(Not so healthy) 1 Hour Cinnamon Rolls
By lovinintheoven on July 05, 2014
Let me begin by saying--this recipe goes against all that I stand for. Let me also say, I like to enjoy life. A year or two ago, these cinnamon rolls would not have even made it near my mouth. Now, I've gained quite a new perspective on eating and self control. If you follow my other blog, you understand where I'm coming from. When you're married, it's not always all about your likes, you can't be as picky and you have to meet in the middle a lot of the time. So by that I mean, you have to make your hubby some ooey gooey full fat cinnamon rolls every now and then! So I did just that. These cinnamon rolls are warm and gooey in the middle and golden and flaky on the outside with a yummy frosting! I have made this recipe a few different ways incorporating a banana cinnamon roll with maple coffee frosting as well as pumpkin spice. I will share each of these throughout this post. I have tried all different kinds of recipes and none come close to these...go ahead and try them! Enjoy life, bless your hubby and HAVE A CINNAMON ROLL! YUMMY :)
1 Hour Cinnamon Rolls
- 1 c milk
- 1/4 c softened butter
- 3 1/2 c all purpose flour, divided
- 1/4 c granulated sugar
- 1/2 t salt
- 1 envelope instant or rapid rise yeast (apprx 2 1/4 tsp)
- 1 egg
Cinnamon-Sugar Filling Ingredients
- 1/3 c granulated sugar
- 1/3 c packed brown sugar
- 2 T ground cinnamon
- 4 T butter, completely softened
Cream Cheese Icing Ingredients
- 1/2 c butter, softened
- 1/4 c cream cheese, softened
- 1 1/2 c powdered sugar
- 1-2 T milk (to your consistency liking)
Directions: First you want to create the dough. To do so you start out by combining your milk and your butter in a microwave safe bowl and heat the two on high for 1 min. You want to remove it and stir and continue heating at 20 second intervals until the butter is melted and the milk is warm to touch, NOT HOT. If the milk is too hot, let it rest for a few minutes until it is warm.
In another bowl, mix together your 3 cups of flour (not the other 1/2--this is for later), sugar and salt until combined
In the bowl of a stand mixer (you can use your hands--although its hard work) fit your dough hook onto your mixer. Add your packet or measured out yeast and the lukewarm milk mixture and stir by spoon until combined. Add your flour mixture as well as the 1 egg and beat on medium-low speed until combined. If the dough is sticking (which most of the time it does for )--add in that remained 1/2 cup of flour, 1/4 at a time. I usually use it all. The dough should begin to ball up and pull away from the sides of the bowl. Remove the hook and cover the dough with a damp towel and let is rest for 10 minutes.
Meanwhile, start making your filling by whisking together the sugars and cinnamon in a bowl until combined--DONT add your butter to this mixture.
When the dough is ready, turn it out onto a floured work surface. I usually just put some flour on my counter top. Then, flour a rolling pin to roll out the dough into a large rectangle. While it is hard to get it perfect, I like to use a pizza cutter to cut out the uneven edges. You want the dough to be thin, but not so thin you can see through it. Maybe about 1/2-1 inch thick. Next you want to take your 4 T of butter and spread it out with your fingers all over the dough. Don't miss any spots ;) Next, sprinkle your sugar and cinnamon all over the top of the butter. It looks like a lot of sugar, but use it all! The more the merrier! Now--you want to begin by carefully rolling the outside of the dough to a pinwheel type roll until you've rolled it all the way to the other side. Careful if it sticks to the counter top, you don't want to tear your dough. If it sticks, carefully pull it away from the surface and continue rolling. Once you have your completed roll, I like to use dental floss. IMAGINE THAT! I go under the roll above an inch in width and cross the two pieces over to create a smooth cut. As I am cutting rolls, I place them in a buttered round pie dish or cake pan 9x13 in. Once I've cut all of my rolls I again cover them with a damp towel in a warm place for about 25 minutes to allow them to rise a little. You can sit them next to a window or you can turn your oven to 200 degrees with the door cracked and set them in there with the towel on top.
While the dough is rising, make the icing! Just mix the ingredients together and that's it! Mix the butter and cream cheese first, then add your powdered sugar and milk last. I like my icing to be a little thicker so I can ice my cinnamon rolls warm :)
When the rolls have risen, uncover the dish. Place the cinnamon rolls on the center rack of your oven and bake at 350 degrees for 15-20 minutes. I usually bake them for 18 minutes. My oven is a little more hot so I have to watch things carefully. The real test is when they look golden brown on the tops. Remove them and let them cool on a wire rack for at least 5 minutes...if you can stand it. Drizzle with your icing...(okay I scoop mine on) and SERVE! Perfect for a special breakfast, dessert or all day treat! YUM!!!
Let's make some Lovin' In The Oven
I'm not done just yet! As for the banana cinnamon rolls with the maple coffee glaze, you will still follow this same recipe. However, instead of your 4 T of butter for the filling, you will cut that in half to 2 T and mash up 2 small sized ripe bananas and spread it over the dough with the butter and add your cinnamon sugar just the same. The frosting will also be the same however you will add either instant espresso or your cold coffee still chillin in the pot from that morning in place of the milk. You will also add 2 T of maple syrup--it doesn't change the consistency. And that's it!!
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