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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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Your Homebased Mom.
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!