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Easy Cinnamon Rolls

These sweet, cinnamon rolls drizzled in a glaze are super quick and easy to make!

Easy Cinnamon Rolls | Marsha's Baking Addiction

Can you believe I have never tried cinnamon rolls until now?

My boyfriend absolutely loves cinnamon rolls, yet it has taken me this long to try them! I’ve been delaying making them for some time now, but I’ve finally got round to it. And I’m so happy I did – these are so good!

Cinnamon rolls for breakfast every day from now on…

Easy Cinnamon Rolls | Marsha's Baking Addiction

This recipe is so quick and simple to throw together. There’s no leaving them overnight. These will literally only take 3 hours (2 hours of that is leaving the dough to rise) of your time! In 3 hours, you’ll have warm, sweet cinnamon rolls, drizzled in a glaze.

The dough is so buttery, soft, fluffy, and ever-so-slightly chewy. The cinnamon sugar filling, and the glaze makes the rolls deliciously sweet, it will taste like dessert for breakfast!

Easy Cinnamon Rolls | Marsha's Baking Addiction

These cinnamon rolls were a hit in my house, and will have been made again and again by this time next week. I wasn’t kidding when I said “cinnamon rolls for breakfast every day”!

This recipe is perfect if you are making cinnamon rolls for the first time (like me!), short on time, or just want a quick, warm, sweet snack.

Easy Cinnamon Rolls | Marsha's Baking Addiction

Easy Cinnamon Rolls | Marsha's Baking Addiction

Easy Cinnamon Rolls | Marsha's Baking Addiction

Enjoy!

Easy Cinnamon Rolls

For the Dough

  • 4 cups plain/all-purpose flour (500g)
  • 2 and 1/4 teaspoons instant (fast-action) yeast (7g, or 1 sachet)
  • 1/2 cup caster/granulated sugar (100g)
  • 1/2 teaspoon salt
  • 1 cup milk (240ml, warm)
  • 1/4 cup unsalted butter (56g, melted)
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cinnamon Filling

  • 1/4 cup granulated sugar (50g)
  • 1/4 cup brown sugar (50g)
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter (56g, melted)

For the Glaze

  • 1/4 cup unsalted butter (56g, softened)
  • 2 cups icing sugar (250g)
  • 1 teaspoon vanilla extract
  • 3 – 6 tablespoons hot water

For the Dough

  1. In a large bowl, whisk together the flour, yeast, sugar, and salt.

  2. Make a well in the centre, and add in the milk, butter, egg, and vanilla extract. Mix well, then bring everything together with your hands to form a sticky dough.

  3. Transfer the dough to a lightly floured surface, and knead for about 5 minutes until smooth and elastic. Place the dough into a lightly greased bowl. Cover with clingfilm and leave to rise in a warm place for 1 hour, or until doubled in size.

For the Filling

  1. In a small bowl, whisk together the sugars, and cinnamon until combined.
  2. Once the dough has doubled in size, gently deflate with your fist, and transfer to a lightly floured surface. Roll out to a 12×18-inch rectangle. Using a spatula or pastry brush, spread the melted butter out evenly over the entire surface of the dough. Sprinkle the sugar and cinnamon mixture evenly over the top, then starting from a long end, tightly roll up to form an 18-inch log.

  3. Cut into 12 even rolls, and place them into a greased 9×13-inch baking tray. Cover with clingfilm, and leave to rise again in a warm place for 1 more hour.
  4. Preheat the oven to 180C/350F/Gas 4. Bake the rolls for 20 – 25 minutes until golden brown. (You can loosely cover the rolls with foil halfway through baking to prevent too much browning.) Allow to cool in the pan on a wire rack whilst making the glaze.

For the Glaze

  1. Whisk together the butter, icing sugar, and the vanilla. Add 1 tablespoon of hot water at a time until the glaze reaches desired consistency. Drizzle over the warm rolls, and serve.

Leftovers can be stored, covered tightly, in the fridge for up to 1 week. Baked rolls also freeze well for up to 3 months. Warm up before serving.

You can make these rolls ahead of time! Cut into rolls and place into the prepared pan as instructed, then cover with clingfilm and refrigerate overnight. In the morning, let the rolls rise in a warm place for 1 hour before baking.

The calories are an estimate only.

Easy Cinnamon Rolls | Marsha's Baking Addiction

Derek

Monday 4th of January 2016

Look damn good baking queen!

Marsha

Monday 4th of January 2016

Thanks, Derek!

Teresa

Saturday 2nd of January 2016

As always you make me hungry Marsha! I've only made pumpkin cinnamon rolls but I believe you these must be soo goood!

Marsha

Saturday 2nd of January 2016

Thanks, Teresa! :)

Ann {Created To Cook}

Thursday 31st of December 2015

Cinnamon Rolls + Simple & Easy have my name written all over them. I can't wait to give these a try... My boys are gonna love them!

Marsha

Thursday 31st of December 2015

Thanks, Ann!

Kelly

Thursday 31st of December 2015

I can never say no to cinnamon rolls! These look perfect! Love that there is no overnight rise!

Marsha

Thursday 31st of December 2015

Thanks, Kelly!

Valentina

Thursday 31st of December 2015

I think these will be a hit at everyone's house! They are mouth-watering!

Marsha

Thursday 31st of December 2015

Thanks, Valentina!