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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.
More Like This
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Collections
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.
I am not much of a baker. My husband loves cinnamon rolls, with raisins. Nit easy to find in the stores. This recipe is delicious and very easy to make. I love your instructions. With addition of raisins, they were a big hit with my husband as well as my quilting group. Both were amazed I was able to bake something this delicious.
I love making good cinnamon rolls. This recipe is the best I have ever made. It’s an easy recipe to follow and is so, so good. My family has a tradition of having cinnamon rolls on our church’s conference weekend. With that happening in a couple of weeks, I can’t wait to make these delicious rolls again. These are soft and full of deliciousness! Thank you for sharing so many good recipes like this one.
I absolutely love this recipe and have made it multiple times. Do you think it would work well as mini-cinnamon rolls? (or should I try your Mini Cinnamon Rolls Recipe instead)
Was the recipe updated? I feel like I’ve always used Active Dry yeast with this, and the recipe text says it, but the ingredients list now says Rapid Rise.
I just made these today and they are super super good! I do not have much experience with bread making and using yeast so these are wonderful. Easy to follow instructions and are delicious. We are in the midst of some bad weather and the power kept blinking off and on but I got them baked!! I got 22 out of the recipe! They rose very well and baked nice and fluffy. I followed the recipe pretty much as written.
Recipe was easy and cinnamon rolls full of flavor best I’ve had.
Made these today and they were delicious!! My daughter, a lover of canned cinnamon rolls, exclaimed, “These are delicious! The best cinnamon rolls I’ve ever had! Waaaay better than canned cinnamon rolls!” I agree.
Because there are folks in our family who can have butter without problem but struggle with the lactose in milk, I substituted goat’s milk kefir for the buttermilk, as I frequently do in baking, and it worked out just fine.
I also dropped the powdered sugar by about 2/3 cup and subbed in 1TBSP pure maple syrup instead to give the icing a hint of maple flavor without adding sweetness than the recipe already called for.
I’ve always been intimidated by homemade cinnamon rolls. I tried them once before, years ago, and they didn’t turn out well at all. I decided to stick with the canned ones. But I came across your recipe for these today and they seemed doable. I decided to give them a try. I’m so glad I did.
One question: would it affect the quality of the cinnamon rolls to make and cut them, put them in the baking dish, and refrigerate them- unbaked- overnight? I’d really like to have them for a holiday morning fresh from the oven without missing out on any festivities.
Thank you for sharing the recipe and in such a detailed and accessible way!
Love the rolls!
Wo during how the dough freezes to bake at a later time?
Thanks!
Love cinnamon roll! Can’t wait to try them.
Hope you enjoy the recipe!!
Been making these cinnamon rolls for a couple years now—Always a hit!
Even inspired my husband to make a video 😂
https://marytylermore.blogspot.com/2020/05/marys-rolls.html
Thank you!
That is such a cute video! I’m so glad you enjoy the cinnamon roll recipes. They looked amazing!!
Made this for Easter brunch the night before, stored in fridge overnight & baked the next morning after I let it sit out at room temperature for at least 30 minutes. Came out great! I didn’t have buttermilk so used whole milk with a little less than a tablespoon of apple cider vinegar. I was pressed for time the night before, but think letting my dough chill in the fridge for 20 minutes prior to rolling out the dough might have been helpful, but everything turned out OK despite the middle section of my log being fuller than the ends. The frosting covers up your imperfections which is helpful! Thank you for this amazing recipe! Everyone loved them 💗
Thanks so much for sharing your experience making these. And I’m so happy to hear that the rolls turned out delicious and were a hit! Hooray!
Can these be made the night before and baked the next morning?
Yes you can. I’d suggest making the rolls through step 6. Then wrap the pan with plastic wrap and keep in the fridge overnight so that they don’t rise too much. Then in the morning when ready to bake, let them sit out as the oven warms up and bake as recipe indicates. Should still turn out amazing!!
Thank you! This recipe and some yeast from a friend saved our Christmas breakfast. I thought my husband had bought our usual frozen, rose and bake ones. 😮(I’ve never made them from scratch) 😮😮I know! I’m just not a baker, but these were so easy and done so quickly. They were so yummy!
YAY!! I’m so glad they were there to save the day and you all enjoyed. Way to give homemade cinnamon rolls a try too!
For one hour cinnamon rolls these are fantastic! Especially when you’re in a hurry!
I am an avid faker and will make the full all day long cinnamon rolls when I have the time but if I don’t this is the recipe I use.
My family loves these! I love how quick they are to make. Super yummy.
I never realized homemade cinnamon rolls were so easy until I saw these a while back. My husband thanks you. 😂😂
Loved these so much. Thank you for the recipe. 😍
First off, these cinnamon rolls are the bomb! As promised, they are light and fluffy and done in an hour(give or take) and just come together super easily. And it makes 12 huge rolls! I cooked 9 in a 9×13 and 3 in a round 9 inch pan! However,not being a novice to making cinnamon rolls,I wanted to give my input as others asked some of my same questions(as I was making them),in their reviews.
I followed the directions 95% having to make a few modifications.
I did use rapid rise yeast( yes, all 3 tbsps, and as some asked they were not yeasty tasting at all!) It was what I had and just reduced each time you let the dough “rest” by a minute or two.
I did my kneading in my kitchenaid and let it do its thing for about 7 or 8 minutes instead of 10.
Only other thing I changed was my filling. My preference is softened butter,not melted, and I made up all the cinnamon and sugar it called for but used about 2/3rds of it. More than that and its just spilling out all over and hard to roll up the dough. Oh and we add mini chocolate chips to the filling too.
My husband and kids were all super excited and said this recipe is definitely a keeper!!! Happy baking!!!
Thank you so much for your feedback!! So helpful for many readers I’m sure. I’m also so happy to hear that the cinnamon rolls were a hit! The addition of the mini chocolate chips sound tasty. Thanks for giving the recipe a try!
I just spent a lot of time making these rolls today. I’ve never made cinnamon rolls but I have made bread and it didn’t seem right to me that they weren’t allowed to raise before they were put in the oven and my instinct was correct. The rolls didn’t raise and I wasted a lot of time and money because they aren’t fit to eat☹️
Sorry to hear you had trouble with the cinnamon rolls. Was your yeast fresh? Was the water temperature too hot or too cold? Sometimes that can kill the yeast and cause it to not rise. There are lots of different factors that can play into dough rising well or not. We haven’t had any trouble with them rising in this recipe (especially when following the directions to sit for certain periods of time). But I’m sorry to hear yours didn’t. That is frustrating. Thanks for giving the recipe a try!
I just made these 1 hour connimon rolls and they are delicious! It was a bit of trouble, but worth it t.
Yay! I’m glad to hear you enjoyed the cinnamon rolls. Homemade is usually always worth the effort, right? 😉 Thanks for trying them!
Could you use heavy whipping cream instead of butter milk ?
I wouldn’t. I would either make your own buttermilk — 1 cup of buttermilk can be made with 1 tablespoon of lemon juice or 1 tablespoon of vinegar with enough milk added to that to make it a full cup (then let it stand for 5 minutes). OR you could substitute 1 cup of buttermilk for 1 cup of plain yogurt.
Have you ever made the rolls the night before but didn’t cook until the next morning? Did they turn out?
Yes, you can make them the night before. Just let them rise in the fridge overnight so they don’t overproof. Then bring them to room temp in the morning and bake as the recipe directs. They should still turn out just fine!
What temperature should the water and buttermilk be at to activate the yeast?
The water or buttermilk should be lukewarm – between 105 degrees F- 115 degrees F. Hope this helps!
I just wanna say this recipe is my go to for cinnamon rolls or soft bread. And I tried many recipes!! Always do mixing milk with vinegar cos its hard to find buttermilk in here. Results always soft!
Thank you!!
They have been a great go-to for me as well. Glad you enjoy them so much!
AMAZING!! Best cinnamon rolls I’ve ever made! So soft, even room temperature the next day. Not sure why there were any left!! Thanks for the awesome recipe!!
You are so welcome!! I love that you liked them! Thank you for letting me know!
Dough was to sticky unable to work with.
I’m sorry. Thank you for trying it!
Not a super time consuming cinnamon roll and they turn out delicious every time. My kids are overjoyed when they see me making these!
I am so glad they are 🙂 Thank you so much!
I made this for the baseball boys with a tag that said let’s keep rolling through the season. They were a huge hit! But, I think I need a little practice to make them even softer. Trying the other family recipe from this website soon!
I love that! Thank you for sharing that! I am glad they were a hit!
These were our first cinnamon rolls with my daughters and they are fabulous! What we use every time!
This quick and easy cinnamon roll recipe helped me gain confidence in baking. These cinnamon rolls are truly so easy to make and even better so quick to make. I don’t get overwhelmed by how long it would take to make them since they are fast! And on top of all of that, these are soooo delicious! This recipe does not need any adjustments, I follow it to a T each time and it turns out perfect every time!
We tried for years to find the best cinnamon roll recipe, the hunt is now over! These are the BEST EVER!!
These cinnamon rolls were so yummy and delicious. I made them general conference weekend and they were a hit! I will have to make them Christmas morning too.
I made these cinnamon rolls after having success making the regular cinnamon roll recipe from Lil Luna. The other recipe turned out so great, I was worried this one would be different, but they were just as good as the other recipe, and faster! Less time in the kitchen, and soft fluffy cinnamon rolls. Win win!
Awe, thank you so much!! I am so glad you liked them!
Love love love this recipe. It’s so fast (for cinnamon rolls) and so yummy. I always get compliments when I make these.
Happy to hear that!! Thank you for letting me know!
I have tried to make cinnamon rolls many times, and always failed. To be honest, I wasn’t even super hopefully after I rolled and cut these- they seemed too small and floppy… But they turned out amazingly!! So happy I finally found a recipe I can handle
Not sure why the pandemic made me want to bake more but I used this recipe several times and it’s one of the best!
One of my favorites! I make this every other month!
So grateful for a FAST and delicious cinnamon roll!! These are amazing!!
We have made this multiple times and they are always a hit and so easy!!
These cinnamon rolls are amazing!! Can’t wait to make these again for Christmas morning! So fluffy!
I made these for the first time for my kids last week and they loved them. I was always intimidated to make cinnamon rolls and this recipe was a success. Very easy and my kids all said they taste better than Cinnabon (now 2nd best cinnamon rolls)! Thank you Kristyn for this delicious recipe!
So east and good my kids love them
Mastering Christmas morning with these new favorites!
These are the easiest and yummiest cinnamon rolls!
These are my husbands favorite! They are so good!!!!!
My husband loves this recipe! These are literally the best cinnamon rolls ever!
The fastest and also the best cinnamon rolls ever!
I made this recipe and it is phenomenal!! I want to make it for Christmas eve morning but I will be at work. Can I make it the night before and just have my husband put it in the oven?
You can freeze rolls unfrosted. Just let them thaw overnight and warm them in the oven for a few minutes before frosting. You can also freeze them already iced. Just allow to cool, cover and wrap in a freezer safe bag to freeze. I haven’t had it all ready to bake the next morning, so not sure if they would rise more.
These are the very best cinnamon rolls! Thank you! I was super intimidated to even attempt to make any cinnamon rolls, but I felt like I could try with your recipe, instructions and encouragement. I’ve been making them regularly for about 2 years now and they are a staple at my house. Now I need to learn to make hot rolls and I’m wondering if this same dough could be used if you cut down on the sugar. Have you tried? What do you think? Any other modifications you’d try? Thank you again!
I am so glad you’ve been making these!! I have not tried the dough for hot rolls. I do have a favorite recipe for those, that is easy….https://lilluna.com/dinner-rolls-recipe/. Let me know if you gives these a try!
I’ll keep you posted! Thanks for the recipe!
Can these be made the night before and stored in refrigerator until ready to bake? Want to make tonight for thanksgiving tomorrow:)
I would bake them & stick in the fridge before icing. Then, you can warm them in the oven for a few minutes & frost.
These are the very best cinnamon rolls and easy to make!
Awe, thank you so much!!
Made these for my HUSBANDS birthday. they were a winner. Easiest And best ive made. I have a good 50 years experience ?
Glad they were a winner!! Thank you for letting me know!
Have you tried making these with instant yeast? I mean, one hour For cinnamon rolls is awesome already, but i wondered if you’d tried it.
I haven’t, I’m sorry.
Can you use gluten free flour?
You sure could 🙂
Easy and perfect taSte! Love this recipe!!!
Happy you do! Thank you so much!
mHI,
YOUR REcipe looks reat, i want to try it but i only have quick rise yeast and all purpose flour and margerine. Will those items work with your recipe?
Thanks
Thank you! It should 🙂 Hope you like them!
Excellent! My husband loved them. We’re used to using the refrigerated cinnamon rolls. won’t go back now!
LOL…glad to hear that! They are pretty irresistible! Thank you for trying them!
silly question… do you roll the short end ( 12″) or the long length ( 16″) ?
The long end 🙂 Not silly at all!
First time makinG cInnamon rolls. This recipe waS easy to follow & the Results were amazing. My family loved them.
I am so glad you tried them! We love this recipe for that reason! Thank you so much!
Hi my name is Debra im 65 and just learning how to bake a little..yes no one ever taught me..my friend Mary is a baker she has inspired me to learn though she cant give me all her secrets im anxious to learn ..I attempted to make cupcakes yesterday friday from scratch they tasted like between cookie dough and corn bread needless to say they didnt smell like cupcake or cake while they were cooking ..i was so disapointed to say the least can u help…by sending me the most simplest recipe for a vanilla cake ir almond cake ir cupcakes pleade…
It’s never too late to start learning! Here are some good ones…https://lilluna.com/white-texas-sheet-cake-recipe/ & https://lilluna.com/vanilla-cupcake-recipe/. There are tons of other recipes on my site, if you just search cakes & cupcakes. Good luck!
Hello! I tried this recipe yesterday morning. Everything seemed to be absolutely perfect. I added my rolls into the greased baking dish and cooked. I did the full 20 minutes. the tops were more brown than I like but the side kept looking like they needed more time. When the 20 minutes was up, I double frosted. As I went to do my second frosting layer I noticed the cinnamon rolls sunk. It wasn’t until I pulled out the first 2 cinnamon rolls that I realized that they were still doughy (Caused the sinking). Any tips on how to not have doughy cinnamon rolls?
Hmm..I think they must have just needed more time. Maybe the temp could have gone down a little, so it didn’t burn on top. Or, maybe needed a little more flour. It’s so hard to say.
I have made these many times – always are a hit! I have found that instead of rolling out with flour I use a little bit of OIL the counter. This keeps them even moister! Thanks for your posts! I love your recipes 🙂
Great idea! And, thank you so much for saying that! I am so glad you like the recipes you try 🙂
Can you freeZe thEse ‘unbaked?’ Just curious if they have To be baked beFore You freeZe them. Thanks!! They look amazing!
Thank you! I personally haven’t put them in the freezer, but I would think to put them in before they are baked verses after baking.
ThThe best cinnamon rolls I’ve ever made the easiest. I’m giving them out for Christmas gifts! Thanks for sharing!
They make the best gifts!! I am glad you like them 🙂 Thank you for letting me know!
Absolutely an amazing rolls recipe <3 Thanks for sharing
You are so welcome!! I am glad you liked them 🙂 Thank you for letting me know!
Made this getting ready to enjoy now. VerY easy tO make
Glad you think so! Hope you liked it!
This recipe is hands down the tastiest and easiest cinnamon roll recipe! I had been on the Hunt for years to find the perfect recipe and never quite Could uNtil this one! Now i make these ones every time. My famIly loves them! Sooooo yummy!
These turned out great!
So happy they did! Thank you for trying them 🙂
Can you make these a day ahead and bake them the next morning?
You could maybe put them in the freezer, though I personally haven’t tried. I would think the’d keep rising in the fridge, so I don’t want to say they’d be ok & them not turn out.
Can these be made the night Before and refrigerated and baked the next morning?
I made them with Ap flour and soooo soFt. No Need to use bread flour. I made them 4times already. Soooo gooD!!!!! I used milk with vinegar cause i didnt have BUTTERMILK just as gooD.
Yay!! That’s what I love to hear! Thank you for making them 🙂
will putting the cinnamon rolls in the fridge over night before baking effect the recipe in any way?
It may, but I honestly don’t know how it might. I personally haven’t tried.
These cinnamon rolls were delicious. I used quick rising yeast and sifted AP flour And they turned out great. I also made regular powdered sugar frosting but added brown sugar and a couple tablespoons of sour cream for flavor. My oh my they were yummy!!
Sounds great!! I am glad you tried them! Thank you for sharing 🙂
I love this recipe!!! We make cinnamon rolls all the time noW not just for special occasions bescause They are so good!!!! We have doubled the recipe also and shared them with others its a quick delicious Treat for everyone!
tHESE LOOK SO GOOD. I WAS GOING TO MAKE THEM THIS MORNING & QUESTIONED THE AMOUNT OF aCTIVE DRY YEAST.
rECIPE SAYS 3 TBS.. each PACKET OF YEAST ONLY HAS 2 1/4 TSP. iS THIS THE CORRECT AMT. OF YEAST NEEDED?
It is 3 T 🙂
These sound sooo yummy!
Thank you & they really are!! You should try them 😉
i absolutely love cinnamon rolls when they are soft and gooey. These were exactly what i was hoping for! My daughter even was able to make them! Great easy recipe.
CinnaMon rolls in one hour? Who would love a recipe liKe that! I had trouble rolling them but i think thats because i dont make these type of rolls often. I will now that it is a lot Quicker than normal rise rolls.
Oh, my gosh, these are amazing!! I love how quick, easy, soft, & gooey they are! I will not use another recipe again!
These are the best cinnamon rolls ever!!!! I’ve made them a ton of times!!! So easy to make!!
These are so easy, and have become a family favorite at our house
These were so amazing! A new favorite in my house!!
I’m a sucker for cinnamon rolls. these are awesome
Love how fast these come together – perfect for weekend mornings
Theres really nothing better than a warm gooey cinnamon roll the only thing that might change that is cutting the time in half. Still the best cinnamon rolls without all the time.
I usually do not rate or comment on food blogs but this recipe is by far the best homemade cinnamon rolls I’ve had. They were simple and turned out super tasty!
I should note that I just used regular AP flour and they turned out amazing!
Awe, I am so glad!! Thank you so much for leaving a comment! I really appreciate it 🙂
This is without a doubt the best anD eaSiest cinnamon roll recipe I have tried yet.
I was Blessed to be able to share with three families in our neighborhood this first day of 2019.
Thank you for sharing!
Awe, I am so glad you shared it! Thank you so much!!
These were the best cinnamon rolls I have made and will definitely be my new go to recipe! So quick, easy, and delicious!!
I am so glad to hear that!! Thank you for trying them!!
I was skeptiCal that these would be sodt and deLicious in only an hour but they were sooo good! Thanks for the recipe!
You are so welcome! I am happy to hear that! Thank you!
These LOOK delicous! Can the dough be made in advance and frozen, then deFrosted over night? Thanks!
You know, I have not tried, but I think it would be ok to freeze after they are rolled & cut, then thawed & baked, but again, I haven’t personally tried. Hope they do 🙂
Is it possible to use AP flour instead of bread flour? I never have bread flour around.
Thanks!
Yes, you could 🙂 The bread flour just makes them softer, but you for sure could use all purpose flour. Enjoy!
So Quick and fun! GReat for holidsy go to!
Agreed!! Thank you so much!
I made these last night and they were so delicious!! They really only took an hour! FAst and yummy are my type of recipes! Oh and they tasted just as good the next morning!!
They are my type of recipes, too!! Thank you so much for trying them 🙂
Fast and delicious just like the recipe says!
Thank you so much!
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.
I agree..so worth it!! You can do it 🙂 I am so glad you tried & I am so glad it made him happy!!
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.
I am so glad to hear that!! I haven’t tried making them sugar free, but I am sure you could somehow. You’d just have to find sugar free ingredients or substitute.
I LOVE these! So easy to make and so yummy! They are my go to breakfast for conference!
Same here!! Thank you for letting me know!! Good thing conference is coming up 🙂
This recipe is so amazing and quick. Who doesn’t love a fresh hot cinnamon roll in half the time! LOVE THEM!
Right??!! Thanks so much!
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!!!!
I am so glad you tried them! See, it’s not too bad! Thank you so much for letting me know 🙂
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!
Thank you so much for sharing that! I am glad you liked them, as much as we do 🙂
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!
I am so happy to hear that!! Aren’t they the best!? They would be great with different fillings for sure! Thank you for letting me know!
Best cinnamon rolls ever!
Thank you so much!! We think so, too 🙂
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.
Awe, thank you so much!! You are so nice! You are awesome for getting in the kitchen!
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.
Thanks for sharing! Hope that helps others 🙂
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!
Glad it’s a keeper! It’s our favorite!! Thank you for sharing!
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….
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!
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?
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.
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.
Thanks so much & thanks for sharing!!
This may be a silly question but what kind of yeast do I use? What’s “regular” yeast? I hate to assume.
Thank you!
It would be dry active yeast, not instant yeast. I hope that helps and hope you like this recipe!!
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!!
Made these yesterday. So yummy and easy to make. Kids love them!
Great 🙂 Thank you so much for sharing and for giving them a try!! They are our fav!!
Can I make these and put in fridge over night then bring to temp and then bake??
Could you make these ahead of time, as in 24 hours in advance? And if so, do you just refrigerate the dough?
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!
Question. Do you roll from the long side or the short side? Thank you in advance.
The recipe says to cut 12 pieces, but the pictures of the finished rolls show 15 in the pan. Which is the correct number?
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:)
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.
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!
At the first step, can you please tell me if you add the ingredients in order and stir them together before letting them sit?
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!
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?
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!
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!
Can I make the rolls and put them in the fridge to sit overnight before baking?
Did you find an answer to this?
I would love to make these on Christmas morning! Can these be made with all purpose flour instead of bread flour?
These look delicious! Can they be made in advance and frozen? Thanks!
These came out great! Quick, easy, and delicious.
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!
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!).
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. 😉
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 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?
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????
Could I use regular milk instead of buttermilk?
I personally have not tried. You can make buttermilk if you don’t have any of hand or I know plain yogurt can be used for buttermilk.
I LOVE these cinnamons rolls!!! And so does everyone at work 🙂 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!!!
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. 😉
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!
YAY!! So glad they worked out. 😉
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.
YAY!! SO happy you liked them. Reading “magically gooey” made me want to make these this morning… I just might. 😉
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. . .
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. 😉
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 🙂
All the changes are made in the recipe already. Trust me – you’ll love these!! 😀
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!
Yay!! So glad they were a hit!! Aren’t they amazing?!
Is the “375” temperature in farenheit or celcius?
Ok, 375 Celcius would be 707F. I think it must be 375F!
Yes, 375 degrees Fahrenheit 🙂
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!
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
It’s 2/3 cups of each kind of sugar for the filling. 😉
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.
SO glad they were a hit!! We love soft and delicious Cinnamon Rolls around this house and LOVE this recipe. 😀
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
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.
I did not see anything about a raise time.
look good.
thanks
barb
You allow the dough to “sit” for 10 minutes. 😉
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 was wondering about the mixer too? Do you use an electric mixer or by hand?
Looks good, like the time. All I have is rapidrise so will have to get regular yeast. This will be nice for Easter morning.
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!!
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
I have been making these Amazing cinnamon roll for every special occasion in our family since the recipe came out on Lil’ Luna, We love them!
I’m wondering if the dough can be made shared And frozen, prior to baking? Thanks so much!!!
Awe, thank you so much! I personally would freeze them after baking, then thawing & warm in the oven for a few minutes before icing. I haven’t tried the other way.
Me and my family love cinnamon buns with egg, bacon smelling this in the morning yummy
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!
What is “Regular Yeast”. I have Active Dry, will that work? These look delish!
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
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.
Oh my goodness these look amazing!!
Let me know if you ever give them a try. They really are DELICIOUS!!
What is the “regular” yeast you use??
Oh wow…these look absolutely amazing! AND, in one hour yay! Thank you so much for sharing! PINNED!!!!!
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.
SO glad you liked them, Charity!! 😀
did you make them in a mixer or by hand?
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 ????
I’m wondering about the “mixing for 10 minutes”? Is that in a mixer? (These sound so good and now I’m so hungry).
I’m all about one-hour bread goods of any type. These look so amazing. I want to go make some right now!
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.
In a can? That IS different 🙂 I would have to think that homemade would be a big improvement.
This recipe looks delicious.
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:)
I wish I knew?? How was the temp in the room? Your yeast could have been dead, meaning you’ve had it a long time or it’s old. I’m just throwing out reasons that rolls won’t rise. I am sorry they didn’t. I wish I knew for sure!
Thanks for the feedback. Yes, with a recipe like cinnamon rolls, the amount of flour used can vary. Climate, altitude, weather, etc. can affect baking times and even textures. So in the future, if the dough is really sticky, add a bit more flour, 1/4 cup at a time, until it’s easier to work with and the right texture to work with. It’s better to start with less… you can always add more flour. You don’t want the dough to be too dense.