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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:

  • 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

Easy Cinnamon Rolls

How To Make The Best Cinnamon Rolls

Best Cinnamon Roll Recipe with Cream Cheese Frosting


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 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.
  6. 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.
  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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 90 reviews
  • Author: Ali
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 60 minutes
  • Yield: 11 -12 servings 1x


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



Cinnamon Roll Dough Ingredients:

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

Cinnamon-Sugar Filling Ingredients:

  • 1/4 cup granulated white sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, softened

Cream Cheese Icing Ingredients:

  • 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)


  1. 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.
  2. Combine dry ingredients. In a separate bowl, whisk together 3 cups flour, 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 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.
  4. 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.
  5. 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.
  6. 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.)
  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 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.


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.


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389 comments on “1-Hour Cinnamon Rolls”

  1. These are excellent. The dough is so easy to work with and the frosting is just perfect- not too sweet, not too heavy! Cinnamon roll perfection. Thank you!

  2. These were awesome. My first time making cinnamon rolls and your recipe was fast and easy to follow. THANK YOU! This will now become a family staple for celebrations :)

  3. Omg these are amazing. The filling and the icing just melt in our mouth. To be honest, you really don’t need the icing with how good the roll is by itself.

  4. These are delicious! I made a second batch this morning. First batch took forever, due to a misplaced dough hook. They didn’t look as pretty as the ones in these photos, but delectable all the same. I made only half of the cream cheese icing, and it was plenty.

  5. THIS IS IT!! this is the recipe i have been looking for. got up with the notion to make cinnamon rolls and wanted them to come together quickly. i found this recipe and we started right in on it. PERFECT!! they are light and gooey and squooshy and yummy — the last three adjectives courtesy of my five-year-old son, who helped with the making of these EASY and DELICIOUS rolls. this is my go-to recipe from this point forward. i substituted half the white flour with whole wheat pastry flour and added toasted walnuts to half of them (i like nuts but not my son). i might even put some soaked raisins in next time. THANK YOU SO MUCH for sharing this awesome recipe. PERFECTION!!!!!! and, now, i am STUFFED and must recline! :) 

  6. o, one more note: i don’t have a stand mixer. i used the dough setting on my food processor to mix the dough. :) 

  7. I didn’t want to use butter so I subsisted it with nutella. Very delicious.excellent recipe!!

  8. Recipe this morning 172 and pressed with the floss cutting maybe some sort of wire would work better so mine are not very pretty. Using pre-made cream cheese frosting instead of making my own probably add a sprinkle of chocolate chips to top it off

  9. Great recipe…..I glazed them with icing sugar with lemon juice and tasted like Canadian Beaver Tails….recipe of flat dough sprinkled with cinnamon and lemon juice….look up Pastry beaver tails Canada..

  10. I had this urge the other day to make cinnamon rolls, and I wasn’t sure what recipe to use. I lookex around on the Internet hoping there would be one that caught my eye, when I stumbled upon this recipe, I gave it a quick read and LOVED the fact that they only took 1 hour! I made them up and boy were they delicious! They barely lasted two days! I’ve made them again today, can’t wait to munch into them! Thanks so much!

  11. I love it when a recipe works exactly as advertised. Thank you!

  12. Oh my God, the first batch I made from these where gone in less than 2 hours, they where só good. The only problem I had with my first batch was that they browned too soon on the top, I could’ve prevented that with some aluminium foil in the last five minutes of baking, but I didn’t know that back then. For my second try at cinnamon rolls I tried another recipe, but it failed miserably, so I’m sticking with this one! So today I made my third batch ever of cinnamon rolls, aigain this one, and it failed! I was so dissapointed in myself! Because I know this recipe actually works and I’ve done it before! I think I blew it with the flour. Maybe I didn’t add too much before the first rise, but with the rolling out of the dough, I think the dough took too much of the ‘rolling flour’, and took the gooeyness right out of it. Could I avoid this problem with rolling out the dough on a surface smeared with coconut oil? I also didn’t put enough butter ànd filling on the dough, so the filling came out quite dry, and very dissapointing. Third problem I think was the second rising. It had to be in a warm place, but I couldn’t preheat my oven at 90 degrees Celsius and then turn it off again (would create a nice warm place), it would take too long. So I put it next to my heating, what obviously didn’t work. Later on I thought of my microwave, which is a draft-free and warm place for dough to rise. Unfortunatly I came up with that idea once the buns were already in the oven. I hope my fourth batch will be as much as a succes as my first! 

  13. Hi there. I tried this recipe today and loved it! We’re only eating them tomorrow so I’ll just heat them slightly before. I made the dough by hand and it came out fluffy and tasty. 

  14. Oh my goodness! Best cinnamon buns ever. I made them yesterday morning and I am making them again today because my family devoured them.  I thought delicious cinnamon buns required an investment of 3 hours to come out perfect,  but these prove that wrong.  Thank you for the awesome recipe :)

  15. Probably the best and easiest cinnamon rolls I’ve ever made. I was in a real hurry the morning I made them and completely missed the 25 minute rise time after cutting the rolls. Made no difference! They were amazing even missing that step. So, not only is it a yummy and easy recipe – it’s somewhat forgiving of mistakes.

  16. I had been very nervous about making cinnamon rolls due to the length of time that you seemed to have to dedicate to it, and one hour recipes seemed to good to be true! I took the plunge this morning and realised I had everything in to give your recipe a shot. I’ve never had much success with yeast dough in the past and was shocked at how easily this recipe came together and absolutely astounded at how incredible these buns were!!

    I’ve earned excellent Mum, Wife, Auntie and Sister-in-law points just from one batch!

    Thank you for your excellent recipe!! I’m sure it’ll now be one of my staples! 

  17. Just wanted to say thank you. My daughter would live on these buns, if she could. Right now, I am incredible mom to her and I figure that that thought has a short time limit, so I’m enjoying her praise until the buns are gone. :) you, on the other hand, are the baking genius. Thank again.

  18. Hi Ali! I have used this recipe about a dozen times since I first saw it – I’m back on the site again today to look it up and make these cinnamon rolls for friends and just had to leave you a comment and say THANK YOU for this genius recipe! I can’t tell you how often people ask me to make these rolls. You have a gift! 

  19. OMG! These cinnamon rolls are perfect! Thank you for the easy but sooooo good recipe! Can’t believe how easy they are. I’m posting a picture on twitter. Check it out. Hmmmm!

  20. Hi! I was making these today and was confused on the filling. Recipe says 1/4 cup butter. Instructions say 1/2 cup. Can you please clarify which is correct?

  21. Found these on pinterest and baked them last night  (after some US to UK ingredient conversions!) they are lovely and my housemates say they are great! really light dough and super easy to do. Next time i’m going to add more cinnamon and some chopped nuts to try a variation but definitely a keeper, even without a machine it was easy and didn’t take an age.

  22. Good recipe, but I found the rolls to cinnamon if you use all the filling- would recommend cutting the cinnamon in half! Also, half the cream cheese icing is PLENTY (if you’re not big icing people, you probably could get by with 1/4), and I cut the butter quantity in half, substituting the rest with cream cheese, and that worked fine as well.  

  23. Just want to say, these are now my go to recipe. After 7 -8 various recipes failing, these turned out amazing! My husband said they may be the best ones he’s had. I did a half and half combo of the icing, which turned out well. Thanks so much!

  24. Thank you so much for your experimentation. These are the best and easiest cinnamon rolls I have ever made and eaten…. and I have baked my share of many different cinnamon roll recipes.  Everyone LOVES them..especially me.

  25. I made these tonight with cake wheat flour (for some reason that is all they sell at South African grocery stores), otherwise exactly the same. They are AMAZING, I’m so happy with how they turned out. Thanks so much for the recipe! The only thing is the standard icing is very buttery, doesn’t bother me but heads up if you’re not into that! 


  26. Made these this evening for my family and they were a huge hit! My 6 year old son said they are the best thing in the world! Thanks so much for the recipe!  I’m sure I will be making them frequently. 

  27. Made these in an hour and 10 minutes – perfect! I also didn’t let them rise for the right amount of time (mixed up the directions) and they still came out really good. They are fool proof. 

    I also added some orange zest into the filling and then orange juice in the icing to make an orange cinnamon bun version. Amazing. 

    • Awesome, Macey! We’re happy you enjoyed them, and excellent call on the additions of the orange zest and juice — yum! : D

  28. I made these and while they were tasty, they just didn’t have that decadent buttery rich flavor I was looking for in a cinnamon roll. The dough was easy to work with and the filling was just right, but it was more pizza dough in texture than sweet roll. I am more of a bread baker than cookie or bun baker, and I have to say the icing gave me trouble too. Maybe it just wasn’t my day, but all I had was almond milk and the icing separated on me. I tried chilling it, then tried warming it, but no luck in getting it to emulsify. I like that these buns were easy and quick, but I will have to keep looking for something more decadent.

    • Hey Sam, we’re sorry these didn’t quite turn out right for you. We’re not sure why the icing separated either, that’s really odd.:( We appreciate you giving the recipe a try!

  29. fabulous! perfect texture and flavor all in a hour! I would call this a copycat receipe for Cinnibons! will be my go to receipe for cinnamon rolls.

  30. They were so much fun to make. You have a God given talent!!!! I love the quick and easy recipe. my kitchen smells like cinnamon rolls!!!!!!!!! ;)

    • Thank you Mabry, that’s so sweet of you, and we’re so happy you liked these!

  31. I have made tons of cinnamon roll recipes & this one is the absolute best! I make it all the time. My husband & son basically eat them all in a day or two :) thank you so much for creating this delicious recipe. I will make it years to come!

  32. I’m about to make this recipe for the 7th time because every batch turns out amazing, thank you so much for sharing!

  33. I spent the last week looking and reading reviews of Cinnamon Rolls all over the web, I decided to go with this one mainly because it looked fairly easy, and also, it has raving reviews. At first I was a bit scared because I’ve never made this rolls before, but they are one of my favorite dishes so I had to give them a try.

    They turned out AMAZING, seriously, I’m never going to buy cinnamon rolls ever again. They were moist, and gooey and everything a cinnamon roll has to be. I added Nutella to a section of the dough before rolling it up and they were amazing. The only thing I’m going to try different next time I bake them is the icing, since I prefer the one that doesn’t have butter or cream cheese, just the regular one with powdered sugar and milk. If you’re an amateur baker and want to impress some people, go for this recipe.

    • Mariana, you are so sweet! We’re thrilled that you loved these so much! And good call on that Nutella – awesome idea!

  34. Hi I was wondering if I could make these and leave them in the fridge overnight then baking them the next day??

    • Hi Shaikhah, we think that would be fine! More proofing time is always a good thing. :)

  35. This was an awesome recipe. I tend to stay away from yeast recipes b/c they don’t turn out for me. This turned out and was delish. It took me about 2 hours from start to finish and I will make these again.

  36. I made these and forgot the egg!! While mine turned out slightly lore dense, they were good. Next time I won’t forget the egg hahaha. Great recipe!

  37. Love this recipe! Absolute favorite! THANK YOU!
    I was wondering if I can substitute regular flour with whole wheat flour? Any thoughts or advice?

    • Thanks Christina, we’re so glad you like it! We honestly aren’t sure about whole wheat flour in this though, as we haven’t tried it. However, we wouldn’t advise using all whole wheat flour, as it will make these super dense and not as light and soft. We would suggest trying a combination of the two flours, and we would probably do 3/4 cup of whole wheat and 2 3/4 cups all-purpose, OR 1/2 cup whole wheat and 3 cups all-purpose. We hope this helps, let us know how they turn out if you give them a try! :)

  38. These cinnamon rolls were delicious! So good. Everyone raved over them. Tried another recipe for cinnamon rolls later, cause I couldn’t find this one… and these were significantly better. Thank you for a great, and deliciously easy recipe! Also, that cream cheese frosting is LIFE. :D

    • Thanks for sharing Zia, we’re happy they were a hit! And we totally agree with your sentiment on cream cheese. :)

  39. Hi Ali – Just wanted to leave you a comment and say I LOVE this recipe and use it all the time! I’m back on this page again this morning because some friends have requested I make these cinnamon rolls. They are a huge hit! Thank you so much for posting such a brilliant recipe – it’s easy to follow and works like a charm for me every time

  40. This was my first time making cinnamon rolls from scratch and they turned out amazing.  Easy to follow recipe packed with flavour. I will definitely be making these again. 

    • Awesome Emilia, we’re so happy these turned out well for you! Thanks for giving this recipe a try! :)

  41. What do you mean “discard the ends”
    They are the first thing eaten.

  42. They sound perfect for New Years Day morning :) I wonder if I could make them in advance and freeze them?  (before baking)
    Thank you for so many wonderful recipes!! 
    Merry Christmas!

    • Hi Beatriz, we hope you had a wonderful Christmas! We haven’t tried freezing these rolls before baking, and we’d be a little weary about that, but we think you could probably par-bake them – we’d suggest following these steps here: We hope you enjoy these! :)

  43. Quick question!

    Could I pre-make the dough today and bake them in the morning? Or does it need to be baked right away?

    • Hi Brenna! If you want to make these in advance, we’d recommend refrigerating the (unbaked) rolls overnight – they’ll proof more in the fridge. Then you can just bake them in the morning. We hope you enjoy! :)

  44. Got up and made these Christmas morning to go with a breakfast casserole. They were quick and easy and had such a nice texture. My entire bunch thought they were delicious!

  45. I have made lots of cinnamon rolls before and have a go to recipe but it takes letting them rise twice and I was in a hurry. This recipe will now be the only one I ever use. They were gone in 5 minutes with them begging for more!!!

  46. I have been using recipes from your page for a couple months now and was looking for something to make on New Year’s for breakfast that my son could help with. He really enjoyed making these and they are melt in your mouth amazing!! Thank you so much for a quick homemade cinnamon roll recipe. I believe we may have a New year’s tradition now. 

    • Hi Mysti! Aww we’re so happy you and your son could make these together and that you enjoyed them! :) Happy new year!

  47. Quick question, did you add the yeast to the warm milk/butter after you took out of the micro and let stand?  If so does it need to become foamy (that’s what I’ve read in other recipes)??  

    Thanks so much !!  Can’t wait to try them out :)

    • Hi Eva, this is where you add the yeast (the third paragraph): In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine.

      Just make sure your milk and butter mixture is warm, not hot. Since this recipe is expedited, you don’t need to wait and let the yeast get foamy.

      We hope you enjoy these! :)

  48. Love, love, love these!!  My family is so happy I found this recipe. My husband thinks I should open a bakery. Thank you for the recipe. 

  49. Can I use regular active yeast, not rapid rise, and let the dough rise a bit?

    • We think that would be fine Michelle, especially if you have the time. We hope you enjoy! :)

  50. Hello gorgeous! Instant yeast is my new BFF. These really weren’t that hard to make and they rose beautifully without any issues. I’ve wanted to try homemade cinnamon rolls for a while but intimidated by the looong process. 
    These came out soft and pillowy. Just as good as those expensive ones I buy at the county fair every year. 

    I found some pecans in my freezer and rolled those up with the filling-yum! Wish I’d added more. Had some leftover buttercream from a cake and thinned it out and used that (although I still like traditional cream cheese icing). Divine!

    Now, how do you keep from eating the whole pan?

    • Hi Celeste! We’re so glad these worked out well for you! And we know what you mean, ugh, cinnamon rolls are such a total weakness of ours! :D