Sixty Minute Cinnamon Rolls

Sixty. Minute. Cinnamon. Rolls.

(you’re welcome)

I don’t know about you, but every time I scroll through Instagram, I see another photo of cinnamon rolls. They are everywhere and every time I see them, I want to make them.

The problem with cinnamon rolls is that they are yeast-based… which means that they need to rise. Usually twice. For like TWO HOURS EACH.

And when I am lying in bed at 7AM on a Saturday, the last thing I want to do is haul myself out of bed and start making dough.

I want cinnamon rolls now, not in four hours.

Because this problem has been plaguing me for at least six months, I knew I needed to figure it out.

And then I remembered my Sixty Minute Roll recipe. It’s a quick, yeast roll recipe that comes together in a hour (including baking time!) and is the perfect base for a doughy cinnamon roll!

And if that isn’t a breakfast win, I don’t know what is!

The dough is super simple, but does take a couple components. (nothing crazy, I promise!)

In a small saucepan set over medium-low heat, combine butter, sugar, skim milk, and salt. Heat the milk mixture until the butter melts and the sugar dissolves. Set aside.

In the bowl of a stand mixer, combine warm water and active dry yeast. Allow the yeast to bloom for 1-2 minutes (it should get frothy!). Pop the bowl into the stand mixer and add in five cups of all-purpose flour. Start kneading the dough with the dough hook attachment. Add in the cooled milk mixture and continue to knead until a soft dough forms. If the dough looks too sticky, add in additional flour (1-2 tablespoons at a time) until the dough becomes soft but not sticky. Remove the dough from the bowl, grease the bowl with some cooking spray, and then pop the dough ball back into the bowl. Cover the bowl with plastic wrap and a tea towel. Allow the dough to rise for about 15 minutes, or until risen and puffy.

Lightly flour a surface and turn the dough out onto it. Roll the dough out into a long rectangle (about 8-10 inches by 16-18 inches). Spread the dough with melted butter and sprinkle over brown sugar and cinnamon. Starting on the long side of the dough, start to slowly roll up the dough into a tight roll. When you get to the end of the dough, pull up the edge and pinch the seam to close. Turn the dough roll seam-side down. Using a serrated knife, cut the rolls into 15-18 rolls (depending on how thick you want them).

Place the rolls into a greased baking dish (my Le Creuset 5qt braiser is my preferred cinnamon roll vessel because it’s dishwasher safe!) and allow the rolls to rise for another 15 minutes – this is the perfect time to preheat your oven to 425 degrees.

When the oven is heated and the rolls are puffed, bake for 20-25 minutes, or until golden and delicious!

YUM!

You can eat them as is or smother them with cream cheese icing…

Or you can be like me and just drizzle over a quick icing made from powdered sugar and skim milk while the rolls are hot.

Yes please.

Now I finally have the cinnamon roll of my dreams… and don’t have to spend all the time making them!

Have a great Thursday, y’all!

oxox,

Catherine

Sixty Minute Cinnamon Rolls

 

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Prep time

35 mins

Cook time

25 mins

Total time

1 hour

 

Serves: 15 rolls

Ingredients

For the Dough:

• ½ cup skim milk
• ¼ cup granulated sugar
• 3 tablespoons unsalted butter
• 2 teaspoons salt
• 7 teaspoons active dry yeast
• 1½ cup warm water, 105-115 degrees
• 5 cups all-purpose flour, with additional as necessary

For the Filling:

• 3 tablespoons unsalted butter, melted
• 1 cup brown sugar
• 1 tablespoon ground cinnamon

Instructions

1. In a small saucepan set over medium-low heat, combine butter, sugar, skim milk, and salt. Heat the milk mixture until the butter melts and the sugar dissolves. Set aside.
2. In the bowl of a stand mixer, combine warm water and active dry yeast. Allow the yeast to bloom for 1-2 minutes (it should get frothy!). Pop the bowl into the stand mixer and add in five cups of all-purpose flour. Start kneading the dough with the dough hook attachment.
3. Add in the cooled milk mixture and continue to knead until a soft dough forms. If the dough looks too sticky, add in additional flour (1-2 tablespoons at a time) until the dough becomes soft but not sticky.
4. Remove the dough from the bowl, grease the bowl with some cooking spray, and then pop the dough ball back into the bowl. Cover the bowl with plastic wrap and a tea towel. Allow the dough to rise for about 15-20 minutes, or until risen.
5. Lightly flour a surface and turn the dough out onto it. Roll the dough out into a long rectangle (about 8-10 inches by 16-18 inches). Spread the dough with melted butter and sprinkle over brown sugar and cinnamon. Starting on the long side of the dough, start to slowly roll up the dough into a tight roll. When you get to the edge, pull up the edge and pinch the seam to close. Turn the dough roll seam-side down. Using a serrated knife, cut the rolls into 15-18 rolls (depending on how thick you want them).
6. Place the rolls into a greased baking dish and allow the rolls to rise for another 15 minutes - this is the perfect time to preheat your oven to 425 degrees.
7. When the oven is heated and the rolls are puffed, bake for 20-25 minutes, or until golden and delicious!
8. Eat plain or smothered with cream cheese icing!

Nutrition Information

Serving size: 1 roll Calories: 272 calories Fat: 5gm Saturated fat: 3gm Carbohydrates: 51gm Sodium: 326mg Fiber: 2gm Protein: 5gm Cholesterol: 12mg

3.5.3229