Quick And Easy Cinnamon Rolls

Straight up from scratch, these Quick and Easy Cinnamon Rolls have an abundance of cinnamon and brown sugar between every puffy swirl.   Topped with whipped Cinnamon Cream Cheese Icing while still warm… makes for a messy, scrumptious sweet roll!

Quick & Easy Cinnamon Rolls by SimplyGloria.com

The main reason for calling these Quick and Easy Cinnamon Rolls, is because they truly are quick and easy!

I have made homemade cinnamon rolls (all from scratch) ever since I was a little girl.  I have always remembered it being an all day process!

Even after having my boys, I’d have to take a whole day aside JUST to make cinnamon rolls.  It was just a matter of waiting… and waiting… (and waiting) for the dough to do it’s thing and rise about a billion times before I could actually put it in the oven to bake… then finally get to EAT!

My boys (will always) have requests for their favorite sweets.  But, the whole cinnamon roll thing– is almost weekly!

I don’t really have the time or patience to wait…and wait for dough to rise… and rise again.  Do you?

So, I’ve decided it was time to create a recipe for the dough to still become puffy without it having to rise all day.

Please do not be intimidated by yeast if you’ve never worked with it before.  It can truly be your friend.  It just wants to stay nice and warm.  Easy, right?  Yes!

The only part of the actually rising in this recipe, is the yeast mixture.  Simple!

Quick & Easy Cinnamon Rolls5

Stir together the hot water, sugar, and YEAST in a small bowl.  (Just hot water from your tap.  And, hot enough to touch.  Sorry, I don’t use a thermometer.  This way has worked for me more than half my life.)  Set aside in a nice and warm place for about ten to fifteen minutes.

TIP:  Remember, a draft-free warm place is your microwave!  Sit it in with a cup or bowl of hot water and just shut the door.  It will do it’s thing.

When the yeast mixture has doubled, stir in the honey.   It will deflate, but that is okay!  Add it to the large mixing bowl with the 3 cups of flour, powdered milk, salt, and sugar in it.  Add in the beaten eggs and gently stir with a wooden spoon.  If using your mixer, use the dough hook and mix on low.   

Once the flour mixture has incorporated in with the wet ingredients, slowly add in the rest of the flour.  Continue to mix on low speed (or take out and knead by hand) for about 4-6 minutes.  Add a tablespoon of flour at a time, if needed.  As to make sure the dough is completely pulled away from the bottom of the bowl and no longer sticky.  As shown here when I shared with you on how to make Homemade Fry Bread.

Quick & Easy Cinnamon Rolls all made from scratch! by SimplyGloria.com

Take the dough out of the bowl and place on a lightly floured surface.  Let the dough rest for about 5 minutes, uncovered.  Or you can set your empty bowl upside down onto the dough.  (I find myself doing that sometimes.)

Tip:  By allowing the dough to rest, it will have more flexibility and elasticity when rolling it out.

This is a great time to head over to the cupboard and gather your brown sugar, cinnamon, butter flavored shortening–and a long piece of thread.  (I’ll show you what to do with the thread in a bit….)

Quick & Easy Cinnamon Rolls2

Roll out the dough (on the lightly floured surface) to a rectangle size of about 16 inches by 12 inches.  And, about half an inch thick.

Quick & Easy Cinnamon Rolls3

Spread the butter flavored shortening all the way across and to the edges.  (I have tried using just regular butter.  But I have found by using the butter flavored shortening it actually makes the cinnamon and brown sugar stay together… and not run out from the swirling dough and onto the bottom of your pan.)

Quick & Easy Cinnamon Rolls4

Cover the dough with the brown sugar all the way across.  Then sprinkle the cinnamon onto every inch of the brown sugar.

Start with one of the long sides, tuck and roll the dough until you come to the very end.   Make sure to have the last part of the flap onto the bottom to hold it together.  (As shown below.)

As you can probably tell, the dough is already starting to rise and get puffy as you are rolling it up.  See?  I told you this was quick!

Quick & Easy Cinnamon Rolls-- by SimplyGloria.com

Grab your long piece of thread and slice it up underneath the roll.  Crisscross the thread while going down onto the dough.  It will cut with out smashing the dough.  Tip:  Only use a knife to mark the top of the dough (to get even pieces) before using the thread.  

Quick & Easy Cinnamon Rolls   by SimplyGloria.com

Place the rolled up pieces of dough into a large baking pan.  I used 2 round pie pans.  Sometimes, I use a large baking sheet to fit them all and lined with parchment paper underneath to prevent sticking, of course.

Depending upon how many slices (and how thick you cut them), you will have about a dozen cut cinnamon rolls.  (Each being 1 and a half inch to two inches thick.)

Put in a 350 degrees preheated oven for 20 to 25 minutes– on the bottom rack.  Every oven is different.  And, these will cook more evenly so they do not brown too fast by being the bottom rack.

While your cinnamon rolls are in the oven, now is a good time to start making the Cinnamon Cream Cheese Icing.  If you remember, I recently made the Pumpkin Snickerdoodles with this same icing.  It happens to be one of my favorite icings.  Can you tell?!

Quick & Easy Cinnamon Rolls with Cinnamon Cream Cheese Icing by SimplyGloria.com

Spread on the icing as soon as the cinnamon rolls come out of the oven.  I like to do this, because the icing starts to melt in between all of the swirling crevices.

Quick & Easy Cinnamon Rolls- SimplyGloria.com

There’s nothing like having a fresh, soft, and warm cinnamon roll (made from scratch!) straight out of the oven!

Quick & Easy Cinnamon Rolls - SimplyGloria.comEnjoy, my friends!

Quick And Easy Cinnamon Rolls
Author: 
 

Straight up from scratch, these Quick and Easy Cinnamon Rolls have an abundance of cinnamon and brown sugar between every puffy swirl. Topped with whipped Cinnamon Cream Cheese Icing while still warm… makes for a messy, scrumptious sweet roll!
Makes about 1 dozen. Store in a closed container for up to 3 days.
Ingredients
  • dough:
  • 1 tablespoon active dry yeast
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 1½ cups hot water (just hot, to the touch)
  • 4 – 4½ cups bread flour (may use all purpose flour, but the texture will be different)
  • 1 tablespoon powdered milk
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs, beaten
  • fillling:
  • ½ cup butter flavored shortening
  • ¾ cup light brown sugar
  • ¼ cup cinnamon
  • thread, for slicing the dough
  • icing:
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • ¼ cup heavy whipping cream
  • 2½ – 3½ cups powdered sugar (depending on how thick you want it)
  • 3 teaspoons cinnamon

Instructions
  1. Combine yeast, water, and 1 tablespoon of sugar in a small mixing bowl. Set aside in a nice and warm place for about ten to fifteen minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.)
  2. Once the yeast mixture has doubled, stir in the honey.
  3. Add yeast mixture to a large mixing bowl with the 3 cups of the flour, powdered milk, salt, and sugar. Add in the beaten eggs and gently stir with a wooden spoon. If using your mixer, use the dough hook and mix on low.
  4. Once the flour mixture has incorporated in with the wet ingredients, slowly add in the rest of the flour. Continue to mix on low speed (or take out and knead by hand) for about 4-6 minutes. Add a tablespoon of flour at a time, if needed. As to make sure the dough is completely pulled away from the bottom of the bowl and no longer sticky.
  5. Take the dough out of the bowl and place on a lightly floured surface. Let the dough rest for about 5 minutes, uncovered or you can set your empty bowl upside down onto the dough.
  6. Roll out the dough (on the lightly floured surface) to a rectangle size of about 16 inches by 12 inches. And, about half an inch thick.
  7. Spread the butter flavored shortening all the way across and to the edges.
  8. Cover the dough with the brown sugar all the way across. Then sprinkle the cinnamon onto every inch of the brown sugar.
  9. Start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together.
  10. Grab your long piece of thread and slice it up underneath the roll. Crisscross the thread while going down onto the dough. It will cut with out smashing the dough. Tip: Only use a knife to mark the top of the dough (to get even pieces) before using the thread.
  11. Place the rolled up pieces of dough into a baking pan.
  12. Put in a 350 degrees preheated oven for 20 to 25 minutes– on the bottom rack.
  13. icing:
  14. Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. Add cinnamon.You may want to add more powdered sugar to make it thicker or to your liking.
  15. Spread on the icing as soon as the cinnamon rolls come out of the oven. I like to do this, because the icing starts to melt in between all of the swirling crevices.
  16. Eat, and enjoy!

 

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These Quick & Easy Cinnamon Rolls are shared and linked up to share with {A Little Clairification} & {Little Miss Celebration} & {Cooking With Curls} & {Snap Creativity}

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Comments

      • cheryl in oregon says

        I’m a very experienced baker…tried the recipe and not sure what went wrong. Dough was tasteless, when the shortening melted during baking it was tasteless also. Sorry. I’d rather spend more time with delicious results.

  1. says

    Max just had his birthday and his requested birthday treat to take to school was homemade warm cinnamon rolls! I had to make 30, this recipe would’ve saved me a lot of time! These look so perfect, I would love to have one right now! I’m going to try your recipe next time I make rolls! Beautiful pictures too, Gloria.
    Tahnycooks recently posted…Banana Bundt Cake with Cream Cheese FrostingMy Profile

    • says

      I love that your kids request homemade treats like that for a class bday treat. When we lived in the city (not a huge city, just Salt Lake City), we couldn’t bring anything homemade to school. But, I’d get an empty box from the grocery store bakery and fill it with my own stuff! Now we live up in a super small town and EVERY ONE brings homemade everything to class. I love it.
      When you make these…be sure to let me know what you think, Tahny! xo

    • says

      You’re right, Julia. I can’t keep track of how many times I’d want a warm cinnamon roll right at that moment and not later. That’s why I had to speed up the process and get these babies straight into the oven and then into my belly! Hope you’re having a great week!

  2. says

    I love homemade cinnamon rolls and these look incredibly mouthwatering! Making cinnamon rolls can definitely take up a good chunk of the day so this recipe sounds fantastic! Can’t wait to try this method :) Amazing pictures as always Gloria! Pinned :)

  3. Dana says

    Do you think it’s possible to make this dough at night and then bake them off in the morning? Or should they go straight into the oven after prepping? Thanks.

    • says

      Dana, to be honest I’ve never tried prepping them the night before. This is a super fast rising dough, I don’t know what they would do to the texture if they were put into the fridge then taken out to bake in the morning. Now, I am on an adventure to see if this works! I will get back to you really soon Dana, and give you my results. (=

      • Dana says

        Thanks Gloria! not only for your fast reply, but your willingness to explore this option with me! Lets see what happens! Either way, I’m making these for Thanksgiving morning :)

        • says

          Dana, I wanted to let you know that I made these last night and tested them to be set into the refrigerator over night…and I baked them this morning. They turned out amazing! Nothing changed on them. The texture, etc was great.
          Just follow all of the steps and when you put them in the pan, cover with clear wrap to keep moist. Put straight into the refrigerator. In the morning, put the cold pan into the oven and turn it on to 350 degrees. Let the pan warm up the same time the oven is heating up. If you have an oven that beeps when it reaches it’s temperature, then start the time then. If not, add a few more minutes onto the time and watch it towards the end– as so they do not burn.
          Yay! Now you can make these the night before and not worry about them! Have a great rest of the week and let me know if you have any other questions or just how they turned out! (=
          Gloria recently posted…{No Bake} Eggnog PieMy Profile

          • Dana says

            Thanks so much! I’m so excited! My brothers’ will freak out when they see these! Thank you thank you!

  4. Erika says

    I made these this morning. They are fast but I felt the dough was a bit tough. Next time I might not add as much flour and deal with the stickiness. Otherwise they are really good! i think I might also use softened real butter instead of the shortening. I think that would add some yummy factor to these. Thanks for the post!

  5. Emi says

    I’ve made these once before and they were to die for and so so easy! Incredible recipe! I’m making them for a Mother’s Day brunch were hosting tomorrow, and was wondering if I can make the dough and/or the rolls with the filling the night before and then bake them in the morning? Thanks for your help!!

    • says

      Emi, that is so great to hear and you’ve made my day! Yes, go ahead and make them today for tomorrow. Go ahead and follow all of the steps with the recipe. When you put them in the pan, cover with clear wrap to keep moist. Put straight into the refrigerator. In the morning, put the cold pan into the oven (without plastic wrap, of course) and turn it on to 350 degrees. Let the pan warm up the same time the oven is heating up. Continue to bake for the same amount of time as put in the directions. Presto! All ready to put frosting on. I’ve even made the frosting the night before, store in the refrigerator. Take out in the morning, same time as the dough. Put the frosting on the cinnamon rolls as soon as they come out of the oven.
      I hope you have a fun and special day celebrating Mother’s Day!
      Thank you!
      Gloria

  6. says

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    badeanzüge damen esprit recently posted…badeanzüge damen espritMy Profile

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