As promised, today I am sharing a recipe for 60 Minute Cinnamon Rolls.
Really, they took me 72 minutes to make but 60 minutes sounds so much better. The extra 12 minutes was the baking time. Seriously, who’s going to argue over 12 minutes when the result is some amazingly good cinnamon rolls!!!
I love homemade cinnamon rolls. What I don’t like is how long they take to make. I especially love them for breakfast but who wants to get up 2-3 hours before breakfast in order to have hot, fresh out of the oven cinnamon rolls?? Not me.
I decided to see if I could use my basic cinnamon roll recipe and do it with a few tweaks in 60 minutes or rather 72 minutes. I did and they were just as delicious as when I spend 2-3 hours making cinnamon rolls!!
It is tradition for our family that we have homemade cinnamon rolls when we watch our church’s semi-annual General Conference and that was this weekend. I started an hour before the session was to begin. By the time the opening prayer and opening song were done my cinnamon rolls were ready!!
Mix together your warm water, buttermilk, sugar, melted butter and yeast. To get your buttermilk to room temperature quickly just pop it in the microwave for 15 seconds or so.
You use a lot of yeast in this recipe but that is what makes them rise so fast. I didn’t find that it affected the flavor at all using so much yeast. Put this in your Kitchen Aid and mix. Allow to sit for 15 minutes.
After 15 minutes it will look like this.
Add your salt, eggs and flour into this mixture and mix for 10 minutes using the bread hook and then allow to rest for 10 minutes. We are at 35 minutes and counting.
While the dough is resting mix up your filling – sugar, brown sugar, butter and cinnamon.
Stir together until it resembles wet sand.
After the dough ha set for 10 minutes spray your counter top with cooking spray. This works much better than flouring your counter top. Put dough on counter and using your fingers or a rolling pen spread dough into into a 12 x 16 inch triangle.
Sprinkle with filling.
Roll up into a log.
I used a spackling tool that I keep in my kitchen for candy making to cut the rolls but you could use the string trick or a sharp knife. I do not us it to spackle with!!
This recipe makes 12 large rolls but you can also double it easily for more.
Place the rolls on a cookie sheet. I line mine with a Silpat but you could also use parchment paper.
Your time should be at about 45 minutes. I let them rise for 15 minutes which put me at an hour. They don’t rise much but don’t worry they will in the oven.
While they were rising and baking I mixed together my frosting which is a combination of butter, vanilla, powdered sugar and half and half or milk.
Add in just enough milk to make it the right consistency for you.
So at the hour mark I put them into the oven to bake. They took about 12 minutes.
Then slather those warm babies with the frosting and eat!!
These are seriously good cinnamon rolls! They are so good in fact we had to go deliver most of them to our neighbors so we didn’t eat them all.
- 1 C warm water
- 3/4 C room temperature buttermilk
- 1/2 C sugar
- 1/4 C melted butter
- 3 Tbsp regular yeast
- 1/2 Tbsp salt
- 2 eggs
- 5-6 C bread flour
- 2 Tbsp butter, melted
- 1/2 C brown sugar
- 1/2 C sugar
- 2 Tbsp cinnamon
- 1/4 C butter, softened
- 3 C powdered sugar
- 1 tsp vanilla
- enough milk or half and half to make it spreading consistency.
- Mix together water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes..
- Add in salt, eggs and flour and mix for 10 minutes.
- Allow to sit for 10 minutes.
- While resting prepare your filling
- Mix together 2 Tbsp melted butter, brown sugar, sugar and cinnamo0n.
- Roll dough out on to greased countertop into a 12 x 16 inch square.
- Sprinkle with filling and roll up. Cut into 12 large rolls.
- Place rolls on a cookie sheet covered with a silpat or parchment paper.
- Bake at 400 for 12-15 minutes.
- Mix together frosting and spread on warm rolls.
Inspired by Recipe Lion