Homemade cinnamon roll recipe (only one rise!)
Classic, fluffy and soft cinnamon rolls made from scratch! This is the quickest homemade cinnamon roll recipe that I know and it only requires 1 rise!
I love to eat these rolls for breakfast, as a quick snack or just together with a cup of tea or coffee. They are very addictive and go perfectly together with my cream cheese frosting or the coffee glaze mentioned in the recipe.
Besides the fact that they are really tasty, they look beautiful too. I’m sure that you will have a “WOW” effect, whomever you serve them to.
Just know that although it’s the quickest homemade cinnamon roll recipe that I know, they still require a bit of time as you need to let them rise. The dough will also stay somewhat sticky, so you need to put a bit of flour on your hands, the surface and the dough itself when rolling it out. A tip is to roll the dough out with a rolling pin made of plastic, so that it will not stick to the rolling pin itself.
Although these delicious homemade cinnamon rolls require a bit of time (around 1 hour and 40 minutes, including rising), they are definitely worth it! Because after all, it is hard to beat soft and homemade cinnamon rolls!
- 385 gr wheat flour
- 50 gr granulated sugar
- 1 tsp salt
- 2 & ¼ tsp instant yeast
- 120 ml milk
- 60 ml water
- 3 tbsp butter
- 1 egg
- 2 tbsp butter, softened
- 1 tbsp cinnamon powder
- ¼ tsp nutmeg
- 70 gr brown sugar
- 50 gr raisins
- 120 gr powdered sugar
- ½ tsp vanilla extract
- 3 tbsp strong brewed coffee or milk
- To a bowl sieve flour and add yeast, salt and sugar. Mix & set aside.
- Heat a pan over low heat and add water, milk and butter. Stir until the butter has melted and the mixture is lukewarm.
- Pour the butter mixture into the flour mixture, add beaten egg and knead until you reach a soft dough (about 4 minutes). Cover and let it rest for 10 minutes.
- In the meantime, put the raisins in a cup and add boiled water to soften the raisins. Set aside.
- After 10 minutes, roll the dough out on a flour covered surface in a 35×25 cm rectangle and about 0,4 cm thick*.
- Spread the softened butter on top. Mix together the cinnamon powder, nutmeg and sugar. Sprinkle it all over the dough.
- Drain the raisins and squeeze out the remaining liquid. Sprinkle the raisins all over the dough.
- Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased round cake pan or pie dish.
- Cover the cinnamon rolls with aluminum foil or plastic wrap and allow to rise in a warm place for 60-90 minutes*.
- After the rolls have doubled in size, preheat the oven to 190°C. Bake for 25-28 minutes until lightly browned. If the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking. I cover the rolls with aluminum foil the last 5 minutes.
- Cream cheese frosting: prepare the cream cheese frosting and spread over the warm rolls.
- Coffee glaze: whisk the powdered sugar, vanilla extract and coffee/milk together. Spread over warm rolls.
- The dough could be sticky. Sprinkle flour on the dough ball itself to make it easier to work with. I also use a rolling pin made of plastic, so that the dough doesn't stick to the rolling pin.
- Optional: let the rolls rise in the oven. Heat the oven to 66°C. Turn the oven off and place the rolls (uncovered) inside. Leave the oven door cracked open for about 30 minutes, then shut it closed.
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I’m Jeanette, the blogger behind Lazy Home Cook.
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