[H]ow can I do the least amount of work, but still get the most amount of cinnamon rolls into my mouth? Super valid question.
How long would it take to go through airport security and stand in line at the Terminal C Cinnamon? Is that time shorter than the time it would take to make yeasted dough, roll it, fill it, slice it, rise it, and bake it?
How can I go from zero to cinnamon roll in one hour flat?
Here’s how! Ready. Set. You know….
There’s no time to waste here. We have a singular focus.
Milk is heated in a small pan with granulated sugar and butter. Heat just until the butter melts then remove from heat and allow it to cool slightly before adding the yeast. We want the yeast to feel warm and cozy enough to bloom and activate in the warm, sweet liquid, not hot hot hot. Yeast doesn’t like that.
Flour, salt, and an egg yolk are added to the milky yeast mixture. I didn’t add all the flour at once. I may not need the entire 2 cups.
My handheld KitchenAid mixer has a dough hook attachment. Thaaaaank you!
A warm soft little dough ball with 1/4 cup flour left over.
Because I want cinnamon rolls on the quick, the dough ball only rests for 10 minutes before being rolled out.
Is that sort of thing even allowed? Yes it is. We’re the boss.
Rolled and buttered.
Sugared with cinnamon and espresso powder and cocoa powder. Lots of chocolate chips too. Why not?
Coiled up right.
And sliced!
I placed the rolls in a lightly buttered pan, covered them with plastic wrap and allowed them to rest and rise for 30 minutes.
In the oven for 20 minutes and ZING!
Cinnamon rolls. And we didn’t even have to stand in line at the airport.
It’s not like a little espresso glazed ever hurt anyone! We’re reasonable people.
PrintQuick and Dirty Chocolate and Espresso Cinnamon Rolls
- Prep Time: 40
- Cook Time: 20
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
For the Dough
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 1/2 to 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 large egg yolk
For the Filling
- 6 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon instant espresso powder
- 3/4 teaspoon unsweetened cocoa powder
- pinch of salt
- 1/3 cup semi sweet chocolate chips
For the Glaze
- 3/4 cup powdered sugar
- 1/2 teaspoon instant espresso powder
- 3 tablespoons heavy cream or enough to make a pourable glaze
Instructions
- In a small saucepan combine milk, butter, and sugar. Stir until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool from hot to just warm.
- Place sweet milk and butter mixture in a large mixing bowl and sprinkle yeast over the liquid. Stir to incorporate. Allow mixture to sit for 5 minutes to allow to yeast to activate, foam, and froth.
- Add 1 1/2 cups flour, salt, and the egg yolk to the milk and yeast mixture. Use a wooden spoon or hand beaters with the dough hook attachment and stir or beat until incorporated. Add more flour, a few tablespoons at a time if the dough feels to wet. Bring the dough together into a ball and knead a few turns with your hands.
- Cover the bowl with plastic wrap and allow to rest for 10 minutes.
- Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.
- Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, espresso powder, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.
- Slice into 6 pieces.
- Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8×8-inch baking pan. Place rolls in the pan leaving about 1/2 inch of room between them. Cover with plastic wrap and allow to rise for 30 minutes.
- While the rolls rise, place a rack in the upper third of the oven and preheat oven to 350 degrees F.
- Remove plastic wrap and bake the rolls for 18-20 minutes or until golden brown, puffed, and bubbling.
- Remove from the oven, allow to cool just slightly.
- In a small bowl whisk together powdered sugar, espresso powder, and heavy cream. Drizzle over warm rolls and enjoy!!
Elena
Made them this morning they turned out amazing. I took them to work and most of them were gone by the time I got round to take a photo.
Charly
These are delicious. My father loves cinnamon rolls more than any other sweet thing. These are the request for birthdays, brunches, father’s day. Thank you.
★★★★★
Jenna
Made these today for a Christmas Eve brunch, and my husband ate three (yes three!!!) and no shame in that! Thank you for such an extra special holiday treat!
Cindy
Will this recipe double ok?
joythebaker
Yes!
Ariane
Delicious and not to complicated. Cuts down on the resting and rising time. Thanks Joy!
Jayne | Tenacious Tinkering
I’m gonna make this for my mom. So fast and easy! Helps that it’s small batch too. She’s been craving cinnamon rolls but hates places that overload on frosting. She’s trying to watch her sugar. This is absolutely perfect!
Datin Sri (@nayliimran)
Is it okay if i use instant yeast?
joythebaker
yes!
Jessica
Hi Joy- I’m planning to make to make these for a bake sale. I was wondering if I made them the night before and waited to put the glaze on until the morning, if these would keep well either wrapped on the counter or in the fridge? Thanks!
Allysa
I’ve mentioned this post on my blog today (and praised everything about that is awesome)! They look phenomenal!!
(side note..I dislike the video advertisements on your posts…they make the page jump up (or down) to it ever 30 seconds when a new one starts and I have to scroll back to where I was reading…this will not, however, deter me from visiting your pages!!!)
Missbuggz
…. I realise you don’t know me and this is sudden, but I think I love you. <3
Michele
I have to ask… The only other time I did short cut rolls they turned rock hard in an hour. How do these guys hold up?
Sreelu
Loved the recipe, indeed very easy to make. Made two batches and they came out very delicious. thanks again.
Jenn
So, I just made these after an hour of serious cross country skiing this morning, and they are PERFECT. I plan to eat the whole pan then take an epic nap.
Amanda D
Yessss gonna make these soon!!
Nadia
Can I swap out instant coffee for espresso powder? I haven’t any and I NEED these!!!