1 Hour Cinnamon Rolls Recipe 435

1-HOUR CINNAMON ROLLS

Steps:

• Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. (The mixture should be around 110°F - I recommend measuring the temperature with a cooking thermometer.) If it is too hot, just wait a few minutes for it to cool.
• In a separate bowl, whisk together 3 cups flour, granulated sugar and salt until combined.
• In the bowl of a stand mixer fitted with the dough-hook attachment, add the warm milk mixture and sprinkle the yeast on top, then give the mixture a brief stir. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add more flour (up to an additional 1/2 cup), until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
• While the dough rests, make your filling by whisking together the granulated sugar, brown sugar and ground cinnamon together in a small mixing bowl until combined.
• Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 9 x 14 inches in size. (If you want all of the edges to be even, you can use a pizza slicer to cut the dough into an even rectangle.) Use a knife or an offset spatula to spread 1/4 cup of the softened butter evenly over the entire surface of the dough. Then sprinkle the dough evenly* with the cinnamon and sugar filling.
• Beginning at the 14-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals. Use a piece of dental floss or a knife to slice off the two ends of the roll (just 1/2-inch or so on each end, which you can discard) so that the ends are even. Slice the remaining dough into 11 or 12 equal pieces. (11 rolls fit well in a pie plate, whereas 12 rolls fit in a rectangular dish.)
• Place each of the cut cinnamon rolls into a greased 9-inch pie plate or 9 x 13-inch baking dish. Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Heat the oven to 350°F.
• While the dough is rising, whisk together either the cream cheese icing ingredients in a mixing bowl until smooth. If it seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
• Once the rolls have risen, uncover the dish. Place on the center rack of the oven and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
• Drizzle with the prepared icing and serve warm.

1 HOUR CINNAMON ROLLS

Steps:

• In a large mixing bowl with non-skid bottom, combine warm water, sugar, oil, and active dry yeast.
• Stir it a few times, then let it sit for a full 15 minutes.
• At this point, you can preheat the oven to 400 degrees.
• Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.
• Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
• Once it has mixed for ten minutes, touch the dough, does it only slightly stick to your finger? if so let it sit for 10 minutes. If it is too sticky, let it mix a few minutes longer before letting it sit. It should double in size. It will take longer if your kitchen is cold.
• After it has doubled in size, you want to pour some oil onto the counter top (instead of flour) to roll your dough out on.
• Divide the dough in half, and using your hands, press it into a rectangle.
• Melt butter in a microwave safe bowl, and pour half of it onto the dough that you have pressed out into a rectangle.
• In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle half over the melted butter.
• Tightly roll into a log and cut into 12 even sized pieces.
• Repeat with the remaining roll dough, and the other half of the melted butter and sugar.
• Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
• Bake 12-15 minutes.
• While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
• When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.