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.
Gigi says
Hi Erren,
May I know how many teaspoons there are in one packed of yeast? Sorry, yeast here don’t come in packets like yours do. Thanks!
Erren says
Hi Gigi, It’s about 1.5 teaspoons.
Gigi says
Thank you!
Erin says
on the back of the yeast jar it says 2 1/4 tsp is equivilent to 1 pkg of yeast
Erren says
Thank you, Erin!
Sandy Griffith Donner says
Made these tonight. Wow was I surprised. They are amazing! I followed the directions except had to repeat the 3 & 5 min raising process again. Super light and fluffy rolls!
I will be doing this method again. Great news for my son, the cinnamon roll lover!
Dana says
I loved these! I used the microwave to allow them to rise but since my bowl wasn’t microwave safe I just boiled the water then stuck the bowl in and let it hang out with the hot water in the microwave. The rolls were very fluffy and light. I did allow a little more time to rise though. I also used coconut oil instead of butter and I didn’t miss the butter at all. This is a great recipe, thanks for posting!
Erren says
Hi Dana, So sorry for the late reply. I haven’t been well for some time and the app on my phone doesn’t allow me to reply to comments. I don’t like posts to go unanswered though so just wanted to say thank you and I’m so glad you enjoyed the recipe!
Conni says
I usually heat my oven for 1 minute, then let the dough rise. You can also let your dough rise in a pre-heated dryer. Last week I put the dough bowl on top of a heating pad and it worked best of all.
Kelly says
Hi, I made these yesterday and can’t believe how well they turned out! They weren’t as light and fluffy as long rise buns, but that would be expected. They were delicious and really fun as an experiment! Thanks so much for sharing!
Erren says
Thanks for letting me know Kelly! I just love this recipe. I agree they aren’t as fluffy as the long rise, but they are so good and if you can have them quick – why not? 🙂
Grandma T says
For the glaze can you tell me what I can substitute for cream cheese. My grandson has dairy and cheese allergies and I would like to make these for him. Thanks.
Erren says
Hi, You can make a gaze with just warm water, sugar and a little vanilla. Let me know how it goes and thanks for the comment! 🙂
Molly says
I tried this recipe yesterday. It didn’t work for me. I don’t have a baking pan that is microwave safe so I did my best to follow the second rise instructions in my preheating oven. The rolls turned out very dense and tasted mostly like flour. I followed everything else exactly the way it says.
Erren says
Hi Molly, I’m so sorry it didn’t work for you. I can’t really speculate on if it had anything to do with the 2nd rise or not, but did you do it on the lowest setting your microwave will go? If your microwave doesn’t have a low enough setting, that could effect it greatly.
Melissa says
I am so EXCITED about the microwave method. I usually make my dough in the bread machine and allow it to rise in there and after I put in my filling…which makes the whole process take probably 2 hours! I can’t wait to try it!
James Cheng says
Erren,
I’m making these right now! The rising in the microwave is pretty amazing!
I wanted to ask about a measurement. Your recipe for the filling says 2 Tbsp of cinnamon. Did you mean 2 tsp? 2 Tbsp sounds like a lot. I looked at other cinnamon roll recipes and they have 2 tsp for an equivalent amount of sugar.
I used 2 tsp. Mine is almost out of the oven so I’ll know soon!
Erren says
Hi James, yes, you are right. Should be tsp. I’m correcting the recipe next so thank so much for pointing it out!
How did they come out? I hope you liked them!
Vanessa @ Vanessa Baked says
Never thought of using the microwave to make the dough rise. Great idea! I will be trying this technique.
Erren says
It’s really amazing, but dangerous because now I can make all kinds of things I wouldn’t normally make! Already did two types of sweet rolls! Let me know if you try it!