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
Made these today and they were a huge hit with the kids! Absolutely delicious and fluffy
Hi sally, I’m currently making this and my cinnamon rolls aren’t baking. I have it at 375 degrees Fahrenheit. I started at 24 minutes, then added 5 minutes when I saw they weren’t baking, then added another 7 minutes because they aren’t browning/baking.
Hi Adalyn, are they baking at all? You can try baking them longer. We do always recommend using an in-oven thermometer so you know the exact temperature of your oven (and so you’ll know if it’s not working properly).
When I say who’s was my first time making cinnamon rolls it definitely was scary ! I had all the right tools so I just breathed. I used bread flour and I did all steps used thermometer on warm milk and whisked in the yeast. When I went to knead it was soooo sticky I thought I was doomed. I added a little flour and breathed and kneaded. I added pecans , brown sugar and butter on my spread . I rolled the dough out and used dental floss unflavored to cut my rolls. They looked helpless. I still continued and put them in a greased pan covered with foil and left to do errands with my husband. Got back those babies were HUGE!! I turned on the oven and baked made my icing and used my thermometer to check temp on rolls they were at 211 inside rolls when I took out. I had preheated the oven knock ed temp down 10 degrees while baking and baked for 24 minutes. They came out very very nice. I also had added just a little milk at bottom of pan before baking.
Good and super easy recipe
How can I reheat the cinnamon rolls after I have made them (if they don’t have the frosting on them)?
Hi Charlotte, you can cover the pan with foil and warm them up in a 300°F oven, or else you can just use the microwave and warm one roll at a time.
Perfect easy recipe!
My family loves these cinnamon rolls. I’d like to add raisins to the mix. When is the best time to add them and how much should I add?
Hi Dottie! We’d add them to the filling before rolling it up. Try anywhere from 1/2 cup to a cup, to your preference.
It was so good, it was my first time making cinnamon rolls and it turned out amazing. I had to show everyone, I was so proud❤️ thank you
My daughter made these for me today as she doesn’t like cinnamon! Oh wow they were soooo good! Yummy!!
Awesome result. The only thing I did differently, i mixed the butter for the filling with the brown sugar and cinnamon and spread the mixture (rather than spread butter and then sprinkle).
I followed the instructions to the tee. First time baking cinnamon rolls. The dough was so sticky. It stuck to my hands. I kept kneading even though it was sticking to my hand. After 10 or 15 min, i put it back in the bowl so i could make dinner, about 20 min. Still sticky and kneaded another 10 min. Looked up what to do besides adding flour. I had already oil and water to ptevent sticking to hands but didnt work. I put in the mixer. 5 min still sticky. I ended up doing it for 15 min and it wont bounce back or do the windowpane test. Im letting it sit in the bowl for 30 min.
At this point i think the dough is not going to work. Can you please tell me what to do bc i mean its so sticky it wouldnt form into a ball or anything.
Hi Natasha, We are sorry you had trouble with this dough. There are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency. Try adding flour a little at a time and keeping both your hands and your work surface dusted with flour helps also.
These were so so goood! Can I make the recipe x2 or x3?
Hi Yasmeen, for the best results we recommend making two separate batches instead of doubling this recipe.
oh man wish i saw this before doubling the recipe last night because it completely changed everything and the cinnamon rolls turned out really flat
Hi! I have made these a handful of times and they are delicious! I’m wondering if I could do a mini version, and if so, what do you think that would do to the rise and cook time? thanks!
Hi Ellie, 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!
Hi! Lovely recipe! Just a question: my rolls always tend to rise to the sideways, how can I make them to rise upwards? Maybe a taller pan?
Thank you ✨
Hi Romina, are your rolls packed in tightly in the pan? Having the rolls nestled closely together helps them to rise up and not out as much. Making sure they are rolled tightly, too, will help. Hope this helps for your next batch!
Love these but was wondering if there were others flavours i could also use such as caramel or chocolate or lemon honey or apple and sultanas …
Hi Ronnie, absolutely. Check out many of our other flavor sweet rolls here.
Do you think I could make these gluten free using 1:1 flour??
Hi Kim, we haven’t tested these with a gluten free flour, so we’re unsure of the exact results. Let us know if you decide to give it a try!
I made the cinnamon rolls and they turned out fantastic, I substituted whole milk powder and added vanilla bean paste. My whole family loves these.
Can I use neufchatel instead of full fat cream cheese? Or how about lower fat cream cheese?
You could, but the icing would be thinner.
I have always enjoyed cooking. I never was much on sweets. But I have been following your recipes and they are easy to understand and very delicious. Thank you.
As a beginner baker (and I mean my first time baking), this was an easy recipe. The cinnamon rolls turned out so well and my family loved it.
I was nervous it was going to turn out back because I made a few mistakes but it was delicious. I wouldn’t notice that the baker made any mistakes if I was a customer.
I would like to double this recipe. Do I need to double the yeast?
Thank you for all the amazing recipes. Your site is my go to every single time.
Hi Anura, For the best results we recommend making two separate batches instead of doubling this recipe.
I tried this recipe this past Sunday and let me just say delicious
Though I did add less powdered sugar to the icing, everything else was exactly the same! So good, will be saving this one.
I don’t know if this is the same recipe but it was by Sally’s Baking cinnamon rolls into 1/4 cups of flour just not enough
I just made this recipe today and my other two children will be coming home from their retreat on Friday which is tomorrow. I’d like to put some in the fridge for them for Saturday morning. Would they be okay in the fridge? And what is the best way to do that so that they taste the freshest when I warm them up? Thank you sally!
Hi Shaylin, you can absolutely store them in the refrigerator and reheat them in the microwave before enjoying. Make sure they are tightly wrapped to keep them fresh. Hope they were a hit!
Does this recipe need active dry yeast? Or rapidrise instant yeast?
Hi Mandy, you can use either here. Enjoy!
i hate when my cinnamon rolls are too brown so i actually started off with the foil and took it off with about 5 minutes left on my timer. they turned out perfectly!
Would I be able to use bread flour in place of all purpose flour? These sound and look delightful!
Hi Maria, you could use the same amount of bread flour—the rolls will be chewier.
Im just learning to bake and Reddit told me to check out Sally’s recipes. Every single one I have made has been amazing. I just made the cinnamon rolls this morning and my husband was like, “Wow! You could sell these things!!” Thanks for making me a successful baker!!
I think the recipe is great to work off of, but I definitely had to change a few things. I had to add a fair bit of flour to make the dough workable. Personally, i prefer my rolls very cinnamonny, so I used more cinnamon as well. Also I would highly recommend to keep a very watchful eye while they’re in the oven. I checked after 12 minutes and they were browning fast! I covered them up and left them for the remaining time, but they turned out quite dry. Had I taken them out a couple of minutes early, I think they would’ve been perfect!
I made these in a glass pan. The tops browned very quickly. I covered them loosely with foil, but I was a little too late. Was it because of the pan I used? Anyways, I like the recipe and will try again.
Hi Cash, we typically use a glass pan, but you can try moving the cinnamon rolls down a bit from the heating element.
I made them a second time. This time I loosely covered them with foil after about 5 minutes just to make sure they didn’t brown too quickly. Perfecto! What a great recipe, and the kids love the frosting!
This was the best cinnamon roll I’ve ever made.