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
What happens if you leave the salt out of your cinnamon roll recipe? I’m on a strict low salt no salt diet.
Hi Walt, You can eliminate the salt, but you’ll lose a little bit of the flavor. Let us know how they turn out!
Can’t wait to make these for my 98 yo mother-in-law! Question- if I make them in advance so someone can bake fresh for her that morning (& want to prep icing in advance too) can the icing be left out overnight/then re-whipped (via fork) to use in the morning in the hot rolls? Or does it have to be refrigerated overnight?
Hi Joy, because of the cream cheese in the icing, we’d recommend refrigerating it overnight. Hope they’re a hit!
I love everything I’ve make from Sally’s page! Thank you for giving me confidence to use yeast. My family has thoroughly enjoyed the two batches that I’ve made.
Just made these! This was my first time using yeast, I have always been intimidated by recipes that use it! I also used King Arthur gluten free all purpose flour to make these gluten free. They turned out SO WELL! Will be making them again… many times 😉
I made these as a treat for my choir group. I only had 2% milk rather than whole. I used bread flour and topped them with the vanilla glaze you suggested. And I made the rolls smaller. For some reason they took more than two hours to rise. But they turned out great.
i was so excited to taste these heaven looking buns but they didnt rise and therefore tasted doughy istead of fluffy.
i coppied the whole recipe exactly
pls help me
Hi Libby, 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.
i think i might have put too much flour and thats why it was dry and didnt rise. could that be?
i made it again with less flour this time cos i was desperate to taste these heaven looking buns and it came HEAVEN!!
thank you
Hi Libby, yes, that could certainly be the case. How did you measure the flour the first time? 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.
I made these today for Easter brunch and they were so good! I’m sure I’ll be making them again soon!
I’ve tried this recipe a couple of times. Man, this is a 10/10. Tastes like a fancy bakery made these but it was me! My boyfriend and I loved these so much. He already wants me to make more hahaha. Thanks, Sally!
Hi! I’m wondering if my cinnamon rolls have to be touching? I wanted to make a bunny ear shape with them and I think I would need to have them spread out a little.
Hi Auz, having the rolls touch helps them rise up and not unravel while baking, but you can shape them differently if you would like.
I’ve read that bread flour is the best for cinammon rolls. Since this is a single rise recipe, would bread flour work?
thanks!
Hi Carolina, you could use the same amount of bread flour—the rolls will be chewier.
Hi, if I make these on Saturday (evening) would they still be good to eat on Monday (morning)? And what would be the best way to reheat them?
Hi Leonie, that should work fine to re-warm them! They may be a little less soft after sitting for more than a day, but certainly still delicious. We usually reheat at 350 degrees until warm. Wait to add the icing until they are ready to be served.
I’m in the middle of making this and my dough is super sticky! I added extra flour when I moved the dough into a flat surface but was still sticky and really struggled to get the dough off my fingers! Any tips please?
Hi M, if it’s too sticky to knead by hand, keep sprinkling the dough/surface/your hands with more flour. Sometimes it’s necessary!
These taste amazing, but my filling oozed out while baking. I did mix my softened butter with the brown sugar and cinnamon and then spread it on the dough. Is this why? How can I prevent this from happening next time?
This recipe yielded 5 for me but that’s because it doesn’t take into account a stroke survivor with only one functional hand and an obstinate nature. Hope someone gets a laugh and some much needed encouragement from this post.“Close enough”is great! It doesn’t have to be perfect. There is no way a broad with one decorative hand was rolling out a 14×8”rectangle, so I did what was manageable for me. And that’s all you have to do to feel accomplished.
Hi! Can I use this recipe but with your sweet raspberry filling instead? Don’t have time for the overnight raspberry rolls.
Should be fine, Jacinta! But you may have extra raspberry filling.
Hello! Can these be made through step 4 two days ahead of time? Also wondering if the cream cheese icing can be prepared the day before as well and not topped or if it will harden if made too early?
Hi Natasha, we do not recommend making the dough through step 4 much longer than overnight. Any longer and the rolls could start to overproof and then collapse when baked. You could always bake the rolls through, refrigerate, and then rewarm to your liking when ready to serve. You can make the frosting ahead of time, although you may need to re-whip it to soften it a bit when ready to spread on the rolls. Hope this helps!
Thank you!
Can I use a 9×13 pan for this recipe?
Hi PJ, a 9×13-inch pan is a bit too large for this recipe, but you can use a 9-inch square baking pan, which will give the rolls a little more room.
What is the approximate size to cut the log; 1” or 1 1/2”?
I’m never good with cutting consistently the size with any ‘logs’
Many thanks
I can’t wait to make them.
(For Easter , I’m making your famous strawberry shortcake- easy & fast
Meg
Hi Meg! If you’re cutting into 10 rolls, they’ll be just under 1 1/2 inch. If you’re cutting them into 12, it will be close to an inch. This recipe is flexible!
I made these for the first time ever, which was risky since I am meant to deliver them to a customer tomorrow, but this recipe did not let me down. The only changes I made was lessening the amount of icing/confectioner’s sugar in the icing and pouring over some low fat milk near the end of baking. That helped prevent dryness when I took the rolls out. This is the first time that no dough stuck to my counter, either. I love these so much, and am sure that my customer will enjoy them as well!
It’s the fifth time I make cinnamon rolls using this recipe and I can tell you, they don’t last in this house. I’ve even learnt to double the recipe
I just made these cinnamon rolls. I wanted some cinnamon rolls so bad and I do not like the ones you buy from the store. I have never cooked with yeast before and I’m gonna have to tell you these things came out perfect, I’m a 70 year-old man and this is the first time I’ve gone this route but I’ll be doing it again. Thanks for such a wonderful recipe. I will also say that I decided to skip any type of topping or icing because they’re just so good plain .
If cinnamon rolls baked in glass dish, should temp be lowered by 25 degrees? I did not see Sally comment on this. Please help.
Hi Victoria, we usually bake these in a glass pan at the temperature written in the recipe.
I made these this afternoon and they were delicious. The dough was great to work with. My husband loved these. Thank you.
Just made the cinnamon rolls and they are delicious. The dough was so great to work with. My husband loved them and I will definitely make them again. Thank you
My mom used to make peanut butter rolls….can this recipe be adjusted to make peanut butter rolls?
THank you!
Hi Merilee, we haven’t tried those before, but they sound delicious! You might want to take a look at this recipe for chocolate sweet rolls–it may be easier to adapt for peanut butter rolls? Let us know how it goes!
I’m excited to make these as they sound delicious. Can this recipe be doubled with same results, or do you suggest making the existing recipe two times?
Hi Maureen, for best results, we recommend making two separate batches rather than doubling.
Anther great recipe.
I added cardamom, toasted pecans and raisins.
I’ve loved many of your recipes. Thank you
These are so good! I just made them and both my teens are raving!! Always had great results with your recipes!
I just made them, and they are phenomenal. So good, with a nice flavor and soft texture.
Definitely I’ll save the recipe
Always a 5 star review ! I can’t stop baking these or anything and everything off of your page !! So many times there are recipes online that just fall flat and are horrible . I swear some pages give us the wrong ingredients or directions just so we are failures LoL no, but honestly . Your page is one that I trust completely and these cinnamon rolls are so perfect ! I made an orange glaze this time and omg !! Soooo lush !!
This is such a lovely, delicious and easy recipe.
I wanted to say thank you, for being you. You taught me how to love baking. This was great! Virtual hugs 🙂