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 them all together in a mixing bowl.
  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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346 comments on “1-Hour Cinnamon Rolls”

  1. 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.

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  4. 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! 

    :)

  5. 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. 

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  8. 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

  9. 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!

  10. 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.

  11. 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!

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  15. 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!

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

  17. 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!

  18. 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. :)

  19. 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.

  20. 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!

  21. 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! :)

  22. 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. :)

  23. 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

  24. 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! :)

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

  27. 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! :)

  28. 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! :)

  29. 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!

  30. 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!!!

  31. 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!

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  33. 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! :)

  34. 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. 

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  37. 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! :)

  38. 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

  39. I made these for my boy today. It’s his birthday and he loves cinnamon rolls. These were easy enough my three year old could “help” with out hindering too much.. And they tasted GREAT!

  40. This recipe looks amazing! Do you think they would still turn out fine if I baked them in a cast iron skillet? 

    • Thank you Courtney, we hope you enjoy these! And yes, they should be fine in a cast iron skillet (just make sure it’s large enough, as they will need room to proof and expand in size when they’re baking. We’d also just make sure that you liberally coat the bottom of the pan with butter or cooking spray.

  41. I cannot believe these came out of my kitchen.  Just made them. Ate two and truly struggling to save the rest for planned company.  I will be making these quite often!!! . . . oh recipe, where have you been all my life???

  42. I grew up with a mom who made delicious cinnamon rolls. They tasted and smelled just like the rolls from cinnamon from Cinna Bon. My first encounter with Cinna Bon was in  the mall and I kept thinking to myself, wow those smell just  like my mom’s.  So of course I had to trthem and yep they tasted the see also. I  love this recipe and so does my family.  They too can have cinnamon rolls just like grandma makes 
    I am making them today for a mother’s day brunch.  Will cook them tomorrow so they are hot from the oven. 

    I have made these twice now. The second time I made them the night before.   Left them out for 30 min the next morning and then baked them. They were just as delicious as the first time I made them.  I also used whole milk instead of 2 percent and they were still yummy 
    Thanks for sharing a recipe that will go into my children’s cookbook 

    • Thanks for sharing Diane — we’re so glad to hear you and your family love these! :D

  43. Thanks for your suggestion Robert, we think that’s a great tip!

  44. Hi Ali! I had to let you know that these have become a family favorite. My five year old often wakes up saying she thinks it should be a cinnamon roll day! Together with her two year old brother we make an absolute disaster of the kitchen! We shared these with an elderly widow next door, and as a result have become close friends. Thank you! I am looking forward to trying more of your recipes!

    • Hey Jen! Thanks for sharing this with us — we’re so happy to hear you and your little ones enjoy these, and that’s so sweet you shared them with your neighbor!

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  46. Is the butter correct in the cream cheese frosting?  It seems odd there is twice as much in it compared to the regular frosting.  I made these and they were delicious, but I think I’ll do less butter next time as I frosted them warm and ended up with butter pools on top!

  47. Can I freeze these before baking them? I have made these for the past few years for Christmas morning, and I’m wanting to ease my workload a little and was wondering if I can freeze them after they rise, or if it should be before? Thank you!

    • Hi Mindy! Yes, you can. You can cover them tightly with plastic wrap and aluminum foil, then when you remove them from the freezer, allow them to thaw and rise. Then you can bake and ice. OR, you can freeze the rolls after you’ve baked and cooled them (leave them unfrosted). When you’re ready, let them thaw and warm them for a few minutes in the oven, then ice. We hope you enjoy!

  48. Guess it’s finally time to make these for Dad over Christmas. Will let you know how they turn out!

  49. YUM! Just had some delicious cinnamon rolls at brunch with my roommate yesterday, and I’ve gotta try my hand at making these at home now. Thanks for the share Ali!

  50. I love cinnamon rolls, though I haven’t had any in a long time.  I’m glad to see that you put a lot of cinnamon into the cinnamon sugar.  I would skip the icing, because I am after the cinnamon flavor and don’t like a lot of sweet.  I used to make cinnamon rolls using Bisquick- I guess it was essentially pie crust – and I would have sold my soul for those.  Probably still would…  Perhaps because they were rolled they still came out soft on the inside, despite being pie crust.  I may have to get back to making them, starting with this recipe (I’d likely put frosting on half of them, because my husband loves sugar).