Quick Cinnamon Rolls
You can have yeast dough Cinnamon Rolls in about an hour! These delicious rolls with cinnamon sugar filling and cream cheese glaze make a breakfast to die for!
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FOR THE DOUGH:
milk hot milk
about 110F/ 43C
packet instant dry yeast
at room temperature
FOR THE FILLING:
plus more for pan
light brown sugar
FOR THE GLAZE:
In a small bowl, dissolve yeast in a ¼ cup of the hot milk and set aside.
In a large bowl mix milk, sugar, melted butter, salt, and egg.
Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
Knead dough on lightly floured surface for 5 minutes. Place in a bowl, cover with plastic wrap and set aside.
Place an 8-ounce cup of hot water into the microwave and heat on high for 3 minutes to moisten the oven.
Remove the mug and place the bowl with the dough into the microwave and heat on it's lowest setting (10% power) for 3 minutes.
Then let the dough rest in the microwave for a further 3 minutes.
Heat the dough (still on it's lowest setting) for another 3 minutes.
then let the dough rest in the microwave for 5 minutes.
When doubled in size, punch down dough.
Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread melted butter all over the dough. Mix sugar and cinnamon and sprinkle over buttered dough.
Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 - 12 slices.
Coat the bottom of a nonmetal baking pan with butter. Place the cinnamon rolls on the pan with a bit of room for the second rise (about 2 inches).
Preheat the oven to 350˚f/175˚c
repeat the rising process in the microwave.
Bake at 350˚f/175˚c for 20 to 30 minutes or until golden brown.
In a mixing bowl whisk together cream cheese, the melted butter powdered sugar, and 1⁄2 tsp vanilla extract.
Add in more milk as needed 1 teaspoon at a time until it is the desired consistency. Spread over slightly cooled rolls.
Be sure the milk you use is warm
(it should be about 110°F/43°C). If it is too hot it will kill the yeast and if it’s too cold, the yeast won’t activate.
Use a room temperature egg in the dough:
If you use cold eggs in yeast dough it can affect the yeast activating.
Be sure to flour your kneading and rolling surfaces as well as the rolling pin
this helps to prevent the dough from sticking to the surface or the rolling pin.
Thank you for visiting Erren's Kitchen!