Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.52
from
35
ratings
Quick Cinnamon Rolls
"Quick cinnamon rolls that bake up so fluffy with a gooey brown sugar-cinnamon filling! Topped with a silky cream cheese glaze!"
Course
bread, Dessert
Cuisine
American, southern
Keyword
brown sugar, cinnamon, cinnamon rolls, cream cheese, dinner rolls, glaze, yeast
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Rising Time
1
hour
hour
Total Time
1
hour
hour
40
minutes
minutes
Servings
12
cinnamon rolls
Calories
Ingredients
YEAST MIXTURE
1/4
cup
warm water
(between 120-130 degrees)
1/2
teaspoon
granulated sugar
1
packet Rapid Rise Instant Yeast
2 ¼ teaspoonS
CINNAMON ROLL DOUGH
3
tablespoons
unsalted butter
melted
1/4
cup
granulated sugar
1
egg
room temperature
1/4
cup
warm buttermilk
1/2
teaspoon
vanilla extract
2
cups
all-purpose flour
1/2
teaspoon
salt
FILLING
1
cup
light brown sugar
packed
1 ½
teaspoons
cinnamon
6
tablespoons
unsalted butter
melted
CREAM CHEESE GLAZE
3
oz.
cream cheese
room temperature
1/4
cup
unsalted butter
softened
1
cup
powdered sugar
1
tablespoon
milk
(may need more)
1/2
teaspoon
vanilla extract
1
pinch
sea salt
Instructions
To Make The Dough
In a large glass measuring cup add warm water (must be warm enough to activate the yeast)
Stir in 1/2 teaspoon of sugar and the yeast.
Let yeast sit until it is puffy, about 10-15 minutes. The yeast is now activated. Set aside.
In a large bowl, stir together butter and sugar until creamy.
Stir in egg, buttermilk and vanilla extract until well combined.
Stir in activated yeast and set aside.
In a medium-sized bowl whisk together flour and salt.
Gradually add flour into wet mixture with a rubber spatula, stirring until a dough begins to form.
Once dough has form, flour a surface and place dough on the surface.
Knead the dough just until it is smooth and elastic. Roll into a ball.
Place dough in a lightly greased bowl, turning the dough once so that all surfaces are lightly covered in oil.
Cover bowl with plastic wrap and place in a warm, draft-free location. (I like to place them in my oven with the pilot light on)
Let dough rest for about 1 hour or until almost doubled in size.
Make the Filing & Glaze
To make the filling combine brown sugar and cinnamon in a bowl. Set aside.
To make the glaze, cream together the butter and cream cheese.
Mix in powdered sugar, milk, vanillia extract and salt. (adding more milk if needed). Set aside.
When dough has doubled in size, punch the dough to remove the air.
Divide the dough into two equal sized ball.
On a lightly floured surface, roll out one ball into a rectangle about ¼-inch thick.
Generously brush the dough with the melted butter.
Generously sprinkle on half of the cinnamon-sugar mixture and gently press into the dough, allowing the butter to absorb some of the mixutre.
Starting at the shortest end, tightly roll the dough into a log.
Place seam side down. Using a serrated knife, cut the roll into 1-1 ½ inch thick rounds.
Place rolls in a generously greased 9x9 pan with sides touching. Repeat with other ball of dough.
Preheat oven to 350 F.
Bake for 18-20 minutes.
Remove from oven and generously spread on a layer of the cream cheese glaze.
Serve cinnamon rolls hot or room temperature
Video