One Hour Cinnamon Rolls

Delicious One Hour Cinnamon Rolls with homemade cream cheese frosting. These rolls are super soft and result in a quick, mouth-watering cinnamon treat that is delicious any morning or holiday.

Cinnamon Rolls

Easy Cinnamon Rolls

My entire family is OBSESSED with Cinnamon Rolls. It’s probably because my mom has been making them for as long as I can remember. Recently, she decided to try a new versionΒ and wanted to make a 1 Hour Cinnamon Roll recipe. She did some research and decided that the recipe from Your Homebased Mom looked the best. I assured her that anything from Leigh Anne would be phenomenal. She tried it out while we were there visiting for the holidays and the ENTIRE family LOVED the recipe. The rolls were soft and sweet and tasted just as good as her regular version that she has been making for years, BUT – they were made in an hour! How awesome is that?! Can’t beat having delicious and EASY cinnamon rolls that can made in an hour. πŸ˜‰

We did change a few things up and added a little more butter and sugar (can’t go wrong with more butter and sugar, right?!) We also added some cream cheese to the frosting and baked at a lower heat for more time. The result was amazing and you better believe we’ll be making these again!

How to Make Cinnamon Rolls

Cinnamon Roll Ingredients

With the dough, filling and frosting – there are quite a few ingredients needed to make this recipe, but they are all items a typical baker would have on hand. Here are the items needed to make these homemade cinnamon rolls:

  • water
  • buttermilk
  • sugar
  • butter
  • Active Dry yeast
  • salt
  • eggs
  • bread flour
  • brown sugar
  • cinnamon
  • powdered sugar
  • cream cheese
  • vanilla
  • milk

How to Make Cinnamon Rolls

If you haven’t had a ton of experience with yeast – do not fret! I, myself, have only started baking with yeast a few years ago and although intimidating, it’s fairly easy to use. You just have to follow the directions. Remember that these are easy cinnamon rolls made in an hour and that they are not difficult. Just follow these easy steps to make these homemade cinnamon rolls.

  1. In a bowl, mix together water, buttermilk, sugar, melted butter and yeast. Allow to sit for 15 minutes..
  2. Add in salt, eggs and flour. Mix for 10 minutes and allow to rest for 10 minutes.
  3. Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
  4. On a floured service, roll dough into a 12 x 16 inch rectangle.
  5. Spread your filling over the top and roll up. Cut into 12 large rolls (or 18 smaller rolls).
  6. Place rolls in a large, greased baking dish or jelly roll pan.
  7. Bake at 375 for 15-20 minutes.
  8. While baking, mix together your frosting ingredients. Spread on warm rolls and serve. ENJOY!

We love how simple this recipe is! They seriously make the best cinnamon rolls!!

Easy Cinnamon Rolls

Cinnamon Roll Recipe

Have you ever looked at a food picture and just WISH you had one in front of you – in real life?! That’s how I feel about these cinnamon rolls. As you can see, we don’t like to skimp on the frosting. And having an irresistible cream cheese frosting for these rolls makes them even more addicting!

Cinnamon Roll Notes:

  • We made this to have a gooey filling, if you want it less gooey, change brown sugar and sugar to 1/2 cup each.
  • All-purpose flour can also be used but bread flour is best (makes it softer).
  • This also makes a lot of frosting – we’d rather have a little too much than not enough, but if you like less you can change amounts to: 1/3 cup butter, 2 cups powdered sugar, 3 oz. cream cheese, 1 teaspoon vanilla and milk. πŸ˜‰

For more cinnamon roll goodness, check out:

Quick Cinnamon Rolls Video:

 

 

Cinnamon Rolls Recipe

4.82 from 22 votes

Delicious One Hour Cinnamon Rolls with homemade cream cheese frosting. These rolls are super soft and result in a quick, mouth-watering cinnamon treat that is delicious any morning or holiday.

Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12
Calories 587 kcal
Author Kellyn Carpenter

Ingredients

Dough:

  • 1 cup water warm
  • 3/4 cup buttermilk room temp
  • 1/2 cup sugar
  • 1/4 cup butter melted
  • 3 tbsp active dry yeast
  • 1/2 tbsp salt
  • 2 eggs
  • 5-6 cups bread flour

Filling:

  • 3 tbsp butter melted
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 3 tbsp cinnamon

Frosting:

  • 1/4 cup butter softened
  • 3 cups powdered sugar
  • 4 oz cream cheese softened
  • 1 tsp vanilla
  • enough milk or half and half to make it spreading consistency.

Instructions

  1. In a bowl, mix together water, buttermilk, sugar, melted butter and yeast. Allow to sit for 15 minutes..


  2. Add in salt, eggs and flour. Mix for 10 minutes and allow to rest for 10 minutes.

  3. Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.

  4. On a floured service, roll dough into a 12 x 16 inch rectangle.

  5. Spread your filling over the top and roll up. Cut into 12 large rolls (or 18 smaller rolls).

  6. Place rolls in a large, greased baking dish or jelly roll pan.

  7. Bake at 375 for 15-20 minutes.

  8. While baking, mix together your frosting ingredients. Spread on warm rolls and serve. ENJOY!

Recipe adapted from Your Homebased Mom.

Products Featured in this Recipe:

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Jelly Roll Pan

Jelly Roll Pan

Oven Mitts

Oven Mitts

measuring cups

Measuring Cups

rubber spatulas

Rubber Spatulas

Delicious One Hour Cinnamon Rolls with cream cheese frosting. These rolls are super soft and take no time making them irresistible!

 

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Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

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Comments

  1. We love home-made cinnamon rolls. But they are definitely not a quick type of breakfast. I pretty much stopped buying the ones in a can– they are quick but don’t compare to home-made. So excited to find this recipe. Pinned to my “breakfast” board.

      1. I recommend using a kitchenaid type mixer. I tried using a hand mixer and it busted!
        Honestly, totally worth it. These cinnamon rolls are incredible:)

  2. These look great. I have yet to try homemade cinnamon rolls. I’m still intimidated by yeast. But I will be giving these a try.

    1. Yeast is actually fun! Put some in a bowl with water and sugar and it comes to life!

      What i do when im worried about failing at a recipe is, cut the recipe in half or even 4ths…this way if i mess it up, its not a big money and time loss.
      Yeast seems hard…but honestly its real easy AND you will open a door to a whole new type of recipes ????

  3. Wondering about the amount of yeast. Its a lot for this size of dish. Does it have a yeasty taste? Is that why its so fast? Could you use less and still have it work?

  4. These recipes sound quick and delicious. Can’t wait to check out some of your other recipes. It’s
    all about time these days & ” fast and delicious ” always a winner.

    1. You can make butter milk by adding 1 TBS lemon juice or vineger per cup of milk, stir and let sit for a few minutes

  5. These cinnamon buns are delicious!! I’ve made a few batches and I love how tender they turn out. I did cut down the icing sugar in the icing from 3 to 2 and maybe even less or it’s too sweet for my taste. I’m making a batch to auction off for my daughters school fundraiser!

    1. That would be 5 to 6 cups of bread flour, start out with 5 and add the sixth cup until the dough is of a good consistency for rolling

  6. These look Amazing!! Silly question though… What size of pan do they need to go into and do they need to be spaced apart a certain amount? Thank you!!

  7. Looks good, like the time. All I have is rapidrise so will have to get regular yeast. This will be nice for Easter morning.

  8. I tried to make these but the dough was almost liquid! Impossible to roll and stuck to everything. I had to translate to English measurements, but any suggestions as to why this may have happened or what I did wrong? Thank you! x

  9. Hi there,
    Looking very much forward to trying the one-hour cinnamon rolls.
    Please let me know if you use dry yeast or fresh – TB measure with yeast is strange to me – and I take it that TB is tablespoon, right?
    Alle the best,
    from Jette – Danish cinnamon monster

  10. These were SOFT and DELICIOUS. I made them this morning for brunch. It took me about 2 hours as I was reading the recipe and following everything to a “T”. I didn’t have cream cheese for the frosting so I substituted for a small amount of milk and coffee (from another recipe I found) and it was scrumptious. This recipe serves 12 HUGE rolls. I made them into a slightly smaller size, and I got 18 out of the recipe. And even those were so big that most people who came through the buffet cut them in half. Some asked me for the recipe. I’ll definitely be making these again.

  11. I would like to know for the cinnamon rolls, how much brown sugar and how much sugar must you use because I can’t see

  12. Just tried these this morning, and all in all, I was so impressed! The rolls were light, fluffy, and soft, and they really did take just an hour. I found, though, that the filling was really grainy. Other cinnamon rolls recipes I’ve made spread softened butter on the rolled-out dough and then sprinkle the sugar-cinnamon mixture on top. I’m wondering if the filling needs more butter to smooth it out and get rid of the sugary texture, or if I did something wrong!

  13. These were amazing on the first try. I make cinnamon rolls for our Thanksgiving Breakfast and I just found my new recipe. The only thing I changed was that I cooked mine in a lasagna pan and they baked into each other, so good!! Thank you!

  14. Definitely making these! You said you made a couple of changes such as the butter and sugar. Does your recipe already reflect those changes or do I need to change the amounts? I gained almost 10 lbs the winter before last from eating cinnamon rolls just about every day (kinda went crazy lol). I have since lost those lbs and I’m afraid of loving these a little too much…but, I can’t not make these, they look too good to pass up! Thank you in advance for answering my question, and thank you for sharing the recipe πŸ™‚

  15. Hi! This might be a dumb question, but wonder if these need to be refrigerated? I am thinking about making them for co-workers, but it would mean them sitting out for 6-7 hours. . .

  16. First, I should say that this roll dough works excellently and as advertised. It has a perfect taste and needs minimal rise time, so it is done within the time specified. The first time I made these, I was slightly put off by the grainy interior. This time, I modified. I used a very soft butter and 2oz of softened cream cheese and whipped these pretty good before adding the sugars and cinnamon in lieu of melting the butter and mixing with other ingredients for the filling. The result was a creamy spread that I used to fill in within an inch of dough border. The rolls took slightly longer to cook, but that could also be because I had them in my stoneware pan. Ultimately, biting into this revised version was magically gooey and soft with no hint of graininess of the sugars.

  17. Made the 1 hour cinnamon rolls and they are amazing! I was a bit worried about the texture because of the time frame, but they were perfect!

  18. I LOVE these cinnamons rolls!!! And so does everyone at work πŸ™‚ A coworker and I have a friendly competition about who makes the best cinnamon rolls, and this recipe ALWAYS wins, and I’ve made them about 20 times lol!! It is so easy, and definitely my “go to” for cinnamon rolls!!!

    1. Hi Jessica!! I’m so glad you like this recipe and that it wins each time. They’re definitely our family’s new “go to” cinnamon rolls too. Always delicious and quicker to make. πŸ˜‰

  19. made these tonight with rapid rise yeast, wondering if I should not have let it rest for the 10 minutes after mixing? They got very puffy, and took a long time to bake about 27 minutes. Any thoughts????

  20. I made these, they came out hard as a rock. I threw them away. I did it just like the recipe called. Is 3 talbspoons yeast a miss print?

  21. Quick question, I have made these but it has been awhile. I made a batch this morning and they did not rise at all. I am looking at the yeast and don’t remember having trouble figuring this out. Is 3TB of yeast 3 or 4 packets? I have used conversion charts and they call for 4 but that seems like alot. Any help is appreciated.

  22. I am by no means good at anything in the kitchen, but just tackled a “trial run” of these cinnamon rolls before I make them on Thanksgiving. Super awesome, easy and I followed the recipe to a “T”. There are a lot of questions about the yeast, that I don’t see answered: I used 3 Tablespoons of Red Star Active Dry Yeast and 5 cups of Bread Flour (not 6). I mixed by hand for 5 minutes, and let the dough rest for 10. The recipe made 18 HUGE rolls. I have taste-tested and approved; this will become a new tradition for our holidays (and Saturdays in general!).

  23. These are in the oven as we speak. The wait is killing me. Cinna Rolls before church. Life is good. The have these after 3 hours of church will be AWWWSOME!

  24. Made the cinnamon rolls last night for kids breakfast this morning and they LOVE them. It took me a bit longer than the description though. I didn’t mix for a total of 10 min in the mixer because it appeared to be done and over mixing can make them tough. I let them rise longer until it doubled in size, about an hour. Kneaded for a few minutes and then rolled. I cut them smaller because I knew they would rise more while they sat in line to cook. I got 18 roles out of the batch with more than enough icing. I will cut back on the icing recipe because it makes to much for us. Delish recipe!

  25. I am trying to figure out what type of yeast? I have active dry, which I activated first? is that correct or do I just take a packet of dry yeast and put into the 1 cup of warm water?

  26. At the first step, can you please tell me if you add the ingredients in order and stir them together before letting them sit?

    1. In the instructions, (step 1 & 2) it will tell you which ingredients to mix and let sit. You add a few to the yeast and let sit and a few other ones are mixed together and sit, but it tells you specifically in the instructions:) They don’t need to be added in order, as long as the right ones are mixed together. These are the best!! Hope you give them a try!

  27. Hi
    Great improvement on a rather long proccess but oh so worth it recipe.Quick question is it 370 deg cel. 370 farenheit?I’m from south africa.

  28. The recipe says to cut 12 pieces, but the pictures of the finished rolls show 15 in the pan. Which is the correct number?

  29. Could you make these ahead of time, as in 24 hours in advance? And if so, do you just refrigerate the dough?

    1. You could definitely make these ahead of time. I haven’t made them that far in advance, only because I love fresh out of the oven cinnamon rolls, just cover them real good, so they won’t harden.

      1. Has anyone tried freezing these?

        In halved the recipe and made in the thermomix (definitely helped with the mixing time! 3 secs and speed 3, scraped bowl and repeated then 8 minutes knead function). They turned out so well! I did find the inside a little grainy but will try the suggested tips next time!

        Thank you for this delicious recipe!

  30. Help! I’ve made these to instruction and they’re amazing. I’m trying to make them gluten free for some clients and I’m using 1 to 1 flour but they’ve cracked both batches. Please help!!

  31. This may be a silly question but what kind of yeast do I use? What’s “regular” yeast? I hate to assume.

    Thank you!

  32. I just made these Cinnamon Rolls and they are yummy! I used 3 T. fast acting yeast and also made my own buttermilk with milk and vinegar. I will definitely make these again and recommend them to my friends.

  33. I made these today and they really are amazing. A lot of work for someone who does more quickbreads and cookies, but I love them! Question about storage: After they’ve been made, can they be stored in the fridge for some amount of time? Or frozen and reheated for another day?

    1. Thanks so much!! They are our favorite! Yes, they can be stored in the fridge or freezer. I personally haven’t, only because they are gone too fast or I deliver them as goodies.

  34. Hey Not sure if you’ll see this in time. But I’m making these tomorrow and wondering what you’d think about adding nuts to the filling? Do you think I’d need to add more butter or anything. Believe it or not I can not find a recipe for cinnamon rolls with nuts in them….

  35. This are AMAZING! I tried them (for the first time) for Christmas Day Brunch and they were a HIT! I’m enjoying another today with a cup of coffee! This recipe is a keeper!

  36. I have made this vegan, replace the milk with almond milk, butter for vegan butter, vegan cream cheese instead of regular cream cheese. Also omit the eggs completely and they come perfect every time. Thanks for the recipe.

  37. We have been over-the-road truck drivers for many years and my wife has done all the kitchen work but now we are retired and in our 70’s I’m taking a shot at the kitchen work and find that the great recipes you give to the public is a great help, keep up the great work you do, love your stuff.

  38. I absolutely LOVE this recipe. I have tried so many different recipes and have had varying amounts of success. But all the rises! Sheesh. You’d have to start at 4am to make them! Not with these rolls! I have used this recipe 3 times in the last couple of months, and every single person who has eaten them has absolutely raved about my cinnamon rolls. A few notes: I’ve only used all purpose flour and they have turned out beautifully. I read from several people that the filling was grainy, so I sprinkled 1/4 sugar and 1 TBSP of cinnamon over melted butter for the filling. I used 4 packets of active dry yeast. It’s been perfect over and over again and I’m going to experiment with different fillings next time I bake them!

  39. This recipe is such a great one for quick cinnamon rolls. I’m a slow baker so it was more like 2 hours for me, but all the instructions for bread flour, yeast, and rising/mixing time are spot on and fool-proof! To make the filling less grainy, I smoothed softened butter over the dough after rolling and then patted the filling into it which helped, I would recommend not using all the filling as a lot of it caramelized at the bottom of the pan. I got 14 large cinnamon rolls out of my dough. Great tasting recipe! Thank you!

  40. I had always bought pre-made cinnamon rolls because I was intimated by the thought of making my own. But I tried this recipe & it was easy to follow along with, not to mention they were amazingly delicious!!!!

  41. I’ve made these twice now.
    1st time followed to a T. 2nd time I used slightly wateted down sourcream to replace the buttermilk OMG they were amazing.
    The folks my husband works with love when I make them for work, my question is, is there a way I can make these Sugar Free so no one is left out?
    making 2 pans won’t be a problem.

  42. These are absolutely amazing!!!! I was very intimated in making cinnamon rolls from scratch. But this is what my husband wanted for his birthday. Yes it is a lot if work but oh so worth ut!! I’ve never seen him smile so much over something I made. This is already on the menu for Thanksgiving morning.