Cinnamon rolls made from scratch and in your belly within the hour? As crazy as that may sound, these fluffy and quick cinnamon rolls are perfect for those of us with little to no patience.
Pizza Dough Cinnamon Rolls
If you think the dough recipe looks a little familiar, you’d be right. This is actually a slightly modified version of my no rise pizza dough.
The differences are that I swapped milk for water and butter for oil. This makes the dough taste richer and fluffier! Other than that, it’s almost exactly the same. I did add in a little more flour to handle the extra moisture, but you can even use the original recipe if you wanted to.
These easy peasy cinnamon rolls are fun to make and require no rising time. They turn out fluffy with or without it, so if you’re in a hurry (as I often am) then skip the rise and stick these rolls in the oven for a faster snack.
If you have more time on your hands and want to wait for something delicious then my Cinnabon Clone Cinnamon Rolls are a fabulous option.
Ingredients needed for quick cinnamon rolls
For the dough, you will need:
- Warm milk (about 110 degrees F)
- Active dry yeast
- All-purpose flour
- Sugar
- Salt
- Melted butter
For the filling,you will need:
- Softened margarine
- Salt
- Brown sugar
- Cinnamon
For the glaze, you will need:
- Powdered sugar
- Milk
- Vanilla
What you’ll need to make this recipe
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- Mixing bowls
- Measuring cups
- Measuring spoons
- Baking dish
Tips for making quick cinnamon rolls
The dough for the cinnamon rolls should be smooth and elastic without being too dry or sticky to the touch. After kneading the dough, you should be able to touch it without it trying to stick to you. If needed add more flour (1 Tablespoon at a time) until the dough is dry enough that it doesn’t stick.
This recipe uses a wet cinnamon filling instead of the traditional butter slavered on dough then topped with dry cinnamon sugar thing you may be used to.
This is because I find that it holds better and reduces effort. Two things I like when it comes to baking. The cinnamon mixture doesn’t end up drying out or losing most of its flavor to the bottom of the baking dish, giving us perfect cinnamon rolls every time!
FAQs about Cinnamon Rolls
If after your cinnamon rolls have cooled down, you find that they are hard or dry there’s a simple answer that could be the culprit. They’re overbaked. Try the recipe again and reduce the cooking time by a few minutes and see if there’s a difference.
Ovens, locations, and weather often play a slight role in changing baked goods, but overbaked cinnamon rolls are a completely avoidable thing with a little trial and effort.
While you could store your baked cinnamon rolls in the fridge, there is no need to. If we had used homemade cream cheese frosting, it’d be another story but these are counter-friendly. Keep them stored in an airtight container for 2-3 days or freeze for longer storage.
Yes, there’s no harm in letting the dough rise once or twice. You can choose to let it rise until doubled during the “5 minute rest” period mentioned in the recipe card. You can also let them rise for 30 minutes to an hour before baking after they’ve been cut and placed in the baking dish. Either option (or both) is fine but will add to the time used to make them.
How to make 45 minute cinnamon rolls
Preheat your oven to 350 degrees F and grease a baking dish, set it aside.
Pour the warm milk into a large bowl and add the yeast. Let it sit for 2-5 minutes until foamy.
Add in the flour, sugar, salt, and melted butter. Stir to combine. The dough will appear shaggy.
Lightly sprinkle a countertop or work surface with flour and then turn the dough out onto the counter and knead for about 5 minutes until smooth and elastic. Work in all of the dry bits that didn’t originally want to stick.
Let the dough rest for 5 minutes while you prep the filling.
In a bowl, mix together all of the filling ingredients until well incorporated.
Roll the dough out into a rectangle about 10×13 inches big.
Spread the filling mixture over the top of the dough.
Working from one long side of the dough to the other, roll the dough into a log and slice it into 8 equal sized pieces. Place them into the greased baking dish.
Brush the tops of the cinnamon rolls milk.
Bake in the oven for 23-25 minutes or until finished.
Make the glaze by mixing all of the glaze ingredients until smooth. Drizzle over the tops and enjoy.
More recipes to try soon
- Honey Roasted Pumpkin Seeds
- One Pan Tilapia and Green Beans
- Chocolate Gravy and Biscuits
- Carrot Cake Pancakes with Cream Cheese Syrup
Easy 45 Minute Cinnamon Rolls
Ingredients
- 3/4 cup warm milk (about 110 degrees F)
- 1 tsp active dry yeast
- 2 1/2 cups flour
- 1 tsp sugar
- 3/4 tsp salt
- 2 tbsp melted butter
Filling
- 1/4 cup margarine, softened (unsalted butter-okay!)
- 1/4 tsp salt
- 1/2 cup brown sugar
- 2 Tbsp cinnamon
Glaze
- 1 cup powdered sugar
- 1 Tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, add your warm water and yeast. Let sit for 2-5 minutes until it looks foamy.
- Add in the flour, sugar, salt, and melted butter, stirring to combine. The dough will appear shaggy.
- Lightly sprinkle a work surface with flour and then turn the dough out onto the counter. Knead for about 5 minutes until elastic and smooth. Try to incorporate the dough pieces that didn't originally want to stick.
- Place the dough back into the bowl and then rest 5 min while you prep the filling. This makes the dough easier to roll out!
- Roll it out into a rectangle about 10 inches by 13 inches.
- Spread the wet filling over the dough and then roll it up into a log starting from one long end and working your way to the other.
- Cut into 8 equal sized pieces and place cut side up in a greased baking dish.
- Brush the tops with milk.
- Bake in the oven for 23-25 minutes until done.
- Make glaze and spread or drizzle it over the tops.
Nutrition
