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 Sally! I literally use your site exclusively for all my baked goods! My question is, how long should these cook for if I make them mini?
Hi Valerie, 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. We’re unsure of the exact bake time. Let us know how they turn out!
Just made these. Was super easy and are delicious!! Thanks for the great recipe!!
I have made these several times and they are awesome!
Question: I need to triple the recipe. Would you g a sheet pan work or a couple of 13×9 pans be better?
Hi Rece! Instead of tripling, we recommend making three separate batches.
Ok I will do that.
Does the pan size make a difference when baking? Could I use a 9×13 pan to bake them?
I was thinking of maybe 18 rolls per pan?
Made for the first time and the rolls didn’t rise. Guess I’ll try again tomorrow. Not sure what really went wrong!
Hi Natalie! Thank you for giving these a try! We would take a look at our baking with yeast guide – there’s a helpful section about why yeasted breads don’t rise.
Hi tried these again after reading through those tips still got nothing. Spooned and leveled the flour thinking that was where I went the last time wrong guess maybe this one’s just not for me haha
I didn’t have instant yeast but I wanted to do it sooo badly. So I searched and I saw that it could be replaced with baking soda and lemon. I did it, and guess what. The dough didn’t rise. learnt the lesson. Next time I’ll wait until I have instant yeast.
I appreciate your recommendations and the step-by-step process of these delicious cinnamon rolls. This was my first attempt and I completed the task all because of you. Thank you and God bless
Made these for the first time last night for a delayed school day this morning. They turned out great! I used the proof setting on my oven, a 9″ springform pan, and they were a bit brown on top at 23 minutes. I might lower my oven to 360 or stop to check them at 20 minutes next time, but they were very good. I used ceylon cinnamon, and made a paste with the butter/brown sugar and it was less counter mess. I used the glaze recipe and added espresso powder! These will be made again and again, no special occasion needed!
Sorry I did increase the filling to 100 grams of brown sugar, 1 1/2 cinnamon and 5 tablespoon of butter. I also let the dough rise 90 minute’s for the first rise.
I love this recipe. So easy and so good!
Can I make the dough the day before and bake the next day? If so how should I do that? I’m scared they won’t rise or turn out good…
Hi Hailey! See recipe Notes for our recommended make-ahead instructions.
They turned out great, my first time working with yeast but it wasn’t as hard as I thought. The dough did end up being very sticky so i kept adding flour a little by little. Probably 1/2 – 3/4 cups of extra flour. The recipe was easy to follow; i will be making again!
These were absolutely delicious! I’m happy to have found your site!
Has anyone tried this dough for Pizza? I think it would be great as well. I made the cinnamon rolls added a bit more milk and did butter and brown sugar and pecans to the bottom of the pan. AMAZING!
For pizza dough, reduce the sugar, and use olive oil instead of butter. Unless you are making a fruit pizza, then this would be perfect!
P.S
I chopped pecans and put them on the dough. I also mixed butter and brown sugar and put that on the bottom of the pan. I put parchment paper in and sprayed it first. I will let everyone know how they turned out
Sally,
I have so much success with your recipes. We are on a cinnamon roll kick right now. I had to add a bit more milk to the dry ingredients though. Otherwise they worked out perfectly. Could you use this dough recipe for a loaf of bread? When I make bread I don’t want 4 loafs. I want one. Any one else tried this?
Hi Lisa! We haven’t tested this dough in a loaf pan, but here’s our sandwich bread that makes 1 loaf.
If I try this for a loaf of bread, I will let you know how it works out. The dough is so easy and so good.
Simple and perfect.
the easy cinnamon rolls were delicious! mine looked like they came from a bakery!
thank you,Sally
Made this twice, and didn’t turn out well. I go by the recipe and do everything it says, but it doesn’t rise at the one hour rest. I buy the yeast and it is not expired. I am not that new. But I don’t know what I do wrong to come to this disaster.
Hi Aida, is your home particularly cold? The dough could need more time to rise, we would let it continue to sit. Are you using instant yeast? Our baking with yeast guide will be a helpful resource as well.
I absolutly loved it and so did my parents and siblings!
What are the nutritional values with cream cheese icing? TIA
Hi Darien, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Just finished making them. Just finished eating two in a row, ha. First time making cinnamon rolls. Will never make store bought again! Can’t wait to try the overnight recipe. I doubled the filling like many suggested. I should have rolled tighter- first time so didn’t know – as a lot of filling fell out. Glad I put extra. Great recipe. Thank you!
I have been looking for a really good and simple cinnamon roll recipe and I always start with your site…every recipe I have made always turns out great! Can these be made small enough to fit into mini cupcake tins? I saw some in the grocery store and I would like to bake them that way. How long would they need to bake at the smaller size and would you adjust the temp as well?
Hi Lynne, sure can! Let the cinnamon rolls rise in the muffin tins before baking. Bake time should be similar, same baking temperature.
Wow …. I just made these and they are amazing. Thank you
For the first time in my life, everything looked as in the video and was a simple recipe. I added chopped pecans to the filling. Delicious, easy and definitely recommend!
The cook time needs to be adjusted to maybe 15-20 minutes depending on the size
First of all, I wanted to say I’ve been making this recipe for years and it’s always a hit! Perfection. Thanks for all the amazing recipes, Sally!
Second, I’d love to make this recipe for a crowd and wanted to make mini cinnamon rolls. Would love some tips on how to do this. I thought maybe cut the dough in half and make 2 rectangles that aren’t as wide? And cook time? Thanks for your help!
Hi Jenny, 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!
Just made these, and they were delicious and perfect and easy and my family loved them. Thank you
Hi Sally, question about yeast.
I followed your instructions, heat milk but not over 43degrees.
However the yeast did not bubble/activate.
However, I continued with the recipe.
After kneading the dough, although silky and smoothe, it felt firm to touch and not soft and smooth like other doughs I’ve made.
Should I have kept on going with recipe?
I threw the dough away as I’ve done this before in another recipe and the end result is a firm non elastic bun.
Also the active yeast I used was only new.
Am I doing something wrong?
I’m scared of yeast and I don’t want to be!
Hi Sami, if the yeast didn’t bubble, it may not be active. A firm dough can also be caused by 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. Our baking with yeast guide is a great resource and may give you more yeast baking confidence as well 🙂
my family and i loved it! although i think i will be remaking it, i put too much flour and it tastes doughy. thats on me though haha
I have made these several times and they always turn out great I love the recipe, but I am wondering if I could try to make them in a cast-iron skillet which I have never done before. I just got a new lodge cast-iron skillet which I love and I am trying different recipes out in it and thought oh I should try Sally’s cinnamon rolls. Please let me know if you think that would work and if any adjustments should be made.
Thank you !!
Hi Mary, that should be fine!
I would just check on them a little earlier than usual to make sure they’re on target! Sometimes things cook a little quicker in cast iron.
I like the recipe just always homemade . But I made a change in the Milk and honestly can’t tell the difference except easier and slightly more most to cut but delicious just the same . The change the measured milk is the same the milk I used was dry instant milk ( Non-fat ) the secret heat the milk long enough just about a half a minute just to stir in 2 to 3 teaspoons of Carnations Coffee Mate ( artificial cream yes but works well)
I was always intimated by cinnamon rolls but these are easy to make! Made these for Valentine’s Day and they were a success! My first time working with yeast and I’m very happy with the results and the taste. I didn’t read the recipe throughly and mixed my soften butter, brown sugar, and cinnamon filling mixture in a bowl then spooned it on the rolled dough and spread it with a silicon basting pastry brush. Worked great tho.