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
Can I use 1/3 fat cream cheese for this recipe?
Hi HiaWatha, that will work in a pinch, although the frosting may not be as rich and creamy.
Hi, can I double the amount of ingredients for more buns?
Hi Tanya, for best results we recommend making 2 separate batches rather than doubling.
Tried this recipe in a pie pan and they turned out great! Any advice on cooking these individually on a sheet pan to make feeding a crowd easier?
Hi Travis, You can definitely spread them apart on a baking sheet and bake them that way. Same oven temperature, but we’re unsure of the best bake time.
I can’t wait to try these! I’ll be making them tomorrow, I’ll tag you on them once I’m done!
Can the whole milk be replaced in your Easy Cinnamon Roll recipe with almond or coconut milk. Some of us are trying to reduce if not eliminate dairy. It would be great if recipes offered alternatives.
That substitute will work. The dough may not be quite as soft, though
I’m in the middle of making this recipe for the first time. I hope it turns out as great as it looks and as great as the reviews are!
This was my first time making something with yeast and it turned out delicious! Super easy-to-follow recipe and the video helps so much. Thank you!!
Can I use honey instead of sugar?
We can’t see why not. You may need a little more flour in the dough to make up for the extra liquid.
First time making cinnamon rolls from scratch! This recipe is a keeper!!
I made these and they were great. However I am gluten intolerant and don’t want to use yeast anymore. If this can be tweaked so it is a TRUE dough recipe that would be great. Removed one star as recipe contains yeast.
This recipe is not for you if you are gluten intolerant, nor does it claim to be. Not using yeast does not make this gluten free. Removing a star because it doesn’t serve your needs seems silly to me. A yeast dough with yeast is not a true dough? Not sure where you got your facts, but they are way off.
I’m really excited to try this recipe. I just have one quick question, in the dough, it calls for unsalted butter. Does this need to be room temp or any specific temperature? Thanks!
Hi Liz! See step 2 – the butter is melted, so it can start either cold or room temp.
These were perfect! Loved them so much I was wondering if I could use this dough recipe for rolls because it was so easy and was light and fluffy.
Hi Esta! For dinner rolls? You certainly could, though we love these soft dinner rolls!
Thank you for responding! And thanks to Sally after 50 yrs of baking I have started using yeast recipes and all of hers are perfect!
I use bobs Red Mill GF AP flour as I need to bake gluten free. I would be adding Xanthum gum as well. Have you ever tried making these GF? Thanks
Hi Brad, we haven’t tested this recipe with GF flour, but let us know if you do.
Hi! I am so excited to make this recipe, it looks incredible!! I have not been able to find instant yeast. How long do you think it would take for the cinnamon rolls to rise with active dry yeast?
Thank you!
Hi Fiona, 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 a little longer to raise the dough. Exact timing will depend on how warm your rising space is. Hope you enjoy the cinnamon rolls!
I don’t know what I do wrong I follow step by step and they never rise
Hi Kat, could your yeast be expired? Here’s more troubleshooting tips in our Baking With Yeast Guide.
What a great recipe!!! These were the best rolls I’ve ever made! So soft, so good, and a hit with my entire family! Makes you feel like an accomplished baker, but it was the recipe. Came together so smoothly!!! I’ve saved this recipe to replace the one that promised to be ‘the best I’d ever have’. It lied.
I’m a newbie at using yeast. I attempted to make this and have failed. The dough did not rise at all. Could it be the yeast or the kneading.
Hi Verna, I’m sorry to hear your first attempt didn’t work. I hope you won’t give up! I was once afraid of yeast, too, but a few things helped take the guesswork out of it for me. First, read through Sally’s Baking with Yeast Guide. Second, watch her video on how to knead dough. Third, take the step of proving your yeast (detailed in the baking with yeast guide). Fourth, use an instant-read thermometer to make sure your warm water/milk is within the right temperature range. Too hot and it can kill the yeast, too cool and it may not activate it. And finally, make sure your kneaded dough is covered and rising in a relatively warm, draft-free place. I like to preheat my oven just to 150F, then turn it off. I place the covered bowl of dough in the oven with the door cracked. I hope these tips help, and you give homemade cinnamon rolls another try!
Success! Great recipe! Loved it – it came out great and I’ll definitely make it again!
In place of the icing – Have you made this recipe with the butter, brown sugar and pecans on the bottom of the pan and then adding the rolls on top prior to baking?
Hi Sandy, we haven’t tried making these cinnamon rolls that way, but it does sound delicious!
Can I use the dough hook and my mixer to knead?
Hi Karen, yes you can.
My GO TO cinnamon rolls are the Overnight ones that work every time to perfection!! This was my first recipe from Sally’s that didn’t work. Back to the originals and are worth the extra hours of work.
Glass or metal pan?
Hi Janine, you can use either.
This is a great recipe! Could it be used to make sticky buns?
Sure!
Sounds easy for fearful yest users like me. If I want to use a fruit filling, do I use butter/cinnamon too or omit them. Thank you Sally for all your wonderful recipes
Hi Jayne, you can omit the butter and cinnamon if using a fruit filling. See this recipe for raspberry sweet rolls for an example. Enjoy!
Adding the egg didn’t work for me! 1st time I made this I forgot to add the egg and it turned out perfectly!! Next time I made it I added the egg but found it made the “dough” too gloomy, I had to keep adding flour to make it come together so I could knead it. Then it wouldn’t rise! Third time I tried it in the stand mixer, same problems with gloopiness. Forth time I’ll leave the egg out completely!!
Can these proof for 24 hours in the fridge?
Hi Melanie, they should rise in the refrigerator for 10-12 hours max. We do not recommend extending the make ahead instructions to 24 hours, as it can cause the rolls to over rise and then collapse during baking.
I’m sure this recipe is amazing, but I’m not sure where I went wrong. My dough was fairly hard. I noticed this as soon as I added the wet ingredients to my dry ones. It was very tough, there was a bunch of left over flour, and it was hard to cut. I’m not sure where I went wrong. Please help
Hi Brianna! If your dough was hard, there could have been too much flour in the dough. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Fantastic recipe! The rise took a bit longer, but was so worth it!
Great recipe! I sometimes leave out the cream cheese, just to reduce the sweetness sometimes. If anyone is interested, this pastry mat is extremely useful for rolling baked goods, such as these cinnamon rolls! Makes the process much easier and hassle free!
I am making these and tried my KitchenAid dough hook for the first time. The dough grabbed the hook and spun around. I removed it and kneaded it by hand. I added another tablespoon of flour but not sure I should have. One comment online suggested that it wasn’t enough dough for the bowl. Can you tell me if I did something wrong.
Hi Elaine! We’ve never had trouble kneading this dough in a 5 qt kitchenmaid bowl, sometimes just letting it spin for a while will allow it to knead in the bowl. But kneading by hand always works! We actually prefer to knead by hand because you can really feel the dough better. Did your dough seem too dry? Make sure to spoon and level the flour when measuring.