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This easy cinnamon roll recipe is smothered with homemade cream cheese frosting. They’re super soft, gooey, and quick—made in just one 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.
Made in 1 Hour!
My entire family is OBSESSED with Homemade Cinnamon Rolls. My mom has been making them for as long as I can remember.
Our classic recipe takes a little more time, so we wanted to master an easy cinnamon roll recipe that was more simple and could be made in an hour and we love them just as much!
Here are all the reasons why we love them:
- Quick. With less rise time, they’re made in just an hour!
- Delicious. The rolls are soft and so yummy and are great for holidays like Easter, Christmas and New Years.
- Frosting. We added cream cheese to the cinnamon roll icing for extra thickness and a little tang, and it’s absolutely perfect!
IngredientS
- warm water – If the water is too cold the yeast will not bloom properly. If the water is too hot it could kill the yeast.
- buttermilk – or make your own buttermilk. Must be at room temperature so that the yeast can work its magic.
- unsalted butter
- sugar
- rapid rise yeast – or an equal amount of instant yeast or active dry yeast. Be sure the yeast is fresh, old yeast doesn’t work as well and you wont get light and fluffy cinnamon rolls.
- large eggs
- salt
- bread 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.
- granulated sugar
- light brown sugar – or dark brown sugar
- unsalted butter – melted
- ground cinnamon
- powdered sugar
- cream cheese – softened
- milk – or half-and-half
- vanilla extract
How to Make Easy Cinnamon Rolls
- MIX. In a large bowl (or bowl of a stand mixer with a dough hook) stir together water, buttermilk, sugar, melted butter, and yeast. Allow to sit for 15 minutes.
- REST. Add in salt, eggs, and flour (for flour, be sure to spoon in and top off and start with 4½ cups – you want the dough to be sticky). Mix for 5 minutes and allow to rest for 10 minutes.
- FILLING. Prepare your filling by mixing together melted butter, brown sugar, sugar, and cinnamon. Set aside the cinnamon sugar mixture.
- ROLL OUT. On a floured surface, roll dough into a 12 x 16-inch rectangle using a rolling pin. Spread your filling over the top and roll it up.
- BAKE. Cut into 12 large rolls (or 18 smaller rolls). Place rolls in a large, greased baking dish or jelly roll pan. Bake at 375°F for 17-20 minutes.
- FROSTING. While baking, mix together the frosting ingredients in a small bowl. Spread a layer on top of the cinnamon rolls while they’re warm, and then spread another layer of frosting once they have cooled.
Variations
- Sprinkle raisins, chopped nuts (like walnuts or pecans) or even chopped bacon onto the brown sugar mixture before you roll the dough to be cut.
- Use a simple powdered sugar glaze on top.
- Use your favorite frosting. Maple and vanilla frosting both taste great.
Recipe Tips
- No proofing. You’ll notice the reason that this one hour cinnamon rolls recipe takes a fraction of the time is that the dough doesn’t need hours to rise. The dough rises a bit in the oven and they come out fluffy and delicious.
- Best way to cut the dough. You can use a serrated bread knife to gently saw through the dough, but even that can cause the slices to squish and pinch together.
- The best way to cut the dough is to use a long piece of unflavored dental floss or sewing thread. Gently place the floss under the spot you wish to cut. Bring the floss up, cross it over the top then pull the ends so it slices right through the dough.
Storing Info
- STORE. Place cinnamon buns on a plate and cover tightly with plastic wrap or foil, or place in an airtight container. They should keep at room temperature for 2-3 days.
- FREEZE. Freeze rolls unfrosted or frosted. Wrap the pan, or individual rolls, with plastic wrap and again with aluminum foil and put in the freezer. Let them thaw overnight and warm them in the oven for a few minutes.
- To freeze unbaked: shape the rolls and freeze them before you bake them. Be sure to wrap them tightly and they should be able last for 6-8 weeks in the freezer. Allow several hours for them to thaw before you put them in the oven to bake.
For more of our favorite sweet rolls, try:
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
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 adapted from Your Homebased Mom.
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!