I bet you’ve never made cinnamon rolls this fast #cinnamonrolls #baking

Learn to make bakery-style quick cinnamon rolls with this simple method.
These quick cinnamon rolls use rapid rise yeast to cut your wait time down to a single 20-minute proofing session. You will get soft, buttery dough swirled with cinnamon sugar and topped with a thick cream cheese frosting every single time.
Try this easy cinnamon roll recipe this weekend and let me know how they turn out in the comments.
Find the full recipe: www.bostongirlbakes.com/1-hour-cinnabon-cinnamon-rolls/
Ingredients
For the dough:
1 cup (240 ml) milk
⅓ cup (5 1/3 Tbs., 76 g) unsalted butter
½ cup (99 g) granulated sugar
1 teaspoon salt
4 ½ teaspoons (2 pkg.) rapid rise yeast
4-4 ½ cups (480-540 g) all purpose flour
1 large egg
For the filling:
⅓ cup (5 1/3 Tbs., 76 g) softened unsalted butter
1 cup (220 g) packed light brown sugar
2 tablespoons (12 g) ground cinnamon
For the icing:
4 ounces (113 g) cream cheese
4 Tablespoons (57 g) unsalted butter room temperature
1 teaspoon vanilla extract
2 cups (226g) powdered sugar
Instructions
Making the dough:
In a sauce pan over medium heat, combine the milk, granulated sugar, salt, and butter. Heat until the butter melts and then allow to cool. (Mixture should be about 120-130oF.) If using active dry yeast, the mixture should be between 105-110oF. Note: If using active dry yeast, rolls will take longer to rise. 1 cup (240 ml) milk ⅓ cup (5 1/3 Tbs., 76 g) unsalted butter ½ cup (99 g) granulated sugar 1 teaspoon salt
Into the bowl of a stand mixer, combine 2 cups of flour and yeast with dough hook attachment . 4 ½ teaspoons (2 pkg.) rapid rise yeast 4-4 ½ cups (480-540 g) all purpose flour
Once butter mixture has cooled, add into stand mixer and mix on low. Add in the egg and combine. 1 large egg
Add in remaining 2 cups of flour - 1/2 cup at a time (You may not need it all). I find 4 cups is perfect (but this may depend on how you measure your flour - refer to my notes). Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.
Shaping the cinnamon rolls:
Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
Sprinkle counter with flour and roll dough to be about 12x16 inches.
Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. ⅓ cup (5 1/3 Tbs., 76 g) softened unsalted butter
Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin. 1 cup (220 g) packed light brown sugar 2 tablespoons (12 g) ground cinnamon
Shaping Method #1: Using a pizza wheel, cut the dough into 12 equal strips. Roll up each strip into one roll and place into your pan.
Shaping Method #2: Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan.
Cover the dish with a towel and allow to rise in a warm draft place for about 20-25 minutes until puffy. (If you used instant or active dry, rise times will be longer)
Bake about 20 minutes or until tops start to brown lightly.
Make the cream cheese icing:
Cream the cream cheese and butter together. 4 ounces (113 g) cream cheese 4 Tablespoons (57 g) unsalted butter
Add in your vanilla extract. 1 teaspoon vanilla extract
Then add in your sugar 1/2 cup at a time, and mix until smooth and creamy. 2 cups (226g) powdered sugar
Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again.

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