These rolls are faster than any recipe I’ve seen. I saw one that took THREE HOURS!?!? My first thought was, “Ain’t nobody got time for that!” This recipe is as fast as you are…plus 25 minutes.
Growing up, my Mom would make cinnamon rolls randomly here and there throughout the year. I’m just learning that other Moms only make cinnamon rolls for Christmas or when requested on birthdays. So glad I have the Mom I do – no way was I about to get jipped on my cinnamon rolls in life!
Here’s the printable recipe so you can have easy access to delicious cinnamon rolls whenever you need them!
I haven’t made cinnamon rolls since I got married (9 months ago) and when I realized that I decided to do something about it. The basis of this recipe is my mother’s but I added a few things so now it’s mine 🙂
- 2 eggs
- 1 tsp salt
- 1/2 C butter
- 1/4 C sugar
- 1 C brown sugar
- 1/2 C oil
- 3 T yeast
- 1 C warm milk
- 5 C flour
Here we go. Dissolve the yeast in warm milk and sugar. Cover and let sit for 15 minutes.
When you come back here’s what you’ll have.
Mix in the eggs, oil, salt, 3 T butter and 1 C of flour at a time. Knead dough on a floured surface and form into a ball. Using a floured rolling pin, roll out the dough into a rectangle. Or as much of a rectangle as you can manage.
I love this next part. Melt the rest of the butter or just leave it out on your Arizona counter for a while and it’ll soften up real nice. Cover the rolled out dough with the butter then sprinkle (or dump) the dough with a mixture of 1 C brown sugar and 3 T cinnamon. Feel free to add nuts or raisins at this time.
Don’t forget those edges! It’s the worst when you get a cinnamon roll that’s mostly just roll — so load it on there! Next, starting with one LONG end, roll the dough over on itself and make a long tube.
Now this is a family secret I’m sharing here so pay attention.
Yes, I’m serious. If you’ve never seen this method then I honestly have no idea how you’ve been making cinnamon rolls your entire life. It’s so easy and makes for beautiful rolls! If you have always used another method that works just as well please let me know in the comments – I’m so curious.
Slide the floss under the rolls (about 2 inches), lift up the floss into a cross and pull! There you have it – a perfectly cut, non-squished cinnamon roll. Arrange on a greased cookie sheet. Cover & let rise 10 min.
If you’re like me then this is the part where you realize you’ll need to leave the house right as soon as the rolls come out the oven – so you dash off to take a quick shower!
Preheat oven to 425 degrees. Bake for 10-12 min.
While the rolls were in the oven I did my makeup and threw my hair up in a bun. I felt like Kim McAfee in “Bye Bye Birdie” when she decides she’s grown up — except I had cinnamon rolls 🙂
I still had a few minutes so I made the icing while the rolls were finishing up. Are you ready for another secret to this recipe?
Cream cheese. If you hate cream cheese you might still like this because you mix it with sugar, milk, butter and vanilla. All good things, right?
If anyone has another icing recipe – please comment below! I’d love to try a new one!
Using a hand mixer, combine 3 C powdered sugar, 1 tsp vanilla, 4 T softened butter and 3 oz cream cheese. Mix it on low-medium for 30 seconds to combine and then on high for 1 minute.
If it’s too stiff add just a splash of milk at a time until it’s at the desired consistency.
As soon as the rolls are done dollop the icing on top so that it melts all over the rolls. This is cinnamon roll making law – you have to cover the entire roll.
You could wait for them to cool but honestly, who likes cold cinnamon rolls over warm ones? These lasted 24 hours in our house. I am happy to tell you it was not just the two of us who ate them all. We had seven other people helping us eat them!
That’s life with Mr. Layland & Me!