Easy cinnamon rolls are a made-from-scratch soft cinnamon roll recipe that’s ready in just one hour! Great for breakfast or for dessert.
Published 6/26/17. Updated with new photos and tips 3/7/19.
I love quick and easy yeast recipes!
I’ve made several versions of one hour cinnamon rolls over the years, but this recipe is my favorite. I adapted the dough from my 60 minute roll recipe.
It makes for a nice, soft roll. Then, I added a cinnamon sugar filling that has plenty of both cinnamon and sugar.
It’s more crumbly than a normal cinnamon roll filling, but it makes for a roll with plenty of gooey filling.
Then, I topped the rolls with a thick cream cheese frosting. The frosting isn’t too sweet so that it balances nicely with the gooey cinnamon rolls.
These one hour cinnamon rolls are the perfect thing to make any time that the craving strikes, but you don’t want to spend all day waiting for cinnamon rolls to rise.
How to Make Cinnamon Rolls
Heat the milk, sugar, and butter in a saucepan until the butter melts. Let the mixture cool to 100-105F.
Pour the milk mixture, yeast, and warm water into the bowl of a large mixing bowl.
If using instant yeast, continue with the recipe.
If using active dry yeast, let the yeast sit for 5-10 minutes, or until foamy.
Add 2 cups of the flour and salt.
Continue adding flour until the dough clears the side of the bowl.
Cover the dough and let rise for 10 minutes.
Roll out dough into a 12×16-inch rectangle.
Spread the filling over the dough, and then roll up lengthwise, pinching the seam.
Slice cinnamon roll dough with a serrated knife and place in the prepared pan.
While the rolls are baking, prepare the frosting.
Beat the butter and cream cheese together.
Add the powdered sugar and vanilla. Mix in until combined.
Let the baked cinnamon rolls cool in the pan for 5 minutes, and then spread the frosting over the warm cinnamon rolls.
Can I let these cinnamon rolls rise longer?
I don’t recommend it.
These cinnamon rolls were meant to be made in a shorter time with shorter rising times.
Letting the dough rise longer can lead to an over-risen dough.
How long do these cinnamon rolls keep?
They are best eaten in the first 2 days.
More easy sweet roll recipes!
If you’ve tried this easy cinnamon roll recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
One Hour Cinnamon Rolls
- 1/3 cup low-fat milk
- 3 tablespoons granulated sugar
- 1/4 cup butter
- 3 1/2 teaspoons instant yeast
- 3/4 cup warm water 105F – 115F
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 tablespoons cinnamon
- 1/4 cup butter softened
- 1/4 cup butter softened
- 1/4 cup cream cheese softened
- 1 1/2 cups sifted powdered sugar
- 1/2 tsp vanilla extract
- Grease a 9x13-inch baking pan; set aside.
- In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
- Pour the milk mixture into the bowl of a stand mixer.
- Add the yeast and warm water.
- Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
- With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
- Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
- Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
- Let it rise in a warm place, free from draft, for about 10 minutes.
- Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
- Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
- Roll up lengthwise, pinching seam to seal.
- Cut into 12 pieces, and place in prepared baking dish. I use a serrated knife to cut the dough.
- Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Bake at 20-25 minutes, or until the rolls are golden brown.
- While the rolls are baking, prepare the frosting.
- Beat butter and cream cheese together until combined.
- On low, mix in powdered sugar and vanilla until well-combined.
- Let the cinnamon rolls cool for 5 minutes, and then spread frosting over warm cinnamon rolls.