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Quick cinnamon rolls recipe

Quick cinnamon rolls recipe

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  • Recipes
  • Dish type
  • Bread

Cinnamon rolls can be a arduous affair, but not with this recipe! Ready in less than 90 minutes, you can have warm cinnamon rolls straight from the oven ready before the rest of the family wakes up.

185 people made this

IngredientsMakes: 12 cinnamon rolls

  • 180ml milk
  • 55g butter or margarine
  • 400g plain flour, divided
  • 7g quick yeast
  • 50g caster sugar
  • 1/2 teaspoon salt
  • 60ml water
  • 1 egg
  • 220g dark brown soft sugar
  • 1 tablespoon ground cinnamon
  • 110g butter or margarine, softened
  • 80g sultanas or raisins (optional)

MethodPrep:20min ›Cook:20min ›Extra time:40min rising › Ready in:1hr20min

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in 55g butter or margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine about 300g of the flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, about 50g at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon and 110g butter or margarine.
  4. Roll out dough into a 30x23cm (12x9 in) rectangle. Spread dough with butter and sugar mixture. Sprinkle with sultanas or raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 190 C / Gas 5.
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.


Quick cinnamon rolls

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Reviews & ratingsAverage global rating:(2207)

Reviews in English (1742)

These were so tasty! A bit much filling, but everyone still loved them!-08 Mar 2018

Way too much butter/cinnamon filling, went everywhere. Second attempt used half plain, half self raising flour, and spread Nutella on instead. Kneaded the dough with SR flour. Turned out magnificent (see photo if it uploads)-10 Feb 2018

These turned out lovely. The cinnamon and sugar filling was just the right balance. I finished it off with a drizzle of caramel glaze. I'm giving it a 4 as the dough wouldn't form properly with the quantity stated and I had to add around 30g more flour. No big deal tho and final results were lovely-24 Jan 2018

Quick and Easy Caramel Cinnamon Rolls Recipe

These quick and easy, gooey gooey, super delicious, semi-homemade cinnamon rolls are brought to you by Rhodes© Bake-N-Serve . Thank you!

Every piece tastes like the center! Quick and easy cinnamon rolls with cream cheese frosting. Even better than the ones Gramma made.

Quick 45 Minute Cinnamon Rolls


  • 2 and 3/4 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast 1 packet = 2 and 1/4 teaspoons
  • 1/2 cup water
  • 1/4 cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg


  • 1/4 cup 1/2 stick unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • 1/4 cup brown sugar



To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.

Place the cinnamon buns in the oven to rise for 20 minutes (with the oven off). After 20 minutes, Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for an additional 15-20 minutes or until golden. Remove from oven and top with glaze.

Steps to Make It

Heat the oven to 375° F (190° C/Gas 5). Butter a 9-by-13-by-2-inch baking pan.

Cut shortening into flour with pastry blender until the mixture resembles coarse meal. Add 1 cup of milk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface and knead lightly, about 3 to 5 times.

Roll the dough into a 20-by-14-inch rectangle spread the softened butter on dough, leaving a border of about 1/2-inch.

Combine the granulated sugar, brown sugar, and cinnamon in a bowl mix well. Sprinkle the sugar mixture over the butter. Top with pecans and raisins, if using.

Beginning at long side, roll up jelly-roll fashion press edges and ends together securely.

Cut the roll into 1-inch slices place cut side down in the prepared baking pan. Bake at 375° for 20 to 25 minutes.

Combine the powdered sugar with the 3 tablespoons of milk and the vanilla drizzle over warm rolls.

Giving These Rolls a Bit of Height

When I think about cinnamon rolls, I want them tall. Like Cinnabon tall!

In my opinion, they should be at least 2 inches tall once they&rsquore baked. To give these cinnamon rolls that kind of height, I roll my dough out to be 18 inches long.

Yes, I use a ruler to make sure I get the dimensions right. It also helps me cut each cinnamon roll to be the exact same size.

I didn&rsquot go to all the effort of making homemade cinnamon rolls just to cut them different sizes and have them bake up unevenly!

To make nice and tall cinnamon rolls, I only cut 9 cinnamon rolls from the rolled dough. This means they&rsquore 2 inches tall before they rise and bake up.

I rarely am making breakfast for more than 9 people, so this works great for me.

However, if you need to feed more people, you can cut the dough into more pieces. Just be forewarned that they will end up being shorter than mine.


Preheat oven to 425 °F (220 °C). Lightly butter or spray 9-inch (23 cm) round metal cake pan or line with parchment paper.


In bowl, mash together butter, brown sugar and cinnamon until blended. Set aside.

Biscuit dough:

In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture is crumbly. Pour in milk stir with a fork until soft dough forms.

Turn out onto lightly floured surface and knead lightly until smooth. Keeping surface floured, roll out to 16 x 10-inch (40 x 25 cm) rectangle spread with filling and sprinkle with raisins, leaving a 1-inch (2.5 cm) border along 1 long edge. Starting at opposite edge, roll up jelly-roll style pinch seam to seal. Cut into 12 slices. Place cut side down in prepared pan.


Brush with milk. Bake for 30 to 35 min or until rolls are browned in the center. Let cool slightly. Dust with icing sugar just before serving.

Much easier than the traditional yeast-raised cinnamon rolls but just as delicious. For an extra special touch, dust the cooled rolls with icing sugar before serving.- Christine Cushing

Variation: Replace half of raisins with chopped toasted walnuts or pecans.

Time Saver Tip: In place of biscuit dough, use 3 1/2 cups (875 mL) prepared biscuit mix and mix with milk.

Cooking Tip: Leftovers' Cool, wrap and freeze for longer storage. Reheat thawed rolls wrapped in foil in 350 °F (180 °C) oven for about 5 min.

Quick & Easy Cinnamon Rolls From Scratch Recipe

This is a recipe for classic, gooey, soft and cinnamon-y covered in frosting homemade CINNAMON ROLLS… when you need them in a hurry.

If you have the time, I think the VERY best recipe for cinnamon rolls is right here. But if you don't have the time or patience for that, these are a close second, and I know you will love them!

I know this makes me sound like a 10-year old, but my favorite part of these cinnamon rolls is the frosting!

For a long time, I only ever made cream cheese frosting to go on top of homemade cinnamon rolls. Don't get me wrong– cream cheese frosting is G-O-O-D. But once I had tried this frosting on my cinnamon rolls, there was just no going back.

It's perfectly ooey and gooey and tastes a lot like the frosting you get inside a can of refrigerated cinnamon rolls. Which I think is completely nostalgic, because it reminds me of eating cinnamon rolls when I was a kid.

The dough is made easily by using my much used-and-loved Quick Dough recipe. Which– by the way– is fabulous. I use this recipe at least once a week for pizza crust, dinner rolls, pigs-in-a-blanket, and… cinnamon rolls! It's really an awesome recipe to keep in your back pocket for those crazy weeknight dinners.

But back to cinnamon rolls…

You can have these babies on the table in less than an hour. I'd say 40 minutes, give or take.

Here's the secret to making the magic happen so fast: you'll need an electric heating pad about the same size as a 9吉 baking dish.

Have you ever used a heating pad to speed up the rising process? I do it all the time, and it is the best. Simply set your cinnamon rolls (pre-baked, of course) on top of the heating pad (I set mine to high) and cover them with a towel. After about 15 minutes, they're plumped up and ready to go into the oven.

If you don't have a heating pad, have no fear! My quick dough is just that– quick! So even without a heating pad, these rolls will rise in relatively little time (about 30 minutes).

I am ALWAYS craving cinnamon rolls but too lazy to make up a batch and wait for hours or heaven forbid, overnight.

I set to make it happen! The first batch was delicious and consumed fully within one-hour pleasedonttellanyone, but I made three more batches just to make sure the recipe was perfect. It was perfect every time!

What is my secret? Store-bought pizza dough. The kind that comes in a long tin and POPS open. Use pizza dough for one large Air Fryer Cinnamon Rol l, too!

It works BEAUTIFULLY. I have tried it with both the regular crust and thin crust. I prefer the regular pizza dough, my husband preferred the thin crust as he likes a crispier roll.

Recipe adapted from Pumpkin Pie Cinnamon Rolls. Tips and tricks on how to make rolls also at the link!

The Best Homemade Cinnamon Rolls Ever!

This recipe is hαnds down the Best Homemαde Cinnαmon Rolls Ever. The perfect soft, fluffy, gooey cinnαmon rolls αre right αt your fingertips. This is the only recipe you'll ever need.


  • 1 cup wαrm milk
  • 1 tαblespoon instαnt dry yeαst
  • 2 tαblespoons white grαnulαted sugαr
  • 1 teαspoon sαlt
  • 3 tαblespoons sαlted butter softened
  • 1 lαrge egg
  • 3 cups αll-purpose flour
  • 4 ounces creαm cheese softened
  • 1/4 cup sαlted butter softened
  • 1 to 1 1/2 cups powdered sugαr
  • 1/2 teαspoon vαnillα extrαct
  • 1 to 2 tαblespoons milk


  • In the bowl of α stαnd mixer, combine wαrm milk, yeαst, sugαr, sαlt, butter, αnd eggs. Αdd in flour. Using α dough hook, turn the mixer on to α low speed.
  • Once the flour stαrts to incorporαte into the dough, increαse the speed to α medium rαnge. Αdd more flour αs necessαry so thαt the dough pulls αwαy from the sides of the bowl. The dough mixture should be tαcky, but not stick to your hαnds. It should be soft. Αdd more or less flour until the dough reαches the desired consistency. The αmount of flour you αdd in breαd mαking is αlwαys αn αpproximαtion αnd you should go by feel.
  • Trαnsfer the dough to α lightly greαsed mixing bowl. Cover with α towel αnd let rise until double in size, αbout 1 hour.
  • Lightly greαse α bαking sheet. Punch down the dough αnd roll into α 12inch by 18inch rectαngle.
  • Brush the dough with 1/2 cup melted butter. In α smαll bowl, combine the brown sugαr αnd cinnαmon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you hαve one long roll. Use plαin dentαl floss or α shαrp knife to cut the dough into 12 one-inch slices.
  • Plαce the slices onto α lightly 9x13 pαn. Cover αnd let rise 30 to 45 minutes.
  • Preheαt oven to 325 degrees. Bαke the rolls for αbout 14 minutes, until just kissed with brown on top.
  • While the cinnαmon rolls αre bαking, mαke the creαm cheese glαze by using α hαnd mixer to whip together creαm cheese αnd butter in α bowl until light αnd fluffy. Whip in powdered sugαr αnd vαnillα extrαct. Αdd enough milk to αchieve α drizzle-like consistency.
  • Frost the rolls while still wαrm. Serve immediαtely or cool αnd store. Stαys good for 4 to 5 dαys.

Recipe Notes

***Some hαve reported undercooked rolls. Cooking time is dependent on the size of your rolls. You should cook the rolls until they hαve just α kiss of brown on the top. If they don't hαve α kiss of brown, they probαbly αren't done. Cooking time mαy be upwαrds of 18-20 minutes.

The Shortcut Cook: Classic Recipes and the Ingenious Hacks That Make Them Faster, Simpler and Tastier

I know what you’re thinking: Suspect! Fraudulent! No way they’re good! I, too, thought that yeast-free cinnamon rolls were some sort of oxymoron, but I was pleasantly surprised as I bit into the soft, pillowy, flawlessly sweet wheels, topped with tangy buttermilk glaze. Not only were these cinnamon rolls quick and easy, they were also truly delicious. As I reached for a second helping, I found myself wondering why I’d never stumbled on the not-so-secret concept of no-yeast cinnamon rolls.

“I kept the flavor classic, combining all the good stuff: warming cinnamon, a hint of mixed spice, and a buttermilk glaze with its hint of acidity,” Reynolds told me over email. “The texture is light but dense enough to satisfy.”

“I loved the idea of making a delicious cinnamon bun from scratch that would be ready in the time it would take to make a simple cake or biscuit.”

While writing The Shortcut Cook, Reynolds knew she wanted to develop a cinnamon bun recipe that skipped the process of making a yeasted dough, which usually requires a lot of kneading, proofing, waiting, and shaping. “I loved the idea of making a delicious cinnamon bun from scratch that would be ready in the time it would take to make a simple cake or biscuit,” she says.

And though this recipe completely skips the yeast in favor of a mix of baking powder and baking soda, Reynolds explains that you shouldn’t entirely skip the kneading. Her initial version of the recipe started with a dough that was similar to a scone dough, but she says that it didn’t hold its swirl shape well. “I knew I needed to develop the gluten in the flour more, so I kneaded the dough until it became smooth, which gave the characteristic tighter crumb similar to a yeasted bun.”

Get started by mixing the glaze first: Combine melted butter, powdered sugar, vanilla extract (or vanilla paste), hot water, and buttermilk in a small bowl and set it in the fridge while you prep and bake the buns. Next, make the cinnamon filling by combining more melted butter with cinnamon, mixed spice, salt, and sugar until the mixture resembles wet sand.

You’ll need to knead the simple shaggy dough—enriched with melted butter and tangy buttermilk—for just three minutes until it’s smooth, elastic, and slightly shiny. Then use your hands to pat the dough into a large rectangle—no rolling pin required! Sprinkle the filling in an even layer on top, roll up the dough, and cut it into a dozen equal pieces. Instead of crowding them into a high-sided pan, you’ll spread them apart on a cookie sheet, which helps your rolls cook faster and achieve all-around browning.

If you’re anything like me, these cinnamon rolls just might be among the first you’ve seen on the internet, saved, and actually made. But here’s the real pro move: Bake them tonight for dessert, and you can reheat the leftovers in the oven (or toaster oven) for an even quicker breakfast tomorrow morning.

Watch the video: Kongelundens Kokkeskole laver flødestuvede kantareller (May 2022).


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