Easy Cinnamon Rolls or One Hour Rolls

The World's Easiest Cinnamon Rolls

Author: Minimalist Baker

• 1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
• 1 cup (240 ml) unsweetened plain almond milk
• 1/2 cup (112 g) Earth balance (vegan butter), divided
• 1/4 tsp salt
• 3 cups (408 g) unbleached all purpose flour*
• 1 1/2 tsp ground cinnamon
• 1/4 cup + 1 Tbsp (63 g) organic cane sugar, divided*

Instructions

1. In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
3. Next add in flour 1/2 cup (68 g) at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
4. On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1/2 - 1 Tbsp cinnamon (to taste).
5. Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 - 2 inch sections and position in a well-buttered 8x8-inch square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp Earth Balance (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
6. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
7. Optional: Frost with dairy free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.

Notes

* You can use regular yeast, but it will require more time to let them rise properly.
* I have not tried making this recipe gluten free, however, many of you have had success with a blend of spelt flour or whole wheat pastry. But for classic, fluffy cinnamon rolls, I recommend unbleached all purpose.
* I have not tested this recipe with other sweeteners, but it may work! Let me know in the comments if you have success.
* Nutrition information does not include any frosting.

Nutrition Information

Serving size: 1 roll Calories: 243 Fat: 9 g Saturated fat: 3 g Carbohydrates: 34 g Sugar: 5 g Sodium: 174 mg Fiber: 1.4 g Protein: 4.2 g

OUTNUMBERED ~ ONE HOUR CINNAMON ROLLS
(Don't plan for leftovers. There won't be any!!!)
Dough:Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

 

Then add:
1 T. salt
3 eggs
10 1/2 c. flour
 

Mix together for 10 minutes, then sit for 10 minutes. 4. Oil cupboard (don't use flour), dump out dough. Divide in half.
 

 Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. 6. Roll up tight, but not too tight.
 

Divide into 12 rolls and place on greased cookie sheet.
 

Repeat with other half of dough. Let rise.
 

Bake for 12-15 minutes at 400.
Cinnamon-Sugar:
1 c. sugar
1 T. cinnamon
Frosting:
1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk
Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting
NOTES: Recipe by Camille Paskett and Shanna Roberts
*My mixer is a Bosch. Hands down the best mixer available! I just wish it came in cute colors.
*1 cube of butter = 1/2 c.
*Orange concentrate is frozen orange juice.
*I just use regular flour, not self-rising.
*It really is 6 Tablespoons of yeast. I use SafInstant. I have never used the packets, so I don't know the conversion.
*It really is 10 and 1/2 cups of flour.
*I have never frozen the dough. These are way too easy to make to bother with freezing them. But some people have.
*Rising time depends on how warm the house is, the humidity, etc. Just let them rise until they are big enough for you.
*I don't know how many calories these are. Please don't tell me.
*If you want half the rolls, just half the recipe.
*400 degrees Fahrenheit.
*I use the dough hook to mix it up.