Quick Yeast Cinnamon Rolls

Preheat your oven to 200 F / 95 C. In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups flour, 2 1/4 tsp or 1 packet instant dry yeast, and 1 tsp salt.

In a separate bowl, combine 1 cup milk, 1/2 cup granulated sugar, and 1/4 cup butter. Heat for 1 minute in the microwave, then stir to combine the ingredients. The butter should be mostly melted, and the mixture should feel warm but not hot to the touch. If it's too hot, it can kill the yeast!

Slowly pour the warm milk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand with a dough whisk. If you don't have a dough whisk, you can use a large wooden spoon.

Add 1 large egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium-low speed for a couple of minutes until the dough becomes more elastic.

As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. I usually add 1-3 additional Tbsps of flour. My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.

Cover the bowl with plastic wrap and set aside to let the dough rest for 10-20 minutes. This will make it easier to roll out.

As the cinnamon roll dough rests, make the cinnamon roll filling. In a medium-sized bowl, mix 1/2 cup packed light brown sugar, 1 Tbsp ground cinnamon, and 2 tsp cornstarch together. Set aside.

Once the dough has had a chance to rest, place it on a lightly floured surface and roll it into a large rectangle that's roughly 12 in x 18 in. It should be about 1/2 cm thick. 

Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).

Sprinkle the filling (instructions above) evenly over the buttered area. Roll the dough horizontally, toward the uncovered strip. Then cut 9 equal pieces using dental floss and place them in a greased or lined 8 in x 8 in pan.

Turn the oven off! I REPEAT, TURN THE OVEN OFF. Then cover the cinnamon rolls with foil and place them in the oven for about 30 minutes to give them an assisted rise. They should look puffier and have grown in size once they've risen.

Remove them from the oven and take off the tinfoil. Turn the oven back on and heat it to 350 F / 175 C.

Once the oven has fully preheated, bake the cinnamon rolls for 26-30 minutes or until rolls are golden brown.

The last step is to make the frosting! Mix together 1/4 cup of cream cheese, 1/4 cup of butter, 2 tsp vanilla extract, and 1/4 tsp salt with a spoon or electric mixer.

Then mix in 1 1/2 cups of powdered sugar and 2 Tbsp of heavy cream on a low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Let the cinnamon rolls cool for 10-20 minutes, then spoon the frosting over each cinnamon roll and serve warm.