Quick Cinnamon Rolls

4.27 from 15 votes

"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

Cook Time 20 minutes

Rising Time 1 hour

Total Time 1 hour 40 minutes

Servings cinnamon rolls

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.

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