Quick Rise Classic Cinnamon Rolls

MelandBoysKitchen

Last June I was in charge of coming up with a little gift/ treat for all the men of my church congregation for Fathers Day. I thought I could make some kind of baked good. My husband suggested cinnamon rolls, but my normal recipe takes hours to rise and would take way too long to make 100 of them with how much time I had that weekend. Then I remembered this ‘Quick and Heavenly Cinnamon Rolls‘ from Ambers Kitchen that I had been making recently. I LOVED how quick they are to make, and still taste great! So I played around with this recipe, making some minor changes, until I got exactly what my family loves the best I’m a classic cinnamon roll. I was able to make 100 cinnamon rolls in only a few hours on a Saturday, making my home smell divine, in the process! Everyone seemed to love them and I was happy to have a Quick Rise Classic Cinnamon Rolls recipe in my arsenal now! I find myself using this recipe the most when we are in the mood for cinnamon rolls. Quick, easy and fantastic!!

These Quick Rise Classic Cinnamon Rolls are not only fast rising but are still fluffy and light. I think the key is the coconut oil. Don’t be turned off by this. It really does not give the rolls a coconut flavor, at all.

I got these clear little boxes on Amazon. They were a great price! The I taped on a little note made in Canva. I think they turned out simple but still pretty cute. I also included little packs of Trader Joes Peanut Butter Chocolate cups for anyone who eats gluten free. I do have a gluten free cinnamon recipe , I just wasn’t sure if there was anyone who would eat them. At least the candy would not go to waste, if there ended up not being any men that are gluten free.

Another quick cinnamon roll recipe is the Cinnamon Roll Biscuits. They are yummy sweet biscuit but obviously not fluffy and soft classic cinnamon roll.

Quick Rise Classic Cinnamon Rolls

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• Author: Mel and Boys Kitchen

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Description

Quick rising cinnamon rolls that are soft tender and so good!! 

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Ingredients

Scale 1x2x3x

Dough

• 3 1/2 cups warm water
• 3/4 cups sugar
• 2 T active dry yeast
• 3 eggs (room temperature)*see note
• 1/2 cup melted coconut oil
• 1 T salt
• 10–11 1/2 cups unbleached bread flour

Filling 

• 1/2 cup  butter (1 stick), divided 
• 1 1/2 cup brown sugar, divided
• 1 TB cinnamon

Frosting

• 1/2  cup butter, softened (1 stick)
• 8 oz softened cream cheese
• 2–3 T milk, cream or half and half
• 4 to 5 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

 

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Instructions

1. In the bowl of a stand mixer, combine sugar, warm water, and yeast. Give it a quick mix, cover, and let yeast dissolve for 10 minutes. You can definitely do this by hand if you don”t have a big mixer. Just be perpared to a get an arm workout!
2. Add eggs, oil, and salt. Mix together. Then add the flour cup by cup while mixing in between. You will know you have enough flour when 1- the dough starts to pull away from the side of the bowl 2- the dough is tacky but doesn’t stick to badly to your fingers. (Be careful –it is important to not add too much flour! You will have heavy dry rolls)
3. Knead for five minutes, if using a mixer also cover the dough while kneading to keep the heat inside. If you are doing it by hand plan to knead for 15-20 minutes.
4. Cover the dough and let it rise 10 minutes. Preheat the oven to 375° F.
5. Dump dough onto a floured surface. Divide in half and roll out each half into a large rectangle ( about the size of a cookie sheet).
6. On each half, spread 1/4 cup soft butter (1/2 of the stick), and evenly sprinkle half of the cinnamon/brown sugar mixture.
7. Tightly roll dough up into a long log. Using unflavored dental floss, thread, or a very sharp knife, cut the dough  into 16 even slices per dough log. 
8. Gently place all cinnamon roll dough rounds evenly on a lightly greased cookie sheet, 16 per cookie sheet. Cover and let rise 20-40 minutes (depending on the warmth of your kitchen).
9. Bake at 375° F for 14-15 minutes.
   For frosting:
10. Using a stand mixer or hand mixer combine butter and cream cheese. Beat together for 2 minutes until light and fluffy. Then add milk, half & half or cream, vanilla, salt and powdered sugar.

Notes

*Place eggs in a bowl of warm water to quickly bring to room temperature

Recipe Source: Slightly adapted from Ambers Kitchen Quick and Heavenly Cinnamon rolls