These one hour cinnamon rolls do not require any yeast and are easy to make. These cinnamon rolls are perfect for breakfast and topped with a delicious cream cheese frosting.
I can sometimes be a little impatient when it come to certain things. When I want something, I want it now. My lack of impatience can be magnified even more when I’m hungry. Hangry Danielle? Not a good thing at all. When it comes to baking certain things I don’t feel like having to wait, mainly because I just want to eat the finished product. I can think of better things to do with my time, like eating cinnamon rolls instead of waiting for the dough to rise.
So when I decided to make some cinnamon rolls I wanted to make some that were quick and easy, no yeast or having to wait for the dough to rise. I wanted an easy dough recipe that could be made, rolled up, cut, baked, and eaten.
This recipe delivers all of the above and is light, soft, fluffy, and full of sugary deliciousness! I was concerned that these might not come out right, sometimes trying to take shortcuts don’t always work in my favor. But these delicious little cinnamon rolls definitely worked in my favor. These cinnamon rolls are perfect for beginners or anyone who just doesn’t like working with yeast.
I topped these cinnamon rolls with a cream cheese frosting too. Oh. my. gosh. It was like love at first bite.
Josh is a cinnamon roll lover, but I am really not a huge fan of them. I prefer saving my sugary dessert like recipes for other things, like fudgy peanut butter cup brownies. But these cinnamon rolls pretty much changed that. I warned Josh these needed to be given away or rehomed somewhere else, he happily ate three for breakfast the next day to get rid of a few.
Why can’t women have metabolisms like men? So unfair.
So the next time you’re craving cinnamon rolls, give this easy recipe a try. Just try not to eat the whole batch. You’ve been warned.
One Hour Cinnamon Rolls
- 2 cups all-purpose flour (spooned & leveled)
- 2 tbsp. granulated sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 3 tbsp. softened butter
- 3/4 cup milk
- 1 cup light brown sugar
- 2 tsp. cinnamon
- 4 tbsp. melted butter divided (set aside one tbsp.)
- 2 tbsp. butter softened
- 3 oz. cream cheese softened
- 1/2 cup confectioners sugar
- 1/4 tsp. vanilla
- 1-2 tbsp. milk or as needed to thin frosting out
- Preheat oven to 400 degrees. Spray a 9" cake pan well with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in softened butter, then add in milk and stir just until the dough has formed.
- For the filling - In a small bowl, mix together the brown sugar, cinnamon, and 3 tbsp. of the melted butter. Reserve the extra tbsp. of butter to spread onto the dough.
- On a clean and lightly floured surface, knead dough for about one minute. Using a rolling pin, roll the dough into a rectangle to about 1/4" thick. Spread the remaining tbsp. of melted butter onto the dough. Evenly distribute the filling onto the dough, making sure to leave a little room at the edges uncovered.
- Carefully roll the dough up. Using a sharp knife, cut the dough into 8 equal pieces.
- Place each cinnamon roll into the cake pan, leaving a little extra room between each one (they will spread out while baking).
- Bake for 18-22 minutes. Remove from oven and allow to cool for about 5-10 minutes.
- Meanwhile, using a stand mixer or handheld mixer, mix together the butter, cream cheese, confectioners sugar, and vanilla. Slowly add in one tablespoon of milk at a time, until it has reached your desired consistency.
- Evenly distribute the cream cheese frosting over the cinnamon rolls. Enjoy!
Prep time includes cooling time and time to make frosting.
Adapted from Food