Quick Rise Cinnamon Rolls

Make these quick-rise cinnamon rolls on a lazy weekend morning. They're are soft, fluffy and deliciously dairy free. The dough has short resting times so it's easy to make these morning of, or even freeze them for the holidays ahead.

You don't need a large stand mixer for these. Just a few mixing bowls, hand mixer and a spatula. Nice and simple. And they’re easily dairy free!

They bake up to have golden brown edges while the center stays perfectly tender. And the messier the better. Makes the process easy to be a bit carefree!


What you'll need: Makes 12 rolls

For the dough:
1 cup milk of choice
1/2 stick (1/4 cup) butter, or plant butter
0.25 ounce packet rapid rise dry yeast 
1/4 cup granulated sugar
1 large egg
1/2 tsp salt
1 tsp vanilla extract
3 1/2 cups all-purpose flour

For the cinnamon + sugar filling:
1 stick (1/2 cup) butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 Tbsp cinnamon
1 tsp vanilla extract


For the cream cheese frosting:
4 ounce cream cheese, softened
2 cups powdered sugar
1 tsp vanilla extract or 1/2 tsp vanilla bean powder
~2 Tbsp milk

It helps to pre-measure out your ingredients to make sure you don't skip any steps.


How to make it:
1. Start by melting the plant butter in a medium, microwave-safe mixing bowl in the microwave for 30-40 seconds, or until melted. Set aside.

2. Next, heat milk in the a small microwave-safe bowl or cup in the microwave for about 45 seconds. Add to the melted butter bowl, and whisk in 1/4 cup of sugar and the yeast packet until dissolved. Make sure the yeast isn't expired! It won't rise properly if it isn't fresh. Cover with a tea towel or plastic wrap and let sit for 10 minutes.

3. While you are waiting for the yeast mixture to activate, preheat your oven to the lowest setting. Mine is 170° F.

4. After 10 minutes, remove towel cover and add in 1 egg, pinch of salt, and vanilla extract. Whisk to combine.

5. Next, begin adding in the flour in 1/2 cup increments, whisking while it's loose, then folding in with a spatula as it thickens until fully combined. Use your hands to incorporate the last bit of flour. The dough should be tacky, but not too sticky. Add a dash of flour to help it from sticking to your hands.

6. Form dough into a round ball in the bowl, cover with a tea towel, and place in a (170° F) preheated oven to proof for 10 minutes.

7. While your dough is proofing, begin preparing your cinnamon sugar filling. In a medium size mixing bowl, use an electric hand mixer to combine room temp butter, brown sugar, sugar, cinnamon, vanilla and a pinch of salt until combined. Set aside.

8. After the 10 minutes is up, remove towel and place dough on a clean, lightly greased or floured surface to roll out. You can also use parchment paper, too. Use your hands to flatten and start a rectangular shape, then use a rolling pin and roll the dough to form a 14″ x 18″ rectangle and 1/4″ thick.

9. Next, begin preheating oven to 350° F and spread the cinnamon-sugar-butter mixture on your dough, leaving a half-inch at the edges.

10. Using a pizza cutter, cut strips starting down the center, and continue to make center cuts until you have 12 sections. Roll each piece up and place in a 9×13 baking pan that has been sprayed with non-stick cooking spray.

11. Bake in the oven at 350° for 20-25 minutes or until the cinnamon rolls are a light golden brown.

12. Prepare your cream cheese icing. Use the same mixing bowl as the cinnamon-sugar-butter mixture (to save on dishes). Use an electric hand mixer to combine softened cream cheese, powdered sugar, vanilla extract, and milk. Whisk until smooth and continue adding milk 1 Tbsp at a time until desired icing consistency is reached.

If you're not a cream cheese lover, you can just whisk up powdered sugar and milk (1 Tbl at a time) until you reach your desired consistency for a glaze.

13. Let the cinnamon rolls cool for 10 minutes before frosting, and enjoy!