Quick and Easy Cinnamon Rolls
Quick and Easy Cinnamon Rolls are soft and chewy with the perfect ratio of bread to cinnamon filling, topped with a delicious vanilla butter cream. These are fresh, out of your oven in less than 90 minutes!
Servings: 16 rolls
Ingredients
Cinnamon Rolls
- 3/4 tbsp dry active yeast
- 1 1/4 cup very warm water divided
- 3/4 tbsp sugar divided
- 1 tbsp oil
- 1 tsp salt
- 3 cups all-purpose flour
Cinnamon Roll Filling
- 1/4 cup butter softened, almost melted
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla
Butter cream Icing
- 1/4 cup butter softened
- 1 1/2 cup powdered sugar
- 1 tbsp milk
- 1 tsp vanilla
Instructions
Cinnamon Rolls
- Combine the yeast, 1/4 C of warm water, and 1/2 tsp of the sugar to a small bowl. Let the yeast proof. This means to wait until it is bubbly, to show you that the yeast is alive and kicking!
- While the yeast is proofing, add the remaining cinnamon roll ingredients to the bowl of a stand mixer. Once the yeast has proofed, pour it into the stand mixer and begin mixing slowly with the dough attachment. Once all of the flour is combined, knead for 5 minutes. The dough will be sticky, but you should be able to pull off some dough and roll it into a little ball. If it is too sticky for that, add a little extra flour.
- Spray the liner of your Instant Pot with non stick spray, and transfer the dough from the stand mixer bowl to the Instant Pot liner. Use the yogurt setting on NORMAL. Cover with a glass lid and let proof for 20 minutes. Alternatively, you can let the dough rise in a warm spot on the counter for 1 hour or until double.
- After the dough has finished rising, transfer dough to a floured surface. Roll into a rectangle, you'll want the dough to be about a 1/2 inch thick.
- Spread the butter onto the dough making sure to leave the top 1 inch untouched. You'll need this to keep your cinnamon rolls from unrolling!
- Combine the brown sugar, cinnamon and vanilla. Spread evenly over the dough, massaging it into the butter and dough a bit as you do.
- Tightly roll the dough up into a log and seal with the 1 inch strip of dough. Either use a sharp knife or dental floss to cut the log into 16 rolls. You can do this easily by cutting the log in half. Then cut each half into halves (we have 4 now), then cut each of those pieces into half (8) and then in half one more time (16).
- Place on a silicone lined cookie sheet and cover lightly. Turn oven on to 350°. Let the cinnamon rolls rise while the oven is preheating. Once the oven has preheated, place the rolls in the center of your oven and bake for 20-25 minutes or until golden brown.
Butter cream Icing
- Place all ingredients into the bowl of a stand mixer. Using the whisk attachment, cream all ingredients together. Start slowly and then gain speed and whip until light and fluffy. Spread onto warm cinnamon rolls, and lick your fingers.