Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Ingredients
- butter: 0.25 cup (divided, optional)
- all-purpose flour: 2 cups (or more if needed)
- white sugar: 2 Tbsp
- baking powder: 2 tsp
- salt: 1 tsp
- butter: 3 Tbsp (softened, optional)
- milk: 0.75 cup
- egg: 1 piece
- white sugar: 0.5 cup
- brown sugar: 0.5 cup
- ground cinnamon: 1 Tbsp
- confectioners' sugar: 1 cup (optional)
- cream cheese: 4 ounces (softened, optional)
- butter: 0.25 cup (softened, optional)
- vanilla extract: 0.5 tsp (optional)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
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Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
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Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
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Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
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Bake in the preheated oven until rolls are set, 20 to 25 minutes.
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Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
