Cinnamon Rolls (homemade) in 2 hours
I’ll never make another cinnamon roll recipe because these are just so easy and they don’t take all day or overnight to rise! Wake up a little early and these will be on the table in no time!
- Yield: 12 1x
Ingredients
Scale
For the rolls:
- 2 3/4 cups of all-purpose flour
- 1/4 cups of white sugar
- 1/2 teaspoon salt
- one packet instant yeast
- 1/2 cup whole milk
- 1/4 cup water
- 3 tablespoons butter
- one large egg
For the Filling
- 3–4 tablespoons softened (not melted) butter
- one heaping tablespoon ground cinnamon
- 1/3 cup packed dark brown sugar (or light brown sugar if that’s what you have on hand)
For the Icing
- 3/4 cup confectioners sugar
- 1/2 teaspoon vanilla
- 1 – 2 tablespoons brewed espresso or strong coffee
Instructions
- Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
- Combine the milk, water, and butter together in a heatproof bowl and heat over low heat until the butter is melted.
- Pour into the dry ingredients, add the egg, and stir until it forms a soft dough.
- On a lightly floured surface using floured hands, knead the dough for 3 minutes and place in a lightly buttered or greased bowl. Cover with a dishtowel and let rest for about 10 minutes.
- After 10 minutes, roll the dough out in a rectangle. Spread the softened butter on top. Sprinkle the cinnamon and sugar over the buttered dough. Roll up the dough tightly along the long edge of the rectangle. Cut in half and then cut each piece in half until you have 12 even rolls and arrange in a lightly buttered 9-inch round cake pan.
- Cover the rolls with plastic wrap and allow them to rise in a warm spot in the kitchen or by the fire for about 1 1/2 hours or until the rolls have almost doubled in size.
- Preheat the oven to 375° and bake for 23-25 minutes.
- Make the icing and drizzle using a whisk over the warm rolls and serve right away!
Notes
This recipe was adapted from Sally’s Baking Addiction