly spray plastic wrap or aluminum foil with cooking spray before covering the rolls.
- If you want to add variety to the filling, consider incorporating pumpkin pie spice or fruit fillings for a unique twist on the classic cinnamon roll flavor.
Equipment
- Stand Mixer – Useful for kneading the dough efficiently.
- Rolling Pin – Essential for rolling out the dough into a rectangle.
- 9×9 Baking Pan – Required for baking the cinnamon rolls.
- Cooking Spray – To prevent the dough from sticking to the pan.
- Plastic Wrap or Aluminum Foil – Needed to cover the rolls while they rise.
- Oven Thermometer – Helps to ensure that the oven reaches and maintains the correct temperature.
