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
Sally, take a look at step 5 under “Notes”. I think this might be where your directions changed and needs to be updated. I’m waiting for my rolls to rise so I can bake them and I’m having the same issue with it not rising. I’ve made cinnamon rolls before but this is the first time I’ve ever combined the mike, butter, and yeast. If it doesn’t work out I’ll try again but next time separate the butter/milk/ yeast mixture.
The best!! Came out perfect.
Solid recipe but the dough didn’t rise the second time I made them. The first time I didn’t add the melted butter to the warm milk and that didn’t kill the yeast like when I did it the second time. I would suggest doing 2 rises and letting the yeast bloom in the warm milk before adding the melted butter.
Is it okay if the dough rises longer than 90 min?
Hi Nadia! If the dough rises too long, it could collapse when baked. See recipe Notes for overnight instructions!
Made for the first time tonight. Turned out pretty good! I prefer my cinnamon rolls nice and gooey – found the filling somewhat limited. Can I double the filling or would that throw things off?
Hi Laura, some bakers double the filling ingredients for a super sweet and gooey cinnamon roll, though we haven’t tested this. We’re glad you’re enjoying the cinnamon rolls!
I made these today – left them to proof for almost 4 hours and they still haven’t risen. Could the milk have been too hot when I added the yeast? It wasn’t boiling or anything. And the yeast was a fresh packet. Should I leave them overnight?
Hi Lindsay! If the dough hasn’t risen in 4 hours, they yeast may be dead. Did you use a thermometer to check the milk temp? That helps ensure the milk isn’t too hot. A warmer spot for the dough to rise can sometimes help as well.
Made these last night they came out absolutely perfect! I did take other bakers advice and bake until 20 minutes I also tinted with foil at 15 minutes and they were perfect!
I made these and they turned out ok. If I had to be graded I think I would give myself a B or B-. My main problem is just not getting the dough to knead properly. I had to keep adding flour on top of flour on top of flour and by that time, I was too tired from kneading I just gave up. They appeared to be over cooked, but they don’t taste burnt. Cream cheese icing is awesome. I enjoyed making them even through all the kneading.
Great results, cooked in a cast iron pan. Was done to temp in just under 20 minutes.
I’ve made these a few times and everybody loves them! I’m fairly new to yeast recipes and using your recipes, I’ve had such good luck. The bread is the best! I’m referring to the bread that doesn’t need kneading and just 1 rise. My 12 yr old granddaughter made it and is so proud.
I’m sorry for rambling on but I have a problem with the cinnamon rolls when I bake them after freezing. The middle of every roll is just mushy and an awful texture. I follow the instructions for freezing to a t. Do you have any suggestions?
Hi Rae, we just re-tested different methods of freezing cinnamon rolls, and our new favorite way is to freeze them right after shaping, before they have their second rise. They need a longer time to rise after thawing before you can bake them (because the dough is cold), but we had really good results with this method. We will be updating the freezing instructions in all the sweet rolls recipes very soon. If you try it, please let us know how it goes. Hope this helps!!
Can the hand kneading be done in a stand mixer? If so, for how long and on what speed?
Hi Lindsay, 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).
The recipe is a hit! Thank you so much for detailed explanation of every step. I think it is the first time my dough really raised and rolls doubled the size. I baked them for 24 minutes and they were a bit overdone. I guess it depends on the oven. Next time we try 20 minutes.
Hi Linda, A stiff dough is usually 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.
Great recipe! Came out big and fluffy and delicious! Love the step by step instructions! Thank you for great recipes…my go to now whenever I want to bake something:)
Easy, and they turned out beautifully. I like the longer prove after they are rolled and cut. Wonderful recipe, but did have to double the icing for my husband.
These are always a big hit! They’re easy to put together and very impressive when bringing to a brunch. My one comment is that the first time I made them I followed the instructions and used one 9” pie plate and that was a disaster— they didn’t cook properly. I use two 9” pie plates and it’s perfect. They cook beautifully and evenly.
Hi Sally, Im just making some of these now. I was just reading some of the comments below and someone complained about your recipe changing. They were correct. The printed version is different to the version above on website. Not to be picky, no ones perfect 🙂
Hi Penelope! Are you saying that when you click PRINT RECIPE, the recipe that shows up is different? If so, I’m having trouble replicating that issue. The recipe was updated a few years ago to include dissolving the yeast, and it now uses only milk instead of milk + water.
This is an amazing recipe
Best, most delicious Cinabons
I haven’t made these yet but can I use your make ahead instructions and after removing from the refrigerator the next day (and removing plastic wrap and covering with aluminum foil) put them directly into the warmed oven for the rise? (warmed oven meaning to use your tips on the oven to 150, turn off, leave door open, etc)
Hi Teresa, yes, that should work. Hope you enjoy the cinnamon rolls!
For some reason the cinnamon rolls were not rising after it cut them and covered them. Do you know what I did wrong?
Thank you
Hi Daniella! Did the rolls collapse? If so, they were over-proofed, but if they just didn’t rise much, they likely needed longer to rise or a warmer spot to encourage the yeast.
BEST CINNAMON ROLLS EVER! And so easy to make! So delicious!!
Amazing and so good. Try without cinnamon and use nutella instead of icing.
Recipe was a total disaster. Steps are added halfway into it, ingredients change, disorganized and sloppy.
Hi Bart, we’d love to help troubleshoot if you can let us know the issues you had with following the recipe instructions. Which steps are “added halfway into it” and which ingredients change? We pride ourselves on writing thorough and easy-to-follow recipe directions, so would like to correct the recipe if it is indeed difficult to understand.
I found the steps to be very precise. This was so easy to make and my family loved it!
Would you recommend fully baking, or would you recommend using the freezer prep method, where you let the rolls rise and bake for a few minutes, but then refridgerate instead of freeze? I’m in the same boat of wanting to make my rolls 36 hours ahead of time, instead of 12.
Hi Emma, either method works well—it’s really up to you and how much time you want to spend reheating or finishing the rolls the day you plan to serve. Hope they’re a hit!
I love this recipe! Have made before in one go and stunning!
Have tried to make a batch this time in preparation of an event this weekend, so followed your make-ahead instructions about par-baking for 10 mins, cooling then freezing – problem though! They were lovely and rise and puffed up in the oven, but after being taken out at 10 mins to cool, they’ve sunken! Will this mean they won’t end up well when finishing the bake? What did I do wrong! Would it be better to fully bake then freeze and reheat?
Hi Micki! Could they have been under-baked? They could have needed a little longer in the oven.
I have to say I had my doubts all the way through the prep, these turned out great. I used just a basic icing with powdered sugar. My wife dug in and fell in love. I now have a cinnamon roll recipe.
Amazing. Just made for the first time and… amazing.
*I was about 1 cup short of AP, so I subbed in bread flour to get there.
I used a round 9″ pan and was able to tightly pack 13 in there (with the end pieces a smaller diameter). My only tweak was to add some finely-chopped dark chocolate on top of the cinnamon+brown sugar, and with that added sweetness, I decided not to even add icing. But I really like them with butter spread on.
At 20 minutes in the oven, I thought the tops were looking pretty brown, so I tented with foil, then baked for 4 more minutes. Next time I’ll probably tent with foil at 12-15 minutes in.
Will be making this again many times in the future!
Hello, i made these several times and they were always a hit! I wondered today, how to make the filling more gooey and moist. I always follow meticulously and weigh my butter and sugar, the butter always ends up completely soaked up. I was thinking of mixing softened butter with sugar and cinnamon (maybe 1/3 more) and spread like that. What do you think? Appreciate advise. Thanks
Hi Gabi, were the rolls overbaked by chance? That can cause the filling to “disappear” a bit and lose some of that signature gooey-ness. However, many readers have reported success doubling the filling, so certainly feel free to give that a try. Let us know if we can help troubleshoot further, and thank you for giving these a try!
I have made these twice now, in two separate ovens and the time listed was way too long both times. The first time I did 24 minutes and the second time 19 minutes – both times were overdone. I would do 15-17 minutes next time.
Otherwise delicious.
The easiest,quickest cinnamon rolls I have ever made! Did I say delicious? They certainly are. Thanks for sharing!
This has become my go page for baking. After trying this recipe for cinnamon rolls, I have become a fan for life