One Hour Cinnamon Rolls Recipes

1 HOUR CINNAMON ROLLS

Steps:

• Combine water (1c + 3T) and oil in a pan. Heat to 125 - 130 degrees.
• Stir together 3 cups flour, yeast, sugar and salt. Add warm liquids and stir well. Add beaten egg and mix well.
• Knead for 10 minutes, adding up to 1 cup flour. The dough should be soft. Turn dough on to floured surface. Cover and let it rest for 10 minutes. Prepare filling while the dough rests.
• Roll into a rectangle about 18 inches by 12 inches. Spread filling over dough leaving 1/2 inch clear of filling along one long edge of the dough to seal the roll. Begin rolling the dough along the long edge, jelly roll style. Seal edge by pinching the outer edge of the dough with the part of the rolled dough. This description sounds awkward, but you'll understand when you've got the dough rolled up. :-).
• Cut dough into 1 1/2 inch slices, should make 12. Place into a greased 9x13 baking pan. Cover loosely and let rise 10 minutes. Bake at 400 degrees for 15 minutes. Remove from oven and cool for 5 minutes before drizzling with icing.
• Filling directions: Mix brown sugar and cinnamon. Using fingers, work the butter into the sugar and cinnamon mixture, until crumbly. Add raisins, if desired.
• Icing directions: Mix powdered sugar, corn syrup, vanilla and 1 to 2 T Half & Half until desired consistency.

1-HOUR CINNAMON ROLLS

Steps:

• Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. (The mixture should be around 110°F - I recommend measuring the temperature with a cooking thermometer.) If it is too hot, just wait a few minutes for it to cool.
• In a separate bowl, whisk together 3 cups flour, granulated sugar and salt until combined.
• In the bowl of a stand mixer fitted with the dough-hook attachment, add the warm milk mixture and sprinkle the yeast on top, then give the mixture a brief stir. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add more flour (up to an additional 1/2 cup), until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
• While the dough rests, make your filling by whisking together the granulated sugar, brown sugar and ground cinnamon together in a small mixing bowl until combined.
• Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 9 x 14 inches in size. (If you want all of the edges to be even, you can use a pizza slicer to cut the dough into an even rectangle.) Use a knife or an offset spatula to spread 1/4 cup of the softened butter evenly over the entire surface of the dough. Then sprinkle the dough evenly* with the cinnamon and sugar filling.
• Beginning at the 14-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals. Use a piece of dental floss or a knife to slice off the two ends of the roll (just 1/2-inch or so on each end, which you can discard) so that the ends are even. Slice the remaining dough into 11 or 12 equal pieces. (11 rolls fit well in a pie plate, whereas 12 rolls fit in a rectangular dish.)
• Place each of the cut cinnamon rolls into a greased 9-inch pie plate or 9 x 13-inch baking dish. Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Heat the oven to 350°F.
• While the dough is rising, whisk together either the cream cheese icing ingredients in a mixing bowl until smooth. If it seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
• Once the rolls have risen, uncover the dish. Place on the center rack of the oven and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
• Drizzle with the prepared icing and serve warm.

1-HOUR CINNAMON ROLLS RECIPE - (4.3/5)

Steps:

• Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot. In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add yeast and stir to combine. Add 3 cups flour, sugar and salt. Stir to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes. Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined. When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (an inch on each end - discard that dough) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.) (*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.) Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.) While the dough is rising, make the icing: To Make The Cream Cheese Icing: Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. To Make The Standard Icing: Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken. When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve. **If you do not have an electric stand mixer with a dough attachment, you can simply stir the ingredients together, and then knead by hand for 5-7 minutes.

OVERNIGHT CINNAMON ROLLS I

Steps:

• Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
• In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
• Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
• The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
• Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.