Amazing homemade cinnamon rolls in 1 hour

Oh, the smell of warm, gooey cinnamon swirling through the house… there’s nothing quite like it, is there? If you’ve ever dreamt of pulling perfect, pillowy homemade cinnamon rolls straight from your own oven, then get ready, because this is the recipe you’ve been waiting for! Trust me, I’ve made my fair share of batches, and these are hands-down the softest, sweetest, and surprisingly fuss-free rolls I’ve ever whipped up. Forget those dry, disappointing attempts – this recipe is a game-changer, and I can’t wait for you to try it!

Why You’ll Love These Homemade Cinnamon Rolls

Seriously, what’s not to love? These homemade cinnamon rolls are:

• Incredibly Soft & Fluffy: They practically melt in your mouth!
• Perfectly Spiced: Just the right amount of cinnamon and sweet brown sugar.
• Surprisingly Easy: You don’t need to be a pro baker to nail these.
• Seriously Rewarding: That feeling when you pull them warm from the oven? Priceless!

Gather Your Ingredients for the Best Homemade Cinnamon Rolls

Alright, time to get our mise en place ready for these amazing homemade cinnamon rolls! Having everything prepped makes the whole process so much smoother. You’ll want to grab these goodies:

For the Dough:

• 1 cup of warm milk (think bathwater temp – not too hot, not too cold!)
• 2 1/4 teaspoons of active dry yeast (that’s one packet if you’re using those little ones)
• 1/2 cup of granulated sugar
• 1/2 cup unsalted butter, melted (let it cool slightly so it doesn’t kill the yeast!)
• 2 large eggs, give them a good whisk
• 1 teaspoon of salt
• 4 1/2 cups of all-purpose flour, plus extra for dusting your surfaces

For the Filling:

• 1 cup packed brown sugar (light or dark, both are yummy!)
• 2 tablespoons of ground cinnamon (don’t skimp here!)
• 1/2 cup unsalted butter, softened to room temperature (super important for spreading!)

For the Creamy Frosting:

• 8 ounces cream cheese, softened (again, room temp is key)
• 1/2 cup powdered sugar (also known as confectioners’ sugar)
• 1 teaspoon of vanilla extract

Gathering all these bits and bobs will set you up for success!

Step-by-Step Guide to Making Homemade Cinnamon Rolls

Alright, buckle up, bakers! This is where the magic truly happens for our homemade cinnamon rolls. Don’t be intimidated, just follow along, and you’ll be rewarded with the most incredible pastry. It’s a process, for sure, but every step is totally worth it.

Preparing the Dough for Your Homemade Cinnamon Rolls

First things first, let’s get our dough going. In a big bowl – seriously, give it some wiggle room! – pour in your warm milk. Sprinkle the yeast over the top and give it a gentle stir. Let it hang out for about 5-10 minutes. You’ll know it’s happy if it gets all foamy and bubbly, like a little science experiment. Once it’s awake, stir in the granulated sugar, your melted butter (make sure it’s not scalding hot!), the whisked eggs, and the salt. Now, gradually toss in that flour, mixing until a soft dough starts to come together. Pop it onto a lightly floured surface, and get ready to knead! It only takes about 5-7 minutes of good kneading to get it smooth and elastic. Then, pop it into a greased bowl, cover it up with a clean towel, and let it rise in a warm spot for about an hour to an hour and a half, or until it’s doubled in size. Patience is key for fluffy homemade cinnamon rolls!

Assembling and Filling the Cinnamon Rolls

Okay, our dough has done its big first rise! Gently punch it down – it’s so satisfying. Now, on a lightly floured surface, roll that dough out into a nice big rectangle, about 12 inches by 18 inches. Try to keep it even! Then, spread your softened butter all over it, leaving about an inch border along one of the long edges. Now for the best part: sprinkle that glorious mix of brown sugar and cinnamon evenly over the butter. Once it’s all covered in sweet, spicy goodness, start rolling! Begin at the long edge and roll it up nice and tight. Pinch that seam really well to keep all that gooey filling inside. Then, grab a sharp knife (or some unscented dental floss – it’s my secret weapon for clean cuts!) and slice that log into 12 equal rolls.

The Second Rise and Baking Your Homemade Cinnamon Rolls

Arrange those beautiful slices in a greased 9×13 inch baking pan. Give them a little space so they can puff up. Cover the pan again with your towel and let them have a little rest for about 30 minutes. This second rise is super important for that pillowy texture. While they’re cozying up, go ahead and preheat your oven to 375°F (190°C). Once they’ve puffed up and the oven is hot, pop that pan in and bake for 20-25 minutes. You’re looking for a gorgeous golden brown color all over. Oh, the smell! This is peak homemade cinnamon rolls aroma. For even more delicious dessert options, check out our other recipes.

Making and Applying the Creamy Frosting

While those beauties are baking, let’s whip up the frosting. It’s ridiculously simple and so good! In a medium bowl, beat together the softened cream cheese, the powdered sugar, and that splash of vanilla extract. Keep beating until it’s super smooth and creamy – no lumps allowed! Once your cinnamon rolls are out of the oven and still nice and warm (but not scorching hot!), generously slather that luscious frosting all over the top. Watch it melt and swirl down into every nook and cranny. Pure bliss!

Tips for the Softest Homemade Cinnamon Rolls

Okay, I’ve got a few little secrets up my sleeve to make sure your homemade cinnamon rolls are the absolute softest, most cloud-like things you’ve ever tasted. It’s all about the little things!

First off, that trick from the recipe notes about covering them *after* you frost? Totally do that! Let them sit for another 10-15 minutes before digging in. It lets the frosting get nice and melty, and it just seals in all that moisture. Also, don’t overbake your rolls! Keep an eye on them; you want them golden brown, not dark and crispy. If your dough seems a bit sticky when you’re kneading, just add a tiny bit more flour, but be careful not to add too much, or they’ll end up tough. And always, always use room temperature butter for both the filling and the frosting – it makes such a difference in how smoothly everything spreads!

Frequently Asked Questions About Homemade Cinnamon Rolls

Got questions about making the best homemade cinnamon rolls? I’ve got you covered! Here are answers to some common queries that might pop up:

Can I use instant yeast instead of active dry yeast?

Absolutely! If you’re using instant yeast, you can skip the whole “letting it foam” step and just mix it right in with your dry ingredients. It’s a little shortcut that works just as well for these delicious homemade cinnamon rolls.

My dough didn’t rise. What did I do wrong?

Oh no! This can happen for a few reasons. Most often, it’s too hot or too cold of liquid for the yeast, or the yeast itself might be old. Make sure your milk is just warm (like a comfy bath!) and that your yeast is fresh. Giving it that foamy test at the beginning is super important to make sure it’s alive and ready to make your homemade cinnamon rolls light and fluffy! For more general baking tips, you can check out our notes section.

How should I store leftover cinnamon rolls?

For the freshest, softest results, store any leftover homemade cinnamon rolls in an airtight container at room temperature for a day or two, or pop them in the fridge for up to 4 days. To reheat, just pop one (or a few!) in the microwave for about 10-15 seconds. It’s like they’re fresh out of the oven again!

Can I make these cinnamon rolls ahead of time?

You sure can! You can prepare the dough, let it do its first rise, and then shape and cut the rolls. Place them in the baking pan, cover them tightly, and refrigerate them overnight. In the morning, just let them sit at room temperature for about 30 minutes while your oven preheats, then bake as usual. Frost them once they’re slightly cooled. It’s perfect for weekend mornings!

Estimated Nutritional Information

Just a little heads-up, the numbers below are just estimates for one of these glorious homemade cinnamon rolls. Things like the exact brands of butter or cream cheese you use can make a small difference, but this gives you a good idea! This recipe makes about 12 rolls, and each one typically comes in around 450 calories, with about 22g of fat (13g of that is saturated fat), 55g of carbs (40g of that is sugar), and 7g of protein. Enjoy every delicious bite!

Share Your Homemade Cinnamon Roll Creations!

Now that you’ve made these incredible homemade cinnamon rolls, I absolutely HAVE to see them! Did you add extra frosting? Maybe sprinkles? Share your photos and tag us on social media, or leave a comment below telling me how they turned out. I’d also love it if you could rate the recipe if you enjoyed it! For more ways to connect, check out our contact page or learn more about us on the about page!

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