A super fast and convenient way of making your own fresh cinnamon rolls from scratch with minimal effort. Enjoy a tasty cinnamon roll (made from scratch) in under an hour.
Prep Time15 minutesmins
Cook Time25 minutesmins
Cooling5 minutesmins
Total Time45 minutesmins
Course: Breakfast, Dessert, Main Course, Side Dish
Preheat your oven to 350 degrees F and grease a baking dish, set it aside.
Warm your milk to 110F and pour into a large mixing bowl. Add the yeast. Let sit for 2-5 minutes or 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.
Add your filling ingredients to a bowl. Mix together until combined.
Roll the dough out into a rectangle about 10x13 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.
Pinch the seam closed to help hold the dough from unrolling.
Slice the dough into 9 equal sized pieces and place into your prepared baking dish.
Bake in the oven for 20-25 minutes or until finished.
Add your glaze ingredients to a bowl. Whisk well to combine.
Spread the icing over baked cinnamon rolls.
Let rest for a minute or so to let the icing "set." Making it easier to handle.
Remove rolls and serve warm. Enjoy!
Notes
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.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. Keep them stored in an airtight container for 2-3 days or freeze for longer storage.