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
Delicious cinnamon rolls! I wanted 15 smaller rolls, and I think that’s why they were a bit too brown. Icing fixed it.
Hello!
For the past two times I’ve made cinnamon rolls I used a recipe that uses bread flour instead of all purpose flour. Can I substitute the all purpose flour with bread flour?
Hi Preeti, You could use the same amount of bread flour—the rolls will be chewier.
I made these last night and they turned out amazing! I had never worked with yeast before. This recipe was quick, easy and make perfect cinnamon rolls! Thank you!!
These were easy to make, so much fun! I did as a recipe said with the milk and butter before adding the yeast (checked the temperature ). They doubled in size and baked up beautifully. The only problem I see with this recipe is I may eat too many:-)
If I made these at 3pm and didn’t bake them until about 9am the next morning, would they still do ok??
Hi Ali, see recipe Notes for our recommended make-ahead instructions.
Did you mean 3 and 3/4th cups of flour instead of 2 and 3/4th cups? Because this dough was impossible to knead or roll out! What a disappointment! Your recipes are usually so spot on.
Hi Louisa, 3 and 3/4 cups of flour would be too much for this amount of liquid. Were you trying this dough on a particularly humid day? Of course, with all bread recipes, there can be variances with how much flour you need to make a workable dough. I’m sorry you had trouble.
Oh my goodness! I just made these and they turned out fabulous! My son has allergies so I swapped the eggs for applesauce and the milk for his organic soy. Still perfect!
This was the first yeast recipe I tried, and it turned out fabulous! I have made it a few times, and the family loves them. I make sure to check the temp of my milk/butter before adding the yeast.
Do not microwave anything with yeast in it even briefly or adding yeast to a mixture you just microwaved as you risk killing the yeast.
If you are microwaving the butter and milk (highly advise that you don’t and instead just leave butter the night before to soften) then leave it to chill until it has reached room temp before adding any yeast to be safe.
I went wrong following this recipe because I added the yeast to the microwaved butter and milk mixture without leaving it to chill as I did not have enough time. Yeast died, no rise. Just a word of warning to others who have not made cinnamon rolls before.
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Ive never done any baking before and I decided to start with this recipe. I was a bit nervous as it seemed quite technical and i didnt have all the equipment, but it was a perfect first recipe to try. The instructions are so easy to follow and they came out so fluffy! Everyone thought they were delicious. Even better, all the ingredients can be found in New Zealand Thank you for this recipe.
Amazing!!!!!
Oh my gosh, these are AMAZING. Super simple recipe to follow. I think the hardest part was having to use a pint glass to roll the dough out since I don’t have a rolling pin (ordering one right now so I can make these again!). These turned out soo fluffy and soft, perfect amount of cinnamon flavor in the filling. I’m not really a sweets person – I mainly bake for my fiancé – but I had two of these as soon as they were frosted. Definitely adding this to my recipe log!!
This will be my third time making . Love this recipe. If you follow it correctly these should come out great if they don’t that’s the bakers fault imo.
Question: May I use buttermilk instead of regular milk?
Hi Nina, Yes, not a problem.
These are the best cinnamon rolls I’ve ever had after I added my touch which is melting1/4 cup shortening with butter. It makes them fluffy. And I brush them with butter right before the icing. Everyone that tries them raves about how they are the best ever.
I only give this recipe a one star. I tried this recipe twice and did NOT like it. The flavor was okay but the rolls were flat….more like a biscuit instead of big fluffy yeast rolls. I have thrown away the recipe and found a double rise recipe that I will try in the next week or so. Thanks for trying to supply an easy recipe but this just did not work.
These are the best cinnamon rolls I’ve ever had after I added my touch which is melting1/4 cup shortening with butter. It makes them fluffy. And I brush them with butter right before the icing. Everyone that tries them raves about how they are the best ever.
Made these again still don’t know what is going wrong as to why they won’t rise took a look at the yeast used a packet this time just in case my jar of yeast was out of date or dead. Still didn’t rise not even a little. Then I thought maybe it’s just cold in my house gonna wait and see if a little more time gets them to poke up a bit can’t stand another dense batch. My packet of yeast called for 120-140 degrees so I’m wondering maybe if 110 was too low, don’t think I’ll be trying this one again just a lot of time for it to not work.
Hi Natalie! Happy to help. Have you had luck with other yeasted recipes in the past? There are a few factors that prevent your dough from rising – see our baking with yeast guide, the section titled “What if My Dough Isn’t Rising?” for some tips.
I had the same problem. I threw it away and got a double rise recipe I will try later in the week or next week.
Can I use Greek yogurt instead of the egg??
Hi Kayla, we haven’t tested this recipe with egg substitutes, but many readers have used alternatives like flax ‘eggs’ or applesauce and reported success. Please let us know what you end up trying!
I haven’t even attempted making cinnamon rolls before because all the kneading and proofing felt so daunting. This recipe ended up being ridiculously easy, and yielded disproportionately incredible results. My family could not stop telling me that this was the best thing I’ve ever baked. Can’t wait to make it again!!!
Oh my gosh I made these lol so good so easy
Tried your recipe and the temp is too high for 375. I left it only for 24 mins and it got burned.
I have made these twice so far. First time they turned out dry the day after. Second time they rose great! Again, they were extremely dry the day after. I don’t know what I am doing wrong. They were moist the same day I made them.
Hi Sarah, how are you storing the rolls? Make sure they are tightly covered to prevent drying out. It could also be possible that the rolls were slightly overbaked. You can try reducing the bake time by a minute or so next time. Hope this helps!
Honestly, I was a bit disappointed in the recipe. I needed a quick cinnamon roll fix. I followed the recipe exactly. They rolls were beautiful and quick, but lacked depth flavor. i have made several of your recipes and they were hits.
I also microwave the butter so it’s like became frosting consistency so it’s easier to spread on the dough. Instead of rolling it up and then cutting, I slice even strips and then roll them individually. Perfect shape
These are fantastic. I used a little less butter in the filling, adding it rest to a simple icing. I needed them for a potluck, so after rolling out the dough and adding the filling, I cut them in half to 4×14 to make minis. It worked great. I also prefer to cut the dough into strips, then roll as I always manage to squish them if I roll first. These will definitely get made again.
I have made these twice and for some reason they didn’t rise, but i will try again. Thankyou for the recipe!
This recipe can be made dairy free! I used oat milk in a 1:1 ratio and used 4 tbsp plant based butter in place of the 3 tbsp regular butter in the dough and it turned out perfect. I also did proof the yeast in the warm milk/butter combo with 1/2 tsp sugar and this was my fluffiest batch!!
I prep and store them in the fridge overnight and then bake them in the morning and I found that if I let them sit on the counter uncovered for about 20 minutes AND THEN put them in a ~100 degree oven (I preheat it to 200, which is the lowest mine will go, and then turn it off to let it cool) for 40 minutes then they rise without losing any of their moisture. SUCH a good recipe!!
These were perfect! The best cinnamon rolls I have made. I used sour cream in the icing insteas of cream cheese to give it a zip and the whole pan was finished off day of.
Easy recipe to follow. But my rolls never puffed up.
My rolls never risen
Crystal, same. Literally same. I feel you so hard.
Can I substitute whole wheat flour in this recipe and what the amounts be the same?
Hi Minxy, 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.
These were so easy and delicious! My husband and I loved them ❤️
Honestly i’m more of a cookie and cake person when baking but this recipe and the way everything is explained made working with yeast easy (especially since i’ve only used it once before). I love them so much they came out nice and fluffy including everything else you’d want in a cinnamon roll. All of Sarah’s recipes are amazing and easy this one might just top the muffins, words can not describe how good these are