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

Print

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!


Scale

Ingredients

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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361 comments on “1-Hour Cinnamon Rolls”

  1. 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.

  2. 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!

  3. Made these yesterday. Amazing! Soooooooo good. A keeper recipe, for sure!

  4. 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.

  5. 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.

  6. 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. :)

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  8. 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

  9. 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.

  10. 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.

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  12. 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.

  13. 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!

  14. Pingback: The Best One-Hour Cinnamon Rolls | The Domestic Rebel

  15. 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.

  16. 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!

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  19. 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 ☺

  20. Sounds like a great recipe!

    However, would you suggest freezing the rolls and baking them only when required?

  21. 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!

  22. 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!

  23. Pingback: Easy Peasy Cinnamon Rolls (简易肉桂面包卷) | GUAI SHU SHU

  24. 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 :)

  25. 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.

  26. 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.

  27. 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! :) 

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

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

  30. 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

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  32. 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..

  33. Pingback: Cinnamon Rolls | Delish Dishes From Michele

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  35. 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!

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

  37. 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! 

  38. 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. 

  39. 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 :)

  40. 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.

  41. 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! 

  42. 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.

  43. 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! 

  44. 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!

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  46. 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?

  47. 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.

  48. 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.  

  49. 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!

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