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Our entire family is OBSESSED with Homemade Cinnamon Rolls! Mom has been making them for years.
Our classic recipe takes a little more time, so we wanted to master an easy cinnamon roll recipe that was simpler and could be made in an hour. We did it, and we LOVE them just as much!
They are soft and sweet, and of course, topped with our vanilla cream cheese frosting. But the best part has to be that they are ready to eat in UNDER AN HOUR!
Whether you make them for breakfast or brunch, this recipe will be well-loved, just like our Mini Cinnamon Rolls and Nutella Cinnamon Rolls.
Why we think you’ll love it:
- A faster favorite. With no rise time, they’re made in just an hour!
- So soft and so yummy. The rolls are heavenly, great for holidays like Easter, Christmas and New Years.
- The frosting! We added cream cheese to the cinnamon roll icing for extra thickness and a little tang, and it’s absolutely perfect!
Easy Cinnamon Roll Ingredients and Substitutions
Dough
- 1 cup warm water (110-115 degrees F) – If the water is too cold the yeast will not bloom properly. If the water is too hot it could kill the yeast.
- ¾ cup buttermilk, room temperature – see How to Make Buttermilk
- 4 tablespoons unsalted butter, melted
- ½ cup sugar
- 3 tablespoons rapid rise yeast – or active dry yeast
- 2 large eggs – room temperature
- ½ tablespoon salt
- 5-5½ cups bread flour – see How to Measure Flour. All-purpose flour also works well for this recipe, but bread flour works best. To make your own, add 1½ teaspoons of vital wheat gluten to a 1 cup measuring cup then fill the cup the rest of the way up with all-purpose flour. Sift the contents.
Filling
- ⅔ cup granulated sugar
- ⅔ cup packed light brown sugar – or dark brown sugar
- 4 tablespoons unsalted butter, melted
- 3 tablespoons ground cinnamon
- optional mix in – raisins, chopped nuts like walnuts or pecans
Frosting
- 3 cups powdered sugar – sifted
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3-4 tablespoons milk (or half-and-half), as needed
- 1 teaspoon vanilla extract – or maple flavoring
How to Make Easy Cinnamon Rolls
- DOUGH. In a large bowl (or bowl of a stand mixer with a dough hook) stir 1 cup warm water, ¾ cup buttermilk, ½ cup sugar, 4 tablespoons melted butter, and 3 tablespoons yeast. Allow to sit for 15 minutes.
- Add in ½ tablespoon salt, 2 eggs, and 5-5½ cups bread flour (start with 4½ cups – you want the dough to be sticky). Use the dough hook attachment to knead for 5 minutes and allow to rest for 10 minutes.
- FILLING. Mix 4 tablespoons melted butter, ⅔ cup brown sugar, ⅔ cup sugar, and 3 tablespoons cinnamon. Set aside the cinnamon sugar mixture.
- On a floured surface, roll dough into a 12×16-inch rectangle using a rolling pin. Spread your filling over the top of the cinnamon roll dough and roll it up.
- BAKE. Cut into 12 large rolls (or 18 smaller rolls). Place rolls in a large, greased baking pan or jelly roll pan. Bake at 375°F for 17-20 minutes until golden brown.
- FROSTING. Mix 3 cups powdered sugar, 4 ounces softened cream cheese, 4 tablespoons softened butter, 3-4 tablespoons milk, and 1 teaspoon vanilla extract in a medium bowl. Spread a thin layer on top of the cinnamon rolls while they’re warm, and then spread another layer of cream cheese icing once they have cooled.
Easy Cinnamon Roll Recipe
This easy cinnamon roll recipe is smothered with homemade cream cheese frosting and best of all, ready in only ONE hour!
Ingredients
Dough
- 1 cup warm water (110-115 degrees F)
- ¾ cup buttermilk, room temperature
- 4 tablespoons unsalted butter, melted
- ½ cup sugar
- 3 tablespoons rapid rise yeast
- 2 large eggs
- ½ tablespoon salt
- 5-5½ cups bread flour
Filling
- ⅔ cup granulated sugar
- ⅔ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 3 tablespoons ground cinnamon
Frosting
- 3 cups powdered sugar
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3-4 tablespoons milk (or half-and-half), as needed
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer or large bowl, mix water, buttermilk, melted butter, sugar, and yeast. Allow to sit for 15 minutes.
- Add eggs and salt, then mix in flour one cup at a time. Once all flour has been added, mix for an additional 5 minutes, then allow to rest for 10 minutes.
- Meanwhile, prepare your filling. Mix granulated sugar, brown sugar, melted butter, and cinnamon together in a medium bowl. Set aside.
- Preheat the oven to 375°F. Grease a large baking dish or jelly roll pan (or a 9-x-13-inch baking dish if you are fine with your rolls touching).
- On a lightly floured surface, roll the dough into a 12×16-inch rectangle. Spread filling over the surface of the dough, leaving a ½-inch border all around. Roll the dough into a log starting at the long edge, making sure the seam is on the bottom.
- Use a long piece of unflavored dental floss or sewing thread to cut the roll into 12 large rolls or 18 smaller rolls. Gently place the floss under the spot you wish to cut, then bring the floss up, cross it over the top, and pull the ends so it slices right through the dough.
- Place rolls cut side up in the prepared pan. Bake for 17–20 minutes.
- While the rolls are baking, mix all frosting ingredients in a large bowl, starting with 3 tablespoons of milk and adding more as needed to reach a spreadable consistency.
- When rolls come out of the oven, immediately spread a layer of frosting on warm rolls. Add another layer of frosting once cooled.
Video
Notes
Variations. Sprinkle raisins or chopped nuts, like walnuts or pecans, over the filling before you roll the dough.
Bread flour. All-purpose flour can work in this recipe, but bread flour works best. To make your own, add 1½ teaspoons of vital wheat gluten to a 1 cup measuring cup then fill the cup the rest of the way up with all-purpose flour. Sift the contents.
Prep ahead of time. Form cinnamon rolls, but don’t bake. Cover pan and refrigerate overnight or wrap tightly and freeze for 6-8 weeks. Allow rolls to come to room temperature before baking.
Store cooled rolls, covered, at room temperature for 2-3 days. You can also freeze baked rolls. Wrap the pan, or individual rolls, with plastic wrap and again with aluminum foil and put in the freezer for 2-3 months.
Nutrition
Serving: 1roll, Calories: 609kcal, Carbohydrates: 106g, Protein: 10g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 69mg, Sodium: 357mg, Potassium: 145mg, Fiber: 3g, Sugar: 62g, Vitamin A: 554IU, Vitamin C: 0.1mg, Calcium: 79mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to freeze unbaked rolls?
Shape the rolls and freeze them before baking. Wrap the pan tightly. They should last for 6-8 weeks in the freezer. Allow several hours for them to thaw before you put them in the oven to bake.
How to store?
Store cooled rolls, covered, at room temperature for 2-3 days. You can also freeze baked rolls. Wrap the pan, or individual rolls, with plastic wrap and again with aluminum foil and put in the freezer for 2-3 months. Reheat individual rolls in the microwave. Larger batches can be reheated in a 325°F oven.
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Recipe adapted from Your Homebased Mom.
This recipe was originally published February 2015.
I have never used buttermilk for cinnamon rolls. Makes this a must-try recipe for me. How thick should I cut the rolls? Thanx for your response and for sharing this wonderful recipe sweetie 🥰😘🥰😘🥰😘🥰😘
These are the best!! It’s hard to know an exact amount, but I usually cut right down the middle, then six equal cuts to make 12 larger rolls. It just depends on how tight you roll it up.
Followed recipe but even after 7.5 cups of flour it’s still too sticky. Any suggestions?
Have been making these cinnamon rolls for the last 5 years, they come out perfect every time. When I am ask to bring something for breakfast for work, it is always my cinnamon rolls. My family is always happy to hear that I will make cinnamon rolls for breakfast. Thank you for this recipe, Kristyn, it has been a game changer and time saver.
3 tablespoons of yeast? Is that correct?
Yes, that’s correct!
This is my Go To Recipe! Every time I make them they are Perfectly Beautiful and Delicious! Thank-You for such an incredible recipe!
These sound delicious. I do a lot of baking but I’m new to yeast baking. These sound easy. Most of the comments were very positive. Thanks
These look like they would me easy to make and delicious to eat.