Quick & Easy Cinnamon Rolls

Can we just stop kidding ourselves for a second? Cinnamon rolls are delicious. Everyone knows it. If someone doesn’t love a good cinnamon roll, run away because they’re obviously working for Kim Jong-un and plotting against the United States. You don’t want to be a part of that communism.

Despite a love that is everlasting and real, I think we can all agree that it just takes too long for us to revel in some good ole’ fashioned homemade cinnamon rolliness. It’s a fact. 1.5 days of baking and I’m starved for cinnamonness.

Also, let's get real, the store bought kind that you bust open are just a little delicious. And there's not shame in that. There's also no shame in looking yourself in the mirror and saying, "Hey, I love that and I want it. But I'm lazy. And I'm in sweat pants that I haven't washed in 2 weeks. And my hair looks like it's farming actual olive oil. And the thought of driving to the store at this moment gives me anxiety."

No shame. Also, not personal experience. Or the reason why this recipe came about....  

Anyways, this is a little recipe I’ve concocted that cuts the time by about 1000 percent. It is delicious and tastes homemade because it is homemade. It is also filled with chocolate. So, that’s a plus as well.


Quick & Easy Cinnamon Rolls

1 Cup Chilled Beer

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Sugar

1 Teaspoon Salt

1 Teaspoon Baking Powder

3 Cups Flour, approximately

1 Stick Butter, melted


Brown Sugar

White Sugar

Chopped Pecans & Dark Chocolate, optional

Start by adding everything but the flour to your Kitchen-Aid mixer and give it a good whisking. Add the flour one cup at a time until none of the dough sticks to the bowl.

Let the dough rest for about 5 minutes and roll it out onto a floured surface, about a 9”x11” rectangle.

Combine the butter with the cinnamon and sugars and spread evenly over the dough. If you’re not stupid and/or allergic to nuts, spread the chocolate and pecans too. So delicious.

Beginning from the longer end, start to roll it up pretty tightly. If any of the filling falls out, just scoop it right on up like a bakery samurai.

Using a long piece of thread, wrap it around the dough and pull together to slice it into about 1 inch rolls. If you need to see this process in action, take a gander at this short video. Super easy and way prettier result than using a knife.

If you are baking them with the “roll” facing out like I did, cover the tops and sides with any remaining butter mixture. Arrange them however you like on a non-stick cookie sheet and let them rise in a warm place for about 20-30 minutes.

Bake at 350 for about 20-25 minutes and enjoy!