Ninety Minute Cinnamon Rolls Recipe - Allrecipes.com
Ninety Minute Cinnamon Rolls Recipe
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Ninety-Minute Cinnamon Rolls
See how to make quick-and-easy homemade cinnamon rolls. See more
  • READY IN hrs

Ninety Minute Cinnamon Rolls

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"Delicious cinnamon rolls made with a soft, quick rising dough."

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Ingredients Edit and Save

Original recipe makes 12 rolls Change Servings

Directions

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

This is really a "no brainer" recipe! I was glad this one didn't explicitly mention using a bread machine. These were easy and delicious. I topped them off with a cream cheese icing. (1 1/2 cups powdered sugar, 1/2 cup softened margarine, 2 oz cream cheese, 1/2 teas vanilla, and 1/8 teas salt) YUM!

 
Most Helpful Critical Review
Feb 28, 2011

***BAKE WITH CAUTION- MY OVEN CAUGHT FIRE WITH THIS METHOD OF MAKING CINNAMON ROLLS*** I thought it was clever that these cinnamon rolls are actually made in muffin tins- but it turned out volatile. The sugar and butter mixture bubbles up and oozes out of these as they bake and rise in the oven; so much so that it oozed all over the oven bottom and caused an oven fire in my home. These would be fantastic, but the instructions should be in bold face: YOU MUST PLACE A LARGE COOKIE SHEET UNDER THE MUFFIN PAN TO CATCH THE DRIPPINGS. Please, anyone trying this recipe, note this and do this to avoid any fires in your kitchen.

 
Jul 26, 2003

Very easy and really took only 90 minutes! I tried them both with muffin pans and in an 11 inch square pan. I liked them better in the square pan, they were not as dry but they took longer to cook (about 30-35 minutes instead of 20).

 
Apr 14, 2003

The reviews say it all - this is an easy, delicious cinnamon roll recipe! Only thing I did differently was to melt extra butter, sugar and cinnamon to pour on top of the cinnamon rolls just before baking. They turned out very soft, sweet and gooey. Thanks for a great recipe!!

 
Apr 11, 2003

VERY GOOD RECIPE,LIKED THEM BETTER WHEN I USED A 9X13 PAN. I LIKED THE FACT THAT YOU DIDN'T HAVE TO USE A BREAD MACHINE. I HAVE MADE THESE SEVERAL TIMES AND THEY WERE EXCELLANT EACH TIME!!!! THANK'S

 
Apr 27, 2003

I had to write a review because I don't know when I've been more pleased with the results of a recipe! Soft, tender, delicious cinnamon rolls in half the time of standard recipes. I added chopped walnuts with the raisins, cooked the rolls in a 9x13 inch pan instead of in muffin cups, and topped them with cream cheese frosting and they were just delicious.

 
Oct 29, 2003

So delicious! Be sure to put another tray underneath the muffin tins though - the yummy gooey cinnamon and sugar mixture bubbles up and out. :-D Soft and fluffy.

 
Oct 19, 2006

I absolutely love this recipe!! I make them for brunch every Sunday and they are always a hit. I can mix them up in the KitchenAid and let them knead while I clean up the kitchen Saturday night. Roll them up, put them in the muffin tin (I spray the tin well with cooking spray) cover with plastic wrap (also use cooking spray on plastic) put them in the refrigerator overnight and they are ready to go. I just let them set out on the counter for 30 minutes before putting them in the oven and this recipe has never failed me. I usually substitute the brown sugar in the filling with white sugar and add whatever spices and zests I feel like. These are so good there are never any left!! Thanks for a great recipe!

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 54.9 g
  • 18%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 262 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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