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
Hi! I made a bunch of these to freeze for the school year. Can the frosting be made in advance and frozen too? Or best to make morning of? Thanks.
Hi Kate, you can definitely freeze the frosting as well. Enjoy!
Hey! I have made this half a dozen times by now and I had a quick question…. I was wondering if I could make the unbaked rolls the day before and bake them for 10 minutes then take them out of the fridge the next morning and continue to bake for 15 minutes to heat up. I have tried making the dough balls then letting it rise the next morning but it just simply takes too long. Short on time so please let me know if I’m able to do this!
Hi Olivia, we don’t recommend that, but you can freeze them instead. See recipe Notes for details!
Great recipe!!! I’m an experienced baker and have made other cinnamon roll recipes but this recipe is my new go to!! Very easy and amazing results.
So easy to make and delicious! Fluffy and amazing!
I tried to make the roll for the first time, the result was heavenly? Fluffy and not so sweet. I’m keeping it and thank you very much! Love it a lot!
Hi, could I use powdered sugar instead of confectioners sugar? If so, would it be a 1:1 ratio? Thank you!
Hi Samra, powdered sugar and confectioners’ sugar are typically one in the same, so yes, same amount!
Just made these and the dough was almost like a sugar cookie dough? Is this normal? If not. I went with it anyways and kept adding flour. They are hopefully going to rise and bake up good, if not, I’m sure they will still be yummy ìn a cookie type form.
Hi Cassie, the dough should be nice and soft, not “hard” like sugar cookie dough. If so, it sounds like the flour may have been over measured, causing the dough to become hard and dry. For next time, be sure to spoon and level (or use a kitchen scale) to ensure the amount of flour is just right. Be careful not to over knead the dough, too, which can also cause it to turn out dense. Thanks for giving these a try!
I made these last night, and plan to try the overnight recipe for hopefully bigger buns!
The butter cinnamon sugar filling all leaked out the bottom when baking, is there a reason for this? Ie not rolled tightly enough, because I didn’t place the buns touching, wrong butter used?
Still tasted delicious but missed the strong cinnamon taste!
Hi Chloe, it sounds like your rolls may not have been rolled tightly enough, causing the filling to leak/spread outside of the layers. Rolling tightly will help for next time!
Just made these rolls. I want to freeze them and baked them for 10 minutes at 375. They looked beautiful when I took them out of the oven. Now the middle has sunk. Will it rise during the second baking after defrosting them???
Hi Diane, they should, yes.
The recipes are great but actually, the photos REALLY caught my eye — and made me keep this as a favorite-recipe website! Thank you so much for helping me make cinnamon rolls like my elderly auntie used to make — and that are as big a hit with my family as hers were!
Thank you so very much!
Hi! Trying this today for a breakfast tomorrow — what is your suggestion for reheating in the morning out of the fridge?
Hi Maggie, you can certainly bake them a day ahead and then reheat them right before serving (we’d frost them after they’ve been warmed up).
I have made this recipe several times and it is perfect! I accidentally combined the filling ingredients, and found that it is easier to spread evenly over the dough. Also, I always make a double recipe.
Chefs Kiss! OMG I’ll never make store bought again!! I wish I could submit a photo they were almost too pretty to touch!
Made this recipe at the weekend and they were incredible and super easy to make! 2 questions, I used bread flour and it tasted amazing however I don’t know what Allpurpose flour is and can’t find it anywhere, is plain flour the same thing? (I’m in the UK) also can you add any other filling to this dough such at biscoff spread or chocolate spread? Thank you!
Hi Ebony, we’re so glad you enjoyed the cinnamon rolls! Yes, UK plain flour is typically the same as all-purpose flour in the US. You can certainly experiment with other fillings. Here are our chocolate sweet rolls, if you’re interested!
First attempt at making cinnamon rolls, I really wanted them to be warm, soft, out of the oven with just the right amount of cinnamon and icing – WOW, this recipe nailed it! Thank you for such detailed information with pictures, it made this so easy peasy, will definitely do again!
Made these about a month ago and the only thing I changed was to pour about a quarter cup of half and half (10% coffee creamer) over the top of the rolls before baking. Even though I didn’t use the usually recommended heavy cream for this hack, it added moistness that I found was missing the first time I made these. They definitely did not dry out as quickly as the first batch despite being left out on the counter (covered) for three days. I froze four of them (with icing) and just took one out and heated it up in the microwave at power level 3 for three minutes. It was as if it was just fresh out of the oven! Great recipe and highly recommended with the addition of the cream.
Hi Rochelle, what helpful feedback! I’m going to try the recipe with the addition of 1/4 cup (60ml) half-and-half or heavy cream the next time I try them.
Second time I made this recipe, following steps exactly, and never turned out. They did not rise in the slightest. Yeast is alive and milk mixture perfect temperature. Very disappointing and not sure what I did incorrectly! Ps tried many of your other recipes and loved them <3
Hi Emily, we’re happy to help troubleshoot. Is the dough not rising at all, right from the beginning? Or are they not rising when baked? In the meantime, our Baking with Yeast Guide may be helpful to review.
Same thing happened to me! Dough did not rise.
Hi! I made this recipe twice and they turned out perfectly,we LOVED them. This morning, I tried to make them again and had to toss it out twice because it just wouldn’t form into a dough. It was waaaaaaay too sticky and even adding extra flour still didn’t work….any thoughts as to what I did wrong?? I’m so stumped!!
Hi Sarah, There are a lot of variables that go into the consistency of dough, down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. Hope this helps!
I’ve made this a few times now and it’s the best. I even forgot the egg and let them over rise the last time and they were still delicious and better than Cinnabun.
Hi! I’m planning to make this recipe but can I substitute Bread Flour from APF? Also is it still going to be the same measurement. Thank you so much!
Hi Aubrey, You could use the same amount of bread flour—the rolls will be chewier.
Could this recipe work with gluten free flour?
Hi Sami, We haven’t tested this with gluten free flour but let us know if you do!
The recipe worked perfectly and the rolls are delicious. I especially appreciated the weights for flour and the temperatures in Celsius (I live in New Zealand). I wasn’t sure if the Active yeast I had available was in the correct quantity, but the dough rose beautifully.
I made espresso icing for half the batch – absolutely to die for!
I had never made cinnamon rolls. Your recipe is easy and awesome. So much different from bakeries. Thanks
Would it be possible to do up to step 5 and let the dough rise then put it in the fridge overnight and then straight into the oven the next morning?
Hi Naree, it’s best to make through step 4, then allow the rolls to come to room temperature and rise in the morning before baking. We don’t recommend placing them straight into the oven.
If I plan on reheating these to serve when my guests arrive, should I hold off on icing them? Or can I reheat with the icing already on?
Hi Melinda, we would wait to add the icing until after reheating. Hope they’re a hit!
I did that and they were!!
I love this recipe so much I have made the regular cinnamon rolls. I’ve added cherries. I’ve added peaches. I’m making them today adding blueberries everyone loves them.
I’ve added almond extract or orange extract. Highly recommend orange. Also, caramel rather than cream cheese on top.
I’ve always failed at cinnamon rolls, except for your recipes. 3 for 3 I’ve had 100% success!! So good, thank you for the thorough step by step instructions and tips!
Hi there! My dough didn’t rise and tasted super dense when we cooked them- do you think this could be an issue with the yeast I used? (It was instant rise but this was my first time baking so I know it is a me issue lol) thanks!!
Hi G, we’re happy to help troubleshoot. Was your yeast fresh (not near its expiration date), and/or was the milk/butter mixture in step 2 too hot? If it’s too hot, it can kill the yeast and prevent it from working properly. Be sure to also not over-knead the dough, which can cause the rolls to become tough and dense. Our Baking with Yeast Guide may also be a helpful resource to review. Thank you for giving these a try!
I’m in the middle of making these for the second time because the first batch came out so good! I found it easier to cut the dough in strips after the filling was added and rolling up each roll individually.
These really are the best cinnamon rolls I’ve ever had! I can’t believe I made them myself! It was way easier than I thought it would be. My kids and I devoured them.
First time making cinnamon buns. They turned out almost perfectly! The tips were very helpful. My only issue was that they burnt on one side. I even put tin foil over the top part way through the bake because the tops were getting brown. I only baked them for 22 minutes. For next time, would you suggest lowering the baking temperature, baking time, or baking with tin foil on top?
Hi Janna, it sounds like your oven may have some hot spots. For next time, you can rotate the pan half way through baking time to promote more even baking. You can also certainly try reducing the baking temperature, although the bake time may vary. Thanks for giving these a try!