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It never fails that on any given Saturday or Sunday, my kids ask for Cinnamon Rolls for breakfast. And, it never fails that I always forget to plan ahead when it comes to weekend breakfast or brunch.
They're like miracle cinnamon rolls, that's what they are. The trick to these is instant yeast, which requires much less proofing time than active dry yeast. You could always go the cinnamon rolls in a can route, but... Lemme count the ways this homemade 1 hour cinnamon rolls recipe is way better:
To make these easy cinnamon rolls with cream cheese icing, start by mixing the dough and letting it rest for a few minutes while you make the filling. The filling is a simple mixture of cinnamon and sugar which you'll sprinkle on top of a layer of butter. Mmmmmm!
When the dough has rested, roll it out into a rectangle, spread the butter on top then sprinkle with the cinnamon sugar mixture. Roll it up from the long end, pinch the seams, and cut into 11-12 individual rolls.
I like to slather as much of the cream cheese icing on top when the cinnamon rolls are still very warm. Some of it will melt and that's perfectly okay! This recipe makes plenty of icing to keep everyone happy.
These quick cinnamon rolls use instant yeast, which means the rolls only need to rise once. If you use traditional yeast, also called active dry yeast, the rolls do need to rise twice and will take longer to make.
Preheat the air fryer to 350F. Line the air fryer basket with parchment paper and place cinnamon rolls on top, spacing them apart to allow the air flow on all sides. Air fry for 8-9 minutes. Top with icing while they're still warm
Preheat the air fryer to 350F. Line the air fryer basket with parchment paper and place cinnamon rolls on top, spacing them apart to allow the air flow on all sides. For cinnamon rolls without icing, lightly spread some softened butter on top of each roll. Air fry for 3-5 minutes and serve
Yes, you can omit the salt altogether if using salted butter. It's difficult to say how much salt is actually in the butter you're using. If you tend to like your food a bit saltier, you can use salted butter and just cut the amount of salt called for in the recipe in half.
I think you can certainly try that! I would think it would work, especially if you placed the dough in the fridge to rise overnight. It'll rise slower in the cold temp of the fridge which could work well here. Let me know how it works out for you!
However, I'd recommend taking it out of the fridge in the morning and let it come to room temperature before rolling out. Otherwise the pinching won't work as well (at least in my experience, haha).
The other thing is that the dough feels thicker somehow if you roll it out while it's still cool. I was worried it'd taste different once baked, but it definitely didn't, so all in all: all good.
For the yeast, when you combine it with the milk in step 1, let the yeast/milk mixture sit for 5-10 minutes to allow the regular yeast to bloom. It should get foamy and smell yeasty. Then you can proceed with the rest of the steps.
Technically you should be able to substitute the regular flour for Bob's 1:1 GF Baking flour. I've never done it, but the package says you can replace it one-for-one with regular flour and I've done so in other recipes. Good luck and enjoy!
Yes, you should be able to replace the flour cup-for-cup with Bob's GF baking flour. If you have regular yeast instead of instant, when you add the yeast to the milk in step 1, allow the mixture to rest for 5-10 minutes to allow the yeast to bloom (it'll get foamy and smell yeasty) then you can proceed with the rest of the steps. Enjoy!
awesome! I will definitely share more. I have some on my site already - I will file them under REcipes/Gluten-free going forward. For now, if you search 'gluten-free' on my blog you'll be able to find a few.
Hey there! I know you posted this a while ago, but I'm hoping you are still reading comments! I have made these over and over again- they are incredible! I typically make them for other people, but I made a tray today and I think I've had 4..... I need to go to sleep before I try to get another!
Anyway- my question- the FIRST time I made these, they rolled out perfectly. Nothing was hard about rolling it together into the cinnamon roll shape, either... they were my neatest rolls ever! But now, at least 10 batches later, the dough is really difficult to roll up. I can't tell if it's my flour on my my table, temperature, humidity..... I've seen other recipes say to stick the dough in the fridge...help if you can!
Hi Carrie! It could be all of those things, to be honest! As the seasons change and the temperature and humidity change, dough reacts differently. You could certainly chill the dough - that will definitely make it easier to roll if it's too warm or humid in your kitchen. You can try chilling the dough an hour, a few hours or overnight. I hope that helps!
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