There’s nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen, and this quick-rising version makes it possible to enjoy that comfort in just 90 minutes.
With a soft, tender dough and a rich cinnamon-sugar filling, these rolls deliver classic bakery-style flavor without the long wait times of traditional recipes.
Perfect for weekend breakfasts, holiday mornings, or whenever a sweet craving strikes, these cinnamon rolls are simple to prepare and incredibly satisfying.
The dough comes together quickly, rises fast, and bakes into golden, fluffy spirals that are warm, gooey, and irresistible straight from the oven.
Prep Time: 25 minutes
Cook Time: 25 minutes
Additional Time: 40 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Yield: 12 rolls
Ingredients
- ¾ cup milk
- ¼ cup margarine, softened
- 3 ¼ cups all-purpose flour
- ¼ cup white sugar
- 1 (.25 ounce) package instant yeast
- ½ teaspoon salt
- ¼ cup water
- 1 large egg
- 1 cup brown sugar, packed
- ½ cup margarine, softened
- 1 tablespoon ground cinnamon
- ½ cup raisins (optional)
Directions
- In a small saucepan, heat the milk until warm to the touch or just beginning to bubble around the edges. Remove from heat and stir in margarine until melted. Set aside to cool slightly.
- In a large mixing bowl, combine 2 1/4 cups of the flour, white sugar, yeast, and salt. Add the warm milk mixture, water, and egg, then mix until well combined. Gradually add the remaining flour, about 1/2 cup at a time, stirring thoroughly after each addition until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with a damp cloth and let rest for 10 minutes.
- While the dough rests, prepare the filling by mixing together brown sugar, softened margarine, and cinnamon until evenly combined.
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan.
- Roll the dough into a 12×9-inch rectangle on a lightly floured surface. Spread the cinnamon-sugar mixture evenly over the dough, then sprinkle with raisins if using.
- Starting from the long edge, tightly roll the dough into a log and pinch the seam to seal. Slice into 12 equal pieces.
- Place each roll cut-side up into the prepared muffin cups. Cover and let rise in a warm place until doubled in size, about 30 minutes.
- Bake for 20 minutes or until golden brown. Remove from the muffin pan and cool slightly on a wire rack. Serve warm.
Chefs Notes
- For extra richness, substitute butter for margarine in both the dough and filling.
- If you prefer a gooier texture, drizzle with a simple powdered sugar glaze after baking.
- Ensure your milk is warm—not hot—to avoid killing the yeast.
- These rolls are best served fresh but can be reheated gently in the microwave.