Quick and Easy Cinnamon Rolls take just 1 hour from start to finish and are unbelievably ooey, gooey, and sticky and overloaded with sweet cinnamon flavor! You are going to love this one!
In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes.
For the filling:
In a small bowl combine the brown sugar, cinnamon, and salt.
After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Brush all over with melted butter. Sprinkle evenly with the cinnamon sugar mixture, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces. Place in greased pie pan or 9 by 13-inch baking pan. At this point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking. Bake for about 20 to 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.
For the icing:
While the rolls cool, whisk together the icing ingredients until smooth. Drizzle all over the warm rolls and serve.
Notes
To ensure these cinnamon rolls really are quick and easy, stick with the instant yeast (or sometimes called rapid-rise yeast) called for in the recipe.