The two most common questions during pregnancy have been: 1) How are you feeling? and 2) Have you been craving anything unusual? While I have had a few out-of-the-normal cravings (like cranberry sauce and blood oranges), I think I have mostly craved the things I already love (like ice cream and cinnamon rolls) just in a more intense fashion these days. I love Cinnamon Rolls and I can definitely say they’ve been more on my mind lately. This 1 hour cinnamon roll recipe that is perfect when you’re in a pinch for time and the Cinnamon Roll craving hits.
I’ve only made one batch of cinnamon rolls thus far through the 8+ months of pregnancy, though I have eaten my fare share. Lucky for me, I have wonderful friends who have brought me cinnamon rolls (Barbara and Maria I’m talking about you!) and others who have directed me as to where to go in town to get the best cinnamon rolls in town. Cinnamon Rolls have definitely been my indulgence.
These cinnamon rolls in particular are not only quick to make (since they don’t have to rise as long as yeast recipes do), they are amazingly gooey and flavorful. They are rolled up with a cinnamon sugar and pecan mixture, glazed with butter before baking and then finished with a simple maple icing.
So I say, why wait to eat cinnamon rolls when you can have these beauties hot out of the oven the same hour you have a craving for them?!
A cinnamon roll recipe you can make in just one hour.
- 3/4 cup 191 grams brown sugar, packed
- 1/4 cup 50 grams sugar
- 3/4 cup chopped pecans
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 1 tablespoon 14 grams unsalted butter, melted
- 3 cups 381 grams all-purpose flour
- 3 tablespoons 38 grams sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 250 ml buttermilk
- 7 tablespoons 100 grams unsalted butter, melted and divided
- 1/3 cup 83 ml maple syrup
- 2 tablespoons 28 grams unsalted butter, softened
- 3 tablespoons 45 ml maple syrup
- 1 to 2 teaspoons 5 to 10 ml milk
- 1 cup 125 grams confectioners’ sugar
Preheat the oven to 425 degrees (220 C). Brush a 9-inch cake pan with 1 tablespoon of the melted butter.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in a lightly floured bowl, cover, and chill for 20 minutes (meanwhile make the filling).
Once chilled, flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough.
Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 - 23 minutes, until golden brown.
Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.
In a medium bowl, cream the butter and add the sugar. Mix until the sugar and butter start to come together a bit. Add the syrup and whisk well, until the mixture is smooth. If it is too thick, add a teaspoon or so of milk to loosen it up.
Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm.
These will keep in an airtight container for about 3 days.
Recipe adapted from Bakingdom