90-Minute Cinnamon Rolls Recipe
Are you always in a rush when baking? No worries because this fool-proof and delicious 90-minute cinnamon roll recipe is what you need. Cinnamon rolls are ideal for parties because a batch of them produces two dozen bite-size rolls. Also, they are a great breakfast treat since they are a perfect gooey finger-food.
Servings: 24 pieces
Equipment
- Mixing bowls
- Measuring cups
- Measuring Spoons
- Microwavable glass bowl
- Stand mixer with dough attachment
- Pastry brush
- Serrated knife
- Muffin pan
Ingredients
For the Dough
- 3/4 cup of milk
- 1/4 cup butter
- 2 cups of all-purpose flour
- 2 cups of bread flour
- 1/2 of teaspoon salt
- 1/4 cup white sugar
- 1 tbsp of instant yeast
- 1/4 of cup water
- 1 pc of egg
For the Filling
- 1/4 cup of softened butter
- 2 1/8 Tbs Brown sugar
- 1 3/4 Tbs White sugar
- 1 Tbs ground cinnamon
- 2 Tbs of Cocoa Powder
For the Frosting
- 2 Tbs of softened butter
- 1/2 of cream cheese
- 1 tsp vanilla extract
- 3 cups of confectioners sugar
Instructions
- Grab a saucepan and place the milk; heat until it boils, then remove from heat. Afterward, add in the butter, then stir until it melts. Set aside to cool down.
- In a bowl, add and whisk together the 1 cup of all-purpose flour, 1 cup of bread flour, yeast, sugar, and salt. Then add the water, egg, and milk mixture; drop the batter at the stand mixer with a wire hook. Add the remaining 1 cup of all-purpose flour and 1 cup of bread flour to the bowl. Using a rubber spatula, fold in the dough until it incorporates.
- Just as the dough is incorporated, flour your board or tabletop. Place the dough and knead until it is elastic and smooth for 10 minutes, or you can utilize the dough hook in a stand mixer. Keep in mind that we need a soft dough; avoid adding too much flour. The dough will spring back when it is ready.
- Place and cover with a damp cloth on a greased bowl, proof for 15 minutes. Grab a medium-sized bowl and mix together the softened butter, brown sugar, white sugar, ground cinnamon, and cocoa powder.
- Lightly flour your board or tabletop and roll out the dough into a 12×9 inch rectangle. Spread the butter-cinnamon mixture using a pastry brush, then press lightly, so it does not spill out when you try to roll it.
- Roll the dough up and pinch a seam to seal; cut 12 equal sizes of the rolls using a serrated knife. Then, put the rolls in a greased muffin pan, cover them, and allow them to rise to double their size. Preheat oven to 176°C
- In a separate bowl, add the softened butter, cream cheese, vanilla, and confectioners sugar. Whisk together until the consistency is smooth.
- Place the muffin pan and bake for 20 minutes, or until golden brown. Remove from oven and place on a wire rack. Serve warm and enjoy!
Notes
Please do not kill your yeast; remember to allow your milk to settle before adding the yeast; the temperature must be 37° C to 115° C to activate it. Any hotter than that may kill the yeast before the dough can rise. The dough is mixed well once it is sticky and it starts pulling away from the sides of the bowl.
The proper way of proofing is one of the essential factors contributing to the cinnamon roll’s overall effect. Cover the bowl that contains the dough and place it in a dry and warm spot in your kitchen. It may be near a warm window or on top of the oven. Use softened butter instead of melted butter for the cinnamon filling. It will enable you to spread the filling evenly over the dough. Never forget to flour your board or tabletop lightly; this is to prevent the dough from sticking.
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