Quick Christmas Morning Cinnamon Rolls
Making homemade cinnamon rolls doesn’t have to take all day! Make these tasty cinnamon rolls from start to finish in 60 minutes, with this simple recipe. Enjoy!
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup organic cane sugar
- 1 teaspoon salt
- 1 package rapid rise instant yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup milk
- 1/4 cup water
- 2 and 1/2 tablespoons unsalted butter
- 1 large egg
CINNAMON ROLL FILLING
- 4 tablespoons unsalted butter, melted
- 1-2 teaspoons ground cinnamon
- 3-4 tablespoons granulated sugar
GLAZE FOR CINNAMON ROLLS
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons maple syrup
Preheat oven to 325*F.
Make the dough: In a large bowl, combine the flours, sugar, salt, and yeast. Mix together until evenly dispersed. Set aside.
Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. (But not too hot! You don’t want to kill the yeast. I find the mixture is always too hot once the butter is melted, so I leave out the water and add cold water I warm the milk and butter. This will cool it down a bit.)
Make a well in the dry ingredient bowl. Add the egg and warm butter mixture into the well. Break up the egg and mix until soft dough forms. You may need to add extra flour, a tablespoon at a time if dough it too wet. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for about 3-4 minutes. Allow dough rest for about 10 minutes so that it is easier to roll out.
After 10 minutes, roll the dough out in a 14×8 inch rectangle. Cut dough in half. Spread the softened butter on top of one half.
Mix together the cinnamon and sugar and sprinkle it all over the half with the butter. Add more cinnamon/sugar if desired. Roll up each side tightly.
Cut into pieces about 1 1/2 inches thick and place on a parchment lined sheet pan loosely together (or in a greased pie plate).
Bake for 25-30 minutes until lightly browned. If you find that the tops start to brown before they are fully cooked, tent them with foil.
Make the glaze: Right before serving, top your cinnamon rolls with glaze.
Rolls are best enjoyed the same day, but stay fresh and soft in a covered container in the refrigerator for 5 days. Glaze the rolls immediately before serving.
For a fun twist on this recipe, add fresh or dried seasonal fruit in the filling.