45 Minute Cinnamon Rolls
Who doesn’t love cinnamon rolls?? These warm, gooey, soft sweet bread rolls are 100% smile-inducing. They can be paired with vanilla icing, a healthy dollop of yogurt or just a great cup of coffee. But they do require patience during the multiple rises + shaping and generally ask that you have an idea of bread making and how to work with yeast. However, with this recipe, you can shove all that aside and focus on this quick, no-rise recipe for soft cinnamon rolls and an icing that you can whip up by hand, all in less than an hour!
I’m going to share my favorite recipe for old fashioned cinnamon rolls in January when those of us who are abstaining from alcohol for the month could use a mental project and a zero proof treat! That recipe involves yeast, multiple rounds of proofing and attention to timing. They also need to rise overnight, and sometimes we just don’t have the luxury of knowing what everyone is going to be requesting with 12+ hours notice. This recipe, on the other hand, can deliver cinnamon rolls to your table within an hour. Consider it my secret weapon for delivering a hot treat to the table without much notice or special ingredients. The time you’ll save from the multiple proofs can be our little secret. Kids can also help measure the ingredients and will love seeing the dough rolled up and sectioned off.
Yes, this recipe makes quick work out of a no-rise dough and yes, I recently had a small human say that he “didn’t care for cinnamon”. Against my deepest impulses to please absolutely everyone in the room, I paused and said, I think you’ll like this. He did. May you be so lucky!
This recipe yields 16-18 cinnamon rolls but these photos show the recipe cut in half. No fancy measurement conversions required! My family celebration is a bit smaller this year and frankly, during the busiest cooking month of 2020, I wanted to refrigerate half of the dough and shape/bake the rest later in the week for fresh, warm cinnamon rolls with only half the work! If you are saving part or all of your dough in the fridge, only save overnight or for 1 day and wrap twice in food film and then store in a resealable plastic bag in the fridge. Let stand at room temperature for an hour before you shape and bake.
It’s okay to place your cinnamon rolls pretty close together in the baking dish. I leave a little space between mine so the glaze drips down the all of the sides, but that’s just my preference.
