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.
3 & 1/4
2 & 1/2
1 & 1/2
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.