I have always loved cinnamon rolls, but I would just make them out of the can. I assumed they were easier and tasted better, but I was wrong these cinnamon rolls are perfect and come together quickly.
I got this recipe while in culinary school where I first made them. They don’t need to rise for hours, just 20 minutes. Making them easy to make the morning you are wanting to serve them. They are also great to make the night before and cook in the morning.
If you wanted to make an icing to go with it you could use a cream cheese icing, or a powder sugar glaze. These cinnamon rolls really don’t need any icing though they have good flavor and sweetness on thier own.
Find out how to make them below.
90 Minute Cinnamon Rolls
These are the perfect Sunday morning cinnamon rolls. They can be made in only 90 minutes and can be prepped the night before and finished even faster. So good they don't even need icing.
Make the Dough
Heat milk in saucepan until it boils, remove from heat add butter.
Let it cool until 110° or below add the yeast and sit aside until the yeast dissolves and it bubbles a little.
Combine 2 ¼ cup flour, sugar salt and mix well.
Add water, egg and milk mixture and mix well.
Add the other flour half cup at a time until soft dough forms.
Turn onto flour service and knead until smooth about 5 minutes.
Cover the dough and let rest 10 minutes.
Make the Filling and Assemble
In a small bowl, mix together brown sugar, cinnamon, and softened butter for the filling.
Roll our the dough into a rectangle about 12”x 9”.
Spread the brown sugar mixture evenly over the dough ( I used a cake icing spatula).
Tightly roll the dough and cut into 12 equal pieces ( I got 15).
Place the rolls in a baking pan ( I used cake pan) you want them touching.
Cover and let double about 30 min. This is where I put them in the refrigerator.
Preheat oven 375°
Bake for 20 minutes or until browned and gooey looking.