RACHAEL'S FAVORITE RECIPES: No Rise, One Hour Cinnamon Rolls

This is no joke. You seriously can make these yummy, melt-in-your-mouth cinnamon rolls in an hour - that's 60 minutes baby! I get tons of compliments on these rolls. Everyone raves about them and requests the recipe, and everyone is always shocked when they realize that these tasty cinnamon rolls take only ONE hour, not the normal several, to make!

Don't believe me, try them for yourself.

One-Hour Cinnamon Rolls

Dough:

1 cup oil

1/2 cup sugar or honey

1 tablespoon of salt

3-1/3 cups of warm water

4 tablespoons of yeast

3 eggs, beaten

10-11 cups flour

Optional toppings: raisins, chocolate chips, chopped nuts

Mix together oil, sugar or honey, and salt. Add in water and yeast. Mix well, and let let mixture rest for 10 minutes. Make the filling during this time (see recipe below). Now add 3 beaten eggs, and enough flour to make a dough.

Turn on oven to 425 degrees.

Divide dough in half. Roll out one half of the dough into a long rectangle about 1/4" thick. Spread half the filling on dough. Roll up into a long log. Cut into 1 inch pieces. Place circles on a greased baking sheet. Repeat with remaining half of dough. Let the rolls rise for 10 minutes. Bake in the preheated 425 degree oven for 12-15 minutes or until golden brown. Let cool for 5 minutes and then frost.

Filling:

10 tablespoons cinnamon

1-1/2 cups sugar

2 sticks (1 cup) butter, melted

Mix all ingredients together

Frosting:

2/3 cup butter, softened

1/2 cup milk

3 teaspoons vanilla

1/4 cup pancake syrup

9-10 cups powdered sugar

Cream the butter until light and fluffy. Add the milk, vanilla, syrup and 9 cups of powdered sugar. Beat for 4 minutes until light and fluffy; add more powdered sugar to reach desired consistency.

Notes: This recipe make two full half-sheets, or about 40ish cinnamon rolls. You can half the recipe if you don't want that many or you can place cooled rolls into a freezer baggie and freeze for up to 6 months.

Step-BY-Step

Into a mixer (I'm using my Bosch) add 1 cup of oil

1/2 cup of sugar

(you can use honey instead if you'd like)

1 tablespoon of salt.

Mix

Now add 3-1/3 cups of warm water (about the same temperature you'd wash your hands in- not too hot, not too cold)

and 4 tablespoons of yeast.

Mix the water and yeast in with the oil mixture. Now let it rest for 10 minutes.

While it's resting, beat 3 eggs

-I just use a fork until they look like this. Set these aside.

Now make the filling by melting 2 sticks (1 cup) of butter

and adding 1-1/2 cups of sugar

and 10 tablespoons of cinnamon. Mix it all together.

It'll look like this.

10 minutes is up. Time to finish the dough.

add the 3 beaten eggs

and 10 or so cups of flour- enough to make a dough.

Not too hard but not too soft. You want the dough to be a little bit sticky, but not sticky enough to stick to your finger.

-THIS NEXT STEP IS IMPORTANT-

Turn your oven on to 425 degrees NOW!!!

Okay, moving on. . . .

Divide the dough in half. Roll one half of the dough out on a floured or non-stick cooking spray sprayed counter.

Roll it into a long rectangle about 1/4" thick.

Now spread half of the filling onto the dough

Now is the time to add any toppings (totally optional): raisins, chocolate chips, nuts, all of the above. . .

Roll up the dough into a long log

like this

Cut into 1-inch pieces

And place somewhat close together, but not touching on a greased cookie sheet.

(I'm using a non-stick silicone mat instead of greasing - best investment ever.)

Now it's time to repeat with the second half of dough.

Let the rolls rest for another 10 minutes.

Bake for 12-15 minutes in your hot preheated 425 degree oven, until golden brown.

While the rolls are cooking, make the frosting.

Cream 2/3 cup of softened butter (I forgot to set my butter out, so I microwaved it for a few seconds and it melted a little, but that's ok!).

Add 1/2 cup milk

3 teaspoons of vanilla

9 cups of powdered sugar

and 1/4 cup of regular pancake syrup.

Beat for 4 minutes or until light and fluffy. You can add more powdered sugar to get the consistency you want. I like my frosting for cinnamon rolls to be somewhat thick, definitely not runny.