1 Hour Cinnamon Rolls from Scratch | CHELSWEETS

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

Add 3.5 cups of all-purpose flour, 1 teaspoon of salt, and 1 packet of instant rise yeast into the bowl of a stand mixer.

Stir the dry ingredients quickly to incorporate them together.

In a separate bowl, combine 1 cup of milk, 0.5 cup of granulated sugar, and 0.25 cup of room temperature butter. Microwave for about 75 seconds until warm to the touch.

Stir the warm milk mixture to ensure the sugar is incorporated.

Add the warm milk mixture into the dry ingredients in three additions, stirring between each addition on medium speed.

Scrape the bowl with a rubber spatula to ensure all flour is incorporated.

Add 1 large egg (at room temperature) into the dough. Note that beating the egg beforehand helps with incorporation.

If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl (about 6 tablespoons total).

Cover the bowl with saran wrap and let the dough rest for about 5 minutes.

Flour the countertop and sprinkle additional flour on top of the dough to prevent sticking.

Roll out the dough to about 10 inches by 18 inches and about half a centimeter thick.

Cut off any uneven ends of the rolled dough using a ruler.

Spread 0.25 cup of room temperature unsalted butter evenly across the dough, leaving about 1 inch uncovered at one end.

Prepare the filling by mixing 1.25 cups of light brown sugar, 2.5 tablespoons of ground cinnamon, and 1 tablespoon of corn starch.

Spread the filling mixture evenly over the buttered dough.

Roll the dough tightly from the filled end towards the unbuttered end, sealing the edge.

Use dental floss to cut the rolled dough into equal-sized cinnamon rolls, marking sections beforehand for uniformity.

Cover the cut cinnamon rolls with foil and place them in a preheated oven at 200 degrees Fahrenheit (oven turned off) to rise for about 30 minutes.

In a bowl, mix 0.5 cup of cream cheese, 0.25 cup of butter, 0.5 teaspoon of salt, and 1 tablespoon of vanilla extract until combined.

Add in 1.25 cups of powdered sugar gradually, stirring until the mixture comes together. Then add the remaining powdered sugar and 2 tablespoons of heavy cream to achieve a smooth consistency.

Preheat the oven to 350 degrees Fahrenheit and bake the cinnamon rolls for about 25 minutes until golden brown.

Let the cinnamon rolls cool for about 5 minutes before frosting them with the cream cheese frosting.

Use any extra frosting to fill in the gaps between the cinnamon rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens