One Hour Cinnamon Rolls

Breakfast · February 18, 2017

Delicious One Hour Cinnamon Rolls with cream cheese frosting { } These are super soft and take no time, before you have a mouth watering cinnamon roll that is delish any time of the day!

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 versionย 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. 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. ๐Ÿ˜‰

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!

Begin byย mixing together water, buttermilk, sugar, melted butter and yeast. Allow to sit for 15 minutes.

Then, roll dough out on a floured service, into a 12 x 16 inch square. Top with filling.

Cut and place on baking tray.

One Hour EASY Cinnamon Rolls with cream cheese frosting - These are super soft and take no time, before you have a mouth watering cinnamon roll that is delish any time of the day!

Have you ever looked at a food picture and just WISH you had one in front of you – in real life?! I’m SO excited to make these again here in Texas, but it will be hard not to eat the whole pan by myself. Seriously. You guys – these are DELICIOUS! I know you’ll love them. ;D


How to make Cinnamon Rolls Video:



Easy Cinnamon Rolls:

4.6 from 15 reviews
One Hour Easy Cinnamon Rolls
Delicious One Hour Cinnamon Rolls with cream cheese frosting. These rolls are super soft and take no time making them irresistible!
Recipe type: Breakfast
Serves: 12 - 18
  • 1 cup warm water
  • ยพ cup room temperature buttermilk
  • ยฝ cup sugar
  • ยผ cup melted butter
  • 3 Tablespoons ActiveDry yeast
  • ยฝ Tablespoon salt
  • 2 eggs
  • 5-6 cups bread flour
  • 3 Tablespoons butter, melted
  • ⅔ cup brown sugar
  • ⅔ cup sugar
  • 3 Tablespoons cinnamon
  • ยผ 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.
  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 square.
  5. Spread your filling over the top and roll up. Cut into 12 large rolls (or 18 smaller rolls)
  6. Place rolls on a cookie sheet covered with a silpat or parchment paper.
  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.


  • 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. ๐Ÿ˜‰

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

If you love cinnamon rolls, you’ll love trying a mini version!

Mini Cinnamon Rolls

Best Ever Mini Cinnamon Rolls - perfect for big gatherings, and ready in just under 90 minutes!! Give these a try and you'll fall in love with their tender, sweet centers and irresistible cream cheese frosting!

For more sweet cinnamonย recipes, check out:


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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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.

    Kaz @ Melting Moments

    In a can? That IS different ๐Ÿ™‚ I would have to think that homemade would be a big improvement.
    This recipe looks delicious.


I’m all about one-hour bread goods of any type. These look so amazing. I want to go make some right now!


I’m wondering about the “mixing for 10 minutes”? Is that in a mixer? (These sound so good and now I’m so hungry).


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.


    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 ๐Ÿ’•

Betty Farnsworth

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?


    I am making these right now. I am wondering about the 3tablespoons of yeast. I will let you know.


    Delicious! There was no yeast taste that I was worried about. I highly recommend making these. I will be again.

      Lil' Luna

      SO glad you liked them, Charity!! ๐Ÿ˜€


      did you make them in a mixer or by hand?

[email protected]

Oh wow…these look absolutely amazing! AND, in one hour yay! Thank you so much for sharing! PINNED!!!!!

Alyson M

Oh my goodness these look amazing!!

    Lil' Luna

    Let me know if you ever give them a try. They really are DELICIOUS!!

      Dianna B

      What is the “regular” yeast you use??


Easy and delicious!
And in 1 hour. Woke up the household with early morning yummy baking! 5 stars!

Bonnie Sandala

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.


do I need to use buttermilk or Cani use ordinary milk?


    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

Jamie @ Southern Revivals

What is “Regular Yeast”. I have Active Dry, will that work? These look delish!

Mamma of 4

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!


Me and my family love cinnamon buns with egg, bacon smelling this in the morning yummy

maureen jarvis

what is 5-6 c bread flour


    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


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!!


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


I was wondering about the mixer too? Do you use an electric mixer or by hand?


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


I did not see anything about a raise time.
look good.

    Lil' Luna

    You allow the dough to “sit” for 10 minutes. ๐Ÿ˜‰


Being a very Lazy Cook, this looks amazing! Thanks. Will have to try it this coming winter. Need to do the some measurement conversions first.

Jette Bygholm

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


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.

    Lil' Luna

    SO glad they were a hit!! We love soft and delicious Cinnamon Rolls around this house and LOVE this recipe. ๐Ÿ˜€


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

    Lil' Luna

    It’s 2/3 cups of each kind of sugar for the filling. ๐Ÿ˜‰

Tiffany Bliss

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!


Is the “375” temperature in farenheit or celcius?


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!

    Lil' Luna

    Yay!! So glad they were a hit!! Aren’t they amazing?!


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 ๐Ÿ™‚

    Lil' Luna

    All the changes are made in the recipe already. Trust me – you’ll love these!! ๐Ÿ˜€


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. . .

    Lil' Luna

    These have never lasted for day when we’ve made them but we usually just cover with Saran wrap for several hours and they’re fine. ๐Ÿ˜‰


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.

    Lil' Luna

    YAY!! SO happy you liked them. Reading “magically gooey” made me want to make these this morning… I just might. ๐Ÿ˜‰


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!


I LOVE these cinnamons rolls!!! And so does everyone at work ๐Ÿ™‚ 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!!!

    Lil' Luna

    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. ๐Ÿ˜‰


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????


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?


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.


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!).

    Lil' Luna

    Thanks for all your tips. I’m so glad you liked the recipe!! I hope you will be able to make them for years to come. ๐Ÿ˜‰


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!


These came out great! Quick, easy, and delicious.


These look delicious! Can they be made in advance and frozen? Thanks!


I would love to make these on Christmas morning! Can these be made with all purpose flour instead of bread flour?


Can I make the rolls and put them in the fridge to sit overnight before baking?

    Jessi Scholes

    Did you find an answer to this?


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!

Trina and Tina

Delicious, easy, and quick are three words we live by when sweet treating is involved. We love cinnamon rolls and can’t wait to try these! Thanks for sharing!


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?


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

    Lil' Luna

    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!


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.

    Lil' Luna

    Awesome, thanks so much for stopping by!! It is 375 degrees Fahrenheit:) These are the best and I hope you try them and love them, like we do!

Louise Kelley

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

    Lil' Luna

    It just depends on how big you cut them. If you have more to feed, then make them a little smaller and you could get 15 out of it:)


Question. Do you roll from the long side or the short side? Thank you in advance.


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

    Lil' Luna

    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.


      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!

Jessi Scholes

Can I make these and put in fridge over night then bring to temp and then bake??

Dog names

Made these yesterday. So yummy and easy to make. Kids love them!

    Lil' Luna

    Great ๐Ÿ™‚ Thank you so much for sharing and for giving them a try!! They are our fav!!


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!!

Edith Rodenhurst

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

Thank you!

    Lil' Luna

    It would be dry active yeast, not instant yeast. I hope that helps and hope you like this recipe!!

Kim C

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.


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?

    Lil' Luna

    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.


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….

    Lil' Luna

    I’m so sorry I didn’t answer you in time! Yes, you totally could add nuts. What did you end up doing? I hope you liked them!


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!


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.

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