1-Hour Cinnamon Rolls

Source: Gimmie Some Oven; Yield: about 10 rolls

INGREDIENTS

For the dough

• 1 C milk (240 g) (I used 2%)
• 1/4 C (28 g) butter, softened
• 3 to 3-1/2 C all purpose flour (360 g to 420 g)
• 1/4 C (50 g) sugar
• 1/2 tsp salt
• 1 envelope (2-1/4 tsp) yeast (instant or rapid rise)
• 1 egg

For the filling

• 1/4 C (50 g) granulated white sugar
• 1/4 C (52 g) packed brown sugar
• 2 Tbs ground cinnamon
• 1/4 C 28 g) butter, softened

For the cream cheese icing

• 4 oz (1/2 C or 113 g)
• 3 Tbs butter, softened
• 1 tsp vanilla extract
• 1-1/2 C (150 g) powdered sugar
• 1-2 Tbs milk (if needed)

Instructions

1. Heat the milk and butter. Combine milk and butter in a microwave safe bowl. Heat on high for 1 minute, then remove and stir. Continue to heat in 20 second intervals, stirring in between, until the butter is melted and the milk is warm to the touch but not hot. (The mixture should be no more than 110 deg F. I recommend measuring the temperature with an instant thermometer. If it is too hot, just wait a few minutes for it to cool.)
2. Combine dry ingredients In a separate bowl, whisk together 3 C flour, granulated sugar, and salt until combined,
3. Mix the dough In the bowl of a stand mixer fitted with a dough hook attachment, add the warm milk mixture and sprinkle the yeast on top. Then give the mixture a brief stir. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add more flour (up to an additional 1/2 C) 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 into a ball with your hands. Place in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
4. Mix the cinnamon-sugar filling While the dough rests, make the filling by whisking granulated sugar, brown sugar, and cinnamon in together in a small mixing bowl.
5. Roll out the dough Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle 9×14” in size. Use a knife or an offset spatula to spread 1/4 C of the softened butter evenly over the entire surface of the dough. Then sprinkle the cinnamon and sugar evenly over the surface.
6. Slice the rolls Beginning at the 14” edge, tightly roll up the dough and give the final seam a little pinch so it seals. Use a piece of dental floss to slice the dough. Cut off the very dough ends, then slice the remaining roll in 1” intervals (about 11 – 12 pieces).
7. Let the dough rise Place each of the cut cinnamon rolls into a greased 9-inch pie plate or a 9×13 baking dish. Cover the dish with a damp towel and leave in a warm place to rise for 25 minutes. Heat the oven to 350 deg F.
8. Make the icing While the dough is rising, whisk/stir together the cream cheese icing ingredients in a mixing bowl until smooth. If it seems too thick, stir in milk 1 Tbs at a time until it reaches your desired consistency. If it gets too thin, add powdered sugar.
9. Bake Once the rolls are risen, uncover dish and place in the oven. Bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
10. Frost Drizzle with the prepared icing and serve warm