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.
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.
Why oh why did I decide to try a gluten-free diet this month!?! These look great – I am looking forward to hosting my next brunch. Thanks Ali!
These sound awesome! And come together so fast!!
Ali, they are gorgeous!! I truly do think that yeast cinnamon rolls are the best! Sure I still like the other ones, but man oh man I can never turn down a doughy yeast cinnamon roll! Yours look so picture perfect!
I LOOVE how quick these scrumptious cinnamon rolls are!!
These look delicious. YUM! Have you found a favorite spot to get them in KC?
Oh. My. Goodness. Yes please I need this NOW!
I must make these they look amazing!!
ok, those look so tender and wonderful for tomorrow’s weekend breakfast!
Beautiful! Great for making on the weekend!!!
I only tried cinnamon rolls for the first time a few weeks back when I visited the statesand I HAD to bake them when i got home. Im soo loving you for this 1hr recipe
So pretty! I haven’t had a good cinnamon roll in too long. Now I want to reach through the screen and grab one!
Ohhhh my! Thanks for my new favorite cinnamon roll recipe! I plan to make them today and share with friends for the weekend!
Ali, I don’t even know what to say… These are gorgeous!! I want to eat an entire pan by myself! :) The photos are beyond fantastic, too! Great job!! :)
I’m all over these! I haven’t made homemade cinnamon rolls in years due to my sheer laziness. One hour and no kneading, I can handle!
I kind of lost it after seeing these on Instagram yesterday (yesterday right?) and OMG I can’t wait to make them! My waistline might not be so excited… ;)
Ali they’re stunning! And ONE HOUR??!! WOW!! Amazing! Pinned!
And you have a major Pinterest hit on your hands – I can already tell :)
These are going to happen on Sunday morning!!!
OMG. These look outrageous, Ali! Absolutely swooning over here on some cinnamon rolls. I need these!
I might faint, catch me.
If I can make these in an hour and there’s 24 hours in a day… magic! Perfect! :)
Cinnamon rolls are my favorite!!
These look PERFECT! :)
Delicious cinnamon rolls that can be ready in an hour?! Sounds downright dangerous! (in the best way possible)
These look so good, Ali! I think your perseverance paid off in a big way!
Shut The Front Door!! 1 Hour?? I know I could get up early to make these for breakfast..
Yum, these look sooo good! And done in an hour?? I am going to have to try these! Pinned!
If I cross my fingers, will these be waiting for me when I wake up tomorrow? Yes, pelase!!
Those are absolutely gorgeous!!! I’m loving all the pictures to drool over! And I love how easy these come together!!!
Um, I love this! They look so perfect and who wouldn’t love that they only take an hour to make?!!
Love all the pictures! There is no such thing as too many pictures of these GORGEOUS cinnamon rolls! I’m obsessed with the fact that they only take 1 hour to make…can life get any better?
First of all, Ali, beautiful pictures. Absolutely lovely.
Second: I usually avoid making cinnamon rolls because they’re so time consuming. So the fact that these can be made in one hour really appeals to me. I can’t wait to make them. One of my daughter’s LOVES cinnamon rolls.
Cinnamon Rolls are KING in my house!
WOW these pictures look amazing!Cant wait to try this recipe!
I can’t get enough of these photos! They are stunning!!
UH-MAZING! I just made these tonight. I did the cheesy Food Network “mmmmmm that’s really good” moan/nod/face, when I tasted them.
I love that you got so photo-happy with these! These rolls look amazing! I also love that it only takes 1-hr! I don’t have patience for anything longer!
Theses were great,made jus a stated. the decrease in time made it more of a go to recipe. Thank you
These look so soft and gooey, just like I like my cinnamon rolls and so excited that they don’t take forever to make!
Simple recipes like this are my favorite to have on hand :) these rolls look heavenly!
I too am in search of the perfect cinnamon roll recipe. I have two that I love, one I use the bread maker to make the dough which can take some time and the other is made with some healthier ingredients which I tend to lean towards. However…I just made these and um all I can say is YUMMMMMMMMO!!! I let the dough sit right after it finished ‘kneading’ with the dough hook for about 20 minutes so I didn’t feel the need to let them sit again after rolling them out. I also used all brown sugar in the filling (by mistake) but it was great! This recipe will definitely be in my rotation…Oh by the way I made 8 big rolls:)
kimbersummerlyn – twitter/IG
Love the artistic icing designs! Those look delicious. And I am a cream cheese icing fan!
I just made these last night and they are SO GOOD! I love that this recipe doesn’t make a million. I normally make the Pioneer Women recipe and I love it, but it makes so many and I don’t want to even attempt to break the recipe in half (more like quarters) in order to make this amount. I wish I had known about the floss cutting earlier, it makes cutting them a breeze.
I absolutely love cream cheese frosting but don’t normally have cream cheese on hand so I made the Pioneer Women’s maple frosting (with a bit of an alternative twist) and they are AMAZING. Here’s a link to her recipe if you’re interested; what I ended up doing is below (it’s a much more ooey gooey, liquidy recipe and drenches the cinnamon rolls!): https://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
1/4 c melted butter
2 tbs c strongly brewed coffee
1/4 c maple syrup
Add powdered sugar until you get the consistency you want
I wish I could post a picture on here, this dough recipe really does make picture-perfect cinnamon rolls! I will be making these time and time again! Thank you!
Hey Ali – just a heads up I tried to follow your link to your Pinterest acct (both above on the right and in the section below where it has a bio) so I could follow you (I think I might already be though :) and it looks like it’s linking to someone else’s acct? Just wanted to let you know. Love your site! These pictures are so pretty!
This is an amazing recipe!
I tried it and my family loved it!
Thank you for discovering a one hour recipe :)
3 tablespoons of cinnamon seems like a lot. Is that right??
it worked for me!
These were amazing I’ve tried the whole cinnamon bread deal in the past week and failed miserably. But this! This worked perfectly :) me and my 2 year old daughter made them together (Pretty fun.) then we ate them together. Thanks.
I just made these and they are THE BOMB!!!! Thank you for such an amazing recipe! And you’re right, the cream cheese frosting is key!
PERFECTLY DELICOUS IN EVERY BITE…… I’m a sucker for baking but I get scared to work with yeast. This recipe helped me overcome my fear of yeast. This recipe is sssooo easy and perfect in everyway I’m breathless. Lets not forget also very fast to make. My family loves the cinnamon rolls,but I can’t take all the credit I tell them jus where I got the recipe. Ali your awesome. Keep up the good work.
Beautiful pics! Love this recipe!
Made a double batch of these this afternoon–GREAT recipe–my new go to for cinnamon rolls!
These are so easy kids can make them