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This 1-Hour Cinnamon Rolls recipe is quick and easy to make, drizzled with a heavenly cream cheese icing, and absolutely delicious!
Is there anything better in life than a freshly-baked pan of warm homemade cinnamon rolls?
Actually, yes, homemade cinnamon rolls that can be ready to go in just 1 hour! ♡
We’re talkin’ bakery-style cinnamon rolls made with the softest, chewiest, lightly-golden dough, an irresistible buttery cinnamon-sugar swirl filling, and your choice of icing (either traditional or cream cheese icing, you pick!) generously drizzled on top. They are surprisingly easy to make and guaranteed to fill your home with the yummiest, coziest, hygge-ist vibes as they bake. And once that warm pan emerges from the oven, everyone who has tried these cinnamon rolls agrees that they are downright irresistible.
So this weekend, I thought I would bump this cinnamon roll recipe back to the top of the site since it seems like we could also use some extra comfort food in our lives right now. If you’re new to working with yeast and homemade dough, please don’t be intimidated at all! I promise to walk you through each step of the process with clear instructions, and we also have a step-by-step video to give you a visual. I’ve also updated the recipe below with options to either make the dough either by hand or use the help of a stand mixer. Plus I’ve included two different icing options so that you can choose your favorite!
I’m telling you, these cinnamon rolls are simply the best. So grab your rolling pin, and let’s make a batch!
1-Hour Cinnamon Rolls Recipe | 1-Minute Video
Homemade Cinnamon Rolls Ingredients:
Alright, before we get to the recipe, let’s talk ingredients. To make the best cinnamon rolls, you will need:
Milk: I typically use cow’s milk for the dough (2% or whole milk). But you could also sub in any other type of plain non-dairy milk that you prefer.
Butter: We will melt some butter for the dough. But then it’s also very important that you have softened butter ready to go for the filling.
Flour: Just traditional all-purpose flour. (I have not tested this recipe with other types of flour.)
Sugars: We will use granulated (white) sugar in both the dough and filling, as well as some brown sugar in the filling.
Salt: Just a touch, to bring out the flavor of the dough.
Instant Yeast: Also known as “rapid rise yeast.” You will just need one little packet (or 2.25 teaspoons).
I have also included two different cinnamon roll icing options for you to choose from:
Cream cheese icing: Made with cream cheese, butter, vanilla extract, powdered sugar and milk.
Traditional icing: Made with melted butter, vanilla extract, powdered sugar and milk.
How To Make Cinnamon Rolls:
Full instructions are included in the recipe below. But as a brief overview, to make this easy cinnamon rolls recipe we will simply:
Heat the milk and butter. Heat the milk and 1/4 cup of the butter in the microwave until the butter is completely melted. It’s essential here that the mixture be the correct temperature — lukewarm (110°F, which I really recommend double-checking with a cooking thermometer if you have one — so that the yeast will activate. If the mixture accidentally got a bit too warm in the microwave, no worries, just let it sit out for a few minutes to cool.
Combine dry ingredients. Whisk together 3 cups flour (not all of the flour), 1/4 cup granulated sugar and salt until combined.
Mix the dough. Then mix all of the dough ingredients together as directed in the recipe below, either using a stand mixer or kneading the dough by hand. Once the dough is ready to go, transfer it to a greased bowl, cover and let it rise for 10 minutes.
Mix the cinnamon-sugar filling. Then while the dough rests, make your filling by whisking together the sugars and cinnamon.
Roll out the dough. Once the dough is ready to go, turn it out onto a floured work surface and roll it into a 9 x 14 inch rectangle. Spread the remaining butter out evenly over the entire surface of the dough. And then sprinkle the dough evenly with the cinnamon and sugar mixture.
Slice the rolls. Then beginning at the 14-inch edge (see the video for a visual), tightly roll up the dough and give the final seam a little pinch so that it seals. Slice the dough into 11-12 pieces — 11 rolls fit well in a pie plate, whereas 12 rolls fit in a rectangular pan — either using dental floss (see video) or a knife.
Let the dough rise. Place each of the cut cinnamon rolls into a greased 9-inch pie plate or 9 x 13-inch baking dish. Cover with a damp towel and let the rolls rise while you make the icing. Go ahead and turn your oven on at this point too.
Make the icing. Whisk together either the cream cheese icing or traditional icing ingredients in a mixing bowl until smooth.
Bake. Then once the rolls have risen, uncover the dish and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
Add icing. Drizzle with the prepared icing and enjoy, enjoy, enjoy.
Possible Variations:
Feel free to play around with this recipe and customize it however you might like! For example, feel free to…
Add nuts: Feel free to sprinkle some finely-chopped slivered almonds or pecans over the cinnamon-sugar mixture, before rolling up the dough.
Add cardamom: I also love adding a teaspoon of ground cardamom to the cinnamon-sugar mixture, to add some extra depth of flavor.
Add Nutella: In place of the softened butter spread on top of the dough, you are welcome to substitute Nutella.
Add orange glaze: To give these rolls extra orange flavor, just sprinkle the zest of an orange over the top of the cinnamon-sugar filling before rolling up the dough. Then use fresh orange juice in place of milk in the icing.
More Favorite Breakfast Recipes:
Looking for more delicious breakfast or brunch inspiration? Here are a few of my favorite breakfast recipes…
Heat the milk and butter. Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. (The mixture should be around 110°F — I recommend measuring the temperature with a cooking thermometer.) If it is too hot, just wait a few minutes for it to cool.
Combine dry ingredients. In a separate bowl, whisk together 3 cups flour, granulated sugar and salt until combined.
Mix the dough. In the bowl of a stand mixer fitted with the dough-hook attachment, add the warm milk mixture and sprinkle the yeast on top, then give the mixture a brief stir. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add more flour (up to an additional 1/2 cup), until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel. Let rest for 10 minutes.
Mix the cinnamon-sugar filling. While the dough rests, make your filling by whisking together the granulated sugar, brown sugar and ground cinnamon together in a small mixing bowl until combined.
Roll out the dough. Once the dough is ready, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 9 x 14 inches in size. (If you want all of the edges to be even, you can use a pizza slicer to cut the dough into an even rectangle.) Use a knife or an offset spatula to spread 1/4 cup of the softened butter evenly over the entire surface of the dough. Then sprinkle the dough evenly* with the cinnamon and sugar filling.
Slice the rolls. Beginning at the 14-inch edge, tightly roll up the dough and give the final seam a little pinch so that it seals. Use a piece of dental floss or a knife to slice off the two ends of the roll (just 1/2-inch or so on each end, which you can discard) so that the ends are even. Slice the remaining dough into 11 or 12 equal pieces. (11 rolls fit well in a pie plate, whereas 12 rolls fit in a rectangular dish.)
Let the dough rise. Place each of the cut cinnamon rolls into a greased 9-inch pie plate or 9 x 13-inch baking dish. Cover the dish with a damp towel, and leave it in a warm place to rise for 25 minutes. Heat the oven to 350°F.
Make the icing. While the dough is rising, whisk together either the cream cheese icing ingredients in a mixing bowl until smooth. If it seems too thick, add in an extra tablespoon of milk at a time until it reaches your desired consistency. If it is too thin, add in extra powdered sugar.
Bake. Once the rolls have risen, uncover the dish. Place on the center rack of the oven and bake for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
Frost. Drizzle with the prepared icing and serve warm.
To Make The Dough By Hand: If you do not have an electric stand mixer with a dough attachment, you can simply stir the ingredients together in a mixing bowl. Then turn the dough out onto a floured surface and knead by hand for 5 minutes.
Dental Floss Dough-Cutting: Simply break off a piece of floss about 12 inches long. Then carefully slide the floss under the dough to the exact location you want to “cut”. Pull the ends of the floss up and cross over the top of the dough. Then give the floss a gentle tug to cut all the way through the dough. (See the video above for a visual.) This is the best method I’ve found to make a clean slice through the dough — although the standard knife method still works too.
Traditional Icing Ingredients: If you would like to make a traditional icing (without cream cheese), whisk together 1/4 cup melted butter, 1 teaspoon vanilla extract, 1 1/2 cups powdered sugar, and 1-2 tablespoons milk until smooth.
I love that these don’t take a long time abd look delicious! I’ve been wanting to make some pumpkin cinnamon rolls, do you have any ideas as to how to manage these into pumpkin cinnamon rolls? Thanks(:
These were delicious however they were pretty doughy. Did I mix them too long or not let them rise enough? This is not going to stop me from giving them another try.
Ashlynn —
Mine were also really doughy. I just put them back in the oven the see if they’ll cook more without burning. It smells good though!
THESE ARE THE BOMB!
Thank you for sharing!
I’ve made several batches of traditional sit and wait rolls.
We had a craving this morning and was looking for something that would provide a quick fix.
This did not disappoint and by far beat the sit and wait. All 6 in the house thought this to be great.
One change I did make was reduced the brown sugar and cinnamon filling to only 1/2 on the rolls.
Rolled them loosely, very light and fluffy. Great Sunday morning treat at 16 degrees.
Enjoyed in Alaska
I found these when I searched Pinterest for cinnamon rolls. One hour was tempting, and they turned out to be SUPER easy and delicious.
I should have rolled mine out to make the dough thinner, which would have used all of my cinnamon-sugar filling. I spooned the icing into a Ziploc bag and cut the corner to drizzle it on top. The hole was a bit too big, but I definitely had some left-over icing to lick off the whisk!
Made these yesterday and they were great! Took me just over an hour to make, and less than an hour for my family to eat the entire batch! I used the warming drawer in my oven to allow the rolls to rise and it worked perfectly. Will make these again. Thanks :)
yum,yum, yum!!! I made these and it was perfect. I love that it only takes one hour! I see all these yummy recipes but they take so long….this one was quick, fun, and easy. Definitely making these for Thanksgiving morning, thanks for the delicious, quick recipe!!
In the making dough instructions you said add yeast to mixing bowl and stir to combine. Combine with what? Do I add yeast and then continue adding the rest of the ingredients. (I might need a yeast for dummies book, I hate using it)
Sharon Campbell —
Well, I put the yeast in the bowl, dumped my flour and other ingredients on top and followed the directions, and they turned out wonderful. Thankyou for an easy recipe that even us yeast haters can use.
These are AMAZING! i just made these but without any icing, i didn’T feel they needed it, were very sweet and very delicious without. Have saved this recipe and will be definitely using again!Thanks so much. Had them for an afternoon snack but as they are so easy and quick could easily be done in the morning for a nice breakfast treat.
I made these yesterday and they were a hit. Just one thing – I deliberately kept one overnight to see how they kept and it was dry and not very nice in the morning. Maybe it would have been better if it had been half a dozen stored tightly together, but still… worth knowing that they’re much better on the day!
These are awesome! I baked them an extra 5 minutes but they are great! I use 1/3 whole wheat flour in these and it still worked perfectly. I also had so much I decided to try freezing some. I cut them up, put some into a pan and covered with plastic wrap (specifically press n seal), and froze them. 2 weeks later I took them out right before bed, uncovered them and let them rise while I went to bed. The next morning, into the oven they went and in 20 minutes I had fresh rolls! And all the work had been done previously! I even did these as a conversion to sourdough, and it still worked out quite yummy! I have marked these as a favorite recipe! (next I’m going to see if these can be converted to gluten free as my sis is gf and these are too awesome for her not to have them!)
I really like that these take a much shorter time than other recipes, and taste delicious. I made them exactly as the recipe called the first time. The next time I made a couple changes and liked them even more. The following are my changes and why I made them.
1. Cut the cinnamon-sugar filling and the butter in half. They were too sweet for my taste with the full amount. Also, with the full amount, lots of it fell to the bottom of the pan when baking. This icreated a hard, almost unchewable crust on the bottom of the cinnamon roll.
2. Add 1/4 to 1/2 tsp vanilla extract to the cream cheese frosting. Otherwise, If you take a bite of just frosting all i tasted was the butter.
3. Cook an extra 5 minutes.
I will be putting this recipe in my tried and true recipe binder. Thanks for the recipe Ali!
Just tried these and they are the best ever. Melt in your mouth. I read wrong and only used 1/4c butter on the filling and only 2T. cinnamon but you couldnt ask for better. This recipe is definately a keeper.
Just tried these, first time baking cinnamon rolls,all other recipes sound so complicated. These are great!!! Just ate one warm out of the oven. Will definitely make these again. Followed recipe and everything turned out perfect. Husband taking some to his family now.
I just can’t describe how amazing these rolls are…I strongly recommend the recipe and I thank you so much, Ali for sharing it, you made my life better : )
I hope they’ll taste as good tomorrow morning when brother gets up!
For all you ladies that dont have a box of bread dough for your bread maker laying around the house this is a excellent recipe….I melt the milk in microwave for 40 seconds and take out…..than I heat butter until melted….take it out and mix with milk…..than add 1 egg to milk mixture…..mixed and place in bread maker……combine all dry ingredients except yeast and add to bread maker……make a well in center of dry ingredients and add yeast and cover yeast with dry ingredients. …..I put on dough cycle and let it go…when done roll out poo ut butter..cinnamon and sugar on it ….roll…cut and let raise and bake…..I will never buy box bread dough again…
I planned to make these Christmas morning but got hung up on the directions. I still want to try them but have a question. You say to put the yeast in the mixer bowl and stir to combine. What am I combining it with? According to directions, I haven’t put anything in that bowl yet. I assumed it would have been the warm milk mixture but that comes in later. I’ve tried lots of yeast cinnamon rolls so I’m feeling a little sad that everyone except me managed to figure this out. :(
Also, thanks for the tips, Andrea!
audrey —
what you do is put the milk and butter mixture into the bowl first. then add the flour mixture and mix together with the rest of the ingredients
Mmmm! Made these last night!
Took me a little more than an hour because I really wanted to take my time and get this right. Didn’t think it would actually be as easy as this! I’ve been intimidated countless times by other recipes and I’ve heard so much about the trouble one has to go through just to get some fresh, soft cinnamon rolls, but this recipe has cleared all my doubts and fears.
The dental floss method of cutting them up is such a great tip!
Definitely going to make this one again!
My whole family was sick the first of 2014. I found this recipe, had all ingredients so my 9 yr old stepson and I made these, Fantastic! We only did 2 things different:we ground up walnuts (had those in the freezer) and added 2 tsps (slowly) of fresh lemon juice to the traditional drizzle. To die for. Thank you so much for sharing
Sincerely,
Renee
These are super yummy! First time I ever made cinnamon rolls from scratch and they were quick and easy, yay! I added chopped pecans to the cinnamon butter mixture. I think next time I will add some on top too! I also cut the butter and sugar by half using the cream cheese frosting recipe. Super good and sweet enough for us! I will be making this for years to come and will probably keep experimenting with the frosting flavors! I want to add some lemon next time! I was reading someone had doughy rolls….I know I baked them about 5-7 minutes extra just to be sure that didn’t happen!!! The texture was perfect and I used a rectangular pan.
These were delicious! I cut into 16 rolls and put 8 into each buttered pie plate. I froze one, prior to final rise, to use at a later date. Great texture and taste!
These cinnamon buns are INSANE! Sorry I’m shouting but they are the best I ever had. I’m never using a different recipe ever again.
(Only slight adjustment I might make: I’m using strong organic sugar so I think I will cut down the sugar in the filling just a tiny bit.)
Thank !
This is the easiest and fastest recipe for delicious cinnamon rolls ever! My family loved them! And, they reminded me of the ones my mom would make when I was a kid. I’m an “advanced” baker and I have made just about everything there is to bake…so take my word for it…this is THE cinnamon roll recipe to keep forever.
thank you for sharing this recipe!! i love it!!
i used the usual icing instead of cream cheese frosting but i added lemon juice in the icing mixture to counter the sweetness of the sugar.. decided to just use icing sugar, lemon juice and some milk. superb!!
i will serve it for tomorrow’s breakfast.. my kids will love this bread for sure! :)
I found the recipe for these cinnamon buns, easy and delicious.
Family and friends love them, I managed to get 14 large buns out of my dough mixture, which made very large buns, and put them into a 14×9 baking pan.
with the icing mixture I did the ordinary icing recipe but also added some cream cheese, and wow! That made a beautiful creamy icing .
thank you for this lovely easy recipe, its going to be my favourite from now on.
Great recipe. Love that I found a good one with the healthier option of butter and not shortening. Just a little too sweet. Next time I will cut cinnamon sugar mixture in half.
I am not a dough person. Every time I have tried, I have made a big mess. But thanks to you, I was able to get it right. They turned out just as you said. They are very good, thanks again for the recipe.
These look delicious and only one hour! Yum! I have a shortcut recipe myself but I’ll have to try yours out soon! You can never have too many cinnamon roll recipes. :)
I just put the Cinnamon Rolls in the warm oven to rise i love the recipe. i made it so i can get extra credit for foods thanks for the great recipe it is fast and i don’t have to wait an hour for it to rise
just wondering do you know a recipe for cinnamon rolls that are gluten free i cant seem to find a fast one
thanks
caroline
They don’t look baked. It looks pale and doughey. I bake cinnamon rolls a lot and every time a recipe asks for less than 20 minutes the inside always taste raw and doughey.
Love these!!! My husband and I make a couple batches for parties and take them as dessert. We’ve made them a few times and they always come out great. Great recipe and I usually have all the ingredients on hand. Thanks.
These are wonderful! My husband thought I’d made my 3 hour ones that were my mother’s recipe. I may never make those again. The dough is just beautiful to work with. I actually used it to make frybread the other day and everyone loved it. Thank you!!!
deeann —
I have to say that I had better success mixing melted butter in with the cinnamon sugar and spreading it on the dough. When I sprinkled it over the butter I ended up with a lot of the sugar just falling out when I tried to put it in the pan.
I live in Shanghai where you can get almost anything if you’re willing to pay, and this morning I would have paid dearly for a good cinnamon roll. Alas, they may be the one thing I haven’t found here. But amazingly enough I had all the ingredients on hand for this recipe and I am now pleasantly stuffed with homemade cinnamony deliciousness. Thanks, Ali!
Hi, i have a few problems. Firstly, the dough is soooo sticky and i cant figure out a way to roll it without messing everything up. My rolls look more like balls, and they do not rise like yours on the pictures. I do not know what i am doing worng, since i follow every instruction ;/ Please help.
Oh no! If the dough is sticking to the sides of the bowl during the initial mixing stage, I would add more flour. But I’m guessing your yeast might be expired/dead if the rolls are not rising. Be sure that it is super fresh, and that the water you use is room temp and not too hot (otherwise it can “kill” yeast). Good luck!
Ida —
I did make your recipe according to the instructions . I ended up using another cup of flour since the dough was too sticky. I won’t be making this recipe again. One hour cinnamon rolls suggest in is finished an hour later. Except the total of the two rise times total thirty-five minutes alone.
I think recipes should not only mention prep time and cook time , but also inactive time.
Amazingly fast and good. The dough is a dream to work with…made these on a Saturday morning and they were actually done in time for breakfast! Many thanks!
Hi Ali, I just wanted you to know, I love this recipe! I’ve used it many times, and just this week (Sun-Fri) I made double batches every day …I actually was able to get three dozen out of each double batch. The reason I made 18 dozen, you might ask? Well I was asked by my church to make 250 cinnamon rolls for a Father’s Day brunch this Saturday! It was a challenge, since I also work, but with your simple and fast recipe it made it so much more doable! I also made cream cheese frosting for all of them as well. I’m sure they will be as huge hit! Thanks again for posting this recipe!! Happy Cooking! Kelly ☺
Love theese so much! They are so fluffy and buttery and full of sweet cinnamon! I made them for my family and, they all loved them. I’m making them all the time now!
I love that these don’t take a long time abd look delicious! I’ve been wanting to make some pumpkin cinnamon rolls, do you have any ideas as to how to manage these into pumpkin cinnamon rolls? Thanks(:
So about that egg…
Somehow, I totally missed it and forgot to put it in… Nevertheless, cinnamon rolls turned out amazing!!
yay finally found cinnamon roll recipe that only takes an hour ima make them right now to see how they turn out!thank you for this easy recipe! :)
These are really great. I will definitely be making these again.
These were delicious however they were pretty doughy. Did I mix them too long or not let them rise enough? This is not going to stop me from giving them another try.
Mine were also really doughy. I just put them back in the oven the see if they’ll cook more without burning. It smells good though!
THESE ARE THE BOMB!
Thank you for sharing!
I’ve made several batches of traditional sit and wait rolls.
We had a craving this morning and was looking for something that would provide a quick fix.
This did not disappoint and by far beat the sit and wait. All 6 in the house thought this to be great.
One change I did make was reduced the brown sugar and cinnamon filling to only 1/2 on the rolls.
Rolled them loosely, very light and fluffy. Great Sunday morning treat at 16 degrees.
Enjoyed in Alaska
I found these when I searched Pinterest for cinnamon rolls. One hour was tempting, and they turned out to be SUPER easy and delicious.
I should have rolled mine out to make the dough thinner, which would have used all of my cinnamon-sugar filling. I spooned the icing into a Ziploc bag and cut the corner to drizzle it on top. The hole was a bit too big, but I definitely had some left-over icing to lick off the whisk!
Made these yesterday and they were great! Took me just over an hour to make, and less than an hour for my family to eat the entire batch! I used the warming drawer in my oven to allow the rolls to rise and it worked perfectly. Will make these again. Thanks :)
Thank you for the recipe. The cinnamon rolls were amazing and so soft and fluffy :3
yum,yum, yum!!! I made these and it was perfect. I love that it only takes one hour! I see all these yummy recipes but they take so long….this one was quick, fun, and easy. Definitely making these for Thanksgiving morning, thanks for the delicious, quick recipe!!
In the making dough instructions you said add yeast to mixing bowl and stir to combine. Combine with what? Do I add yeast and then continue adding the rest of the ingredients. (I might need a yeast for dummies book, I hate using it)
Well, I put the yeast in the bowl, dumped my flour and other ingredients on top and followed the directions, and they turned out wonderful. Thankyou for an easy recipe that even us yeast haters can use.
These are AMAZING! i just made these but without any icing, i didn’T feel they needed it, were very sweet and very delicious without. Have saved this recipe and will be definitely using again!Thanks so much. Had them for an afternoon snack but as they are so easy and quick could easily be done in the morning for a nice breakfast treat.
I made these yesterday and they were a hit. Just one thing – I deliberately kept one overnight to see how they kept and it was dry and not very nice in the morning. Maybe it would have been better if it had been half a dozen stored tightly together, but still… worth knowing that they’re much better on the day!
I made these tonight and they’re delicious! I had to bake them an xtra 5 minutes, but they were great! Will try the caramel apple ones soon!
My new favorite cinnamon roll recipe. Delicious!!
These are awesome! I baked them an extra 5 minutes but they are great! I use 1/3 whole wheat flour in these and it still worked perfectly. I also had so much I decided to try freezing some. I cut them up, put some into a pan and covered with plastic wrap (specifically press n seal), and froze them. 2 weeks later I took them out right before bed, uncovered them and let them rise while I went to bed. The next morning, into the oven they went and in 20 minutes I had fresh rolls! And all the work had been done previously! I even did these as a conversion to sourdough, and it still worked out quite yummy! I have marked these as a favorite recipe! (next I’m going to see if these can be converted to gluten free as my sis is gf and these are too awesome for her not to have them!)
I’m making these for Christmas morning, so.excited. Thanks for sharing your recipe!!
I really like that these take a much shorter time than other recipes, and taste delicious. I made them exactly as the recipe called the first time. The next time I made a couple changes and liked them even more. The following are my changes and why I made them.
1. Cut the cinnamon-sugar filling and the butter in half. They were too sweet for my taste with the full amount. Also, with the full amount, lots of it fell to the bottom of the pan when baking. This icreated a hard, almost unchewable crust on the bottom of the cinnamon roll.
2. Add 1/4 to 1/2 tsp vanilla extract to the cream cheese frosting. Otherwise, If you take a bite of just frosting all i tasted was the butter.
3. Cook an extra 5 minutes.
I will be putting this recipe in my tried and true recipe binder. Thanks for the recipe Ali!
Just tried these and they are the best ever. Melt in your mouth. I read wrong and only used 1/4c butter on the filling and only 2T. cinnamon but you couldnt ask for better. This recipe is definately a keeper.
Just tried these, first time baking cinnamon rolls,all other recipes sound so complicated. These are great!!! Just ate one warm out of the oven. Will definitely make these again. Followed recipe and everything turned out perfect. Husband taking some to his family now.
I just can’t describe how amazing these rolls are…I strongly recommend the recipe and I thank you so much, Ali for sharing it, you made my life better : )
I hope they’ll taste as good tomorrow morning when brother gets up!
For all you ladies that dont have a box of bread dough for your bread maker laying around the house this is a excellent recipe….I melt the milk in microwave for 40 seconds and take out…..than I heat butter until melted….take it out and mix with milk…..than add 1 egg to milk mixture…..mixed and place in bread maker……combine all dry ingredients except yeast and add to bread maker……make a well in center of dry ingredients and add yeast and cover yeast with dry ingredients. …..I put on dough cycle and let it go…when done roll out poo ut butter..cinnamon and sugar on it ….roll…cut and let raise and bake…..I will never buy box bread dough again…
I planned to make these Christmas morning but got hung up on the directions. I still want to try them but have a question. You say to put the yeast in the mixer bowl and stir to combine. What am I combining it with? According to directions, I haven’t put anything in that bowl yet. I assumed it would have been the warm milk mixture but that comes in later. I’ve tried lots of yeast cinnamon rolls so I’m feeling a little sad that everyone except me managed to figure this out. :(
Also, thanks for the tips, Andrea!
what you do is put the milk and butter mixture into the bowl first. then add the flour mixture and mix together with the rest of the ingredients
Mmmm! Made these last night!
Took me a little more than an hour because I really wanted to take my time and get this right. Didn’t think it would actually be as easy as this! I’ve been intimidated countless times by other recipes and I’ve heard so much about the trouble one has to go through just to get some fresh, soft cinnamon rolls, but this recipe has cleared all my doubts and fears.
The dental floss method of cutting them up is such a great tip!
Definitely going to make this one again!
My whole family was sick the first of 2014. I found this recipe, had all ingredients so my 9 yr old stepson and I made these, Fantastic! We only did 2 things different:we ground up walnuts (had those in the freezer) and added 2 tsps (slowly) of fresh lemon juice to the traditional drizzle. To die for. Thank you so much for sharing
Sincerely,
Renee
Your recipe seems like a winner,I just need a printer friendly version.
Happy creating!
These are super yummy! First time I ever made cinnamon rolls from scratch and they were quick and easy, yay! I added chopped pecans to the cinnamon butter mixture. I think next time I will add some on top too! I also cut the butter and sugar by half using the cream cheese frosting recipe. Super good and sweet enough for us! I will be making this for years to come and will probably keep experimenting with the frosting flavors! I want to add some lemon next time! I was reading someone had doughy rolls….I know I baked them about 5-7 minutes extra just to be sure that didn’t happen!!! The texture was perfect and I used a rectangular pan.
Just tried this and am waiting for them to come out of the oven! Thanks for the recipe!!
These were so easy to make and taste delicious. Posted about them on MamaTCan blog.
Thank You for the recipe.
These were delicious! I cut into 16 rolls and put 8 into each buttered pie plate. I froze one, prior to final rise, to use at a later date. Great texture and taste!
These cinnamon buns are INSANE! Sorry I’m shouting but they are the best I ever had. I’m never using a different recipe ever again.
(Only slight adjustment I might make: I’m using strong organic sugar so I think I will cut down the sugar in the filling just a tiny bit.)
Thank !
This is the easiest and fastest recipe for delicious cinnamon rolls ever! My family loved them! And, they reminded me of the ones my mom would make when I was a kid. I’m an “advanced” baker and I have made just about everything there is to bake…so take my word for it…this is THE cinnamon roll recipe to keep forever.
Wow great recipe it took me more than a hour but the out come was great love it t
thank you for sharing this recipe!! i love it!!
i used the usual icing instead of cream cheese frosting but i added lemon juice in the icing mixture to counter the sweetness of the sugar.. decided to just use icing sugar, lemon juice and some milk. superb!!
i will serve it for tomorrow’s breakfast.. my kids will love this bread for sure! :)
Hi.
I found the recipe for these cinnamon buns, easy and delicious.
Family and friends love them, I managed to get 14 large buns out of my dough mixture, which made very large buns, and put them into a 14×9 baking pan.
with the icing mixture I did the ordinary icing recipe but also added some cream cheese, and wow! That made a beautiful creamy icing .
thank you for this lovely easy recipe, its going to be my favourite from now on.
These made for a fabulous, last minute, Sunday morning treat! I started these at about 9:30 and we were devouring them by 11. Beautiful!
Made these yesterday. Amazing! Soooooooo good. A keeper recipe, for sure!
Great recipe. Love that I found a good one with the healthier option of butter and not shortening. Just a little too sweet. Next time I will cut cinnamon sugar mixture in half.
I am not a dough person. Every time I have tried, I have made a big mess. But thanks to you, I was able to get it right. They turned out just as you said. They are very good, thanks again for the recipe.
These look delicious and only one hour! Yum! I have a shortcut recipe myself but I’ll have to try yours out soon! You can never have too many cinnamon roll recipes. :)
I just put the Cinnamon Rolls in the warm oven to rise i love the recipe. i made it so i can get extra credit for foods thanks for the great recipe it is fast and i don’t have to wait an hour for it to rise
just wondering do you know a recipe for cinnamon rolls that are gluten free i cant seem to find a fast one
thanks
caroline
I’m working on developing a GF cinnamon roll recipe. Hopefully it will be coming soon!
They don’t look baked. It looks pale and doughey. I bake cinnamon rolls a lot and every time a recipe asks for less than 20 minutes the inside always taste raw and doughey.
Love these!!! My husband and I make a couple batches for parties and take them as dessert. We’ve made them a few times and they always come out great. Great recipe and I usually have all the ingredients on hand. Thanks.
These are wonderful! My husband thought I’d made my 3 hour ones that were my mother’s recipe. I may never make those again. The dough is just beautiful to work with. I actually used it to make frybread the other day and everyone loved it. Thank you!!!
I have to say that I had better success mixing melted butter in with the cinnamon sugar and spreading it on the dough. When I sprinkled it over the butter I ended up with a lot of the sugar just falling out when I tried to put it in the pan.
I live in Shanghai where you can get almost anything if you’re willing to pay, and this morning I would have paid dearly for a good cinnamon roll. Alas, they may be the one thing I haven’t found here. But amazingly enough I had all the ingredients on hand for this recipe and I am now pleasantly stuffed with homemade cinnamony deliciousness. Thanks, Ali!
Hi, i have a few problems. Firstly, the dough is soooo sticky and i cant figure out a way to roll it without messing everything up. My rolls look more like balls, and they do not rise like yours on the pictures. I do not know what i am doing worng, since i follow every instruction ;/ Please help.
Oh no! If the dough is sticking to the sides of the bowl during the initial mixing stage, I would add more flour. But I’m guessing your yeast might be expired/dead if the rolls are not rising. Be sure that it is super fresh, and that the water you use is room temp and not too hot (otherwise it can “kill” yeast). Good luck!
I did make your recipe according to the instructions . I ended up using another cup of flour since the dough was too sticky. I won’t be making this recipe again. One hour cinnamon rolls suggest in is finished an hour later. Except the total of the two rise times total thirty-five minutes alone.
I think recipes should not only mention prep time and cook time , but also inactive time.
Amazingly fast and good. The dough is a dream to work with…made these on a Saturday morning and they were actually done in time for breakfast! Many thanks!
Hi Ali, I just wanted you to know, I love this recipe! I’ve used it many times, and just this week (Sun-Fri) I made double batches every day …I actually was able to get three dozen out of each double batch. The reason I made 18 dozen, you might ask? Well I was asked by my church to make 250 cinnamon rolls for a Father’s Day brunch this Saturday! It was a challenge, since I also work, but with your simple and fast recipe it made it so much more doable! I also made cream cheese frosting for all of them as well. I’m sure they will be as huge hit! Thanks again for posting this recipe!! Happy Cooking! Kelly ☺
Sounds like a great recipe!
However, would you suggest freezing the rolls and baking them only when required?
Love theese so much! They are so fluffy and buttery and full of sweet cinnamon! I made them for my family and, they all loved them. I’m making them all the time now!