One-Hour Cinnamon Rolls.

I found this recipe on Pinterest (surprise, surprise) and I like to blog the ones I like so I don’t have to worry about a) losing it in cyberspace and b) clicking 54389754 times before I get to it. First world problems, I know. However, not only can I easily make this work for my dairy-free kid, but it’s DELICIOUS and seriously doesn’t take that long. Most cinnamon roll recipes take 5 hours. This one *could* take an hour, but it took us nearly 2 when it was all said and done. I chalked it up to our being beginners. When we finally got down to enjoying the beauties, our coffee was over-cooked and I had already eaten 3 breakfasts (I’m really hungry when I wake up). Were they still worth it? Heck. Yes. ALSO, we realized the dough tastes remarkably similarly to soft pretzels. So, we’re pretty much set for life. Talk to you later. I’m gonna go eat another cinnamon roll.


3 1/2 c warm water 

3/4 c sugar

1/2 c vegetable oil

6 tbsp yeast

1 tbsp salt

3 eggs

10 1/2 c flour

2 tbsp vegetable oil

For the filling:

1/2 c butter, divided and melted

1 c sugar

1 T cinnamon

For the frosting:

1/2 c butter, softened

2 tsp vanilla

1/4 tsp salt

6 c powdered sugar

1-3 tbsp milk


Prepare a cookie sheet with a piece of parchment or wax paper; grease paper using butter or cooking spray. In a gigantic bowl, mix together water, sugar, oil, and yeast for 1 minute using an immersion blender or about 10 minutes using an electric mixer. Let yeast mixture stand for 15 minutes. In the meantime, measure out the flour and combine with salt. After 15 minutes, incorporate flour, salt, and eggs into the yeast mixture. Let stand 10 minutes. Spread 1 tbsp vegetable oil on countertop. Dump dough onto counter; divide in half. Set one half aside and then, using your hands, spread the other half out into a 2’x1′ rectangle. Dough will be about 1/4″-1/2″ thick. Melt half a stick of butter in the microwave or on the stovetop and spread onto dough rectangle, making sure to go to the edges. Sprinkle half the cinnamon sugar mixture over the butter, again being sure the edges have cinnamon and sugar. Carefully roll the rectangle from the bottom (closest edge to you) to the top (furthest edge from you), creating a 2′-long roll. Cut roll in half, then cut halves in half, then cut halves into thirds. Arrange the 12 rolls on the cookie sheet and allow to rise for about 10 minutes, or until you like the size. Repeat with other half of dough: vegetable oil on the counter, spread into a rectangle, top with butter and cinnamon/sugar, cut into 12 rolls. Pop rolls one tray at a time into a 400 degree oven for 10 minutes. Prepare frosting while the rolls bake: combine butter, sugar, and vanilla in a large bowl using an electric mixer or your hands. Whisk in milk, 1 tbsp at a time, until you like the texture. Rolls are done when they are golden brown on top and their centers are slightly firm when depressed. Allow to cool 5 minutes; top with frosting. Serve warm.


We portioned out a quarter of the dough and made a dairy-free tray of these bad boys for my kid. For the filling, we spread 2 tbsp coconut oil over the rectangle of dough and then spread a chocolate mixture (made from 1/2 c dairy-free chocolate chips melted with 2 tbsp almond milk) over that. We rolled and arranged the VERY messy chocolate rolls onto a papered/greased tray. We baked them the same but then pulled them out and dusted them with powdered sugar instead of spreading frosting over the top. They turned out awesome!


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