Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

1-Hour Cinnabon Cinnamon Rolls




Source of Recipe


Laurens Latest Recipes


Recipe Link: https://laurenslatest.com/1-hour-cinnabon-cinnamon-rolls-best/

List of Ingredients




FOR THE DOUGH:
1 c warm milk
4½ tsp rapid active dry yeast
½ c granulated sugar
1 tsp salt
1 egg
1/3 cup canola or vegetable oil
4-4½ c all purpose unbleached flour

FILLING:
1/3 cup softened salted butter
1 c packed light brown sugar
2 Tbsp ground cinnamon

FROSTING:
2 oz cream cheese, at room temperature
¼ c softened salted butter
1 tsp vanilla extract
½ Tbsp corn syrup
1 tsp fresh lemon juice
1¼ c powdered sugar


Recipe



Making the Dough:

In a large liquid measuring cup, stir warm milk, yeast and 1 Tbsp of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 3 c of flour, the remaining sugar and salt. Once yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 Tbsp of flour at a time until it starts pulling away from the bowl. (You still want it to be tacky, but not sticky enough to stick to your hands) Rest dough 5 minutes.

Preheat oven to 350°. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.

Sprinkle counter with flour and roll dough to be about 18x24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1½-inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.

For the Frosting:

While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.

Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.