Easiest Ever Cinnamon Rolls

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**Easiest Ever Cinnamon Rolls: Warm, Fluffy, and Delicious in No Time**

There’s something magical about **cinnamon rolls**—the warm, buttery dough, the sweet, sticky cinnamon filling, and the creamy glaze on top. Whether it’s a cozy weekend breakfast, a festive holiday treat, or an indulgent afternoon snack, cinnamon rolls are always a hit. But what if we told you that you could make **perfect, melt-in-your-mouth cinnamon rolls** without spending hours in the kitchen?

Yes, you read that right! These **Easiest Ever Cinnamon Rolls** come together in no time, with minimal effort, but the result is as delicious as the traditional homemade version. Soft, gooey, and packed with cinnamon goodness, these cinnamon rolls are a crowd-pleaser that will leave everyone asking for more.

Let’s dive into why this recipe is the ultimate shortcut to homemade cinnamon roll perfection!

### Why You’ll Love These Easiest Ever Cinnamon Rolls

1. **Quick and Easy**: No need for complex steps or an overnight rise. This recipe comes together in about an hour—perfect for those mornings when you crave fresh cinnamon rolls but don’t want to wait!

2. **Soft and Fluffy**: Despite the easy prep, these rolls have the perfect soft, pillowy texture that melts in your mouth with each bite. No dry or dense rolls here!

3. **Gooey Cinnamon Filling**: A rich cinnamon-sugar mixture is spread on soft dough, creating the ultimate gooey, sweet filling that everyone loves.

4. **No Yeast Required**: Many cinnamon roll recipes call for yeast, which can take time to rise. Not this one! This recipe uses **baking powder** for a quicker and easier result, so you can enjoy cinnamon rolls without the wait.

5. **Perfect for Beginners**: If you’ve never made cinnamon rolls before or find traditional recipes intimidating, this is the perfect beginner-friendly recipe to get you started.

### Easiest Ever Cinnamon Rolls Recipe

#### Ingredients:

**For the dough:**
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk
– 1/4 cup unsalted butter, melted
– 1 large egg

**For the cinnamon filling:**
– 1/2 cup unsalted butter, softened
– 1 cup brown sugar, packed
– 2 tablespoons ground cinnamon
– Pinch of salt

**For the glaze:**
– 1/2 cup powdered sugar
– 1-2 tablespoons milk (adjust for desired consistency)
– 1/2 teaspoon vanilla extract

#### Instructions:

1. **Preheat the Oven**:
– Preheat your oven to **375°F (190°C)** and lightly grease a 9×9-inch baking dish or a round cake pan.

2. **Make the Dough**:
– In a large bowl, combine **flour**, **baking powder**, **salt**, and **granulated sugar**. Stir to combine.
– Add in **milk**, **melted butter**, and **egg**. Mix until the dough comes together and forms a soft, slightly sticky ball. If the dough is too dry, add a splash more milk. If it’s too sticky, add a bit more flour.

3. **Roll Out the Dough**:
– Turn the dough out onto a floured surface. Roll it out into a rectangle, about **1/4 inch thick**. The size doesn’t need to be perfect, but aim for something that’s roughly 9×12 inches.

4. **Prepare the Cinnamon Filling**:
– In a small bowl, mix together **softened butter**, **brown sugar**, **cinnamon**, and a pinch of salt until smooth. Spread the cinnamon mixture evenly over the rolled-out dough, leaving about a 1-inch border on all sides.

5. **Roll Up the Dough**:
– Carefully roll the dough up, starting from one long edge. Roll tightly, but gently, to ensure a good rise while baking. Once rolled, slice the dough into **8-10 equal pieces**, depending on how thick you like your rolls.

6. **Bake the Cinnamon Rolls**:
– Place the cinnamon roll slices in your prepared baking dish, arranging them so they’re touching each other. Bake for **20-25 minutes**, or until golden brown and bubbly. The tops should look slightly crispy while the insides remain soft and gooey.

7. **Prepare the Glaze**:
– While the cinnamon rolls are baking, whisk together the **powdered sugar**, **milk**, and **vanilla extract** in a small bowl. If you prefer a thicker glaze, use less milk; for a thinner glaze, add a bit more milk.

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