Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!
Ah. Quick Soft Cinnamon Rolls. Super fluffy and super light. I’m going to go out on a limb and say these are better than any store bought roll or Cinnabon roll!
Not going to lie. Anything containing yeast as an ingredients scared the cr@& out of me. Up until four weeks ago, when caving into my craving and making these. It went like this: seeing cinnamon rolls EVERYWHERE > husband bringing them home > not completely satisfied and decide to go on mission: make my own > pour through recipe books > search hours on internet > cooking light to the rescue > made changes after the first batch > more changes after the second batch > icing changes to the fourth batch > now we’re here in time for Christmas. You’re welcome.
Don’t let yeast intimidate you. I don’t know why it’s a scary word to those of us who aren’t confident bakers. To put it bluntly, if I can bake with it and make these incredible rolls, then so can you.
With normal cinnamon roll recipes, there’s so much yeast rising going on and waiting three to four hours for that magical poof of dough; sometimes overnight. Then, there are other recipes cinnamon rolls are baked in an hour. Sometimes less. Well, these past two weeks I’ve tried so many of them, and the faster the recipes, the less fluffy we found the outcome to be. Still good, but not entirely our favourite. Like these yeast free chocolate chip cinnamon rolls made in muffin tins. They’re GOOD, but not GREAT, if you know what I mean.
With these, however, I’ve managed to meet these rolls in the middle with the agreement of a fast-ER prep time, withOUT losing the fluffiness and softness of cinnamon rolls, while still using yeast. Nothing beats yeast. I am now a full convert.
Just LOOK at the fluff levels on this baby down there ↓
Plus the cream cheese icing on this one down here ↓
All you need to do is FOLLOW the recipe. This will be the one time (or maybe the second time), I’m going to tell you NOT to make any substitutions. If you want the most perfect homemade cinnamon rolls, please, I beg you, follow the recipe exactly as it is written.
Soft, cinnamon rolls await your baking pleasure.
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- 1 cup milk, warmed to the touch (NOT HOT -- temp of 110°F or 45°C)
- ¼ cup melted butter
- 1 tablespoon granulated sugar
- 2-1/2 teaspoons quick-rise yeast (or look for instant or rapid-rise yeast)
- 1 large egg, lightly whisked
- 5 tablespoons granulated sugar, divided
- 3¾ cups all purpose (or plain) flour, divided
- ¼ teaspoon salt
- Cooking oil spray
- ⅔ cup packed brown sugar
- 1½ tablespoons ground cinnamon
- 2 tablespoons butter, melted
- 4 oz | 110 grams cream cheese, room temperature
- 3 tablespoons softened butter
- ½ teaspoon pure vanilla extract
- 1½ cup powdered sugar
- Heat oven to 200°F | 100°C.
- Combine the warm milk together with the melted butter, 1 tablespoon of granulated sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.
- Add the whisked egg and 5 tablespoons granulated sugar to the bowl. Add in EXACTLY 3½ cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface, (use abut 2 tablespoons of the remaining ¼ cup flour for your bench). Knead until smooth and elastic (about 5 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.
- Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven. Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
- While dough is rising, combine together brown sugar and cinnamon in a small bowl. Then, roll out dough onto a lightly floured surface (use the remaining 2 tablespoons of flour for bench top); roll dough into a 19-inch x 13–inch rectangle. Brush 2 tablespoons melted butter over dough and sprinkle evenly with brown sugar/cinnamon mixture. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
- Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 20 minutes or until doubled in size.
- While rising, preheat oven to 175°C | 350°F.
- Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
- Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.
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