Single Rise Cinnamon Rolls
Soft, Fluffy, and Irresistible
If you’ve ever craved warm, gooey, fresh-out-the-oven cinnamon rolls but didn’t want to spend hours in the kitchen, I’ve got the perfect solution for you. My Single Rise Cinnamon Rollsare just what you need—super soft, buttery, and bursting with cinnamon-sugar goodness, all with a quick rise and minimal effort.
Whether you're looking for a cozy weekend breakfast or a simple dessert to wow your family or guests, these cinnamon rolls are guaranteed to be a hit. Trust me, these rolls are so easy, you won’t believe it!
Ingredients
For the Dough:
For the Filling:
For the Glaze:
Instructions
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Prepare the Dough:
Start by greasing an 8x8 glass baking dish and setting it aside. In a small saucepan, gently heat the milk and buttertogether until the butter is fully melted and the mixture reaches about 100°F (just warm to the touch). You don’t want it to be too hot—trust me, we’re not making hot cocoa here!
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Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, salt, and instant rise yeast. Instant yeast makes this process way easier, and you don’t even have to wait for the yeast to proof. It’s a real time-saver.
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Combine Wet & Dry Ingredients:
Add the warm milk mixture and egg to the dry ingredients. Stir everything together until it's mostly combined. Gradually add in the remaining ½ cup of flour until the dough starts to come together and pulls away from the sides of the bowl. It should be a little sticky but still manageable.
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Knead the Dough:
Turn the dough out onto a floured surface and knead it for about 5-7 minutes, or until it’s smooth and elastic. It should feel soft, like a baby’s bottom—no kidding, that’s the consistency you want! Once that’s done, roll the dough into a 14x8-inch rectangle.
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Add the Filling:
In a small bowl, mix the brown sugar and cinnamon. Spread the softened butter evenly over the dough, leaving a small border around the edges. Then, sprinkle the cinnamon-sugar mixture over the buttered dough. It’s that classic, warm, sweet filling that makes cinnamon rolls irresistible!
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Roll and Cut:
Carefully roll up the dough from the long side into a log. Cut the rolled dough into 10-12 even pieces. You can use dental floss or a serrated knife for clean cuts—no one wants squished rolls!
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Let the Rolls Rise:
Place the rolls in your prepared baking dish, cut side up, and cover them with plastic wrap or a clean kitchen towel. Let them rise in a warm spot for about 30-45 minutes until they’ve doubled in size. This is the single rise method, so don’t stress—no need for a second rise here!
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Bake:
Preheat your oven to 375°F (190°C). Once the rolls have risen and are looking puffy and beautiful, bake them for 20-25 minutes, or until they are lightly golden brown on top.
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Glaze and Serve:
While the rolls bake, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Once the rolls are out of the oven, drizzle the glaze over the warm cinnamon rolls while they’re still hot. Let it melt into all those gooey layers—seriously, heaven on earth.
Some Helpful Tips
Making cinnamon rolls might seem daunting, but I promise, with these tips, you’ll nail it every time:
• Use Instant Yeast:
The instant yeast is key here. It doesn't require proofing, and it gives you that soft, fluffy texture we all love in cinnamon rolls. It also cuts down on time, making this a “single rise” dough, so you don’t have to wait around for hours!
• Don’t Overheat the Milk:
When you heat your milk and butter mixture, make sure it’s just warm to the touch. If it’s too hot, it can kill the yeast. A good rule of thumb is that it should feel like a warm bath—not a hot tub!
• Roll Tight, But Not Too Tight:
When you’re rolling up the dough, make sure it’s snug, but not too tight. If you roll it too tightly, the rolls may not bake as evenly or puff up as nicely. You want the rolls to rise nicely in the pan, so don’t overdo it!
• Don’t Skip the Glaze:
The glaze is the finishing touch that takes these rolls from good to great. Feel free to play with the flavor by adding a little lemon zest or orange zest to the glaze for a citrusy twist. You can also use cream cheese for a tangy version of the glaze if you prefer.
• Make Ahead:
You can prepare the dough the night before, refrigerate it overnight, and bake them fresh in the morning. Just cover the rolls tightly with plastic wrap and let them sit out for about 30 minutes before baking. The extra resting time will make them even fluffier!
Can I substitute evaporated milk for whole