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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. YUMMO!!!!
    Made these tonight with oat milk ….

  2. When you grease the bowl to let the dough rise, what do you use to grease the bowl? Butter?

  3. This looks very easy and good. Since there is much available in the bread aisle, I will have to try my hand at this. You always have so many good recipes, ideas, and directions.
    Hope you and husband and friends are staying well.
    I consider you a friend from my area. I’m in Missouri in greater KC area .

  4. Can gluten free flour be used for this recipe?

  5. What a perfect timing for this recipe! We just got a stay at home order in KC effective Tuesday. This is going on my list of activities. Thank you! Love to you guys! <3

    • This is the best recipe! I am wondering if you can also prepare these the night before and bake in the morning?

  6. I hope you are safe from the COVID19. We just cancelled trip to Barcelona in May. Stay safe!

  7. Delicious and pretty easy!

  8. can i let the dough rest for more than 10 minutes (a few hours)? Can it be left out, or should it be refrigerated?

    Love your blog and recipes :)

  9. Ali, these came out amazing! Made them as a distraction today for me and my husband. Used regular yeast because that is all I had and they came out great! Hope you and your husband are staying safe.

    • Hi There!

      All I have on hand is regular yeast as well. Did you have to modify anything in the directions? Thanks for your help!

  10. It looks so Delicious. Thanks for sharing the wonderful recipe

  11. Tried these today and they came perfect. Easy recipe. Thanks Ali.

  12. This is the third recipe of yours that I have made. All winners! Thank you! You have a new BIG FAN!

  13. I made these yesterday (only modification was that I used 3tsp of active dry yeast since I didn’t have instant and allowed them to rise for a little longer)….seriously, these are easy AND AMAZING. A little embarrassed over how little is left after just 24hours and just my husband and I. Thank you for the great recipe!

  14. In case anyone was interested, I tried this with GLUTEN FREE flour (bobs red) and it turned out insaneeeely delicious. Best dough I’ve experienced working with. It didn’t break at all and stuck together so wel compared to most gluten free doughs I’ve worked with. I also used heavy cream instead of milk for the icing and it made it super yummy

  15. So fun to make these with my 8 year old! They small amazing as they are baking. YUM!

  16. How gooey should these be? I did 20 minutes but they don’t seem fully cooked so added more time.

  17. Can you assemble these at night and bake in the morning?

  18. Holy cow! I don’t usually comment but these were awesome. Super easy to make if you follow the instructions. My family LOVED them! Thank you so much!

  19. These were amazing! My daughter said it was the best pastry she has ever eaten and she’s quite the connoisseur. I chose to each them as my dinner haha. Quarantine life! We will definitely be making these again. Thank you for sharing!

  20. Excellent. Followed recipe except for adding nuts with brown sugar mixture. They raised nicely and taste wonderful. Will definitely made again.

  21. The rolls were delicious and so easy to make! I loved the pictures and video. Great for a first timer. Thanks so much! Cant’s wait to try more recipes.


  23. They are delicious but I found the instructions to be a bit advance for me. I needed dummy proof instructions since I am not a baker. I would suggest reading the instructions a few times before doing the recipe, if you are new to baking. But they were great. It did take me an hour and 30 minutes but maybe this would be great to make the night before and then bake them in the morning.

  24. This recipe is the BEST! The bread came out light and fluffy! My hubby and kids loved it and said it even tastes better than the ones we buy in the store! Thank you for sharing your recipe!

  25. Everyone loves these!

  26. Quick and easy yummy recipe!! I love the fact it’s so simple my kids can make it. Thank you for sharing.

  27. Made these today. Everyone in the family said they prefer these to the recipe that takes hours. Like others, I used a packet of regular yeast, and it worked fine. This recipe is a keeper. Thanks!

  28. This looks yummy!

    • These were wonderful! My first time Baking cinnamon rolls. They always seemed so intimidating!
      I used 2 cups of All Purpose and 1 Cup Whole Wheat and half Sugar/Half erythritol for less sugar. I also used Swerve as my confectioners sugar.

      I am wondering about storage.

  29. Super easy recipe but some of the best cinnamon rolls I’ve ever made!
    Thanks so much for including the cream cheese icing recipe- I had never tried to make it from scratch before and now it’s our new favorite!

  30. I love this dough! We make them as sticky buns, with butter and sugar in the pan before baking. Us tender and delicious! And easy! We’re on a sailboat, so it has to be easy and quick! Thanks! I wish you could see the picture of our 6 awesomely big and delicious rolls… well there are only 4 left now.

  31. Can you use all ready made dough? I don’t have a mixer

  32. My husband thought these were the best cinnamon rolls he has ever had!
    I did make some revisions. First I did end up using 3 1/2 cups flour. After mixing I just left the dough on the hook and covered it in the mixing bowl to rest. I love cinnamon so I use a lot. Didn’t use granulated sugar with the br. sugar & cinnamon. I also added in raisins and walnuts. We have to have raisins & walnuts!! Cut the roll into 12 pieces and put into a 9 x 13 pan. At this point I covered it and refrigerated until morning then took it out to rise. Baked it in the morning so we had hot cinnamon rolls. Yum. Also used your traditional icing . Thank you so much for sharing.

    • How long did you let rise after you took out of the refrigerator? And did you let rise at all before you put them in there?

  33. These are amazing and so much easier than the recipe I had been using. Thank you so much!

  34. Oh My Goodness. These were so good. Not sure what I did but they didn’t rise very much. They are delicious AND EASY to make

    • Can they be frozen before baking or after? Put in fridge overnight and baked the next day? Can’t wait, thanks!

  35. Thank you for a delicious cinnamon roll recipe I can actually make in the mornings in time for breakfast! I made these last night for our family dessert as a test run and my family is now obsessed. My 8 year old tried to eat 3 rolls. ?

    I’m so excited to have found your recipe, thank you so much!

  36. These were very good, but they took me longer than an hour!

  37. Amazing recipes

  38. Turned out delicious and so easy to make!

  39. Can this be made ahead And refrigerated the night before??

  40. Can the dough be made 2 days ahead?

  41. Just about to throw a batch in the oven. This is the third time I have made this recipe and I love it! My family says these are the best I’ve made. The ONLY thing I do different is I add cinnamon into the flour mixture before mixing the dough to add a little more cinnamon to the rolls (I did not do this the first time I made them however and they were still the family favorite). They have come out perfect every time. Thanks for this recipe!

  42. These cinnamon rolls were amazing! The best I’ve ever tasted by far. They were soft and fluffy in the middle, but also had a nice crunch on top. The icing was delicious too.

  43. AMAZING!!!!!!!!!!

  44. I made these and ended up with 2 round pans of AMAZING cinnamon rolls! Love the recipe. Super easy to make and will definitely make these again!!!

  45. Made them today, and they came our perfect. Notes: (1) I simplified the mixing even more; I only needed the bowl of the electric mixer. I added the instant yeast directly to the dry ingredients (which works fine with instant yeast as a rule). I then added the milk/melted butter and egg to the dry ingredients and mixed with the dough hook. (2) For the filling, I added a little pumpkin pie spice (which contains cardamom) to the cinnamon. (3) In my oven, I had to bake a little over 20 minutes before they were done. (4) For icing, I drizzled some cream cheese-lemon icing that was leftover from making a cake. Again, they came out perfect with these variations. Thank you!!

  46. Just made these!! Had to come back to leave a comment……. YUM!!! The whole family loves them… thank you!! Super easy and fast….. and they got chowed down fast too!! LOL!! Great recipe!

  47. I loved it, one of my favorite recipes <3 they are so tasty

  48. My husband is super picky about his cinnamon rolls. His grandma made the BEST and he says these are as good. He will eat the whole pan in a morning!
    I use cinnamon sugar instead of brown sugar.
    They are awesome and easy!

  49. These were super easy to make and really good. I used the cream cheese frosting but was wondering if the other frosting is less sweet. Going to make them with my grandkids when they are here for thanksgiving! Thank you! I’ve made so many of your recipes.

  50. OH MY , these are absolutely delicious, and don’t last long in the house at all. I don’t add icing and last time I substituted milk for almond milk and it still tastes AMAZING. Trying to not think too much about this recipe otherwise I will be tempted to make too often haha.
    Pretty simple to make too, the only thing is my dough rises so much before I cook, maybe my yeast is to strong.