1 Hour Cinnamon Rolls

I am not a morning person and waiting several hours for yeast dough to rise is not going to get me out of bed. However, fresh cinnamon rolls in less than an hour, that will get me out of bed. Even better for me is making these rolls for "Brinner" or breakfast for dinner. No early wake up call needed. 

Cinnamon Rolls

Ingredients:

Filling

• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter melted
• 1 teaspoon vanilla extract

Dough

• 1 1/4 cup whole milk
• 4 teaspoons instant or rapid-rise yeast
• 2 tablespoons granulated sugar
• 2 3/4 cups all-purpose flour 
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Glaze

• 3 ounces cream cheese, softened
• 2 tablespoons unsalted butter, melted
• 2 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup confectioners sugar

Directions:

Filling:

Combine brown sugar, granulated sugar, cinnamon, and salt in bowl. Stir in melted butter and vanilla extract and set aside.

Dough:

Grease a dark 9-inch round cake pan and line with parchment paper. Then, grease parchment.

In a small heat proof bowl heat ¼ cup of the milk in the microwave until 110 degrees (about 15 to 20 seconds). Then, stir in yeast and 1 teaspoon of sugar and let sit until bubbly.

Mix together flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl. Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup of milk until dough forms. Then, transfer dough to a floured counter and knead until smooth ball forms, about 2 minutes.

Roll dough into a 12 by 9 inch rectangle, with long side parallel to counter edge. Brush dough all over with 2 tablespoons melted butter, leaving ½-inch border on far edge. Sprinkle dough evenly with filling, then press filling firmly into dough. Loosen dough from counter and roll away from you into a tight log and pinch seam to seal.

Roll log seam side down and cut into 8 equal pieces. Stand buns on end and gently re-form ends that were pinched during cutting. Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in. Brush tops of buns with remaining 2 tablespoons butter. Cover buns loosely with plastic wrap and let rise for 30 minutes. Preheat the oven to 350F.

After rising, bake buns until edges are well browned, 23 to 25 minutes. Loosen buns from sides of pan with paring knife and let cool for 5 minutes. Invert large plate over cake pan and flip plate and pan upside down; remove pan and parchment. Reinvert buns onto wire rack, set wire rack inside parchment-lined rimmed baking sheet, and let cool for 5 minutes.

Glaze:

Place cream cheese in large bowl and whisk in butter, milk, vanilla, and salt until smooth. Whisk in sugar until smooth. Pour glaze evenly over tops of buns, spreading with spatula to cover. Serve.

Enjoy! 

-B

recipe by Cooks Country