Small Batch Cinnamon Rolls (no rise time!)
This no rise cinnamon roll recipe is small batch and is ready in under 40 minutes! You don't have to proof the yeast and it only requires a little bit of kneading for a dreamy, pillowy soft dough! Don't forget the vanilla bean cream cheese frosting which is the perfect sweetness level to compliment these rolls!
Ingredients
- 2 cups all purpose flour
- 3 tbsp melted butter
- 1 cups warm water 130 F
- 2 tbsp granulated sugar
- 1 packet vanilla sugar optional
- 1/2 tsp salt
- 1 packet instant yeast 2 1/4 tsp
Filling
- 5 tbsp butter softened
- 2 teaspoons ground cinnamon
- 2/3 cup brown sugar
Vanilla Bean Cream Cheese Frosting
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 tbsp vanilla bean extract or vanilla extract
- 2 tbsp heavy cream
- 3 tbsp unsalted butter softened
Instructions
- Grease a baking dish with butter or cooking spray and set aside. Whisk together the instant yeast with the sugar, salt, and 1 cup of the flour. Set aside the butter and cream cheese for the frosting a couple hours prior so they will be at room temperature.
- Melt your butter in the microwave then set aside to cool. Microwave the water for about 40-60 seconds in the microwave and check with a thermometer to ensure it is 130 degrees F. Add your melted butter to the water and slowly pour half of it into your dry ingredients.
- You can use your hands to incorporate the wet ingredients or use a danish whisk. Then pour in the remaining cup of flour with the rest of the wet ingredients until a dough ball forms. On a lightly floured surface, start kneading the dough by hand. I set a timer for 10 minutes which helps make this dough extra pillowy soft. If it is still sticky after a few minutes of kneading, add a few tablespoons more of flour to your surface.
- Cover and let the dough rest while you make the filling. For the filling, whisk the melted butter with sugar and cinnamon until a paste forms.
- Roll out the dough into a large rectangle and spread the filling evenly. You could also sprinkle more brown sugar on top after you're done spreading. Roll the dough up into a log and pinch the seams tightly so the filling doesn't ooze out. Use unflavored floss or a serrated knife to cut the rolls into 6 even pieces.
- Place them in your baking dish and let them rest while you preheat the oven to 400 F. Bake the rolls for 20 minutes or until golden on top (may vary depending on your oven).
- While the rolls cool, prepare your frosting. Use a hand mixer to combine the softened cream cheese and softened butter together. Do this for 5-8 minutes or until light and fluffy. Slowly add in the powdered sugar one cup at a time with the vanilla bean extract. Then add a few tablespoons of heavy cream until the frosting is your desired thickness.
- Frost your cinnamon rolls while they are still slightly warm and enjoy!