Quick Soft Cinnamon Rolls

By AzWench

These quick, soft and chewy cinnamon rolls use a super easy baking method. They're light and fluffy with a scrumptious cream cheese glaze. I really enjoy these warm 1st thing in the morning with a hot cup of coffee.

Ingredients

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

Preparation

Step 1

Heat oven to 200°F (100°C)

YEAST:

Combine the warm milk together with the melted butter, 1 tablespoon of granulated sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.

ROLLS:

Add the whisked egg and 5 tablespoons granulated sugar to the bowl. 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, (use abut 2 tablespoons of the remaining 1/4 cup flour for your bench). Knead until smooth and elastic (about 5 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.

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.

While dough is rising, combine together brown sugar and cinnamon in a small bowl. Then, roll out dough onto a lightly floured surface (use the remaining 2 tablespoons of flour for bench top); roll dough into a 19-inch x 13–inch rectangle. Brush 2 tablespoons melted butter over dough and sprinkle evenly with brown sugar/cinnamon mixture. 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.

Arrange the rolls in a lightly greased 9x13-inch baking dish. Cover with the damp towel and allow to rise for a further 20 minutes or until doubled in size.

While rising, preheat oven to 350°F (175°C)

Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.

ICING:

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.

Note:

*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.