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Quick Soft Cinnamon Rolls 5 from 25 votes

Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light
with a simple homemade dough, and a quick method to get baking!
Servings: 12 -15 rolls
Author: Karina - Cafe Delites

Ingredients
YEAST:
1 cup milk , warmed to the touch (NOT HOT -- temp at 110°F or 45°C)
1/4 cup melted butter
5 tablespoons granulated sugar
2-1/2 teaspoons quick-rise yeast (or look for instant or rapid-rise yeast)
ROLLS:
1 large egg , lightly whisked
3 1/2 cups all purpose (or plain) flour
1/4 teaspoon salt
Cooking oil spray
FILLING:
1/2 cup loosely packed brown sugar
2 tablespoons ground cinnamon
2 tablespoons butter , melted
ICING:
4 oz | 110 grams cream cheese , room temperature
2 tablespoon melted butter
2 tablespoons milk
1 teaspoon pure vanilla extract
1 cup powdered sugar

Instructions
1. Heat oven to 200°F | 100°C.
FOR THE YEAST:
1. Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand
for 10 minutes, until frothy.
FOR THE ROLLS:
1. Add the whisked egg to the milk mixture. Add in EXACTLY 3 1/2 cups flour and salt, and mix until a soft
dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and
elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the
dough sticking to your fingers.
2. Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to
coat in the oil. Cover with a damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven.
Allow to rise for 30 minutes. (To check if dough is ready, gently press two fingers into dough. If an
indentation remains, dough has not risen enough.) Punch dough down; cover and let rest for an additional
30 minutes or until doubled in size.
3. Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter
over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into
the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam
down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.
4. Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise
for a further 30 minutes or until doubled in size.
5. While rising, preheat oven to 175°C | 350°F.
 6. Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
FOR THE ICING:
1. Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and
creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.

Recipe Notes
*For the milk, use full fat, 2% or skim. Warm in the microwave for 1 minute, stir, then warm
again for an additional 10-20 seconds. It should be warm to the touch. NOT TOO HOT or you
will kill the yeast. If too hot, allow to cool slightly before proceeding with the yeast.

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