Speedy Cinnamon Rolls

Speedy Cinnamon Rolls | Chef Alli's Farm Fresh Kitchen
This recipe comes to life nearly once a week at my house, especially in the winter months.  I can make a batch of these from start to finish in about 1 hour and 10 minutes, including the time it takes for the rolls to raise.  This recipe will make 12 very large cinnamon rolls (1 sheet pan), 18 small cinnamon rolls, or 2 large braided rings. 

Speedy Cinnamon Rolls 

1 cup milk

1 cup water
½ cup vegetable oil
½ cup granulated sugar
1 tsp. kosher salt
1 egg
6 – 6 ½ cups all-purpose flour
5 tsp. yeast, may use quick rise, if desired
½ cup melted unsalted butter
1-2 Tbs. cinnamon
2/3 cup dark brown sugar
2/3 cup granulated sugar  

Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until temperature is to 120 – 130 degrees F. 

While liquids are heating, measure 3cups of flour into mixer bowl; stir in yeast. 

Pour the heated liquids into the flour/yeast mixture in the mixer bowl. Using the whisk attachment, beat at medium speed for 2 minutes, then add egg and beat an additional minute. 

Switch to dough hook, and add 3 cups of flour; knead dough for 2-3 minutes. Dough should be soft and pliable, slightly tacky to the touch, but not sticking to sides of bowl.   If dough is still too sticky, add remaining 1/2 cup of flour. 

Allow dough to rest for 10 minutes. Punch dough down; roll dough into a large rectangle, approx. 22” wide by 18” tall. Spread melted butter over surface of dough, then sprinkle dough evenly with cinnamon, and sugars.

Roll up dough from the long edge closest to you, gently tucking dough as you go.  Using a sharp serrated knife or a piece of dental floss, cut roll evenly into 12 very large rolls and place onto a large sheet pan, or cut roll into 18 smaller rolls and place onto a 2 sheet pans. 

Let rolls rise in a warm place for 20-30 minutes. Bake in preheated 350 degree F. oven for approx. 16-18 minutes (18 small rolls) or 18-20 minutes (12 large rolls) or until golden brown. Let rolls cool slightly, then glaze with a warm butter cream frosting.


Adapted from original recipe by Karen Hanson, Hy-Vee Manhattan Dietitian. 

Now You’re Cookin’,
Chef Alli

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