Recipe | 45-minute Cinnamon Rolls

If you have another somewhat free weekend, thank the Lord and work like the dickens to make sure your schedule stays that way for a while.

But then reward your long-suffering husband (victim of the overscheduling more often than not) by making these fast and easy cinnamon rolls for a filling post-run treat.

45-Minute (from scratch) Cinnamon Rolls

Mind-blowing original recipe here.

  • 2-3/4 c flour
  • 3 T granulated sugar
  • 1 t salt
  • 1 pkg instant yeast
  • 1/2 c water
  • 1/4 c milk
  • 2 T unsalted butter
  • 1 egg
  • 1/2 stick unsalted butter, softened
  • 2 T ground cinnamon
  • 1/4 c brown sugar
  • 1 c powdered sugar
  • 1 t vanilla extract
  • 2-3 T milk or coffee or orange juice (if you use orange juice, also add 1/2 t grated orange peel)


In a large bowl, mix flour, sugar, salt and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir butter mixture into the flour mixture. Add egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes. After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together cinnamon and sugar and sprinkle over buttered dough. Roll dough up tightly and cut into large even pieces. Place in a lightly greased 9-inch or square pan and lightly cover with aluminum foil or plastic wrap.  Preheat the oven to 200 degrees and turn off after 10 minutes. Place the cinnamon rolls in the oven to rise for 20 minutes (make sure the oven is OFF). Remove foil or plastic, and turn oven on to 375F – keep the rolls in the oven to bake for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze: Mix the powdered sugar, vanilla and milk (or coffee or orange juice+orange peel) together until smooth and lump free.

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