Just figured I’d stick this shot up front. Scroll down for the recipe if you’re still living.
This is one of the most gratifying cinnamon rolls I’ve ever come across. A lot of “quick” cinnamon rolls made with instant yeast are only called quick because they require one rise instead of two. It’s still a good two hours after the craving hits that you’ll find a roll in hand.
These little balls of joy require no rise time, relying instead on instant yeast and buttermilk for fluff. Unlike biscuit cinnamon rolls, which contain no yeast and are very fast, these rolls are more traditional and pull apart like a normal cinnamon roll. While they aren’t quite the same as the ultimate cinnamon rolls, it is the best deal I’ve found for the time required.
I also have a liberal hand with the cream cheese frosting, for which I do not apologize. The rolls come together so quickly that I just kept making more and more frosting. Let’s call it a “generous” hand. That sounds nicer.
One-Hour Cinnamon Rolls
Adapted from Averie Cooks
For the dough:
2 1/2 cups all-purpose flour + extra flour if needed
1 cup buttermilk, warmed to manufacturer’s directions
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
2 tablespoons canola or vegetable oil
2 tablespoons white sugar
1/4 teaspoon salt, optional and to taste
For the filling:
1/2 cup unsalted butter (1 stick), softened
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 1/2 tablespoons cinnamon
For the icing:
4 ounces cream cheese, softened
about 2 cups powdered sugar
about 2 to 3 tablespoons cream, half-and-half, or milk (eggnog, maple syrup, orange juice, Baileys, or Kahlua may be substituted if desired)
Preheat oven to 350F. Prepare a 9-inch pie dish (holds about 9 large rolls).
Warm buttermilk according to the yeast manufacturer’s recommendations on the packaging. Based brand of yeast used, buttermilk temperature will vary. Mine took about 45 seconds in a glass measuring cup in the microwave before I took the temp. Err on the cool side.
Combine all dough ingredients in the bowl of a stand mixer fitted with a paddle attachment and knead for about seven minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer.Note – Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is very wet, moist, sticky, or gloppy, add flour in 1 tablespoon increments until it comes together easily.
Turn dough out onto a counter dusted lightly with flour. Roll the dough into a rectangle approximately 9 x 14 inches. Use a 9×13 pan and just eyeball it so the dough is a little longer than the pan.
To make the filling, spread butter in an even layer over the surface of the dough, leaving about 1/4-inch margins around edges; set aside. In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough. I found that the original recipe had a little too much filling; I’ve adjusted the recipe above. Starting with the 14-inch side, roll dough up into a tight log.
Slice the roll carefully with a serrated knife making nine large rolls and place them into the prepared pie pan. Bake for about 20 minutes, or until cooked through and set. Watch rolls closely so you don’t burn them as the dough is white-ish and doesn’t brown very well. While rolls bake, make the frosting.
Combine all frosting ingredients in a medium mixing bowl, and beat with an electric mixer or by hand until smooth and combined. Based on desired frosting consistency, you may need to play with the sugar and cream ratios slightly. Frost as desired.