1 Hour Cinnamon Rolls
Sunday morning breakfast/brunch is a big thing in our house since my Saturdays are spent at the farmers market with all of you. We both love cinnamon rolls but remembering to start the dough before bed on Saturday is a tall order. This recipe has been a lifesaver multiple times and with a little adjustment it also makes an incredible pizza dough. Add some delicious seasonal fruit, a little protein and your favorite brunch beverage and you'll have a weekend treat!
- 4 1/2 tea. (2 packets) rapid rise yeast
- 1 cup warm water (110°)
- 1/3 cup melted coconut oil
- 1 tsp. salt
- 1 1/2 cups all-purpose flour
- 1/4 cup + 1 tea. sugar
- 2 T. melted coconut oil (for the filling)
- 2 T. cinnamon (for the filling)
- 1/2 cup brown sugar (for the filling)
- 1 1/2 cups powdered sugar (for the frosting)
- 2-3 T. water (for the frosting)
- 1/4 tea. vanilla extract (for the frosting)
Warm up the water until it is between 100°-115° F. It should feel like warm bath water. Sprinkle with 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes to activate. After 5-10 minutes the mixture should have bubbles in it to show the yeast is alive. If there is no change, toss it and use fresher yeast.
Add the 1/3 cup coconut oil, salt, 1 1/2 cups of flour, remaining 1/4 cup sugar, and stir until the mixture comes together and pulls away from the sides of the bowl, but is still soft and slightly sticky.T
Turn dough out onto floured surface and knead a few times until you form a smooth ball. Dust your bowl with flour and put the dough back in the bowl. Set aside while you prep the filling.Combine the cinnamon and brown sugar in a small bowl and mix together.
Dust the counter with more flour, and turn the dough ball out onto the floured surface. Roll dough out to a rectangle about 12x16 inches. Spread 2 T. melted coconut oil over the rolled out dough, leaving a border of about 1/4 inch around the edges free from oil. Sprinkle oil with cinnamon and brown sugar mixture so that it evenly coats the oiled dough. Use your rolling pin to gently roll over it to press the sugar into the dough. Starting at the long end closest to you, begin to (gently but tightly) roll the dough up into a log, folding the corners in as you go. Using a sharp knife slice rolls off about 1/2 inch thick and place them in a large spring-form pan. You should get around 12 rolls. Cover with a tea towel and set somewhere warm to double in size, for about 20-30 minutes (I set my on the stove when the oven is preheating).
Preheat oven to 350°F. Once rolls have puffed up and doubled in size, bake them for about 15 minutes. If you like them doughy, take them out around 13 minutes. Let them cool for a few minutes before glazing and serving.
To make the frosting, mix together the powdered sugar, water, and vanilla extract. If it needs to be thinner, add small increments of additional water. To thicken, add small increments of powdered sugar. Spread over the warm cinnamon rolls.
Interesting flavor variations
Fresh orange or lemon juice instead of water in the frosting, add grated citrus rind to filling
Substitute one of our delicious jams for the cinnamon sugar filling, we especially love Blueberry Lemon or Apple Butter
Yield: 1 dozen rolls