15-Minute Quick Cinnamon Pull-Apart Rolls Step-by-step instructions

Before you start

Before starting, gather all your ingredients and equipment. Measure the flour, salt, and yeast into a large mixing bowl. Warm the milk and oil together in a small saucepan or microwave until lukewarm (about 110°F/43°C).

Have the sugar, cinnamon, brown sugar, butter, cream cheese, confectioners' sugar, and milk ready for the coating and glaze.

You'll also need a baking dish or skillet, a whisk, and measuring cups and spoons. If using a skillet, preheat it over medium heat while you shape the dough balls.

Instructions

Make the Dough and Coating

1. 1Make the Dough
   In a large bowl, combine the flour, salt, and yeast. Warm the milk and oil together until lukewarm (about 110°F/43°C). Pour the milk mixture and sugar into the dry ingredients. Stir until a shaggy dough forms, then knead in the bowl for about 2 minutes until the dough is smooth and elastic. Cover and let rest for 5 minutes while you prepare the coating.
   Look for The dough should be soft, slightly sticky, and smooth after kneading.
   Tip If the dough is too sticky, add a little more flour, a tablespoon at a time.
2. 2Prepare the Cinnamon Sugar Coating
   In a small bowl, mix the ground cinnamon and brown sugar until well combined. In another small bowl, melt the butter. Set both aside.
   Look for The cinnamon sugar should be evenly blended and fragrant.
   Tip Use a fork to break up any lumps in the brown sugar before mixing.

At the end of this phase, you should have a smooth, elastic dough resting in the bowl, and a fragrant cinnamon sugar mixture ready. The dough should have slightly puffed up during the rest, and the coating should be well combined with no lumps. The melted butter should be warm but not hot.

Shape and Cook the Rolls

3. 3Shape the Dough Balls
   Pinch off walnut-sized pieces of dough and roll them into balls. Dip each ball into the melted butter, then roll in the cinnamon sugar mixture to coat thoroughly. Place the coated balls in a greased baking dish or skillet, arranging them snugly.
   Look for Each ball should be completely coated with the buttery spiced sugar.
   Tip Keep your hands lightly oiled to prevent the dough from sticking.
4. 4Cook the Rolls
   Heat a skillet or griddle over medium heat. Place the dough balls in the skillet, leaving a little space between them. Cook for about 2-3 minutes per side, until golden brown and cooked through. The internal temperature should reach 160°F (71°C) for the eggs.
   Look for The rolls should be golden brown on both sides and feel firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Adjust the heat if they brown too quickly; you want them cooked through without burning.

The dough balls should be evenly coated with the spiced sugar and arranged in the skillet. As they cook, you'll hear a gentle sizzle and smell the caramelizing sugar. The rolls should be golden brown on both sides and firm to the touch, with the internal temperature reaching 160°F (71°C).

Glaze and Serve

5. 5Make the Glaze
   In a small bowl, whisk together the softened cream cheese, confectioners' sugar, and milk until smooth and thick. The glaze should form a ribbon when drizzled from the whisk.
   Look for The glaze should be thick but pourable, with no lumps.
   Tip If the glaze is too thick, add a little more milk, a teaspoon at a time.
6. 6Glaze and Serve
   Spoon or drizzle the cream cheese glaze over the warm cinnamon rolls. Serve immediately, pulling the rolls apart while they are still warm and the glaze is soft.
   Look for The glaze should melt slightly over the warm rolls, creating a glossy finish.
   Tip For extra gooeyness, let the glaze sit on the rolls for a minute before serving.

The glaze should be smooth and thick, drizzling in a ribbon from the whisk. When spooned over the warm rolls, it should melt slightly and create a glossy, creamy finish. The rolls should be served warm, with the glaze soft and gooey.

Common mistakes

One common mistake is over-kneading the dough, which can make the rolls tough. Knead just until the dough is smooth and elastic, about 2 minutes. Another mistake is using too much flour, which results in dry, dense rolls. The dough should be soft and slightly tacky.

Also, be careful not to overcrowd the skillet; if the balls are too close, they won't cook evenly. Leave a little space between them. Finally, don't skip the resting time—it allows the gluten to relax and makes the dough easier to shape.

How to tell it’s done

The rolls are done when they are golden brown on the outside and cooked through. The internal temperature should reach 160°F (71°C) for the eggs. To test, insert an instant-read thermometer into the center of a roll; it should read at least 160°F (71°C).

The outside should be caramelized and slightly crisp, and the dough should feel firm but spring back when pressed. If you're unsure, cut one open to check that the center is no longer doughy.

• Egg dishes: 160°F (71°C) in the thickest part