October 5, 2012

90-Minute Cinnamon Rolls

My husbands Aunt and Cousin stopped in for a quick visit on their way down to the Charleston, SC and Savannah, GA area.  We're always thrilled for company.  Not only does it give me some motivation to clean this house, it also inspires me to make new things and use our guests as guinea pigs for testing.  Our visitors weren't really here for very long, a day really but I did manage to squeeze in three new recipes and they were all a hit!

Breakfast the morning they left were these cinnamon rolls.  I'm thrilled with how they turned out.  I have made a overnight cinnamon roll recipe that is posted on here as well but I actually enjoyed the texture of these even more.  Don't get me wrong, they are both excellent but these just seemed to be a little softer.  Plus, they only take 90 minutes which is totally doable!

The original recipe didn't have a glaze at all so I just made a go-to glaze and it turned out perfectly.  I just can't say enough about these rolls.  Even if you're nervous about using yeast in recipes you should give this one a try.  It's such a quick rising recipe that it's more of an instant gratification that everyone loves and appreciates.

90-Minute Cinnamon Rolls
Recipe from Allrecipes.com

  • 3/4 cup milk
  • 1/4 cup margarine, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 package) instant yeast
  • 1/4 cup white sugar
  • 1/2 tsp salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup margarine, softened
  • 1/2 cup raisins (optional)
Cooking Directions
  1. Heat milk in a small saucepan until bubbles form around the edge, then remove from the heat and add 1/4 cup margarine. Stir until melted and let cool to lukewarm.
  2. In a large mixing bowl combine 2 1/4 flour, yeast, sugar and salt. Mix well. Add the water, egg and milk mixture and mix well. Add the remaining flour 1/2 a cup at a time and mix well after each addition. When the dough just comes together turn out onto a floured surface and knead for about 5 minutes or until smooth.
  3. Cover the dough with a damp cloth and let rest for 10 minutes.
  4. Meanwhile in a small bowl mix together the brown sugar, cinnamon and softened margarine.
  5. Roll the dough into a 12x9 inch rectangle and spread the brown sugar mixture evenly over the top. Sprinkle with raisins if using.
  6. Roll the dough into a tight cylinder starting from the long side. Pinch the seams together. Cut the dough into 12 equal sized pieces.
  7. Use either a 9x13 inch dish or a muffin pan - spray liberally with cooking spray and then place the cut dough side down in your desired pan.
  8. Let rise for about 30 minutes in a warm area until doubled in size.
  9. Place in a preheated 375 degree oven and bake for 30 minutes. Serve hot.

  • Approximately 2-3 cups of confectioners sugar
  • 3-4 Tbsp milk
  1. Stir together until smooth, apply to the hot cinnamon rolls. 
  2. I like mine fully covered in frosting, if you don't then scale the measurements above back a bit. 

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