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
This recipe was great! I was so excited about the rolls coming out so perfect. Thanks again for the recipe.
I made this recipe normal once and then the second time replaced the flour with gluten free flour so I could let me dad have cinnamon rolls again, it did perfectly with both types of flour!
This is such a beautiful light dough. I live at 8000 ft and the only change I made was using active dry yeast because it’s what I had but the elevation worked in my favor. Awesome recipe. Thank you!
Absolutely love this recipe! It’s become my new go-to. Double the filling recipe, I promise you won’t regret it!
Thank you for this recipe! I’m a yeast beginner and this was easy to follow. My first and second try were a success! Your website’s name applies to me now too “bakingaddiction”
Can i use water instead of milk?
Hi Gillian! The dough won’t be as soft with water in the dough.
Is there a difference in texture between this recipe and one that requires two rises?
Hi Stephanie! Our big giant cinnamon rolls and the overnight cinnamon rolls use pretty much the same dough (only cut different sizes). They’re VERY rich, fluffy, soft, and indulgent. These rolls are soft and fluffy, too, but not quite as rich like Cinnabon or something. 🙂
The recipe is easy to follow even for a beginner. This is my first time baking with yeast and your instructions made the process very easy.
I stay in India and I used a type of refined flour ( it is called maida). I required almost 500 grams of flour in order to make the dough. Apart from this one modification, all other proportions in the recipe were perfect.
Thank you!
I made this for my church and it was a big hit!! I added a teaspoon of butter flavor when I added the egg and it gave the dough more flavor and less bread taste.
Burned at 20 mins. Oh well. I’ll know for next time.
My husband loves cinnamon buns, however today I made a huge mistake by using whipping cream rather than whole milk. I see the dough is not as elasticity as it normals is. Currently have put into a warm oven to rise, hopefully double its size. Any suggestions to utilize the dough if not able to make cinnamon buns. Is there a Plan B. Thanks for your help
Hi Sherry! The dough will be quite thick with heavy cream. We would proceed with the cinnamon rolls, but they texture may be a little different. So glad your husband loves these!
These were easy to make and are delicious. I added raisins to the roll because we love raisins in my house. The pictures you added to the recipe served as a great teaching tool.
This recipe is so easy and delicious! It will be a staple for my family.
I just made a batch of your cinnamon rolls this morning and they were quick to make. They turned out great. I think this will become my go to recipe because it isn’t as sweet as many doughs can be. I did make a few changes. First I bloomed my yeast, which I tend to do because I hate to wastes a bunch of ingredients if the yeast isn’t working. Then I rolled the dough out to a larger size, approximately 19 inches long, and used extra butter and brown sugar to cover it and then I added frozen blueberries to the butter and brown sugar. I also used salted butter because it was what I had and I didn’t use the icing. Because I used extra butter and brown sugar, it caramelized and the blueberries added their flavor and color and they came out almost like sticky buns with a purplish carmel. I also ended up with 16 rolls. They were so good I ate two after they came out of the oven, something I rarely do. Thanks for a great recipe.
Just printing out to whip up a batch in my new Wolf oven (it’s the only one that would fit!!) but unable to choose options (I don’t usually print image…) and sometime it doesn’t allow turning them off…will let you know how they turn out, but before that I’m making your 9 grain bread…my 8 grain cereal just came and will be grinding some Palouse hard red wheat and adding some other flours/seeds…and maybe some raisins. Stay tuned!! Thanks for such a great site!!
These were super easy to make and came out cotton soft and so tasty. I baked mine for 15 mins and let them rise for 30 mins (1st rise) and 75 mins (2nd rise). Topped them with chocolate ganache. An amazing recipe that is definitely making its way in my handwritten recipe book!
Thanks for sharing, Sally 🙂
Good recipe, however mine came out dense and dry on the outside.
Yeast was very active An not expired.
Hi Kk, it sounds like the dough could have been over kneaded (usually causes dense breads) or even over baked (causes dry baked goods). This Baking with Yeast Guide will be a helpful resource, too. Thank you for giving this recipe a try!
I used this recipe three times The first time was perfect, but the second and third times were horrible, the rolls didnt rise before i baked them and my ingredients were instantly put to waste..
delightful! i’ve been making them for over a year now and these never, ever disappoint. i’ve also tried the maple syrup ones but i keep coming back to these ones! so yummy and fluffy, they never turn out flat! thanks, sally and co, for this marvelous recipe!! <3
I used this recipe three times The first time was perfect, but the second and third times were horrible, the rolls didnt rise before i baked them and my ingredients were instantly put to waste
Hi Tq, I wonder if the yeast had expired? Especially considering the recipe turned out for you the 1st time.
We got a new pack of yeast, and they worked better with that. I also think the yeast expired, thank you so much for reminding me about that. This recipe is awesome.
Hi there! I just completed my first batch of these cinnamon rolls (my first batch ever of made-from-scratch cinnamon rolls!) and they were soooo yummy. It was my first time baking with yeast as well and I’m thrilled that they turned out. Thank you for the recipe!
I do have one question though that I would love any tips or advice for. Even though I used a 9″ round cake pan my rolls were bursting out of the pan and not very aesthetically pleasing when they were done baking. I only cut 10 rolls. Any ideas on how I can prevent this next time? Thank you for your help!!
Hi Morgan! You can also bake these in a 9 inch square baking pan, which will give the rolls a little more room.
Made these this morning, amazing recipe !
Mine didn’t rise. That was a lot of effort wasted. I wish the recipe had stressed the importance of getting the milk temperature just right; I would have used a thermometer. Flat Father’s Day… I’m sure they are fantastic is they rise.
I loved this recipe and followed every instruction to the T! Definitely will continue to use this recipe. My cinnamon rolls came out perfectly fluffy and delicious!
This recipe is delicious and so easy to follow. I used to dread making cinnamon rolls because of all of the steps and time it takes but these are just too easy not to make. I have already made them twice and my family eats them up so quick! Thank you
This is the best and most delicious cinnamon roll recipe I’ve ever made!! Yummm!
Really delicious and easy, but keep a close eye on the rolls and anticipate that you will need to cover them. I checked them at 20 minutes and found them to be already more brown than I would have liked…
Hi questions do you ever reduce baking temp with glass ?
Thanks much
Hi Deb, if using glass, you can use the same temperature but the bake time is usually a few minutes longer.
I love this recipe! Quick and super easy, my first time using yeast too! I have already used this recipe 4 times; it gets better every time!
This recipe is perfect! I had never made cinnamon rolls before and they turned out beautifully. I decided to add some chopped walnuts on top at the end for a bit of crunch. The recipe was easy to follow and I will be using it again and again.
I loved this recipe! The only downside is I had to use another icing recipe because I don’t like cream cheese. They’re the best cinnamon rolls I’ve ever had!!