These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time!
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A tale of a million batches.
Full Disclosure: Sometimes these cinnamon rolls actually take me more than an hour to make. But they can be made in just an hour. If you are in a time crunch, be sure to prepare these in a warm place so they rise quickly.
Cinnamon rolls are my family’s favorite treat. My husband is basically obsessed with my mom’s cinnamon rolls. I love making them for him, but her recipe takes many, many hours, and is a true labor of love.
You can take that to mean I rarely make them despite how happy they make my husband because, frankly, I don’t have time. It is easier to just go buy him some.
But then, one fateful day, my aunt posted on her Facebook a review of a recipe she had tried for easy cinnamon rolls. 1 Hour Cinnamon Rolls from TacPasket. She said she loved them and that they were as big as hub caps. And tasted good too.
My kids were in bed. My husband was gone (work), and I had nothing to read or watch, and had promised myself to take the night off. So I decided to make them.
When I first read the ingredients I was a little nervous.
The recipe is very simple, calls for a LOT of yeast, and has a few methods that I had never tried before, like oiling your counter top instead of flouring it, and instead of rolling out the dough, you press it out by hand.
But I decided I had nothing to lose except 10 ½ cups of flour and 6 Tbs of yeast, so why not try it.
I was so worried they would be yeast-y. But they weren’t. They were actually very good.
I have since made and played with the recipe dozens of times. While I have not strayed far from the original version, I have found a few things that work better for me. First, the frosting had to go.
I like my cinnamon rolls to be rich and delightful. I want my kids to go and brag to their friends about how their mom makes the best cinnamon rolls of all time, and I think that starts with frosting. A cream cheese icing is a must for me with this cinnamon roll recipe.
Climate, Altitude, and Temperature
Second, for my climate, altitude, etc. I needed a little more flour to get the right dough consistency. That is the tricky thing with baking. The first time I made them I did not have enough flour and the dough was too sticky, and hard to work with. The next time, I lost count and had to eye ball the dough, and that is when I realized the flour amount should probably be adjusted.
So then I made them 10 more times until I figured out what works for me. I still eye ball the dough, and adjust if needed to get it right. I also always like to use my silicone baking mats, they make for an easy, quick clean up.
Next, rise time.
Oh how tricky this can be as there are so many factors that contribute to it. My first attempt, I followed the recipe exactly, and the rolls were a bit denser than I wanted. I like light, fluffy, tender rolls that practically melt in your mouth. So, if that is what you want too, let them rise. Thus, it is possible these will be 90 minute cinnamon rolls instead of 1 hour. But it is worth it.
Lastly, I wanted a slightly richer filling, and thicker, so I use some brown sugar as well as white, and I am generous with the butter.
So, the actual dough recipe is pretty much the same, the filling altered, the method slightly altered. And the frosting all new.
But put it all together and you get perfect cinnamon rolls in a short period of time.
My oldest son, whom we often call the “town crier” has pretty much told everyone in our neighborhood about my cinnamon rolls.
Probably because in the months I worked on perfecting the recipe I made them 2-3 times a week.
As a result, most of the 10-14 year old boys in the neighborhood have tried these rolls. And lots of the girls too.
But their parents had not yet, and many commented on it to me. So, one Sunday I made 3 batches (72 rolls) and invited everyone over.
I got no complaints. And lots of compliments. So if you are looking for an easy, delicious, and fun treat, then try a cinnamon roll on me!
Tips for Perfect Cinnamon Rolls:
- Remember, warmer room temperature allows dough to rise more quickly.
- Adjust sweetness of cream cheese frosting to sweetness preference.
- Add more or less cinnamon, to preference.
- Of course, you can add to recipe ingredients favorite additions such as nuts and raisins, or simply enjoy!
- Put some spice back in your love of baking with these brilliant space-saving cooling racks.
Other Favorite Eazy Peazy Baked Goods:
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1 Hour Cinnamon Rolls
- 3 1/2 cups warm water 110 degrees
- 3/4 cup sugar
- 1/2 cup oil
- 6 Tbs active dry yeast
- 1 Tbs salt
- 3 large eggs
- 10 1/2 -11 cups flour
- 2 Tbs Oil for countertop
- 2/3 cups white sugar
- 1/2 cup brown sugar
- 1 Tbs cinnamon
- 1 cup butter
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 tsp vanilla
- 4-6 cups powdered sugar
- 3-4 Tbs heavy whipping cream
- In a large mixing bowl with non-skid bottom, combine warm water, sugar, oil, and active dry yeast.
- Stir it a few times, then let it sit for a full 15 minutes.
- At this point, you can preheat the oven to 400 degrees.
- Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.
- Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
- Once it has mixed for ten minutes, touch the dough, does it only slightly stick to your finger? if so let it sit for 10 minutes. If it is too sticky, let it mix a few minutes longer before letting it sit. It should double in size. It will take longer if your kitchen is cold.
- After it has doubled in size, you want to pour some oil onto the counter top (instead of flour) to roll your dough out on.
- Divide the dough in half, and using your hands, press it into a rectangle.
- Melt butter in a microwave safe bowl, and pour half of it onto the dough that you have pressed out into a rectangle.
- In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle half over the melted butter.
- Tightly roll into a log and cut into 12 even sized pieces.
- Repeat with the remaining roll dough, and the other half of the melted butter and sugar.
- Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
- Bake 12-15 minutes.
- While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
- When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.
** I use active dry yeast, Red Star brand, and it works great. I have not tried it with instant yeast or other brands.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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