Thought Cinnamon Rolls were a 2 day process? Think again! You can make these quick Cinnamon Rolls from scratch in 30 minutes. Soft, fluffy and so delicious...and did I say 30 minutes?
That's right, these yeast-free cinnamon rolls don't require rising, so can be whipped up in no time. Just like my Brioche Cinnamon Rolls the dough is made from scratch and is super soft and fluffy. And like the originals, these babies are lathered in that delicious vanilla bean glaze. Cinnamon Rolls recipes don't get any easier than this!
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HOW TO MAKE QUICK CINNAMON ROLLS FROM SCRATCH
MELT THE BUTTER AND PREHEAT THE OVEN
The first thing I do is melt the butter that's used to brush the dough with. This will give it time to cool (you can also pop it in the fridge to speed things along). Now preheat the oven on 210 C /410 F/ 190 Fan.
MAKE THE DOUGH
Making the dough couldn't be easier! Based on my Lemonade Scones recipe, which is just 3 simple ingredients: self-raising flour, chilled cream and lemonade. Pop them all in a large bowl and mix with a knife, then turn on to a floured surface to knead gently. It's a pretty sticky dough, so you may need to sprinkle that flour a couple of times!
SPREAD AND SPRINKLE
Use a rolling pin to roll the dough out to a large rectangle. You should lift the dough from the bench/pastry sheet a few times, just to make sure it's not sticking. Once rolled to approx. 30cm x 40cm, you can go ahead and spread the cooled butter onto the dough. Because you've used chilled cream and lemonade in the dough, it should still be quite cool and the butter will thicken once brushed onto the dough. Now we sprinkle the combined sugar and cinnamon.
ROLL AND CUT
This is very simple -just roll the dough reasonably tightly from the long edge and cut into 9 even slices. The dough is soft and may go kind of wonky, but it's easy to pop it back into shape. Place the cut rolls with the swirl facing up, into a lined, square pan.
BAKE AND GLAZE
The cinnamon rolls now get baked in a preheated oven on 210 C /410 F/ 190 Fan for 15-18 minutes, until golden. While they're baking, you can go ahead and make the vanilla bean glaze, so it's ready to pour over the rolls when they come out of the oven.
MY TIPS FOR PERFECT CINNAMON ROLLS
- melt the butter before you do anything else
- make sure the oven has heated to the required temperature
- don't overmix the dough -it won't look smooth, like other dough, but it works!
- keep your surface floured when rolling the dough
- reshape the rolls after cutting if necessary
- make the glaze while the cinnamon rolls bake
STORAGE
- kept in an airtight container, these cinnamon rolls will stay soft and fresh for a few days (seriously, who's not going to eat them on day one?!)
- you can pop them in the microwave for 20 seconds, for warm, oozy cinnamon rolls
ABOUT THE VIDEO
Special thanks to my 19 year old son, Harvey, for making this video for me! He's in his 2nd year at Uni, studying media and offered to make it (I don't think he likes my previous attempts!). Anyway, he was extremely fussy/bossy, but I think he's awesome! Thanks Harv x
Quick Cinnamon Rolls From Scratch
Ingredients
Dough
- 3 cups self-raising flour
- 1 cup cold lemonade Sprite, 7-Up etc.
- 1 cup heavy cream chilled
Cinnamon Filling
- 130 g dark brown sugar
- 1½ tablespoon cinnamon
- 120 g unsalted butter, melted and cooled
Vanilla Bean Glaze
- 185 g pure icing sugar
- 60 g cream cheese room temperature
- 30 g unsalted butter room temperature
- ½ teaspoon vanilla bean paste
- 2 tablespoon milk room temperature
Instructions
- Preheat oven to 210 C / 410 F / 190 Fan
Cinnamon Filling
- Melt butter in microwave, then allow to cool for at least 10 minutes
- In a small bowl, combine dark brown sugar and cinnamon
Dough
- Grease a 20cm x 20cm baking pan, then line with baking paper
- Place the self-raising flour in a large bowl, making a well in the centre
- Pour the cream into the well, followed by the lemonade
- Using a knife, mix the dough until it comes together
- Turn dough out onto a floured surface (you may need to sprinkle more flour as you roll) and gently knead.
- Using a floured rolling pin, roll dough out to a rectangle, measuring 40cm x 30cm (use an offset spatula or ruler to push edges back straight)
- While dough is still reasonably cool from the lemonade and cream, use a pastry brush to spread the butter onto the dough. Spread to all edges, leaving a small border (a couple of centimetres) along one of the longer sides
- Sprinkle the combined sugar and cinnamon over the butter, then press it into the butter
- From the long side that's covered with cinnamon filling, start rolling tightly to form a long log, finishing at the side with no filling on the border
- Using a large serrated knife, cut log into thirds, then each third into 3 again (giving you 9 rolls). Cut only towards you, rather than a sawing motion. The dough is soft and this will stop it from stretching
- Place the 9 rolls into the lined baking pan and bake for 18 mins
- While baking, make the Vanilla Bean Glaze
Vanilla Bean Glaze
- In a medium bowl, place the icing sugar, cream cheese, butter and vanilla
- Using a hand mixer, combine until smooth
- Slowly add the milk, while mixing, until it reaches your desired consistency
- Spread glaze over cinnamon rolls while they're still hot
Notes
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