The Best One-Hour Cinnamon Rolls

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1/3 cup Brown sugar
  • 2 tbsp Cinnamon
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1/2 cup White sugar
  • 1 pkt Yeast

• Dairy

  • 3/4 cup Butter
  • 1 1/16 cup Milk

Found on thedomesticrebel.com

Description

Ingredients

• ¼ cup butter
• 1 cup milk (I used 1%)
• 1 pkt yeast
• 3 & ½ cups all-purpose flour, divided
• ¼ cup white sugar
• ½ tsp salt
• 1 egg
• FOR CINNAMON SUGAR FILLING:
• ⅓ cup white sugar
• ⅓ cup brown sugar
• 2 Tbsp cinnamon
• 4 Tbsp butter, softened
• FOR VANILLA BUTTER GLAZE:
• ¼ cup butter, melted
• 1 tsp vanilla
• 1 Tbsp milk
• 1 & ½ cups powdered sugar

Directions

• Preheat oven to 350 degrees F. In a microwave-safe bowl, combine the butter and the milk. Heat on HIGH for one minute, then remove and stir. Continue microwaving in 20 second intervals, stirring after each, until butter has melted and milk is warm to the touch but not hot. Meanwhile, in a separate bowl, whisk together 3 cups of the flour, the sugar and the salt until combined.
• In the bowl of a stand mixer, combine the yeast and the milk mixture and whisk together by hand. Add the flour mixture and egg all at once, and using the paddle attachment, beat on medium-low speed until combined. The dough will likely stick to the sides of the bowl, so sprinkle in the remaining ½ cup of flour to help the dough come together in a ball. Once the dough has pulled away from the sides and forms a ball, continue to beat the dough for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp cloth for 10 minutes to rest.
• While the dough rests, prepare your filling ingredients by mixing them together in a bowl until combined. Also dust a flat work surface with flour.
• Turn the dough out onto the floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 14x9 inches in size. I did NOT measure my dough out; I only rolled it out and it turned out fine. Honestly, just roll into a decently-sized rectangular shape to your desired thickness. Spread the softened butter over the surface of the dough and evenly spread on the filling mixture.
• Beginning at the longest edge furthest from you, begin rolling up the dough as tightly as possible. Pinch the final seam gently to help seal it up. Using a sharp knife, cut both ends of the dough (the doughiest parts youll likely discard), and then begin evenly cutting the dough into about 12 equal pieces. You can also use unflavored dental floss to cut the dough, but I used a knife.
• Place the rolls into two greased 9 cake pans. Cover the pans with damp towels and place the pans on top of your oven range for 25 minutes (or another warm place for them to rise). After the rolls have risen, uncover the dish and bake for approx. 15-20 minutes or until the rolls are golden, cooked through and bubbling.
• Remove from the oven and allow the rolls to briefly cool for about 5 minutes. During this time, prepare your icing: in a medium bowl, whisk together the melted butter, vanilla, milk and powdered sugar until combined. Drizzle evenly over the rolls, and serve.