One-Hour Cinnamon Rolls

Meta Hemenway-Forbes, Hansen’s Dairy Marketing Manager

Hosting an Easter brunch this year? This gooey cinnamon roll recipe from our friends at Undeniably Dairy is a must on your menu. One-Hour Cinnamon Rolls are the perfect sweet complement to savory brunch dishes. Happy Easter!
For more delicious recipes using dairy foods go to usdairy.com/recipes.

One-Hour Cinnamon Rolls

Prep time: 35 minutes
Bake time: 25 minutes
Serves: 12

Ingredients:

Dough

• 1 cup milk, warmed to 110F*
• 1/4 cup butter, melted*
• 1 package (2 1/2 tsp) instant yeast (also called rapid rise yeast)
• 3 1/2 cups all-purpose flour*
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 egg*

Cinnamon-sugar filling

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons cinnamon
• 1/4 cup butter, softened*

Frosting

• 4 ounces cream cheese, softened to room temperature*
• 3 tablespoons butter*
• 1 1/2 cups confectioner’s sugar (icing sugar)
• 1 tsp vanilla extract

*Items available for purchase at Hansen’s Dairy

Directions:

• Preheat oven to 180F, then turn the oven off. Grease a 9-inch ceramic pie plate or 9-by-13-inch baking pan with butter. Set aside.
  Combine warmed milk and melted butter in a small bowl. Use a cooking thermometer to measure temperature and ensure the mixture is warmed to about 110F. Sprinkle entire contents of yeast packet over the milk mixture and set the bowl aside.
• In the bowl of a stand mixer fitted with the dough hook, whisk together flour, granulated sugar, salt and egg until combined. Pour in warm milk mixture and beat on medium speed until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed.
• Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel. Let dough rest for 10 minutes.
• While the dough rests, make your filling by whisking the granulated sugar, brown sugar and ground cinnamon in a small mixing bowl until combined. Set aside.
• Once the dough has rested, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 9 by 14 inches in size.
• Use a knife or an offset spatula to spread the 1/4 cup of softened butter evenly over the entire surface of the dough. Then sprinkle the cinnamon and sugar filling evenly over the buttered dough.
• Beginning at the longer edge, tightly roll up the dough and give the final seam a pinch so it seals. Use a knife to slice about 1/2-inch off each end (which you can discard) so the ends are even. Cut the remaining dough into 11 or 12 equal pieces (11 rolls fit in a pie plate; 12 rolls fit in a rectangular pan).
• Place each of the cut cinnamon rolls into your greased pie plate or baking dish. Cover the dish with a damp towel and place it in the warmed (but turned off) oven to rise for 25 minutes.
• While the dough is rising, in a medium bowl using a hand-held or stand mixer with a paddle or whisk attachment, beat the cream cheese and butter together for 1 minute on medium speed until completely smooth and creamy. Carefully fold in the confectioners sugar and vanilla, then beat on high speed until completely combined.
• Once the rolls have risen, remove from oven and uncover the dish.
• Preheat oven to 350F. Place baking dish on the center rack of the oven and bake for 25 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
• Spread warm rolls with prepared cream cheese frosting and serve warm.