Cinnamon Buns in an Hour

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Yes. You read it right. One of the things that is tedious about yeast is the rising times. First and second. Not only is it long, it is important that you cannot skip or shorten the times. What can you do? It's good that you asked.

I'm here to the rescue. Quick dry yeast.

You see that it says FAST ACTING. This means that the yeast is very strong and doesn't feel like taking their time and what usually takes an hour and a half is shortened to 10-15 minutes.

You see that the buns have gone a little wild?

It's because I didn't leave enough room and crowded the pan with no room for the buns to grow.

An hour is the perfect time for a morning of soft cinnamon rolls, while your family members house are waking up.

A word before:

Make sure the mile batter is not hot. If its too hot it will kill your yeasts. One way to check the temperature is to dip your pinky finger into the batter. If it feel lukewarm, most chances are temp is good.

Cinnamon Buns in an Hour

Ingredients for dough

• 1 cup milk

• 1/4 cup, 4 tablespoons, unsalted butter

• 1 bag of instant yeast *If you don't have instant dry yeast, use 1 and a half tablespoons of regular dry yeast

• 3 cups + 1/2 cup flour

• 1/4 cup sugar

• 1/2 teaspoon salt

• 1 egg

Filling materials

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 4 tablespoons cinnamon

• 1/2 cup, 8 tablespoons, very soft butter

Ingredients for Cream Cheese Frosting

• 115 grams very soft cream cheese

• 3 tablespoons soft butter

• 1 teaspoon vanilla extract

• 1 and a half cups powdered sugar

• 1-2 tablespoons milk as needed

Preparations

1. In a large cup, place the milk and butter together. Heat in the microwave in pulses until you can melt the butter in the milk. Mix well.

2. In a medium bowl, place 3 cups flour, sugar, and salt. Mix well.

3. Pour the milk with the butter and yeast into the mixer bowl and start kneading on low speed. Add the flour bowl to the mixer and mix. Add the egg and continue mixing. Mix until a ball of dough forms. If the dough is too sticky and sticks to the sides of the bowl, add a tablespoon of flour at a time until we have an elastic, flexible and uniform ball in the bowl.

   Mix for 5 minutes and transfer the dough to a greased bowl. Spray the ball with oil spray, coating the ball on all sides. Cover with a damp towel and let the dough rest for 10-15 minutes in a warm place.

4. While our dough is resting, we will prepare the filling. Mix white sugar, brown sugar, cinnamon and butter together until you get a uniform spread. Set aside. Preheat the oven to 350 degrees American and 180 degrees Israeli. Place a 22 cm x 33 cm pan or a round pan, line with baking paper and set aside.

5. Remove the dough ball from the bowl to a work surface. Roll out the dough to about 32 cm x 35 cm. Using a silicone spatula or a pastry knife, spread the filling evenly over the dough rectangle. Roll the rectangle from the short side into a roll and cut it into 11-12 equal pieces. Place the buns with spaces in between to the pan, cover it with a damp towel and let it rest for 10-15 min.

6. Transfer the pan to the oven and bake the snails for 20-25 minutes or until they get a nice, deep color. While the snails are in the oven, prepare the glaze. In a medium bowl, place the cream cheese and butter and mix well. Add vanilla extract and mix. Add powdered sugar and mix until you get a uniform paste texture. Set aside.

7. Remove the snails from the oven. Let them cool for 5-10 minutes. Spread the glaze over the warm snails. Serve immediately. What a perfect morning.