Quick and Easy Cinnamon Rolls

Quick and Easy Cinnamon Rolls

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  • Prep Time


  • Total Time


  • Servings



  • Dough:

  • 1

    tablespoon active dry yeast

  • 1

    tablespoon granulated sugar

  • 1

    tablespoon honey

  • cups hot water (just hot, to the touch)

  • 4

    – 4½ cups bread flour (may use all purpose flour, but the texture will be different)

  • 1

    tablespoon powdered milk

  • ¼

    cup granulated sugar

  • ¼

    teaspoon salt

  • 2

    large eggs, beaten

  • Filling:

  • ½

    cup butter flavored shortening

  • ¾

    cup light brown sugar

  • ¼

    cup cinnamon

  • thread, for slicing the dough

  • Icing:

  • 1

    (8 ounce) package cream cheese, softened

  • 1

    teaspoon vanilla

  • ¼

    cup heavy whipping cream

  • – 3½ cups powdered sugar (depending on how thick you want it)

  • 3

    teaspoons cinnamon


1.Combine yeast, water, and 1 tablespoon of sugar in a small mixing bowl. Set aside in a nice and warm place for about ten to fifteen minutes. (A draft-free warm place is your microwave! Sit it in with a cup or bowl of hot water and just shut the door.) 2.Once the yeast mixture has doubled, stir in the honey. 3.Add yeast mixture to a large mixing bowl with the 3 cups of the flour, powdered milk, salt, and sugar. Add in the beaten eggs and gently stir with a wooden spoon. If using your mixer, use the dough hook and mix on low. 4.Once the flour mixture has incorporated in with the wet ingredients, slowly add in the rest of the flour. Continue to mix on low speed (or take out and knead by hand) for about 4-6 minutes. Add a tablespoon of flour at a time, if needed. As to make sure the dough is completely pulled away from the bottom of the bowl and no longer sticky. 5.Take the dough out of the bowl and place on a lightly floured surface. Let the dough rest for about 5 minutes, uncovered or you can set your empty bowl upside down onto the dough. 6.Roll out the dough (on the lightly floured surface) to a rectangle size of about 16 inches by 12 inches. And, about half an inch thick. 7.Spread the butter flavored shortening all the way across and to the edges. 8.Cover the dough with the brown sugar all the way across. Then sprinkle the cinnamon onto every inch of the brown sugar. 9.Start with one of the long sides, tuck and roll the dough until you come to the very end. Make sure to have the last part of the flap onto the bottom to hold it together. 10.Grab your long piece of thread and slice it up underneath the roll. Crisscross the thread while going down onto the dough. It will cut with out smashing the dough. Tip: Only use a knife to mark the top of the dough (to get even pieces) before using the thread. 11.Place the rolled up pieces of dough into a baking pan. 12.Put in a 350 degrees preheated oven for 20 to 25 minutes– on the bottom rack. 13.Icing: 14.Beat the softened cream cheese and vanilla for about 1 minute on medium high speed. Alternate the heavy whipping cream and powdered sugar until the right consistency. Add cinnamon.You may want to add more powdered sugar to make it thicker or to your liking. 15.Spread on the icing as soon as the cinnamon rolls come out of the oven. I like to do this, because the icing starts to melt in between all of the swirling crevices. 16.Eat, and enjoy!


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