Quick & Easy No Rise Cinnamon Rolls need no introduction, and this will be your favorite recipe of this breakfast favorite. These cinnamon rolls are topped with a thick vanilla cream cheese icing that isn’t too sweet.
Y’all, I can’t tell you how excited I am to share this recipe! I shared a quick little video on Instagram last week. If you aren’t following me there, you should! I share more than just food. I share us. 🙂
I love to grab a can of cinnamon rolls for a weekend breakfast treat. I usually wake up, start coffee, heat up the oven, and get them ready to bake. The only thing about those canned cinnamon rolls is that Kelsie can only have the organic brand Annie’s, and not every store carries them. This is why I decided to test out recipes for the perfect cinnamon rolls that literally will be ready in just about the same amount of time. That particular brand takes about 22 to 25 minutes, depending on the pan I use. Plus the oven heat up time of about 8 minutes.
I wanted a cinnamon roll recipe that I didn’t feel like I had to make the day before to have the next morning. I want to be able to get in the kitchen, toss a few ingredients together, and have them ready to eat in just about the same amount of time as the canned. That is this recipe.
No rise time. These go from mixed, kneaded, rolled out, and cut for the pan without having to wait for the dough to rise. NO rise time in the pan before baking either. I told y’all, no rise! This recipe should take about 45 minutes from start to finish. I have detailed notes of exactly how I make these on the recipe card below.
While the wet ingredients and yeast is getting foamy, I get out all the other ingredients, including the cream cheese for the top. This way it’s totally ready when time to make the thick vanilla cream cheese frosting. Oh, and a heads up, IF you don’t want to add the topping, you don’t have too! These are quite delicious on their own. However, you only live once, so don’t skip the topping. 🙂 I made sure to make this where it’s not sicky sweet.
You do not have to make these in a cast iron pan. I did this just because I like using my cast iron. I can’t recommend a brand, and I’m sorry for that. My cast iron skillets have been passed down from my grandmother to my mother, to now me. They are well loved, and very well seasoned. If you have a favorite brand, share it with us in the comments!
- 1 cup warm water
- 2 1/4 teaspoon active dry yeast or 1 packet
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 1/2 cups flour
- 1 teaspoon salt
- 4 tablespoons butter, softened to room temperature
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter, room temperature
- 2 ounces cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar - taste it, if you want it sweeter add 1/4 more
- Stir together the water, yeast, sugar, and olive oil in a measuring cup. Allow to rest for 5 minutes to activate the yeast. The yeast should bloom and the top should be some what foamy. If it doesn't bloom, your yeast may not be any good.
- While the yeast is blooming, whisk together the flour and salt in a large bowl, ready to be attached to a stand mixer, fitted with a dough hook. If you do not have a dough hook, you can knead this by hand.
- The yeast should still be blooming, so mix together the cinnamon and sugar. Set aside.
- Your 5 minutes should be up by now, so pour the yeast mixture into the flour, and give it a good stir with a wooden spoon or rubber spatula. Once mixed together, place onto the stand mixer, and allow the dough hook to do the rest. I put mine on medium speed. Set your timer for 10 minutes.*If you are kneading your dough by hand, see the notes, then come back to step 4.* During this time, preheat your oven to 350 degrees, and if your using a cast iron skillet, put a little oil on a paper towel and wipe the bottom and sides. I used a 10 inch skillet. You can also bake these in two pie plates or an 11X7 inch pan. Make sure to spray those down with non stick cooking spray, if that is what you use. Check on your dough - if it looks overly sticky, add a tablespoon of flour. Living in the south, if our humidity is high on the day I make these, I may have to add up to 3 tablespoons of flour, one at a time.
- Roll out your dough into a uniform, or as uniform as you can get rectangle. Using an off set spatula or the back of a spoon, spread the butter on to the dough. Sprinkle the entire thing with ALL of the cinnamon sugar mixture. Roll the dough, long ways, where you have a long roll, and slice into 1 inch discs. Place into the prepared pan, and bake for 22 to 25 minutes or until the dough is completely cooked. You can check this by using a knife and pulling one of the rolls in the center away from another one. The dough will look under baked if they aren't ready.
- While the cinnamon rolls are baking, prepare the topping by creaming together the cream cheese, butter, vanilla extract, and powdered sugar.
- When the cinnamon rolls are baked, remove from the oven, set a timer for 5 minutes. Once the timer has went off, it's time to spread the topping on and enjoy!
If your kneading your dough by hand, once you have the dough mixed together, drop it onto a floured surface, flour your hands, and begin kneading. Once the dough bounces back when you push your finger into it, it's ready. If the indention stays, continue kneading. This should take you between 10 and 12 minutes.
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