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one hour cinnamon rolls from scratch

Recipe by
Chrissy Hackley
Vestal, NY

This is the best homemade cinnamon rolls ever! Fluffy, gooey, cinnamony goodness! I created this for my husband based off a video game he plays. Took time to get it just right but well worth the effort! It is very cinnamony which we love! It comes together so quickly! Fresh, homemade cinnamon rolls hot out of the oven, yes please!

yield 24 serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For one hour cinnamon rolls from scratch

  • DOUGH
  • 5-6 c
    all purpose flour
  • 1 1/2 Tbsp
    yeast
  • 1/2 Tbsp
    salt
  • 1/2 c
    sugar
  • 3/4 c
    warm buttermilk
  • 1 c
    warm water
  • 1/4 c
    butter, melted
  • 2 lg
    eggs, lightly beaten
  • FILLING
  • 3/4 c
    brown sugar, firmly packed
  • 2 1/2 Tbsp
    cinnamon
  • 1/4 c
    all purpose flour
  • 1/2 c
    butter, melted
  • 1 tsp
    vanilla
  • ICING
  • 4 c
    powdered sugar
  • 1/2 tsp
    vanilla
  • milk, enough to make a thick spreading consistency

How To Make one hour cinnamon rolls from scratch

  • Yeast slurry after 5 minutes.
    1
    In a large mixing bowl, a stand mixer works very well, combine butter, buttermilk, water, sugar, and yeast. Let sit 5 minutes.
  • What the dough looks like after 10 minutes of mixing.
    2
    Stir in eggs. Add 5 cups of flour and the salt. Using a mixer, use the dough hook, turn on to slow until it starts to incorporate ingredients, then turn up to medium setting. Scrape down sides after a minute or two. If dough is really sticky, add more flour a half cup at a time. Once the dough has come together turn down to lowest setting and let mix for 10 minutes. Dough should be pulling away from bowl easily while it is mixing. Cover with clean towel and let rest 10 minutes. If doing by hand, stir in as much of the flour as you can. Turn out on floured surface and knead for 8-10 minutes.
  • Filling prepared.
    3
    During this rest time make filling. In a small sauce pan combine with a whisk brown sugar, cinnamon, and flour. Add butter and vanilla. Cook over low heat while stirring just until it starts to bubble on edges of pan. Remove from heat and set aside.
  • Dough rolled out, ready for filling
    4
    Turn out dough on a floured surface. Form into a ball. Roll out to a 12×20 rectangle.
  • Filling spread over rolled out dough
    5
    If butter has separated a bit from your filling, give it a quick little whisk. Spread on warm filling. Move fairly quickly because as the filling cools it thickens up, making spreading a bit difficult.
  • Dough rolled up jelly roll style
    6
    Roll up jelly roll style, from the long side.
  • Cut into 24 pieces
    7
    Cut into 24 pieces, as evenly as you can.
  • Cinnamon rolls in greased pan, resting before going in the oven.
    8
    Place in greased 13×9 pans, you will need two, 12 in each. Cover with clean towels and let rest 10 minutes.
  • Cinnamon rolls in the oven
    9
    Bake in preheated oven of 375° for 20 minutes.
  • Icing ingredients mixed up
    10
    While baking mix up the icing ingredients. You shouldn't need much milk, so go slowly. It is supposed to be super thick.
  • Baked and iced hot cinnamon rolls
    11
    Remove from oven. Ice the cinnamon rolls while hot. Enjoy!

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