45 Minute Cinnamon Rolls- Soft and fluffy cinnamon buns prepared entirely from scratch and ready in 45 minutes! This recipe is my go-to cinnamon roll recipe because it yields the softest, fluffiest cinnamon rolls ever. Dare I say better than Cinnabon? I haven’t used the previous 2-hour process since since why wait 2-3 hours when they can be done in 45 minutes?! You’ll never cook cinnamon buns faster than this! They are made from scratch! Finish with a sweet and easy cream cheese frosting over gooey gooey, soft buttery cinnamon. These are guaranteed to please! Quick Cinnamon Rolls are created with handmade dough, stuffed with ground cinnamon and a brown sugar mixture, rolled, and baked in under an hour. Drizzle a sweet glaze over the top to make this the BEST holiday breakfast ever!
45 Minute Cinnamon Rolls From Scratch:
This is the only recipe you’ll ever need for cinnamon buns! These cinnamon buns are really soft and fluffy, and they are done in 45 minutes. And, no, they aren’t prepared using store-bought or canned dough. The dough is created from scratch and rises quickly owing to my oven proofing process. You essentially create the dough and let it rest for 5 minutes before rolling and cutting the cinnamon rolls and letting them rise in a warm pre-heated 200°F oven. They’ll rise in only 20 minutes and be ready to bake. Then, preheat the oven to 375°F and bake for 15 minutes, and that’s all there is to it! The end product is out-of-this-world soft and fluffy cinnamon buns. Top with my simple glaze and serve these hot rolls right out of the oven!
- All-purpose flour
- Sugar granules
- Instant yeast packet
- Big egg
- Cinnamon powder
- Granulated sugar
- Icing sugar
- Vanilla extract
How To Make 45 Minute Cinnamon Rolls?
- To Make The Dough:
- In a large mixing basin, combine the flour, sugar, salt, and yeast until equally distributed. Place aside. Microwave the water, milk, and butter in a small microwavable bowl until the butter is melted (about 30-45 seconds). Incorporate the butter and flour mixtures. Add the egg and knead the dough by hand or with a stand mixer for 3-4 minutes, or until it is no longer sticky. Place in a lightly oiled mixing bowl and let aside for 5 minutes.
- Preheat the oven to 200°F and turn it off after 10 minutes, or immediately before putting the rolls in.
- To Prepare The Filling:
- Roll out the dough into a 15.9-inch rectangle once it has rested for 5 minutes. Top with the softened butter. Mix the cinnamon and sugar together and sprinkle it over the dough. Roll the dough up tightly and cut it into 9 (big) even pieces. Cover with aluminum foil or plastic wrap and place in a lightly oiled 9-inch or square pan (or cut into 12 tiny pieces and place in a 9.13 pan).
- Place the cinnamon buns in the oven for 20 minutes to rise (with the oven off). After 20 minutes, remove the buns from the oven (REMOVE THE FOIL OR PLASTIC) and raise the temperature to 375°F. Bake the cinnamon rolls for another 15-20 minutes, or until golden brown. Remove from the oven and drizzle with glaze.
- To Make The Glaze:
- Combine the powdered sugar, vanilla, and 2 tablespoons milk in a mixing bowl until smooth and lump-free. Drizzle on top of heated rolls.
Tips And Tricks:
- Liquids: Any liquid, like as water or milk, should be warm in order to keep the yeast active.
- Turn the oven to 200 degrees Fahrenheit for a faster rise; after it reaches 200 degrees Fahrenheit, turn the oven off and let the dough to rise in the oven.
- Yeast: Active dry yeast is preferred. You’ll also want to make sure it’s fresh. It doesn’t work as well if it’s old, and your cinnamon rolls may come out flat.
- Proof the yeast: Simply add water, yeast, and sugar to the yeast to proof it. The presence of frothy yeast after dissolving in the liquid indicates the presence of excellent yeast. If the yeast mixture isn’t foaming, toss it. Your cinnamon buns aren’t going to rise.
- Rolling out the Dough: The more layers and rings you have folded up, the thinner you roll out the dough.
- Formed Dough: Once the dough has been rolled into a log shape, cut the cinnamon rolls with non-flavored dental floss. The dental floss cuts cleanly and prevents the rolled dough from flattening and squishing.
- Spray your wrap: Before wrapping your cinnamon rolls or allowing them to rise, spray the aluminum foil or plastic wrap with cooking spray. This prevents the coating from adhering to the cinnamon rolls.
- Making the Frosting Ahead of Time: If necessary, create the icing ahead of time. Simply store it in the refrigerator, covered, for up to 3 days.
- Icing Variations: To give a little different flavor to your cinnamon rolls, change the flavor on the icing by adding either almond extract or cinnamon.
- Frosting: Allow your cinnamon rolls to cool for a few minutes before icing, but it is ideal to frost them while they are still hot so that the frosting may melt into each of the layers.
- Baking Cinnamon Rolls: When baking the cinnamon rolls, leave extra room between each roll to allow the rolls to expand and round out.
- Using a Bread Machine: This recipe will also work in a bread machine! Simply combine all of the dough ingredients in the bread machine. Start the dough cycle in the bread maker. Allow the dough to rise for another 10 to 15 minutes before proceeding with the next stages in the recipe.
No Yeast Required Cinnamon Rolls Made With Baking Powder:
I’m telling you, this dessert is incredible! Not only was this the quickest batch of cinnamon buns I’ve ever cooked, but they also tasted fantastic. The texture differed somewhat from that of a yeast-based cinnamon bun. It didn’t have the same stretch as yeast, but other than that, there wasn’t much of a difference.
I’ll absolutely keep making My Favorite Cinnamon Rolls (the other cinnamon roll recipe I’ve provided), but when I don’t want to wait that long, I’ll always resort to them.
I should also add that Cook’s illustration said that the entire time was 55 minutes, which included 5 minutes of chilling time. I say they were generous with the time they provided since I got them ready and in the oven in under 45 minutes. To save time, prepare the glaze while the cookies are baking. Enjoy!
What kind Of Yeast Do You Use For Fast 45-Minute Cinnamon Rolls?
When baking cinnamon buns, it is recommended to use very active yeast. Traditional yeast does not rise as quickly as high active yeast.
What kind Of Flour Should I Use For This Cinnamon Roll Recipe?
For baking, use all-purpose flour. If you need to use bread flour or gluten-free flour, it is OK. If you don’t have All-Purpose flour on hand, you can experiment with different flours to get a different texture and flavor.
What Happened To My Cinnamon Rolls That Didn’t Rise?
This question has a lot of variables. To begin, it may simply be yeast. It might be old and expired, and no longer operate well for yeast. If your liquids were not hot while mixing, the yeast might be diluted and killed. It’s possible that they didn’t have enough time to rise. If you’re baking in the winter, you may need to give the dough a little extra time to rise because it’s colder than usual. Place them in the oven, near a window with natural light, or simply give them a little longer time than an hour.
What If The Cinnamon Roll Dough Is Too Sticky?
Add a spoonful of flour until your fingers are no longer sticky.
How Do You Tell When The Cinnamon Rolls Are Done?
When the middle of the cinnamon roll is fully cooked, the pan is likewise finished baking. You may easily test the dough with a toothpick or knife to determine whether it is sticky and uncooked. If so, bake for another 10 minutes, watching carefully not to overbake.
Is It Necessary To Refrigerate These Fast 45-minute Cinnamon Rolls?
No, not at all. Refrigeration will keep the food fresher for a few days longer, but it is not required. These cinnamon buns keep nicely in an airtight container or wrapped individually in plastic wrap. Keep at room temperature for 3 to 5 days in a cool place.
MORE DELICIOIUS RECIPES HERE:
- 2 and 3/4 cups all-purpose flour
- 3 tbsps. granulated sugar
- 1 teaspoon sea salt
- 1 package instant yeast
- a half cup of water
- a quarter cup milk
- 2 tbsp. unsalted butter
- a single big egg
- 1/4 and 1/2 stick unsalted butter, melted to room temperature
- 2 tbsp. cinnamon (ground)
- a quarter cup brown sugar
- 1 cup icing sugar
- 1 tsp vanilla extract
- 2 to 3 tbsp. milk
To make the dough:
In a large mixing basin, combine the flour, sugar, salt, and yeast until equally distributed. Place aside. Microwave the water, milk, and butter in a small microwavable bowl until the butter is melted (about 30-45 seconds). Incorporate the butter and flour mixtures. Add the egg and knead the dough by hand or with a stand mixer for 3-4 minutes, or until it is no longer sticky. Place in a lightly oiled mixing bowl and let aside for 5 minutes.
Preheat the oven to 200°F and turn it off after 10 minutes, or immediately before putting the rolls in.
To Prepare the Filling:
Roll out the dough in a 15x9 inch rectangle after it has rested for 5 minutes. Top with the softened butter. Mix the cinnamon and sugar together and sprinkle it over the dough. Roll the dough up tightly and cut it into 9 (big) even pieces. Cover with aluminum foil or plastic wrap and set in a lightly oiled 9-inch or square pan (or cut into 12 little pieces and place in a 9x13 pan).
TURN OFF the oven and set the cinnamon buns in it for 20 minutes to rise. Place the buns in the oven (REMOVE THE FOIL OR PLASTIC) and preheat to 375°F. Bake for 15-20 minutes, or until the cinnamon rolls are brown. Remove from the oven and drizzle with glaze.
To make the glaze:
Combine the powdered sugar, vanilla, and 2 tablespoons milk in a mixing bowl until smooth and lump-free. Drizzle on top of heated rolls.
Bring your milk to a temperature of 105°F (43°C). Dip your finger into the milk to check the temperature if you don't have a thermometer. It should feel warm, but not hot, like a warm water bath. The yeast will be damaged if the milk is too hot, and the rolls will not rise as a result. They will not rise if the milk is too cold because the yeast will not activate.
The amount of flour required is determined on the humidity and temperature in your area, as well as the size of the cups (not every cup is equal and as accurate as a kitchen scale). Make careful to limit yourself to no more than 4 to 4 1/2 cups. Begin with 4 cups of flour and progressively add 1 tbsp. at a time as required. The dough will be somewhat sticky to the touch after it has been kneaded.
The filling butter should be soft but not liquid. If the butter has melted, it will flow out of the sides of the dough as you shape it into a log.
Nutrition InformationServing Size 1
Amount Per Serving Calories 250Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 42mgSodium 256mgCarbohydrates 40gFiber 2gSugar 21gProtein 4g