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.
Yum!!! Definitely 5-star recipe. Because of diet restrictions I had to make these Vegan so I left out the egg, used Unsweetened Almond Milk and Vegan butter with no adverse affects to finished cinnamon rolls. I think I overheated the liquids for the yeast so they didn’t rise in the 25 minutes … again, not a major thing but I’ll be more watchful next time. The following are things I did, again it doesn’t alter the original recipe but are personal preferences: I don’t spread the butter on the dough but melt it and mix it into the cinnamon mixture (additional 1/2 Tbls cinnamon) and spread that onto the dough, sprinkled chopped pecans and dried cranberries). Gooey goodness oozing warmth …
These r so good! My family insits i make them for christmas morning every year. they r so easy to make but so good
Can I make these the day ahead and bake in the morning ?
Definitely!
OK I just watched the video and now it makes more sense. First, they still came out delicious even though I messed a few things up! I completely forgot to add an egg. I didn’t wrap the dough ball in plastic, I just covered the bowl with plastic. It was a little stretchy to roll out after resting. It was warm though. Maybe because of the missing egg. I rolled it on the short side, not the long side. They did rise in the oven, not huge and fluffy, but this is the first time I’ve made cinnamon rolls so I didn’t know what to expect. They baked nicely, I used 18 minutes, let them cool for 10 and used my over buttered glaze, I eyeballed it. So much sugar and butter oozed out during baking that they were more like a sticky bun, maybe because I rolled the wrong way? Certainly delicious but so messy and very hard to remove from the pan, not nice and neat like yours. I’m not sure why. They taste great, very luscious but gooey.
Hi,
is it fine to not use electric mixer? Like just doing it by a whisk? Thank you
You can do it by hand, but it will take a lot of extra work.
Hi! I made these by hand were so goooooooood! I just knead the dough by hand after I mixed the ingredients for like 4 mins like the method says. Came out so good. Like a Cinnabon! I used my own cream geese frosting. And my family legit thought I bought these.
Thank you!