One-Hour Cinnamon Rolls

Plus a little baking time.

One-Hour Cinnamon Rolls

2 c. hot water (like really warm bathtub temperature)
1/2 c. powdered milk
1/4 c. sugar
1/4 c. butter
2 T. yeast
1 t. salt
1 egg
3-4 c. flour
1/3 c. butter, softened
1/2 c. brown sugar
2 t. cinnamon (or up to 4 t. if you really like cinnamon)

You can use 2 c. milk instead of the hot water and powdered milk - just warm it in the microwave. Stir it well, and check the temperature. If you can't put your finger in it, it's too hot. Let it cool back down until it's really warm tap water temperature.

Mix hot water, powdered milk, sugar, butter, and yeast in a large mixing bowl. Stir it well. Let it sit for 5 minutes. Stir in salt, egg, and 2 c. of the flour. Beat by hand until well mixed. Add another cup of flour. Knead until a soft dough forms, adding more flour if needed. It should be sticky and very soft but not impossible to work with. Cover and let sit for 5 minutes.

Beat together 1/3 c. butter, brown sugar, and cinnamon. Lightly flour the counter or a large cutting board. Roll out the dough on the floured surface into a rectangle about 10x15 inches. Spread the filling mixture over the dough. Roll, using the long edge, to make a roll about 15 inches long. Cut into 15 rolls.

Grease a 9x12 cake pan. Place the cut rolls into the pan. Cover and let rise for about 15 minutes while the oven heats to 375°F.

Bake for 14-17 minutes, until golden brown on top. Frost if you want. Serve warm or cold.

Frosting for sweet rolls:
Melt 1/4 c. butter. Beat with 1 c. powdered sugar, 2 T. milk, and 1/2 t. vanilla. Spread over cinnamon rolls as soon as you pull them from the oven. It will melt into the rolls, mostly, so don't worry if it seems thick.