1 Hour Cinnamon Rolls


o Dough

  • 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

o Filling

  • ¾ C . White Sugar
  • ¾ C . Brown Sugar
  • 2 ½ TBSP Cinnamon
  • ¼ tsp . Ground Cloves
  • 12 TBSP (1 ½ Sticks) Melted Butter

o Frosting

  • 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. 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. 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. 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. 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. 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. 6. Bake for about 15-20
  7. 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. 8. When the rolls are done baking, apply the prepared frosting and serve right away.
  9. 9. Give yourself a high five because you just made cinnamon rolls from scratch!