1-Hour Cinnamon Rolls

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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!

1 Hour Easy Cinnamon Rolls Recipe

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 YeastAlso known as “rapid rise yeast.”  You will just need one little packet (or 2.25 teaspoons).
  • Egg: One egg, for the dough.
  • Ground cinnamonBecause…cinnamon rolls!

I have also included two different cinnamon roll icing options for you to choose from, whose ingredients include:

  • 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.

Best Cinnamon Rolls Recipe with Cream Cheese Icing

Best Cinnamon Roll Recipe with Cream Cheese Frosting

How To Make The Best Cinnamon Rolls

Easy Cinnamon Rolls

Homemade Cinnamon Roll Icing

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:

  1. 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.
  2. Combine dry ingredients.  Whisk together 3 cups flour (not all of the flour), 1/4 cup granulated sugar and salt until combined.
  3. 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.
  4. Mix the cinnamon-sugar filling.  Then while the dough rests, make your filling by whisking together the sugars and cinnamon.
  5. Roll the dough (1st stage).  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.
  6. Roll out the dough (2nd stage). 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.
  7. 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.
  8. Make the icing.  Whisk together either the cream cheese icing or traditional icing ingredients in a mixing bowl until smooth.
  9. 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.
  10. Add icing.  Drizzle with the prepared icing and enjoy, enjoy, enjoy.

Best Cinnamon Rolls Recipe

Possible Variations:

Feel free to play around with this recipe and customize it however you might like!  For example, feel free to…

  • Add nutsFeel free to sprinkle some finely-chopped slivered almonds or pecans over the cinnamon-sugar mixture, before rolling up the dough.
  • Add cardamomI also love adding a teaspoon of ground cardamom to the cinnamon-sugar mixture, to add some extra depth of flavor.
  • Add NutellaIn 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.

Cinnamon Rolls

More Favorite Breakfast Recipes:

Looking for more delicious breakfast or brunch inspiration?  Here are a few of my favorite breakfast recipes…

Best Cinnamon Rolls Recipe with Cream Cheese Icing

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1-Hour Cinnamon Rolls

  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 11 -12 servings 1x

Description

This 1-Hour Cinnamon Rolls recipe is quick and easy to make, drizzled with a heavenly cream cheese icing, and absolutely delicious!


Ingredients

Scale

Cinnamon Rolls Ingredients:

  • 1 cup milk (I used 2% milk)
  • 1/2 cup butter, softened and divided
  • 3 1/2 cups all-purpose flour, divided
  • 1/2 cup granulated sugar, divided
  • 1/2 teaspoon salt
  • 1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
  • 1 egg
  • 1/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon

Cream Cheese Icing Ingredients (Option 1):

  • 4 ounces (1/2 cup) cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 12 tablespoons milk (if needed)

Traditional Icing Ingredients (Option 2):

  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 12 tablespoons milk

Instructions

  1. Heat the milk and butter. Combine milk and 1/4 cup 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.  (It should be around 110°F — I recommend measuring the temperature with a cooking thermometer.)  If the mixture is too hot, just wait a few minutes for it to cool.
  2. Combine dry ingredients.  In a separate bowl, whisk together 3 cups flour (not all of the flour), 1/4 cup granulated sugar and salt until combined.
  3. 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 the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl.  (Use no more than 3 1/2 cups of flour total.)  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.
  4. Mix the cinnamon-sugar filling.  While the dough rests, make your filling by whisking together the remaining 1/4 cup granulated sugar, brown sugar and ground cinnamon together in a small mixing bowl until combined.
  5. Roll the dough (1st stage).  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 the remaining 1/4 cup of softened butter out evenly over the entire surface of the dough. Then sprinkle the dough evenly* with the cinnamon and sugar mixture.
  6. Roll out the dough (2nd stage). 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. Cut the remaining dough into 11 or 12 equal pieces. (11 rolls fit well in a pie plate, whereas 12 rolls fit in a rectangular pan.)
  7. 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.
  8. Make the icing.  While the dough is rising, whisk together either the cream cheese icing or traditional 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.
  9. 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.
  10. Frost.  Drizzle with the prepared icing and serve warm.


Notes

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.

 

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Recipe rating

396 comments on “1-Hour Cinnamon Rolls”

1 5 6 7
  1. Amazingly delicious! However, they are definitely a “2 Hour” cinnamon roll! Plan accordingly 😉

  2. I made these as a surprise for my husband for Christmas and they were GREAT!!! They didn’t really rise for me during the actual rise time, but they did rise in the oven perfectly while cooking. I did use 3.5 cups of flour to get the right consistency, and they could’ve benefited from an additional 5 minutes above the max time listed. However, they were absolutely delicious, not that difficult to make, and actually fun to roll out! I recommend the cream cheese icing. Thanks for sharing this recipe!

  3. 1 of 2 notes: Ali, I turned an almost-fail into a great discovery with this recipe. This morning, day after Christmas, I got the baking bug for cinnamon rolls, decided to try your recipe, first time. I got everything neatly organized and made a lovely dough ball. Hmm, I thought, she talks about stickiness and my dough isn’t sticky. Turned out, I had left out the egg. After considering tossing the dough ball, I decided instead to bake it up and see what might happen. I followed suggestions from the back of the yeast package for dinner rolls — divided into 24 pieces, paired them to make 12 rolls, used a muffin tin, let rise a 2nd time for 20 minutes, then baked at 400 degrees F. And it worked! They are just like fancy restaurant dinner rolls. Try it, it’s a delicious discovery. And yes, I did go ahead with the cinnamon rolls, adding orange and a little cardamom. Fabulous! Couldn’t be happier with this recipe, AND the dinner roll hack!

  4. 2 of 2: Also — congratulations! Today is the first time I’ve visited your site here, so after I made the 1-hour cinnamon rolls, I read about you and Barclay. First I watched your 2018 video tour of your terrific apartment — and I want to do as you’ve done! Barcelona is such a beautiful city — I visited in 2007. I’m retired now, my husband might retire in 2021, and maybe I can talk him into living “your way” for a year, once we’re COVID vaccinated.
    Second, I read about your baby on the way. Here’s to a great third trimester and wonderful time with your little one, come March. What a great life adventure!

  5. I know this is a really silly question but when and where do you add the yeast? Do you add it to the warm milk mixture? I have read the recipe over and over and don’t that mentioned anywhere. I’m sure I’m overlooking it. This look delicious and I can’t wait to try them. Thanks for helping me out.

    • Hi Sue – in step 3 within the first sentence; after adding the milk mixture to the bowl, sprinkle the yeast on top and give a stir!

  6. This is the second time I made these, this time I accidently added 1/2 cup butter to the dough instead of 1/4 cup, I had to add a little more flour but it was still delicious! I tried both icings and I not not sure which I like better. So yummy and quick when you just need a cinnamon roll in the morning. So good!!

  7. These were perfect. I got 12 into a glass baking dish. They were ooey gooey in the middle.

  8. These were good used vietnamese cinnamon and only used 1/4 cup of b sugar in the filling forgot the white sugar by mistake. House smells amazing !

  9. Fantastic!!! Will this recipe double well?

  10. The dough rose beautifully in the alloted time. I just turned on the oven light ( did not pre heat oven) to let the dough rise for the hour. Same for the rise on the cut rolls. The heat is just enough. I think letting them go 30-35 min before baking is more optimum. Nice not to have to wait overnight. These were warm, cinnamony, delish… No need to include ” how to store or freeze them” instructions for our house. Didn’t last more than 30 minutes!

  11. Wow. My 15 yo son made this in 2 hours and I didn’t know he made it until I coild smell something cooking and he brought one to me!! Amazing. It was moist, fast,he left no mess, and it was perfectly caremalized on the bottom and super soft. I can’t beleive he made it so fast!! So today I am making another batch! I let it rise extra long again bc of the cold and I didn’t have cream cheese so I went to the store. Its so big and fluffy! I can’t wait to have it again!!

  12. Wow. My 15 yo son made this in 2 hours and I didn’t know he made it until I coild smell something cooking and he brought one to me!! Amazing. It was moist, fast,he left no mess, and it was perfectly caremalized on the bottom and super soft. I can’t beleive he made it so fast!! So today I am making another batch! I let it rise extra long again bc of the cold and I didn’t have cream cheese so I went to the store. Its so big and fluffy! I can’t wait to have it again!!

  13. So overall, great flavor, and they were a hit! A few notes though:
    – they took me closer to two hours
    – I needed more flour than the recipe called for
    – they’re definitely on the sweeter side as far a cinnamon rolls go; a little too sweet for my taste but my fiancé (who is a big sugar tooth) thought they were perfect! If you’re more like me, I’d use a little less icing

  14. Can you make these the day before, slice and put them in the pan then bake them the next day?

  15. I have never, ever posted a review on a food blog, but I feel this recipe deserves a post. These are the most flavorful and easy cinnamon rolls I have ever made. I have tried many recipes and this is hands down the best. The only modifications I make are that I put a dash of salt in the filling AND a dash in the icing. I make the cream cheese icing and put orange zest in both the filling and the icing. Instead of milk I use orange juice to dilute the icing. MAKE THEM!

  16. So good! These are the best cinnamon rolls I’ve ever made (and I’ve tried a lot of recipes). They taste even better than ones I’ve made that take much longer.

  17. can you use almond milk for a dairy free recipe???

  18. These Cinnamon Rolls are amazing. I have made them for family and friends and after they stop raving about them they ask for the recipe!

  19. 5/5 don’t make these with gremlin children driving you to drink. After my four year old begged nearly with tears in his eyes for cinnamon rolls, I felt too guilty not to try and whip up a quick batch. Part way through, my two year old and 9 month old started a non-stop CIRCUS of chaos.
    I forgot the egg, doubled the butter, accidentally let it rise double time easy on the first go. Remembered we ran out of brown sugar, and popped it in the oven with the seran wrap on.

    Also I don’t know how these taste yet. The rating score was for difficulty made with constant crying and how many gold stars you should get for not cracking open a new bottle of wine. Extra for the fact my kids are completely quiet and content now that the rolls are baking in the oven.

  20. The baking part did not meet with the recipe…. I don’t know what happened! Maybe my rolls were too small? But I put the rolls in for 25 minutes already, and the center rolls are still white and doughy while the outside rolls are turning brown QUICK. I lowered the temp to 325, but I don’t know how else to save these…. I am in Colorado, so I am at a high altitude… I don’t know if the recipe accounts for that or if it matters. Any suggestions for next time?

  21. 1st time making cinnamon rolls. I used half whole wheat flour and made a brown sugar glaze as I did not have powdered sugar. Came out great! My man loved them!!

  22. I made them but I had a little problem when I put them in the oven it didnt RISE and I said maybe its because I didnt add any baking powder so today I’m gonna make it but add baking powder and see how it goes