Make this amazing, ooey, gooey, delicious cinnamon roll for one that has perfect texture in under an hour. It's guaranteed to satisfy that cinnamon roll craving without over indulging!!
1/2tspmilkor enough for a nice drizzling consistency
Instructions
Cinnamon Roll Dough
Combine dry ingredients, flour, sugar, salt and yeast in a bowl.
In a small bowl combine 1/4 cup water and 2 tsp butter and place in microwave just to warm water (105-110 degrees F)
Pour water into flour mixture and mix to combine.
Knead dough for a few minutes until smooth and soft. Cover and let rise for 10-15 minutes.
Cinnamon Filling
In a small bowl combine brown sugar, butter and cinnamon until it resembles wet sand.
Roll out dough into a 6 x 9 inch rectangle.
Spread with cinnamon filling mixture.
Cut dough into three even slices along the 9 inch side.
Roll up the middle piece and then line up the cut edges with the other pieces and roll into one cinnamon roll. (see photo above)
Place in a greased 5 x 5 or larger baking dish.
Bake at 350 degrees F for 18-20 minutes.
Remove from oven and add glaze.
Cinnamon Roll Glaze
Combine powdered sugar, vanilla and enough milk to form a nice glazing consistency.
Glaze warm cinnamon roll
Video
Notes
For even more goodness, add in:
Mini Chocolate Chips
Raisins
Chopped Walnuts or pecans I suggest using about 1 Tbsp. or just sprinkle the desired amount onto the brown sugar filling before rolling up the cinnamon roll.
Rapid Rise vs. Active Dry Yeast.
This recipe uses rapid rise or quick rise yeast. The difference between it and Active Dry Yeast is that it does not need to be proofed in warm water first. It can be added directly into the dry ingredients and then warm water is added to all the dry ingredients. This helps save about 10 minutes of time. If you only have active dry yeast you can still use it. Just proof it first in the warm water (105-110 degrees F) and then pour into the dry ingredients.