I know that it is almost June and some people say that baking season is over (baking season NEVER ends in my house!) but since I woke up to a winter storm warning, I figured today would be a good day for what I call a “test kitchen baking session”. Thank you Montana weather! So, I decided that I would put what I was hoping I could make to be 1 hour cinnamon rolls on the roster for today’s creative session because, well, they’re cinnamon rolls and, if I’m being completely honest, I’ve never met a cinnamon roll that I didn’t like!
The best part about these cinnamon rolls covered in smooth, cream cheese frosting is that, it is possible to make them in about an hour (that is, if you don’t have knee-high distractions running around!) and they are super easy to make especially once you get into a groove.
If you have a stand mixer (I use this one), it will pretty much do all of the dough work for you so, good news, no kneading! When creating your dough, I use my whisk attachment but then switch to the dough hook (I use this one) so that the dough doesn’t get all tangled in the whisk, plus, using the whisk, you run the risk of breaking the attachment (not that I speak from experience). More good news, you can get a dough hook attachment for pretty cheap.
For this recipe I used Fleischmann’s ActiveDry Yeast but any rapidly rising yeast should work, this is just the brand carried in our small town store here and it works as advertised. I will note, that the dough didn’t look like it rose much but, trust me, it did the trick!
When rolling out the dough, I made it into the shape of a rectangle the best I could and trimmed the edges to make them fairly straight. That isn’t necessary but I like the look of the nice even edges because everything will roll flush and pretty!
Cut that beautifully rolled log of flavor into individual rolls to a thickness of your choosing. I cut mine into 1″ thick pieces and as you can see, they rose into the mouth-watering, caramel-oozing, spirals of goodness that we were going for! Top that off with the smooth, cream cheese frosting right away and you have just made cinnamon rolls from scratch, my friend!
Go ahead, tell me what you thought of this creation! I love to hear feedback from readers and as always, thank you for reading!
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1 Hour Cinnamon Rolls
- 1 C . Hot Water
- 2/3 C . Buttermilk (Cold)
- 8 TBSP Melted Butter
- 2/3 C . Sugar
- 3 TBSP Yeast (Quick Rise)
- 1 tsp . Almond Extract
- 1 tsp . Vanilla Extract
- 1 tsp . Salt
- 2 Eggs
- 5 ¼ C . All-Purpose Flour
- ¾ C . White Sugar
- ¾ C . Brown Sugar
- 2 ½ TBSP Cinnamon
- ¼ tsp . Ground Cloves
- 12 TBSP (1 ½ Sticks) Melted Butter
- 1 8 oz Package Cream Cheese (Softened)
- 1 tsp . Vanilla Extract
- ¼ tsp . Almond Extract
- 2 ½ C . Powdered Sugar
- Heavy Cream or Milk as needed for desired consistency
1. In a large bowl, mix hot water, buttermilk, melted butter, sugar, almond extract, vanilla extract, and quick rise yeast using whisk attachment for about1 minute. Let sit for about 10-15 minutes. Add salt and one egg at a time, mixing well between each egg. Next, switch to your *dough hook mixer attachment (if you have one) and add the flour in 1 Cup increments, again, mixing well between each addition. Once fully mixed let the dough sit and *rise for about 10-15 minutes. *Note #2: It won’t look like the dough rises a lot but trust me, it is doing its job! Note #1: Don’t worry if you don’t have a dough hook attachment. I just add that because, from experience, I have found that it is much easier to work with dough when using one. Plus, it won’t get all tangled in a whisk!
2. While the dough is rising, preheat the oven to 375 degrees F and premix the dry filling ingredients (STEP AWAY FROM THE BUTTER!): white sugar, brown sugar, cinnamon and ground cloves.
3. After it has risen, roll the dough out on a floured surface to a length of about 19” and a thickness of about a ¼” forming the best rectangle you can. Note: I trim the sides for a more straight edge and use the trimmings for other things but it isn’t necessary. Also, in case you don’t have a tape measure hanging out in your kitchen: (19”= about the length of a standard rolling pin + 3 fingers) and (¼”= about the width of about 2 prongs on a fork).
4. Now grab the butter for your filling and melt it. Once melted, pour straight onto the dry filling ingredients and mix thoroughly. Spread the filling all over your rolled dough (don’t forget to spread it all the way to the edges!).
5. Roll the dough lengthwise and slice in about 1 inch wide slices and place in a greased 9x13 pan. Note: You may have extra slices (I know I did). If this is the case place them in an appropriately sized smaller pan and bake AFTER the first batch is done or switch all of them to a larger pan.
6. Bake for about 15-20
7. While the rolls are baking, mix the frosting ingredients: softened cream cheese, sugar, vanilla, almond extract and heavy cream or milk until smooth and creamy.
8. When the rolls are done baking, apply the prepared frosting and serve right away.
9. Give yourself a high five because you just made cinnamon rolls from scratch!