One hour cinnamon rolls? Yes, it’s possible! I’m not going to lie, I have struggled for years to make the perfect batch of cinnamon rolls. The struggles that I had with them were either I used too much butter, I melted the butter and poured it all over the dough, I rolled the dough wrong, or I just happened to use dull knives to cut them. Ah, the tragic moments that I have had making cinnamon rolls from scratch. I’m not a patient person, so I attempted to make a batch of one hour cinnamon rolls. And it worked!
Cinnamon Rolls are always hit or miss. I cannot stand those store bought Cinnamon Rolls that are in that white box; I can’t think of the name, but they are disgusting! My preference is for my cinnamon rolls to not taste like bread. I like it to be soft and not too hard. I like my cinnamon rolls to have the perfect balance of cinnamon sugar. And when I say sugar, I mean sugar. I’m not eating a blend of stevia and cinnamon. Yuck.
Sure, there are healthy recipes for cinnamon rolls out there; but I don’t think cinnamon rolls should be healthy. Look, I try and eat as healthy as possible – but a girl deserves a treat every once in awhile. You do too!
How to make one hour cinnamon rolls:
First off, I’m going to keep it real with you, these rolls were made with yeast! Earlier in the day, I tested out making one hour cinnamon rolls with pastry flour and no yeast. To my surprise, they did rise! But, they weren’t the texture and look that I was going for. If you’re curious, I posted them on my Instagram stories (check out my highlight called Food!) if you want to take a look.
Next, I want to mention that I did not use eggs in this recipe. I talk about Bob’s Red Mill Gluten Free Egg Replacer a lot; it’s seriously the best egg replacer on the market. I used them in my cheesecake recipe, and I was in shock that they came out so well! The egg replacer here doesn’t make a major difference in texture compared to cinnamon rolls that are made with eggs.
Also, please note that I used my one hour very wisely. Before I began making these cinnamon rolls, I had my measuring spoons and ingredients ready to go. Use your hour wisely. Instead of wasting time making the dough by hand, I used my stand mixer. If you do not have a stand mixer, then it will probably take a little bit longer.
One Hour Cinnamon Rolls
For The Dough:
- 2 1/4 cup All Purpose Flour
- 1/4 cup Sugar
- 1 tbsp Ground Flax
- 1 package Active Instant Yeast
- 1 tsp Baking Powder
- 1/2 cup Water
- 1/4 cup Cashew Milk
- 1/2 cup Butter
- 1 Egg Replacer from Bob’s Red Mill
- 1 tsp Kosher Salt
- 2 tbsp All Purpose Flour, for kneading
For the Filling
- 1/2 stick Earth Balance Butter, softened
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 2 tbsp Ground Cinnamon
- 1 tsp Vanilla Extract
For the Icing:
- 1 cup Confectioners’ Sugar
- 1 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1/2 cup Cream Cheese
- 3 tbsp Cashew Milk
- 1/2 stick Earth Balance Butter, melted
- In a large bowl or stand mixer, combine the flour, yeast, sugar, ground flax, and baking powder. Mix well using a spoon, not your stand mixer tool! During this time, plan ahead and prepare your cinnamon sugar mixture by mixing 1/4 cup brown sugar, 1/4 cup white sugar, 2 tbsp ground cinnamon, and 1 tsp vanilla extract. Prepare your icing during this time as well by adding all of the ingredients to a stand mixer and blend or mix using a spoon.
- In a medium bowl, add the milk, vanilla extract and water and microwave for 1 minute. While waiting for the mixture to heat, prepare your vegan egg replacer.
- If you’re using a stand mixer, connect your dough hooks and set the stand mixer on mixer 6 and mix! Slowly add in your milk, butter, and vanilla mixture. Once a dough has formed, slowly add in your vegan egg. Allow the dough to mix for 5 minutes or until the egg is combined. Scrape down the sides of the bowl, there will be flour at the top. Keep mixing until all of the ingredients have formed into a ball. Stop mixing and begin to mix with a rubber spatula.
- Flour a surface with two tbsp of flour. Add your dough to the floured surface and knead for 2 minutes. The dough shouldn’t break and it should be a little sticky. Once a neat ball has formed, add the dough to a oiled bowl and cover. Place the bowl into the microwave and allow to rise for 10 minutes.
- After the dough has risen for 10 minutes, remove from the cling wrap and place onto a floured surface. Knead the dough for 2 minutes and then flatten the dough using your hands or a rolling pin. The dough should be as flat and long as the back of a pan.
- Now, you can preheat your oven to 375 degrees F.
- Once you have flattened and rolled out your dough, take your 1/2 stick of butter and rub it all over the middle of the dough. You do not have to use all of this butter, you can use the left over butter to butter your cake pan. Add your cinnamon sugar mixture to the middle of the dough. The butter and cinnamon sugar mixture should be directly on the middle of the dough, leave a space on the corners for easy rolling.
- Starting from one of the long ends, tightly roll the dough. Using dental floss, a bench scraper, or kitchen twine cut into 14 slices. Cut the top and the bottom parts of the dough off first. Butter a cake pan using the left over butter from the filling mixture. Add your cinnamon rolls to this pan after cutting. Cover and place the dough into a microwave and allow to rise for 15 minutes.
- Once the rolls have sat for 15 minutes, remove from the oven. Melt whatever leftover butter you have and brush the butter onto the cinnamon rolls.
- Place into the oven and bake for 20 minutes. After they’re done baking, top with the icing mixture immediately!
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