These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.
This recipe is brought to you in partnership with Red Star Yeast.
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and a few more success tips. I also added one additional step to the recipe that yields even softer, fluffier rolls. This is reflected in the printable recipe below.
This easy cinnamon roll recipe is one of the most popular recipes on my website, for good reason.
These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.
Here’s Why You’ll Love These Easy Cinnamon Rolls
- All the deliciousness of traditional homemade cinnamon rolls, but in half the time
- Soft and fluffy
- Gooey cinnamon sugar swirl
- Only 1 rise time
- Easy enough for yeast beginners
- Great make-ahead, freezer-friendly recipe—making it an excellent addition to your menu of Easter brunch recipes!
Lately, I’ve had even more success with the dough when I let the yeast dissolve in the warm milk/butter mixture, instead of whisking it into the dry ingredients. The rolls turn out even fluffier and softer, and I know you’ll appreciate that, too! The recipe below includes this small change.
Here’s what some readers are saying about this recipe:
One reader, Kristine, commented: “This recipe is perfect in every way. It is simple to execute and requires a very reasonable amount of time. … The best part for me, however, is that they tasted just like my grandmother’s cinnamon rolls. I have her recipe but it requires hours and hours and I rarely have that kind of time. Tasting these warm from the oven brought back a flood of happy memories and made me feel like I was right back in her kitchen. ★★★★★“
Another reader, Lana, says: “I admit, I was very skeptical about my cinnamon rolls rising in 90 minutes. And I was nervous about making cinnamon rolls because I didn’t think that I could make anything close to what my grandma used to make. But I’ve made other recipes from your site and have been successful so I gave it a try. Let me say, the cinnamon rolls are amazing! And easy! ★★★★★“
Just like grandma used to make! Is there a better compliment than that? I doubt it.
Yeast Beginners Rejoice: Only 1 Rise!
Do you love homemade cinnamon rolls, but are nervous to bake with yeast? You’re not alone! But if you’re curious about learning how to bake with yeast, this recipe is a perfect one to start with. No yeast cinnamon rolls are quick and tasty, but the Fluffiness Factor (I should trademark that) is simply unparalleled when it comes to yeast rolls vs. no-yeast rolls.
Unlike these homemade overnight cinnamon rolls that require hours of rise time, plus a 2nd rise after the rolls are shaped, this easy cinnamon rolls recipe requires only 1 rise, for just 60–90 minutes. And, honestly, they’re every bit as delicious. Bakery-style perfection for beginners!
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for yeast beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn about the basics before beginning.
Key Ingredients to Use for the Dough
Here’s my #1 tip: I recommend using a strong and dependable yeast. Platinum Yeast from Red Star is a premium instant yeast, which cuts down on rise time. Its careful formula contains natural dough strengtheners and makes working with yeast simple. And simple is always good, right? See recipe Note if using active dry yeast instead.
Here’s the rest of the lineup of ingredients for this rich dough:
- Flour: Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Salt: Flavor.
- Whole milk: Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, egg promises a softer, richer dough.
These Step-by-Step Photos Will Help
The first step is to mix your dry ingredients together in a big bowl and this includes the flour, sugar, and salt. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough!
Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.
Transfer dough to your work surface (below, left), and then knead by hand for 3 minutes until a soft dough forms (below, right). If you’re new to yeasted doughs, my how to knead dough post and video can help with this step.
Let the dough rest for 10 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.
3 Ingredient Filling
- Butter: Use super-soft butter for the filling—not too hard, not too melty. If the butter is too hard, it won’t be easy to spread it evenly over the soft dough. If it’s too melty, it will seep into the dough, and we don’t want that either. Butter that’s had time to soften to room temperature should be just right. If you forgot to get it out of the fridge earlier, here’s my trick for how to soften butter quickly.
- Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.
- Cinnamon: You can’t have cinnamon rolls without it!
Roll out the dough and then top with softened butter and the brown sugar & cinnamon mixture.
Many readers have asked about using different fillings. Try using this raspberry cake filling instead—it’s delicious! Or if you love lemons, these lemon sweet rolls use this same dough.
Roll up the dough and then use your sharpest knife to cut into 10-12 rolls.
Why Are My Cinnamon Rolls Not Fluffy?
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don’t turn out fluffy is because the dough didn’t have enough time to rise. In this particular recipe, with only 1 rise, it’s imperative the shaped rolls double in size in step 5 below. See the next photo? You want a pan of puffy-looking rolls even before baking.
Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it’s not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.
Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.
Here are the rolls before and after rising. This is the only rise! They’re ready to bake after they have nearly doubled in size.
Why Do My Cinnamon Rolls Rise Unevenly When Baking?
Sometimes the centers of the cinnamon rolls can pop up whack-a-mole-style while baking. This is caused by either rolling them too tight, or if the pan is too small/crowded. It’s happened to me many times before. But this is really easy to fix! Pull the pan out of the oven and use the back of a spoon to gently press the overly risen parts back down.
You Have Options for the Icing
I use the same luscious cream cheese icing here that I use for raspberry sweet rolls. It takes just a couple quick minutes to make, and you only need cream cheese, a little butter, confectioners’ sugar, and vanilla extract. For something even easier, try a vanilla (or even coffee) icing like we use on coffee cake. Simply whisk confectioners’ sugar, vanilla extract, and a little milk or strong coffee together until smooth. The video tutorial in the recipe below shows both icing options.
Spread or drizzle your icing on the warm rolls before serving—both icings seep right into every gooey swirl! The finished rolls pictured above have cream cheese icing, and here is the vanilla icing batch:
These easy cinnamon rolls from scratch are completely irresistible and they take half the time. If you’re looking for that perfect cinnamon roll recipe that doesn’t require 4+ hours, this is the winner.
Success Tips for Making the Best Cinnamon Rolls
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
- Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast and you won’t really notice until you’re far into the recipe… when the rolls won’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C). An instant read thermometer is a handy tool for this baking recipe and many others.
- Use your sharpest knife to cut the rolls, so they don’t squish down.
- Use the correct size pan. This recipe makes 10–12 rolls, which fit in a 9- or 10-inch pan. If the pan is too small, they’ll be overcrowded. You can use a 9- or 10-inch pie dish, round cake pan, or square baking pan. If you want larger rolls, check out this recipe for jumbo cinnamon rolls!
- Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Preheat your oven to 150°F (66°C), then turn it off. Cover the shaped rolls with aluminum foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed. Just don’t forget to take them out of the oven before you preheat it to bake them!
Easy Cinnamon Rolls (from scratch)
- Prep Time: 1 hour, 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours, 5 minutes
- Yield: 10-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. You have a few options for toppings. The recipe below includes a simple cream cheese icing, but we also love these with the coffee icing or vanilla icing that’s included in the recipe Notes below.
Ingredients
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
- Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
- Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for a day or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
- Make Ahead Instructions – Freezing: You can freeze the rolls for up to 3 months, and I recommend a few different methods. The first method is to freeze them after shaping, before they rise (before step 5). Thaw in the refrigerator overnight, then let rise for 1.5–2 hours at room temperature before baking. The second method is to par-bake the risen rolls for 10 minutes, let cool completely, then cover and freeze. Thaw in the refrigerator overnight, then let sit at room temperature for 30 minutes before baking. Finish baking at 375°F (190°C) for around 15 minutes. You can also freeze fully baked rolls. See How to Freeze Cinnamon Rolls for more details about all of these methods.
- Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl with Silicone Spatula/Wooden Spoon | Rolling Pin | 9- inch Round Cake Pan, 9-inch Pie Dish, or 9-inch Square Baking Pan | Instant Read Thermometer | Cooling Rack | Electric Mixer (Handheld or Stand) for icing | Icing Spatula
- Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will take longer to raise the dough.
- Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
- Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Reader Comments and Reviews
Could this recipe be doubled?
Hi Deb, for best results, we recommend making two separate batches rather than doubling.
This was the best recipe ever!! I will use this every time I want cinnamon rolls.
Could you possibly use oil instead of the butter if you don’t have butter
Hi Shygal, butter is really best for flavor and texture.
Okay thank you I went out and got some butter today. How will salted butter affect the flavor/texture? I’m genuinely curious. Thank you for the help as well hope you have a lovely day…. Also quick reply normally it takes a week or so to hear from others so keep on working hard ❤️
Salted butter is great. I’ve used it in this dough, filling, and topping. Adds a little extra flavor, but not much. Either salted or unsalted work. No need to adjust the salt in the dough if using salted.
I made these and family said “that was the best I ever ate” OMG THEY ARE SO GOOD!” I enjoyed making them so much. No long term commitment. I just woke up and felt like baking. I will be making a agin , family will make sure of that .
Yummy
These are SO good! And quick! Really happy with how the texture of the rolls came out and the flavor. So delicious. Thank you Sally! I always trust your recipes!
This recipe sucks. The dough did not rise. I’m probably never going to use Sally’s recipes ever again. Wasted my ingredients.
So sorry to hear that this recipe didn’t work out for you and happy to help troubleshoot. Usually when dough doesn’t rise, the yeast is the culprit. Could it be old? Could the milk and butter have been too hot and killed the yeast? See our baking with yeast guide for more troubleshooting – the section titled “What if my dough isn’t rising” should be helpful.
Mine did not rise either. I think my milk and butter mixture was too hot. I’m going to try this again tomorrow
I tried these again today and did not overheat my milk and butter liquid this time. I also added some extra rise time since i used active instead of instant yeast and these came out great!
No way!
I love the recipe it’s so simple and delicious but I can never get the right amount of rolls the recipe calls for 10- 12 and I always end up with maybe 7 but overall still the best recipe I’ve found
What kind of icing would you recommend for the rolls if I used the raspberry filling?
Hi Courtney! I would use either the cream cheese icing in the recipe above or the vanilla icing from the Notes.
Can i use 2% milk instead of whole?
Hi Loretta, 2% milk will work in a pinch.
Great recipe first time I made cinnamon buns everyone loved them and that pleases mei also liked the texture thanks for recipe
I am an amateur baker and need exact instructions when I bake. I cannot believe how delicious these rolls came out! I used the vanilla icing recipe and baked for 23 minutes and it was perfection! Kids loved it too!
Love this recipe! I make them often and my entire family devours them. I’m in charge of bringing these to any and all brunch potlucks.
I do double the salt in the dough and use salted butter in the filling, but they’re soft and rise up beautifully. Cream cheese icing is *chef’s kiss* on top.
I always say that I can’t make cinnamon rolls. Nothing rises like it’s supposed to and I get stressed about double rises and if my house is warm enough and all the things. We are currently iced in and I had nothing to lose so I tried these and they turned out awesome! They came out perfectly and all my kids are excited about breakfast tomorrow! I have a feeling these will become a weekly treat!
I’ve already rated these rolls 5 stars, but I have a question…these rolls are amazing and easy and my family loves to have them in the refrigerator to warm up in the mornings. But I’m trying to find a good balance for making them ahead of time. Like can I start the dough and then leave the ball if resting dough in the refrigerator until I’m ready to make the rolls and let them rise? Or does the make ahead instructions really only work if you make the rolls, put them in a baking dish and leave that in the refrigerator until you’re ready to let those rise and bake?
Hi Rebecca, after you shape the dough into a ball, you can cover it and let the dough rest and rise slowly in the refrigerator overnight. Punch down, then proceed with the recipe. (The recipe, as written, doesn’t let the ball of dough rise but it doesn’t hurt.) This works just as well as the overnight instructions, where you let the shaped/cut rolls rest overnight.
I made them today and they didn’t rise like they should have. What can I do differently? They taste great but not as big as they should have.
Hi Beverly, we’re happy to help troubleshoot. A few tips for next time… make sure your yeast is fresh and be careful not to over knead the dough. Allow the dough to rise in a warm environment, and use the spoon and level method (or a kitchen scale) to measure your flour so that it is not over measured. Too much flour will cause the rolls to be dry, heavy, and they will not rise as much. Our baking with yeast guide will also be a helpful resource to review. Thank you for giving this recipe a try!
I love this recipe! It is easy to follow and the rolls come out wonderful, thank you! This is the only recipe I use when making my rolls 🙂
question! can you color the dough? i would like to make red or pink cinnamon rolls with pink icing for valentines day! and maybe roll the dough into heart shapes. is this possible for a recipe like this???
Hi Kristina, I’m sure tinting the dough with gel food coloring would be just fine. It works for other doughs, so I assume it would be fine there. Have fun!
I made some today and dyed them pink! I just added a drop of gel food coloring when I was kneading the dough.
I love these rolls. They are so easy. I was wondering if there is anything else you can make with the dought. I’d llike to branch out and try cherry cheese but not in this type of roll
Hi Becky, I’ve used this dough (similar to it) to make a giant cinnamon roll and these orange sweet rolls. Similar dough recipes. I haven’t used this dough for anything not rolled up with a filling though. It’s a pretty versatile dough, though. Let me know if you experiment.
Can’t wait to try these beauties! Fresh from the oven, ready for the cream cheese icing!
Thanks Sally
Thank you so much for this incredible recipe!!
Just one question, I would like to use the same method using savoury fillings (cheese, bacon etc…) could I cut the sugar back and the dough still be fine?
Hi Natalie, You can certainly try it but the dough won’t be quite as soft. You may also enjoy these pizza rolls with different fillings!
Hi! I crave cinnamom rolls since my childhood, found this recipe on your website that is easy enough for me to make, my first batch was perfect, yesterday I made a mistake with the milk/butter/yeast temperature and they didn’t rise then I obviously got obsessed with making them just pefect like first time, so today made them again and now they are happily resting in the fridge, so next morning early am i am going to take them out and let them rise, like the first time I baked them. I love the idea to have something ready to bake in the early am. I mean who doesn’t adore cinnamon rolls smell all over the house?! THANK YOU FOR ALL THE GREAT RECIPES!
My family loves this recipes it’s fantastic!!!
This was a fantastic recipe!
First time using yeast and first time kneading anything! This recipe turned out so well! I did end up having to add more flour because my dough was way too sticky- probably an additional 1/8 cup. I was worried it’d be too much, but these turned out wonderful-light and fluffy! Will definitely make again!
Does this recipe double easily? I would like to make a pan for myself and a friend.
Hi Lishia, for best results we recommend making two separate batches rather than doubling.
Since we moved to N. C. Surprisingly I can’t find Cinnamon Rolls like I use to buy in La. I don’t own a stand mixer. This recipe sounds like just the one I’m looking for. Back home they put raisins in there Cinnamon Rolls. I’m excited to try this. It would be great to make them at home & not to try to find some. I don’t drive anymore. I would have to run my caregiver everywhere. Thanks !!!
You explain everything so well, easy to understand and you leave nothing out…no questions here. I’m about to make the rolls, first time, wish me luck. Oh and thank you.
It’s a guaranteed pleasure to use your website; it’s well laid out and the recipes are always great!
Thank you so much for the kind note, E! We appreciate you making and trusting all our recipes.
This recipe does not have a second rise?
My guys loved these! I’m making a second batch today! Thank you for your wonderful recipes!
Absolutely the best cinnamon buns I have ever eaten! This was the first time I made them and my family and I could not get enough of them. I had to make it again the next day!
I pulled them out of the oven 3 minutes early and they were dry and completely burned on the bottom. I dunno.
Hi Jay! All ovens are different and most aren’t calibrated correctly. We always recommend using an in-oven thermometer – see #1 on this list.