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
These were easy to make and easier to eat ; )Thank you for the detailed instructions and photos!
I doubled the filling because it wasn’t spreading enough which I’ve done before without issue (in a different oven), and tented under foil after 20 minutes because the tops were burning. I also know I accidentally added too much yeast and had 2% milk rather than whole
But the rest of the recipe I did follow. But after cooking them per instructions in a glass pie plate, the insides were still gooey. I noticed after they cooled on the stove for an hour and attest point put them back in. They were in there covered in foil about 10 minutes as the oven came up to temp and another 10 at temp under foil and another 5 uncovered and the middles still didn’t cook.
Do you think any of my alterations caused uncooked middles, or perhaps it was use of a glass pan? I’ve found my oven won’t cook brownies in a glass pan either but it does cook pie crusts just fine.
Hi Kelsey, We usually use glass dishes to make cinnamon rolls, a pie dish in this particular recipe. Glass dishes conduct heat slower so they may need longer in the oven.
I love this recipe! It didn’t take too long to make, and they are delicious! This was my first time making cinnamon rolls and me and my stomach really enjoyed it!!!
Glad they were a hit!
Wow!!!!! I’ve long since given up on making cinnamon rolls. I could never manage to make them successfully…until now. This recipe is amazing!!!! The cinnamon rolls came out soft and pillowy and soooooo delicious. I did double the filling as I like them extra gooey. This recipe is my new go to. Thank you!
Good basic recipe. Sometimes I add maple cream to the frosting. Always add generous 1/2 cup cream poured around the finished, baked rolls, which soaks in for a supermoist roll.
i reallyy want to make these but i dont have a 9 or 10 inch pan and only have like a 6 inch one…could i half the recipe and make it in that instead?
Hi Vishaka, while you can certainly try halving this recipe, results can become different when halving yeast recipes. For best results, we recommend making a full batch and baking half in your 6 inch pan at a time. You may need to reduce the bake time in a smaller pan.
I followed the recipe but I used warm water and emptied the yeast packet then poured it into the warm milk and butter. Rolls were stogie and didn’t rise. I really would love to make them for Thanksgiving
Hi Rocio! Perhaps your yeast wasn’t fresh? We recommend using the method in the instructions. Here’s our baking with yeast guide with more information!
This will be my first yeast attempt… and I’m 69!
Cannot wait to try this!
Awesome delicious recipe. My family loved every bite! Thank you
Hi! Can I make these into mini cinnamon rolls… basically roll Smaller to put more in a pan?
Hi Julie, these should work great as mini cinnamon rolls. You can try cutting the rectangle of dough into two in order to make two 14-inch logs so that you can make more, smaller cinnamon rolls. Let us know how they turn out!
I followed the recipe exactly as written and the results were perfection! What a lovely Sunday morning treat! Such a light and fluffy pastry!
Tried this recipe and they were amazing. As someone who’s pretty intimidated and new at baking with yeast, I found it so easy to follow. They came out perfectly (although a bit misshapen as my rolling skills aren’t the best).
I put a timer on for 20 minutes at 200c and found I needed to take them out after 15 mins, another 5 and they’d have been burnt.
Thanks for the recipe, will certainly be adding it to my rotation of reliable recipes.
I just love your recipes. Thank you so much!
I am excited to try this recipe for Thanksgiving weekend! Quick question and apologies if answered already…I did try and look but with over 2,000 comments it was difficult!! If I am doing the 10 minute bake/freeze option it says to put in the fridge a few hours before and then bake. Can I put them in before bed and then bake the next morning? I am assuming yes as that would be a few hours but wanted to check. Thanks!
Hi Sheila, yes, you can transfer the frozen par-baked rolls to the fridge the night before, then take them out and let them sit at room temperature while the oven preheats. Enjoy!
This is a family favorite for brunch! Quick and easy, same day recipe without overnight! Delicious too!
I do have a couple of questions…can this recipe be doubled? My other question is can pumpkin be added with this recipe and if so how much. Thanks Sally for always giving us delicious choices!
Hi TG, For best results, we recommend making separate batches rather than doubling. And we do have a pumpkin cinnamon roll recipe you could try!
I did see the pumpkin cinnamon roll recipe. I was hoping to add pumpkin to your easy cinnamon rolls without waiting for the double long rise. Would it be possible to add to this recipe? Thank you. Happy Thanksgiving!
This is the best recipe ever!!! Always my go to and has been!! Is there a way to these into dinner rolls?
Hi Andrea, we’re sure you could, but here’s our favorite dinner rolls recipe.
Made it for my niece and nephew and they loved it!
Hi Maria, we have a recipe for that, but expect the texture to be less soft and fluffy, and more biscuit-like: https://route-span.live/no-yeast-cinnamon-rolls/
This was my first attempt at cinnamon rolls and I’m really happy with the results. I used a kitchen scale to measure ingredients and substituted the eggs for King Arthur egg substitute. I only had active yeast and used my kitchen aid mixer to knead. I also used my air fryer (with a proofing option) for one hour. I was a little worried when they hadn’t risen much at 40 minutes but they were good by the end of the hour. I then cooked them in the air fryer on the bake option at 325 for 22 minutes. They are delicious! I will be trying the jumbo ones next.
So please note to pay attention to the bake time. I was keeping an eye on it and it’s a good thing too. This says to bake for 25 minutes and I set the timer for 20, hoping to have under done rolls. Instead, I had mostly cooked rolls by EIGHT MINUTES…and my oven runs low! Usually I have to cook longer than recipes call for. So set your timer lower or lower the oven temperature. I imagine they would’ve been pretty gross had I cooked them the whole 25min. Otherwise, the recipe is delicious and easy to follow. I did substitute for dairy free options (oatmilk and avocado butter), they worked like a charm.
Oh same…. I saw 375° and was like no. I put the temp at 260° and started checking after 20 min .
I followed this recipe to the letter and they were delicious!
Hi! I have two questions. I will be making these for an event and I need about 30. I know I can triple the recipe myself but I always tend to mess up my measurements. Is there anyway you can add the 2x or 3x to the recipe so it’ll be easier for me to follow? My second question is can I start the recipe a day before and leave the rolls rolled up then the next day cut them up, proof and bake them off? Thank you so much!
Hi Cynthia, for best results, we recommend making separate batches rather than doubling or tripling. See the recipe notes for make ahead instructions – you can make the rolls ahead through step 4 – cover the rolls arranged in your lightly greased pan with plastic wrap and let rest in the refrigerator overnight.
I loved the cinnamon rolls but the vanilla icing tasted like pure sugar probably my fault for not questioning the full cup of sugar but nonetheless a bit disappointed.
Second time I’ve tried this recipe, and I just can’t figure out what step is missing or what measurement is wrong, but my rolls continue to burn fast and come out stuck to each other with dry insides.
First time making this recipe. I have made bread for years so I thought everything would be fine, but the dough is super stiff. I am letting it rise a little bit to see if everything is going to work because right now it doesn’t look like it is going to work. Hoping you can tell me what I did wrong.
Hi Judy! There could be too much flour in your 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.
Hi,
Can i use this recipe to make a cinnamon roll cake ?
Hi Z, yes! We use this dough to make our cinnamon roll cake.
I’m trying this recipe for the first time. I already like how it looks and easy to make. I’m waiting for the rolls to rise in the pan, then I will bake them. I might try the coffee icing but for my first try the vanilla icing.
First time I ever baked with yeast! Thanks for making it so simple, they turned out great.
Loved this recipe! But I’d like to get more gooey-ness to the inside of the cinnamon rolls. Would more butter in the filling accomplish this? Advice?
Hi Irene, some readers have reported success adding more filling to these rolls. Let us know if you try it!
Made these this morning and they were super simple, and perfect! I did two batches and made one into caramel rolls. Everyone loved them!
I’m wondering if you could use this recipe to make simple dinner rolls?
Hi Carlee, we’re sure you could, but here’s our favorite dinner rolls recipe.