Get ready to be wowed by these 1 Hour Cinnamon Rolls! Fluffy, easy, and irresistibly delicious – they’re the perfect treat for any time craving.
There is something about melt in your mouth homemade cinnamon rolls that I love. These are fluffy rolls with a sweet glaze and classic cinnamon sugar filling.
When I made my lemon poppy seed sweet rolls, I learned a quick-rise technique for sweet rolls. It’s one I’ve used before with dinner rolls but never considered for cinnamon rolls. I played around with the recipe (since they turned out so well) and came up with these 1-hour cinnamon rolls. If you’re anything like me and love quick cinnamon rolls but hate waiting around for them, this recipe is for you!
Table of Contents
Recipe Ingredients
- Cinnamon: Cinnamon adds a warm, spicy-sweet taste and aroma.
- Butter: Used in dough, filling, and glaze, it adds richness and creaminess.
- Vanilla Extract: It has a sweet, floral aroma.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Brown Sugar Choice: Both light brown sugar and dark brown sugar work well in this recipe. Dark brown sugar, with its higher molasses content, offers a stronger, sweeter flavor. While light brown sugar has less molasses, offering a subtler flavor.
- Raisins and Nuts Addition: Add raisins to the filling before rolling. Additionally, you can sprinkle chopped pecans or walnuts on top of the frosted rolls to add texture and flavor.
- Cream Cheese Frosting Option: For a different twist, top the rolls with cream cheese frosting. You can find a great recipe here: “Mini Cinnamon Rolls with Cream Cheese Frosting.” You can also complement your quick cinnamon rolls with a smooth cream cheese icing. This addition brings a delightful richness and creamy texture.
- Bread Flour Variation: For a chewier texture in your cinnamon roll recipe, you can substitute bread flour for all-purpose flour. Bread flour has a higher protein content.
How to Make Cinnamon Rolls
Step 1: In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
Step 2: In a small bowl or a microwave-safe bowl (or glass measuring cup), combine the sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture to the flour mixture. Add the egg and mix until a soft and sticky dough forms.
Step 3: Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
Step 4: If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes, or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
Step 5: Once the dough has rested, roll it out on a lightly floured work surface until it measures a 16×9 inch rectangle. Prepare the filling by combining all the ingredients in a small mixing bowl except for the butter. Spread the softened butter over the top of the rolled dough, then cover with the cinnamon mixture. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this. I also cut it in half, then into fourths, etc. That way, my pieces are all uniform in size (you may have a few smaller pieces from the ends, just arrange them around the larger rolls).
Step 6: Place the rolls into a lightly greased 9×13 inch baking dish and gently press a piece of aluminum foil or a kitchen towel over the top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
Step 7: Remove the rolls from the oven and turn ON your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once heated, remove the foil and bake the rolls for 15-18 minutes, or until the centers are lightly golden brown.
Step 8: Remove from the oven and allow to cool for a few minutes before frosting. While the rolls are cooling, prepare the frosting by combining all the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.
Expert Tips
- Milk and Water Combo: The combination of milk and water in the dough enhances flavor. Milk’s fat content contributes to the delicious taste of sweet rolls.
- Floss for Cutting Dough: Utilize dental floss to cut the dough. This technique helps in achieving uniformly sized pieces. If dental floss is not available, you can also use string or a sharp knife to cut the dough.
- Temperature Check for Wet Ingredients: Ensure the sugar, butter, water, and milk mixture is warm but not too hot before adding to the flour. Overheating can deactivate the yeast, affecting the rise of the dough.
Frequently Asked Questions
You have the option to mix the dough either kneading by hand or with a stand mixer. You can also use a wooden spoon or rubber spatula to combine the dough ingredients. Both methods work well for this recipe, so feel free to use whichever is more convenient for you.
Use a 9×13″ baking pan for this recipe. Alternatively, you can divide the rolls between two 8×8″ pans if preferred.
Yes, you can substitute active dry yeast for instant yeast. Just be sure to activate it first in warm water with a pinch of sugar, and allow a little extra time for the second rise, as active dry yeast takes longer to activate compared to instant yeast.
Storage Info
STORE the cinnamon rolls in an airtight container at room temperature for up to 2 days or place them in your refrigerator for up to 5 days. To FREEZE, wrap them individually in plastic wrap and then in foil before storing them in your freezer. They can be frozen for up to 2 months.
To REHEAT, thaw overnight in the fridge if frozen, then warm in the oven at 300 degrees F (150 degrees Celsius) for about 10-15 minutes or in the microwave for a few seconds until heated through.
These 1-hour cinnamon rolls are best served warm. I heat mine for 30-40 seconds in the microwave the next morning so that they’re tender and hot in the centers.
More Sweet Rolls to Try
1 Hour Cinnamon Rolls Recipe
Ingredients
- 2 3/4 cup of flour - all-purpose flour
- 1/4 cup sugar
- 2 tablespoons butter
- 1 egg
- 1 package instant yeast - 2 ¼ tsp (Red Star or Preferred Brand)
- 1/2 cup water
- 1/4 cup whole milk
- 1 tsp salt
For the Filling
- 2/3 cup brown sugar
- 1/4 cup butter - room temperature
- 1 tbsp ground cinnamon
- 3/4 teaspoon pure vanilla extract
- 1/4 tsp almond extract
For the Vanilla Glaze
- 1 1/2 cup powdered sugar
- 1/4 cup butter - melted
- 1 tsp vanilla extract
- 2-3 tbsp milk
Instructions
- In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
- In a small bowl or a microwave-safe bowl (or glass measuring cup), combine the sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture to the flour mixture. Add the egg and mix until a soft and sticky dough forms.
- Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
- If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes, or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
- Once the dough has rested, roll it out on a lightly floured work surface until it measures a 16×9 inch rectangle. Prepare the filling by combining all the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the cinnamon sugar filling. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this. I also cut it in half, then into fourths, etc. That way, my pieces are all uniform in size (you may have a few smaller pieces from the ends, just arrange them around the larger rolls).
- Place the rolls into a lightly greased 9×13 inch baking dish and gently press a piece of aluminum foil or a kitchen towel over the top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.
- Remove the rolls from the oven and turn ON your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once heated, remove the foil and bake the rolls for 15-18 minutes, or until the centers are lightly golden brown in color.
- Remove from the oven and allow to cool for a few minutes before frosting. While the rolls are cooling, prepare the frosting by combining all the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.
Do you remove foil before baking?
Hi Andrea! Yes, I remove the foil before I bake them. If the tops seem to be getting too brown while they bake, you may want to place the foil back over them in the last 5 minutes or so. I’ve had to do this with some batches and but not with others. Hope they turn out great!
Is the butter salted or not?
I like to use unsalted when baking 🙂 I sure hope you like these!
HIGHLY RECOMMEND! These were a huge success in my household and were so easy to make! I am certain I will need to commit this recipe to memory in anticipation of frequent requests. Thanks Natalie for making me appear like a kitchen goddess to my husband and son!! ;)) (PS – I used orange extract instead of almond and they loved them)
Thanks Lena! I’m so happy they were a hit! I actually just made an orange version of these and they were incredible… I’ll definitely be sharing it here 🙂 Thanks again for your sweet comments.
I can’t wait my family hates almond flavor..
More for you 🙂
they look yummy!
Did you use instant yeast or regular?
Just regular 🙂
In your recipe, you say ‘instant (quick rise) yeast’. But, here you say regular. Which is it? Fleischmann’s has Active Dry yeast (regular) and Rapid Rise Instant Yeast. What should I use? I’m making them in the morning and can’t wait! Just don’t want to ruin them by using the wrong thing. 🙂
It’s quick rise or instant 🙂
I’ve made this recipe about 4 times now, each time turning out better than the last! I’m not crazy experienced with baking, making me a bit anxious to try this recipe out, but after one or two mistakes in the first batch these turned out great. My tips for anybody wanting to make these would be 1) to make sure the milk mixture is not too hot when you put it in (or it will kill the yeast) and 2) Make sure you take the rolls out of the oven when you turn the oven on for the second time! I made the mistake of leaving them in and they burned on the bottom, not my finest moment. Overall great recipe, thanks for sharing!
Thank you for sharing that! I am glad to share 🙂
ooh yum, we are huge cinnamon roll fans, I need to try this quick rise method, I hate waiting!
These were awesome I’ve been looking for quick cinnamon roll recipies and this takes the cake-or the cinnamon roll!!!although it takes more like an hour and 1/2.
My very picky husband has already eaten two! Thank you these are a keeper for sure!
My rolls did not rise in the oven at all. What did I do wrong?
Was your yeast active? Did they double in size before being baked? They only rise slightly in the oven, they need a warm proof beforehand. Hope that helps!
That happened to me as well. I just warmed the oven to 200 degrees a second time and then I repeated. They doubled in size after that. Hope that helps! They turned out great.
Perhaps the milk mixture was too hot and killed the yeast?!?
When using Rapid Rise yeast, mix the four, salt, yeast, and sugar in a mixing bowl. Put milk, butter, and water on stove in a saucepan. Heat to between 120-130 degrees using a candy thermometer. When temperature is reached, pour milk mixture into bowl with flour. Mix and add egg. (actually a bread mixing method putting dry ingredients in bowl using only about 3/4 cup flour at this time, adding heated milk and water, beat on medium speed with mixer for 2 minutes; add another 1/4 cup flour and egg; beat for two more minutes high speed; using wooden spoon, add remaining flour; when dough has incorporated all flour, transfer to smaller bowl and dough hooks sprayed with PAM, knead for about 5-6 minutes; let rest 10 minutes covered). Follow directions for rolling out dough and putting on sugars. Turn over to 200 degrees while you form your rolls. Cover tolls with PAM sprayed plastic wrap. Turn off oven. Put pan(s) of rolls in oven with a saucepan of boiling water. Shut oven door. Usually rises in 25 minutes. Take out, remove plastic, turn oven to 375, and bake when ready. Buns will continue to rise a little while oven is heating. If your Rapid Rise yeast is good, following these directions should get results.
I wonder about the sugar, milk, water, butter getting too hot in the microwave. Mine was way too hot and I needed to let it cool as not to kill my yeast.
These cinnamon rolls were the first recipe I tried with my new Kitchen aid mixer. I’m not experienced with baking using yeast but I think the cinnamon rolls turned out great. My husband thought they were a big hit. He is the cinnamon roll lover. Next time, he would like a little cream cheese in the frosting so I will make a note for that. Thanks for sharing. I’m going to try your white Mac and cheese recipe next!