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 can I double this recipe in a 9×13?
Hi Kristi, for a rectangular 9×13 pan, we recommend making two separate batches (rather than doubling). Or you might enjoy these overnight cinnamon rolls, which yield enough for a 9×13 pan. Enjoy!
Delicious! I made these for my kids the morning after Christmas and they were a big hit! I added chopped pecans on top. Fantastic! Thank you for this recipe. It’s definitely going in my files!
This recipe doesn’t work! We have tried it TWICE and same thing both times… does not rise at all, and the texture is so tough. Made small little cinnamon swirls that we ended up throwing away on Christmas morning. 🙁 Something must be missing in this recipe.
I don’t think it’s the recipe, as there are many many comments stating it is great. I had the same problem though, mine didn’t rise and were tough/chewy. I think our problem may be killing the. yeast. If the milk is too warm it will kill it and it won’t rise. Maybe try heating it less! 🙂
Super tasty! FYI I ran the stand mixer for about six minutes instead of kneading and they came out very nice.
This is our go to cinnamon rolls for Christmas for like 4 years running. Always a hit, thank you.
Thank you Sally and team! I made these for Christmas morning and they are SO GOOD! I usually use a double rise recipe but ran out of time.. these were just as yummy! Served with a vanilla buttercream icing … irresistible! And I didn’t stay up till 2 am to make them! They needed more time to warm and rise after being refrigerated overnight than I expected, next time I will take them out earlier. They are so delicious, thank youuuu!!!
Absolutely delicious. First homemade cinnamon roll recipe I tried and will continue to use! Thanks so much Sally!
Great recipe! My family has always used store bought cinnamon roll dough for Christmas morning, but I decided to try making them from scratch this year. These turned out amazing! This recipe was so easy to follow, I don’t think we’ll ever go back to store bought!
This is an annual treat for my wife and son. Last year, I didn’t purchase instant ri e, so no rolls. I made damned sure I had the necessary ingredients; and a happy wife for Christmas is a much better way to start the day! Thanks for a great, not too-sweet cinnamon rollrecipe!
These were okay but not as sweet and gooey as other recipes. The dough was very good. It just needs more butter and sugar to put them over the top.
This recipe is great but the tops of mine got done way sooner than the inside. I did the half bake since we were going to eat them the next day and then the insides were not done all the way. What do I do to stop the tops from cooking faster than the middle?
Hi Debra, you can tent the tops with foil when you notice them start to brown.
These are relatively easy and turn out perfectly! So fluffy! I let them rise in a warm oven as suggested. And added a little extra cinnamon. They were devoured!
This recipe was so easy but unfortunately my dough didn’t rise and the rolls turned out very dense. I followed the steps through 4 and then put them in the fridge to finish later. I’m very new to baking so wondering if I should’ve let the dough rise for the hr before putting it in the fridge? I’d like to try this again so wondering if there’s a better way to split up the cooking into 2 sessions. Thank you!
Hi Steph, we’re happy to help troubleshoot. Be careful to not also overknead the dough, which can cause it to come out dense. You can knead with a mixer for about 5 minutes, but use the bounce-back or windowpane test to ensure it’s ready (see How to Knead Dough for more details)
Love this recipe! I used this recipe for my first try at making cinnamon buns and they turned out great. Thank you for the tip on helping them rise. They were perfect! Will use this recipe again.
I love making these for christmas morning breakfast
I have a question. I just made this and popped them in the fridge to bake tomorrow morning. Will they rise in the fridge overnight or do I take them out in the morning and let them rise first before baking? Thanks! So far they’re looking great.
Hi Mike, In the morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6. Enjoy!
In your baking recipes do you use kosher salt or table salt?
Hi Mark, we use regular fine table salt in our baking recipes unless specifically stated otherwise
What is the minimum time i can leave these in the fridge?
Hi Margaret, If you’re not using the overnight option, they don’t have to be in the fridge at all. The rolls to rise in a relatively warm environment for 60–90 minutes.
How long can they sit in the fridge overnight? I’m trying to figure out if I have time to make these around our other plans!
Hi Jenny, They should rise in the refrigerator for 10-12 hours max.
Hi! I used this recipe and my cinnamon rolls turned out very dense and “bread loaf”-like. What did I do wrong? Flavor was great!
Hi Julia, we’re happy to help troubleshoot. Be careful to not also overknead the dough, which can cause it to come out dense. You can knead with a mixer for about 5 minutes, but use the bounce-back or windowpane test to ensure it’s ready (see How to Knead Dough for more details)
Hi Sally! I love this recipe and plan to make again for the third time! My market was sold out of the platinum yeast you recommend 🙁 I do have a couple of spare packets but they show best buy date of 7/2024. Do you think they are still okay to use? Thank you!
Hi Jessie, any instant yeast will work just fine. You can check to see if your yeast is active by proofing it – see more on that in our Baking With Yeast Guide.
Great and easy to make! I love that the recipe calls for only 1 rise.
Hi Sally Love your recipes! Can I double the Easy Cinnamon rolls recipe?
Hi Leta, we recommend using our overnight cinnamon rolls recipe instead, which has a larger yield. Enjoy!
Can you make it 2 days before baking? The recipe mentions overnight? I have a busy Christmas morning already but wanted to make cinnamon rolls for a special treat
Hi Tara, we only recommend leaving the dough in the refrigerator overnight at the longest. See recipe notes for more details.
I tried this recipe this morning and it came out so soft and delicious. This will probably be my go to for now on since I make cinnamon rolls so much in my house and this recipe saves me so much time and is perfect.
I made cinnamon rolls twice now and they’ve been tasty. I even added raisins to mine! I would like to try making whole wheat flour, any suggestions on tweaking any of the ingredients to have a great end product?
Thank you
Hi Jess, you can try substituting some of the flour with whole wheat flour, but the rolls will taste dense. (And the dough won’t rise quite as high.) Perhaps start by swapping only half of the flour with whole wheat flour, seeing how that goes, and then adjust further for future batches.
What are the differences between these and the overnight cinnamon rolls? Is there a taste/texture difference? Trying to decide which recipe to make.
Hi Meg, 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. Hope whichever you decide to go with are a hit!
If your house is on the chilly side turn on your oven light and put your rolls in the oven to rise. You’d be surprised how nicely warm it gets in there. I often do this with bread.
I do this all the time with my baked items and it does work so well.
Would you freeze the baked rolls with icing on or only ice before serving?
Hi Colleen! Ice before serving.
I have no question, only some comments. I came here to ask a question, but when I checked my files, I noticed I’d asked the same question a year ago and received no answer, yet I noticed that you are diligent about providing answers, so I looked back at my earlier question. You DID answer it–but I received no notification. If your system is supposed to email us when you answer (which I assume it is, since you ask for our email address), you might want to check and see if that part works. If it’s not supposed to, you might warn us to look back–I don’t know about anyone else, but when I provide an email address, I assume it’s for a notification.
Thank you for this recipe. I’m an old man, and this is the first and to date only recipe I’ve ever made from scratch. I’ve made it 15 times so far, and I’m still tweaking it. When the rolls rise right (I’ve had some rise failures), I find the stated pan size MUCH too small–the dough is crowded. I’m using a 13×9 (actually a half inch smaller both ways) pan now. I crushed the “log” trying to cut it till I found out about cutting dough with dental floss. I decided to stir the egg into the wet ingredients instead of adding it to the dry–I find it easier to mix the egg uniformly into the dough that way. I have a still-ongoing battle with sticky dough and not wanting to add too much flour (using spray oil on the kneading surface and my hands may solve that, but the most recent batch was my first try of that and I had a rise failure, so I’m not sure yet). I’m never going to figure out how to take a round ball of dough and turn it into a rectangle without being awkward. If my mother (a GREAT baker) was alive to watch me trying to do this, she’d die again–laughing. Thanks for providing a “done” temperature for the rolls–I can usually take them out a few minutes early. Thanks for the (separate) hint about rising dough in a warm oven. Happy holidays.
I’ve reconsidered one part of the comment I made earlier today. It’s not true that most sites that ask for an email address send notice of responses. Some do, but many don’t. I was wrong to imply this site is remiss. Your reader service is excellent and I should not have suggested otherwise. It was my responsibility to look for a reply a year ago, and I’m not sure why I didn’t.