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90 Minute Cinnamon Rolls
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You're only 90 minutes away from fresh, from-scratch cinnamon rolls with this never-fail recipe. Bake them in muffin tins or place side-by-side in a baking dish. You can drizzle them with a powdered sugar glaze if desired (not that they need it!)
serves/makes:
ready in:
1-2 hrs
1-2 hrs
17 reviews
4 comments
ingredients
3 1/4 cups all-purpose flour, divided
1 envelope yeast
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup margarine
1 egg
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1/2 cup margarine, softened
1/2 cup raisins, optional
directions
Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast ,sugar, and salt in large bowl.
Heat milk, water, and 1/4 cup margarine until hot to the touch, 125-130 degrees F. Stir hot liquid into dry ingredients. Mix in egg. Mix in enough reserved flour to make a soft dough, so that it does not stick to the bowl. Turn out onto floured board and knead 5 minutes. Cover dough and let rest 10 minutes.
Mix brown sugar, cinnamon, and margarine together. Roll dough into 12 x 9-inch rectangle. Spread with cinnamon mixture. Sprinkle with raisins if using. Roll from long side, jelly-roll style; pinch to seal the seam.
Cut into 12 equal slices with a sharp knife. Place cut side up into large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water. Cover dough and let rise 20 minutes.
Bake at 375 degrees F for 20 minutes or until browned. Remove from muffin cups to cool. Serve warm.
added by
jansheer
nutrition data
347 calories, 13 grams fat, 54 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
June 16, 2015
This recipe was excellent. The dough was VERY easy to work with.I hate when people say what a great recipe and then change everything. I did vary the recipe BUT nothing major. I had to add more flour probably because I used a Jumbo egg. I did not add butter to sugar mixture but melted it and spread on rolled out dough & then spread sugar on top.I used walnuts instead of raisins. That's the only changes and did not take away from the original recipe. You can not lose with this recipe. Oh,I did make 24 rolls and baked in a 13 x 9 pan. No major changes to original recipe. Quick, easy and delicious.
August 9, 2013
This recipe made very good cinnamon rolls. They rose nicely.
June 9, 2013
I love this recipe! It's fantastic everytime. if you don't melt your butter all the way, leaving it creamy the filling won't fall out.
February 27, 2011
good recipe, husband loves them
September 12, 2010
These cinnamon rolls are soooooo good! Not only are they easy, easy to make and ready in no time almost, they are so light and fluffy and absolutely delicious! Yum! Yum! Yum!
September 3, 2010
I made a vegan and non-hydrogenated version of these and they're awesome! I've made a few cinnamon roll recipes before and there are by far the best AND quickest. I made a simple frosting for the top that I found on the back of the powdered sugar box. Can't get better than this!
January 14, 2010
These are a 5 (delish). Anyway, I bake these not in muffin tins, but in a regular 11X9 pan. They come out super fluffy, moist and the filling does not spill out. They are awesome!
to those who complained about the butter pouring out, try mixing just the brown sugar and cinnamon together. melt the maragine, and brush enough on that you feel the mixture will stick, then sprinkle the cinnamon sugar on. this way, you won't have too much margarine in your bun and you won't get those puddles underneath.
I am going to make these for a birthday breakfast-how do you make them ahead of time? can you let them rise and then refrigerate them until you cook them the next morning?
June 4, 2008
This is the best recipe that I have for fast and easy cinnamon buns! They have the best taste and texture, and I like them a lot more than commercial cinnamon rolls. I usually put them in a 9x13 pan which allows them to look more like a classic cinnamon roll or bun.
March 17, 2008
I just wanted you to know that these rolls are the BOMB! I've tried other recipes that claim they taste like Cinnabons and they don't even compare to this recipe. I'm so glad I found your site. Thanks for the wonderful 90 Minute Cinnamon Rolls Recipe
February 13, 2008
The buns were all right...like everyone else, my filling fell out too. There was a pool of margerine in the bottom of my cake pan when they came out...not very appealing...buns were pretty sweet, good texture. Would be better if the filling stayed in.
January 2, 2008
This is THE Cinnamon Roll recipe to try! So tender, sweet dough, and easy to make. We just had 12" of snow here in Maine, and I have the day off, so I made these for my kids and I. I've made these before in muffin cups as suggested, but this time placed them in 8" cake pans (6 in each pan). This gives a more tender side to the roll. Still had spill out of filling. Maybe cut back on the butter next time since it drains out the other stuff when heated. I did these at 350* also and just watched them carefully. These are as good as any bake shop cinnamon roll I've had! Thanks!!! Men, get up early some weekend and make these for your wife/partner...it WILL improve your relationship!
January 1, 2008
This recipe is super good. Especially easy to make for someone who does not bake very much at all. My family loves these buns. The first time I made them in the muffin tins; however, too much of the filling spilled out. The next time I made them I put them in a 13x9 pan, and the cinnamon buns turned out wonderful. All the filling stayed in, instead of spilling out. Thanks for a great recipe!
November 13, 2007
This was the first time I have EVER baked any type of "pastry", and it turned out to be terrific. I baked my rolls in a gas oven and I think that the next time I make them I'll only go for ~ 18-19 minutes. I also took the left-over cinnamon/sugar mixture and placed it on top of all of my rolls, very good idea. As far as the ease in clean up, I used the foil cupcake papers and these were awesome, I was scared they might stick to the rolls, but of the two I've eaten so far they've peeled away very easy, come to think of it, maybe too easy for my own good!...lol Great idea for upcoming holidays!
September 15, 2007
This recipe was so delicious! I made them for an important brunch this week, and they turned out light and fluffy.... better than a bakery! I frosted them with cream cheese frosting.... yum -o!
I have used this recipe twice and both times it was wonderful. the second time was better but I let the rolls rise longer and did not cook them as long. I would really like to find recipe for a cream cheese based topping. Does anyone have one? Cheers, Carman
well...i haven't made these yet but here goes! (i'll tell you how they turn out when i'm fnished) :)
November 22, 2006
I've made these a few times now and they always turn out good. I usually add a bit more yeast and I like to make the filling a bit thicker. They're great though! Great recipe!
September 25, 2006
when i made these the first time they rocked ..every one loved them as well as myself ...now i cant seem to stop makin them ..they have become a monday morning bakin treat ...i have yet to perfect the filling from not comming out ..but im sure that will come in time ...and i know the the recipe says 90 minute but i let mine rise for almost an houre and i always make more filling as my family loves the filling ...just wanted to say i LOVE these buns ....they soooooooo ROCK....
January 4, 2006
i made this as a bread instead...the dough is SO light and fluffy it was wodnerful Only thing is...I couldnt wait until it cooled and a lot of the cinnamon sugar butter filling spilled out. I also replaced the sugar with spelnda and brown sugar with brown sugar splenda blend and it was still awesome!(for gram) I'm going to tempt this again only cutting the ingredients in half as the loaf pan was near explosion levels. an dI htik it may taste better with a thinner breading.Great Recipe whomever created this!!! cheers to you!