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Delicious, warm, gooey and in just an hour, it is possible and delicious! These quick one hour cinnamon rolls are fast and easy to make!!
Why You’ll Love This Recipe!
These super quick one hour cinnamon rolls are ready to go in the oven in just one hour! Believe it or not!! And the results are amazingly good!!
I love homemade cinnamon rolls but 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 then hot, fresh out of the oven?? Not me.
I decided to see if I could use my basic cinnamon roll recipe and do it with a few tweaks in an hour. I did and they were just as delicious as when I spend 2-3 hours making them!!
Ingredients Needed
- Buttermilk (See Tips below for substitution)
- Sugar. Granulated sugar, brown sugar and powdered sugar
- Butter
- Dry Active Yeast
- Salt
- Eggs
- Bread flour. Can all use all purpose flour
- Ground cinnamon
- Milk or Whipping Cream
Tips from Leigh Anne
- Gather your ingredients together before hand so everything is ready when you need it.
- I used bread flour but regular all purpose flour works fine too.
- For more tips on working with yeast check out this post.
- To cut my cinnamon roll dough easily and cleanly, I use unflavored dental floss or sewing thread.
What Kind Of Yeast Do I Use?
For this recipe I use dry active yeast, not rapid rise, quick rise yeast or instant yeast. You use a lot of yeast in this recipe but that is what makes them rise so fast. I didn’t find the large amount of yeast affected the flavor at all.
How to Make Quick One Hour Cinnamon Rolls
- Mix together your warm water (105-110 degrees F), 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. The important thing here is that all your liquids except your water be room temperature and not cold.
- Let yeast mixture sit for 10-15 minutes or until bubbly and foamy.
- Add yeast mixture to your dry ingredients and eggs.
- Mix dough for 10 minutes using the bread hook in the bowl of a stand mixer or by hand. If your mixer seems to be working too hard to knead the dough, do it by hand.
- Cover dough and allow to rest for 10 minutes. We are at 35 minutes and counting.
- Mix up filling while dough is rising.
- Combine sugar, brown sugar, butter and cinnamon. Mix together until it resembles wet sand.
- On a floured work surface, roll out dough with rolling pin. Roll into a 12 x 16 inch triangle.
- Sprinkle with cinnamon sugar mixture.
- Roll dough up into a log, starting at long edge. Place seam on bottom.
- Cut cinnamon roll dough into 12 large rolls using a piece of thread or unflavored dental floss. You can also use a serrated knife.
- Place the rolls on a cookie sheet or baking pan that is sprayed with baking spray or lined with parchment paper.
Your time should be at about 45 minutes.
- Let them rise for 15 minutes which will put you at one hour. They don’t rise much but don’t worry they will in the oven.
Cinnamon Roll Frosting
- Mix up frosting while rolls are rising and baking.
- Combine softened butter, vanilla, powdered sugar and half and half or milk.
- Add in just enough milk to make it the right consistency for you.
- At the hour mark, put them into the oven to bake. They bake in about about 12-15 minutes. So technically they are 72 minute cinnamon rolls but One Hour Cinnamon Rolls just sounds better!
- Frost. If you like the frosting to melt into the roll, frost them while they are still warm. If you prefer the frosting to sit on top of the roll, allow them to cool. Whichever way you choose, slather those babies with the frosting and enjoy!
Delicious cinnamon rolls in an hour, o.k., 72 minutes! How amazing is that. The only bad part is, they are so easy and so fast you may want to make them everyday!!!
Frequently Asked Questions
Place the rolls, individually, on a baking sheet in the freezer and flash freeze. Wrap each roll individually in plastic wrap and a layer of aluminum foil to protect against freezer burn. When you are ready to enjoy one, remove from the freezer and unwrap from foil and plastic. Let it thaw at room temperature and them rewarm briefly in the microwave (too long and it will get soggy) or wrap in foil and reheat in oven after it has thawed at 300 degrees F.
Check out more delicious roll recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
1 Hour Cinnamon Rolls
Ingredients
- 1 cup water warm (105-110 degrees F)
- 3/4 cup buttermilk room temperature
- 1/2 cup sugar
- 1/4 cup butter melted but not hot
- 3 Tbsp yeast regular
- 1/2 Tbsp salt
- 2 eggs
- 5-6 cups bread flour can all use all purpose flour
Filling
- 2 Tbsp butter melted
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 Tbsp cinnamon
Frosting
- 1/4 cup butter softened
- 3 cups powdered sugar
- 1 tsp vanilla
- enough milk or half and half to make it spreading consistency.
Instructions
- 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 rectangle.
- Sprinkle with filling and roll up. Cut into 12 large rolls using thread or dental floss.
- Place rolls on a cookie sheet covered with a silpat or parchment paper.
- Let rise for 15 minutes
- Bake at 400 for 12-15 minutes.
- Mix together frosting and spread on warm rolls.
Tips & Notes:
Nutrition Facts:
Originally posted October 8, 2012
JoNeita says
I made these today and yes they are really good. I have another quick cinnamon roll recipe I use a lot but it makes a lot. This was easy and a dozen plus was just enough. But why the buttermilk and not just plain milk????
Thanks!
Crystal says
This recipe has been my go to for many years. My family and friends love them!
Vicki Skonieczny says
Hi Leigh Anne, I have made your cinnamon rolls numerous times….this is the only recipe I make now. I commented already, but have a question that just came to me the other day: Have your ever made the cinnamon rolls and not baked them immediately? Have you ever covered them in plastic wrap and baked them the next morning? Just trying to see if I can save myself some time and be able to just pop them in the oven right outta the fridge or let them come back to room temperature and then bake? Just curious. Thanks.
Judy Melton says
This is the cinnamon roll recipe O have been looking for all my life! Guided my 11 year old grandson through the process and they were perfect!!!! So incredibly soft, gooey and yummy. Thank you so very much. Your recipes have never let me down.
Joanne says
If I don’t have buttermilk can I just use normal milk?
Thank you
Joanne
Leigh Anne Wilkes says
Yes you can or you can add some lemon juice or vinegar to your milk to make it buttermilk