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Do you ever crave cinnamon rolls but don’t want to wait hours for them to rise? Well, the wait is over! This Soft Cinnamon Rolls Recipe takes less than 1 hour to make, gooey on the inside, soft on the edges, and made with European Butter for added richness and flavor!
Bạn đang xem: 1-Hour Soft Cinnamon Rolls (Heavy Cream Hack)
How to make Cinnamon Rolls fast?
The ticket here is to work with Instant Dry Yeast and to have Saran Wrap on hand, as that will help boost the rising process. It’s a very simple process!
- Make the dough. Let rise 5-10 minutes in the bowl.
- Roll out the dough and add the filling. Slice into individual cinnamon rolls.
- Place into lightly greased pan and cover with Saran Wrap.
- Place in heated oven to rise 20 minutes.
- Add heavy cream.
- Place back in oven to back as the oven turns back on.
- Add icing and enjoy warm!
What is the Heavy Cream Hack for Cinnamon Rolls?
The heavy cream hack is often used for canned cinnamon rolls BUT we like to do things ‘From Scratch’ around here!
The heavy soaks into the cinnamon roll dough giving them a richer flavor that balances out the sweetness, makes them extra fluffy, and helps create a syrup in the pan that keeps the cinnamon rolls moist and soft!
Once you try it out, you won’t make them any other way!
When to glaze cinnamon rolls?
I’ve notice that many French bakeries will add a buttercream-like icing on top of the cinnamon rolls, which makes for a beautiful presentation! However, I think the perfect time to glaze a cinnamon roll is a few minutes after being pulled out of the oven. The icing melts to form an irresistible glaze on top that is mouth!! watering!!
TIPS on Making the Best Cinnamon Rolls:
- Use dental floss or a thin string to “slice” the cinnamon rolls. It helps create those pillowy perfect edges!
- Have the eggs, butter, and cream cheese come to room temperature before using so that they are nice and soft.
- Don’t kill the yeast! Make sure your milk is warm to touch, but NOT hot. The milk should be around 110F to 115F.
- Be careful not to over mix your dough. Kneading by mixer for 4-6 minutes, or by hand for 6-8 minutes, until the dough is soft and pliable is plenty of time.
- The ideal rising temperatures are between 75F to 90F. I love placing my doughs in the oven (turned OFF) with the light ON.
How to store cinnamon rolls?
Cinnamon rolls stay good at room temperature for up to 2 days, in the fridge up to 1 week, or in the freezer up to 2 months. I recommend storing them in an airtight container or wrapping tightly in Saran Wrap.
How to freeze cinnamon rolls?
I recommend storing the cinnamon rolls prior to baking them. It would be like canned cinnamon rolls, except homemade!
If already baked (which is my typical case), I would wrap them tightly in Saran Wrap or place in a freezer safe bag. Then, I let them thaw in the fridge overnight before warming up in the oven the next morning.
Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.
How to reheat cinnamon rolls?
- UNBAKED: Place frozen cinnamon rolls evenly on a pan, cover with plastic wrap, then let thaw and rise at room temperature for 1 hour. When ready, remove plastic and bake at 350F for 15-20 minutes, until golden brown.
- BAKED: I love adding a little more heavy cream (about 1/3 cup per 6 rolls). Cover with aluminum foil, then bake at 350F for 10-15 minutes. The rolls should have absorbed the heavy cream and be warmed throughout!
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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“”For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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