Just smell that aroma of freshly baked cinnamon rolls with this quick and easy recipe. These yummy treats are perfect for satisfying your sweet tooth without requiring hours of preparation. The soft, fluffy dough envelops a generous swirl of cinnamon sugar filling, creating a perfect and quick cinnamon roll recipe!
5 ¼cupsbread flourcan substitute all purpose flour
3tablespoonsugar
1 ½teaspoonsalt
1 ½tablespoonyeast
1 ½tablespoonoil
2cupshot water
½cup(1 stick) buttersoftened
½-¾cupbrown sugar
1-2tablespoonground cinnamon
Instructions
In a mixer bowl with the dough hook attached, stir together the flour, sugar, salt and yeast for approximately one minute.
Add the oil and water and continue stirring for one more minute. Stop the mixer and scrape down the bowl if necessary.
Turn on mixer to low and mix for five minutes. The dough should form a soft, sticky ball after five minutes. If dough is not sticky, add water one teaspoon at a time, stirring just until dough becomes tacky, then turn off mixer immediately.
Divide the dough into two equal parts and roll out each piece of dough into a 9x12 inch rectangle on a lightly floured surface. Spread a generous amount of butter. Note: you may not use all the butter. Just spread it to include the amount you want. You want a light layer of butter to cover the entire dough piece.
Spread the butter in an even layer over the dough, then sprinkle generously and evenly with sugar and cinnamon.
Roll the dough tightly (like a hot dog!) and then cut evenly into eight pieces.
Place dough cut side down with several inches of space into a lightly greased pan. I usually use a large baking sheet or two different Pyrex dishes. Leave several inches of space between cinnamon rolls to allow for rising.
Allow rolls to rise for 20 minutes. During the last ten minutes of rise time, begin preheating the oven to 350 degrees.
Bake cinnamon rolls at 350 degrees for 18-22 minutes or until centers are cooked.
Remove the cinnamon rolls from the oven and frost while warm.
For Freezing:
If freezing, flash freeze the cut dough for 20 minutes in the freezer on a baking sheet, then transfer the dough into an airtight Ziploc container. To cook, thaw the dough at room temperature and allow it to rise. Bake as directed above.
Notes
Cinnamon Roll Glaze:In a mixing bowl mix stir together two cups powdered sugar, 2 teaspoon vanilla, and 1-2 tablespoon of milk. In a bowl mix together with a whisk until smooth. Pour evenly over the cinnamon rolls.Cream Cheese Frosting: 4 ounces cream cheese, softened (we use greek yogurt/cream cheese mix), ¼ cup butter, softened, 2 cups powdered sugar, 1-2 tablespoon milk, 1 teaspoon vanilla. Mix the butter and cream cheese in the mixer on medium speed for 2 minutes until light and fluffy. Turn mixer to low, add in the remaining ingredients until blended, then turn to mixer and mix an additional minute until light and fluffy. Frost each cinnamon roll.Health(ier) Glaze: 8 tablespoon melted butter or melted coconut oil, 4 tablespoon arrowroot powder or cornstarch, 2 teaspoon maple syrup or honey, 1 teaspoon vanilla extract. In a bowl, mix together all of the ingredients in a bowl and evenly drizzle over the cinnamon rolls.