This recipe for Quick Cinnamon Rolls uses a simple method to ‘rise’ the dough, making them delicious and super fast!
One of my favorite UK TV shows is the Great British Bake Off. I never miss an episode. This past week, one of the contestants used a microwave to ‘rise’ her yeast dough to save on time. I couldn’t believe it! I never heard of such a thing and knew I had to try it.
The next morning, I went straight to it. I mean homemade cinnamon rolls that you can have for breakfast without having to start the day before? I’m in! This worked so well for me that I used it again for my Quick Rise Chocolate & Salted Caramel Sticky Buns recipe and for my One-Hour Homemade Monkey Bread.
Why This Recipe Works
- Using a quick rise method for the dough makes these cinnamon rolls super easy to make.
- Cream Cheese glaze adds an extra element of interest to these buns.
- A mixture of brown sugar and granulated sugar mixed with the cinnamon creates a beautiful filing.
What’s The Difference Between Cinnamon Rolls and Cinnamon Buns?
There is no difference, it’s simple, some people call them rolls, some call them buns, all I know is they are the best thing ever for breakfast!
How to Make Quick Cinnamon Rolls
- Prepare the dough using a quick-rise method.
- Spread the cinnamon-sugar mixture over the rolled out dough.
- Roll the dough into a sausage shape.
- Cut the dough into rounds.
- Bake for 20 to 30 minutes until golden.
- Make the cream cheese glaze, drizzle over baked rolls.
- Serve and enjoy!
How To Test Your Microwave For The Quick-Rise Dough Method
Firstly, check your microwave owner’s manual to see if proofing is recommended. I don’t want you to waste your time, it does not work for everyone!
If you don’t have your manual handy, just do the following test before trying it on the dough you spent a lot of time on:
Place two tablespoons of cold, stick margarine in a glass cup in the center of the microwave (don’t use corn oil spread or shortening sticks).
Cook uncovered on 10% power (low) for 4 minutes. If the margarine doesn’t completely melt, your microwave can proof yeast dough. If it does melt then your microwave is just too powerful and will kill the yeast and make your dough rock hard.
Quick Rise Method Step by Step Instructions
Prepare the dough. Cover with plastic wrap and set aside.
Place a mug of hot water in the microwave on high for 3 minutes (just to add some moisture to the oven.
Put the microwave on the lowest possible setting (10% power) and put the bowl with the dough in it for 3 minutes. After the 3 minutes, leave the dough to rest without touching it (in the microwave) for another 3 minutes.
Repeat the process, but this time leave the dough to rest for 5 minutes.
Making The Cinnamon Rolls
Next, roll out the dough and add the filling, then roll it up and slice it into rounds.
Place the rolls in a greased pan and repeat the rising process.
They should look like this after the second rise (around half an hour).
Bake in the oven for 20 to 30 minutes until golden.
Let them cool for 10 minutes, then drizzle with cream cheese icing. Ice them warm!
Serve and enjoy!
Erren’s Top Tips
- Be sure the milk you use is warm (it should be about 110°F/43°C). If it is too hot it will kill the yeast and if it’s too cold, the yeast won’t activate.
- Use a room temperature egg in the dough: If you use cold eggs in yeast dough it can affect the yeast activating.
- Be sure to flour your kneading and rolling surfaces as well as the rolling pin this helps to prevent the dough from sticking to the surface or the rolling pin.
FAQs
Too much flour in your dough will make your rolls dry, not enough flour will make them dense and soggy. Make sure your dough appears stretchy and pliable before baking. This recipe should ensure a perfect texture.
The best thickness for your cinnamon rolls is around 1 to 1 and a half inches in thickness.
These can be stored at room temperature in an airtight container for up to three days. You can keep them in the fridge for up to a week. You can freeze the rolls by wrapping the pan in at least two layers of plastic wrap or place them into a large freezer-safe bag. Defrost thoroughly the night before you want to use them.
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Let’s Make Quick Cinnamon Rolls
Ingredients
FOR THE DOUGH:
- 1¼ cups milk hot milk about 110F/ 43C
- 1 packet instant dry yeast
- ¼ cup granulated sugar
- 1 large egg at room temperature
- ¼ cup butter melted
- 3-4 cups all-purpose/plain flour
- 1 teaspoon salt
FOR THE FILLING:
- 4 tablespoons melted butter plus more for pan
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
FOR THE GLAZE:
- 4 tablespoons cream cheese
- 2 tablespoons melted butter
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a small bowl, dissolve yeast in a ¼ cup of the hot milk and set aside.
- In a large bowl mix milk, sugar, melted butter, salt, and egg.
- Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
- Knead dough on lightly floured surface for 5 minutes. Place in a bowl, cover with plastic wrap and set aside.
To rise:
- Place an 8-ounce cup of hot water into the microwave and heat on high for 3 minutes to moisten the oven.
- Remove the mug and place the bowl with the dough into the microwave and heat on it’s lowest setting (10% power) for 3 minutes.
- Then let the dough rest in the microwave for a further 3 minutes.
- Heat the dough (still on it’s lowest setting) for another 3 minutes.
- then let the dough rest in the microwave for 5 minutes.
- When doubled in size, punch down dough.
- Roll out on a floured surface into a 15 by 9-inch rectangle.
- Spread melted butter all over the dough. Mix sugar and cinnamon and sprinkle over buttered dough.
- Beginning at the 15-inch side, roll up the dough and pinch edge together to seal. Cut into 10 – 12 slices.
- Coat the bottom of a nonmetal baking pan with butter. Place the cinnamon rolls on the pan with a bit of room for the second rise (about 2 inches).
- Preheat the oven to 350˚f/175˚c
- repeat the rising process in the microwave.
- Bake at 350˚f/175˚c for 20 to 30 minutes or until golden brown.
To Glaze:
- In a mixing bowl whisk together cream cheese, the melted butter powdered sugar, and 1⁄2 tsp vanilla extract.
- Add in more milk as needed 1 teaspoon at a time until it is the desired consistency. Spread over slightly cooled rolls.
Tips + Notes
- Be sure the milk you use is warm (it should be about 110°F/43°C). If it is too hot it will kill the yeast and if it’s too cold, the yeast won’t activate.
- Use a room temperature egg in the dough: If you use cold eggs in yeast dough it can affect the yeast activating.
- Be sure to flour your kneading and rolling surfaces as well as the rolling pin this helps to prevent the dough from sticking to the surface or the rolling pin.
Dev says
I love love LOVE this recipe! I have tried so many quick rise recipes and this one is for sure the best. I did change the rising process, though. I set my oven to 250 degrees and turned the oven off when I was ready to rise the dough. Then I put the dough in with plastic wrap over. After 20 minutes, it was doubled in size. So for anyone with microwave trouble, there’s another tip 🙂
Karen says
Hi Erren, I have a couple of questions and I”m hoping you can help. I tried the microwave test and it didn’t work for me the margarine nearly boiled over. I have never made dough with the instant yeast yet so without the microwave method how long do I let it rise? If I set the bowl on top of the oven while it’s on will that be warm enough for it to rise?? How long should I let it rise?? Also I made a two ingredient dough with self-rising flour and plain greek yogurt which I used to make garlic knots that came out great can I use that dough or is it only for bread??
Erren says
Hi Karen, Typically you let the dough rise in warm place until it doubles in size. How long that takes, depends on the yeast and the environment. I’ve had it take 3 hours, but it could be less. I can’t really direct you on other doughs though. I hope this helps.
Ami says
Hello. I’ve made this a few times using the microwave method and they come out amazing! I was wondering if I have time to wait and let them proof on their own, how long should I wait and what’s the maximum time I can leave the dough? Do I use the same amount of yeast and same yeast?
Erren says
You can leave dough to rise the traditional way for 1and a half to 2 and a half hours. For longer, try rising it in a cooler place, but don’t allow it to go longer than three hours or structure and flavor may be compromised.
Brenda L Dale says
Hi Errin, today I’m so excited to try your recipe for my daughter’s birthday brunch. I was just wondering, will still work if I double the recipe? Wish me luck! Thank you for a reply.
Erren says
Good luck! 😀 I think it depends on the size of your microwave. Hope it works for you!
Lera says
First time I made 1/2 of recipe, but microwave the same 3 minutes and dough even baked a little, was a little bit hot, baked goods were thin and though. Today I made only 1/3 of portion and microwave only for 1 minute, till the dough is warm, not hot. They came out perfect! soft and fluffy🤗 Thanks so much for idea!
Erren says
Hi Lera, I’m so glad you got it to work for you and you enjoyed the recipe!
Kathy Bradley says
A hint for those who don’t have a microwave big enough to proof the dough in either a bowl or in a 9×13 pan. You can turn your oven into a proofing oven by filling a glass measuring cup or small bowl full of water and place on the top rack. Warm the oven to 250 F then turn the oven off. Place the dough in the oven and let rise per instructions. Takes a little longer than using the microwave but does speed up the process some.
Erren says
Great feedback Kathy! Thanks so much!
Maria Berger says
The hardest part about this recipe was figuring out how to make my microwave operate at 10% power. The rest was super easy and super duper delicious!!!
illhaveanotherbook says
What if I don’t have cream cheese for the icing?
Mariana says
Hi, You can make a gaze with just warm water, sugar and a little vanilla
Erren says
Yes, that would work fine.
Meggin says
These are absolutely amazing! I was concerned when after the first proofing it hadn’t doubled and there really wasn’t much punching down to do. But they rose well on the second and they came out of the oven perfect and huge and golden and delicious. FYI:when I tried to pin it to Pinterest it didn’t have any photos available of this recipe to pin.