1 Hour Cinnamon Rolls

You won’t believe how light and fluffy these 1 hour cinnamon rolls are! They’re quick, easy and incredibly delicious!

There’s nothing like a warm, gooey cinnamon roll covered in sweet icing. If you love sweet rolls, you’ll want to try Orange Sweet Rolls or Lemon Poppy Seed Sweet Rolls.

1 Hour Cinnamon Rolls in a baking dish

The Quick Rise Method

About a month or two ago when I made these 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 it for cinnamon rolls. Genius, I thought! 

So, 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 cinnamon rolls but HATE waiting around for them, this recipe is for you! Fluffy, sweet swirls of goodness will be in your mouth in no time…

I like to take these babies layer by layer until I get to the tightest roll in the middle. It’s always bursting with cinnamon flavor and super soft and gooey! Or if you’re impatient just dive right in and enjoy! You’ve got to give this easy, yummy recipe a try- you’ll thank me later 🙂

How to make cinnamon rolls - cutting cinnamon rolls with floss

How to Make 1 Hour Cinnamon Rolls

MIX. In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt. Mix the ingredients until they are dispersed evenly. Then, in a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk.

HEAT. 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). Heating the mixture will help activate the yeast and keep the dough warm enough to begin to rise while it rests.

COMBINE. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms. You may need to add a teaspoon more of flour if your dough is too tacky or is not pulling away from the sides.

Now stop what you’re doing and turn on your oven to 200 degrees. We’re going to let the rolls rise in the warm oven.

KNEAD. If you’re 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.

REST. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes. The plastic wrap should get fogged, that’s exactly what you want.

ROLL. Once the dough has rested, roll it out on a lightly floured surface until it measures a 16×9 inch rectangle. It doesn’t have to be perfect, mine was slightly rounded.

FILL. Prepare the filling by combining all of 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 filling. Tightly roll the dough and cut into 12 portions. 

QUICK RISE. Place the rolls into a lightly greased 9×13 baking dish and gently press a piece of aluminum foil over top. Turn OFF your oven (DO NOT FORGET THIS STEP!) and place the covered rolls inside to rise for 25 minutes. They should doubled in size. Remove the rolls from the oven and turn ON your oven to 375 degrees.

BAKE. Once heated, bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color. 

FROST. Remove them from the oven and allow them to cool for a few minutes before frosting. Prepare the frosting while rolls are cooling, then spread over the tops. 

Recipe Tips

Read these tips to help out!!

  • You have two options when it comes to making these rolls. #1 by hand or #2 with a stand mixer. Since I own a KitchenAid, I used that… but either method works.
  • I like using a combination of milk and water, because I think the extra fat from the milk is what makes sweet rolls taste so good.
  • Cutting dough: I use dental floss for this. I also cut it in half, then 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). 
  • You can bake your rolls in a 9×13 pan, or two 8×8 pans.

Quick cinnamon rolls with vanilla glaze

Leftovers

These 1 hour cinnamon rolls are best served warm. I heat mine for 30-40 seconds in the microwave the following day so that they’re tender and hot in the centers. 

Keep any leftover cinnamon rolls in a tightly covered container at room temperature for 2 days. You can also FREEZE them in freezer safe bags, and keep them for about a month. Let them thaw at room temperature and rewarm in the oven or microwave.

Freezing Dough? It is simple to freeze cinnamon rolls before they’ve risen. At this point, wrap the container tightly in plastic wrap and foil. Keep them in the freezer for 3 months. When ready to enjoy them let them thaw and rise before baking like normal.

1 Hour Cinnamon Roll on a white plate

For more sweet rolls, check out:

1 Hour Cinnamon Rolls

1 Hour Cinnamon Rolls Recipe

You won't believe how light and fluffy these 1 hour cinnamon rolls are! They're quick, easy and incredibly delicious!
4.85 from 33 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 45 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 12 servings
Calories: 325kcal
Print Recipe

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tbsp butter
  • 1 egg
  • 1 package instant yeast - 2 1/4 tsp
  • 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 tsp 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 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 into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
  • Preheat the oven to 200 degrees.
  • 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 surface until it measures a 16x9 inch rectangle. Prepare the filling by combining all of 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 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 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 9x13 baking dish and gently press a piece of aluminum foil over 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. 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 rolls are cooling, prepare the frosting by combining all of 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.

Video

Notes

-I always add a "hint" of almond extract to the filling... it's just how my mom always made her filling. Feel free to use only vanilla extract, or only almond extract.
-If you live in a dry place or have trouble with baked goods drying out quickly, you may want to fill a separate 9x13 inch baking dish with boiling water and put in on the lowest rack in your oven right before you proof the rolls (place them in the warm oven to rise). This will ensure that the rolls stay moist and elastic. You will keep the water in the oven until they are baked.

Nutrition

Serving: 12g | Calories: 325kcal | Carbohydrates: 54g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 292mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 324IU | Calcium: 34mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. ooh yum, we are huge cinnamon roll fans, I need to try this quick rise method, I hate waiting!

    1. 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.

      1. 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!

      2. 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.

      3. 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.

    2. 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!

      1. 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. 🙂

      2. 5 stars
        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!

  2. 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)

    1. 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.

    1. 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!

  3. Made these this weekend. They did not rise while sitting in the oven. But, I cooked them anyway and they actually rose some while cooking and turned out well. In the meantime (determined to make them work) I had started another batch. My yeast is very sensitive and to almost melt the butter makes it too hot to add to the yeast. It kills most of it. So, in this second batch, I added my cold egg to the milk/butter mixture which cooled it down before adding to the yeast. This batch rose PERFECTLY! Beautiful, delicious cinnamon rolls! I am glad I made two batches because they were gone the next day! These are very easy and oh so good!

    1. Thanks for your feedback! I’m glad the 2nd round was a success! Yeast can be so tricky to work with… I always use a thermometer to check the temperature of my liquids before combining them with the yeast. If you have a few extra minutes you can always microwave the mixture and let it rest a little longer until it reaches 110 degrees 🙂

      1. I made these today for the first time. I used a thermometer, and my liquids were exactly 110 degrees, but the rolls did not rise in the oven. They rose a little during baking, and are edible but not fluffy. They didn’t even come close to rising enough to fill the pan. The jar of instant yeast I have says that liquids should be 120-130 degrees, so I wonder if the 110 wasn’t warm enough to activate the yeast. I will keep playing with the recipe and hope they rise more the next time.

  4. This recipe sounds great and convenient! Question though….could butter be subbed for margarine and if not, does this recipe call for unsalted or salted butter?

    1. Yes, you can definitely use margarine- I prefer using butter in most of my recipes. If you do use butter go with unsalted 🙂

  5. These are so yummy, I have made them 3 times already ! Better than my Grandmothers- which is hard to beat .
    5 star recipe which is beginner safe as well . Love these !

  6. found this recipe via Pinterest. They were very easy to make and turned out wonderfull! I will definitely make again.

  7. This recipe was fabulous! We enjoyed the cinnamon rolls very much! I probably would have actually got them done in one hour had it not been Christmas morning and trying to open presents with 4 little ones! Next year, I will set my alarm and start before the munchkins awake! Thanks for the recipe!!!

    1. Oooh! Thanks for letting me know! I love that you tried it in a bread maker and that it was successful! Thanks Lauri!

  8. I’ve made these a few times now. My family truly enjoys them! I’ll have to try them with orange extract next. Thank you for sharing!!

    1. Ohhh! Orange is one of my favorite flavors, especially in cinnamon rolls. I have a recipe for an orange-infused dough, filling and frosting!

  9. is it possible to make the rolls the night before and bake the next morning? I know this sort of defeats the purpose of “1 hour”, but this recipe is so yummy and i’m looking to cut down on prepping in the morning! Thanks!

    1. I definitely think you could give it a try. I’ve never done it myself, but I don’t see why not! Be sure to check back and let me know how it goes!

  10. It’s 11 pm… and I’m baaking these as we speak. They look and smell amazing. I’m out of vanilla extract so I’m going to use anise essence. Thanks so much!

  11. Holy cow! I did so many things wrong in this recipe and they still turned out great! I put the sugar in with the flour by accident, I think my milk/water/butter was too hot because the egg started to scramble ever so slightly (I was able to get it mixed in by hand kneading). After kneading my dough had little flecks in it, I assume it was the yeast, but I covered it with plastic anyway. The plastic didn’t fog. I put them in the oven to rise and after 25 minutes they were only about half again as big so I left them there and preheated my lower oven. When I put them in to bake they were larger but not quite doubled in size. 17 minutes later they were beautiful and tasted even better than they looked. I froze half of them after “rising” and will bake them next week. Wish me luck!

  12. BEST recipe for cinnamon rolls I’ve ever tried, and I’ve tried many! Better than IKEA’s! I didn’t change a thing, except make the dough as I would pizza dough, dissolving the yeast in warm water for a few minutes. Tossed in everything else and used my Kitchenaid. SO EASY! Perfect rolls as a result.

  13. Amazing recipe! It was my first time making cinammon rolls and they turned out perfect… and my kitchen has never smelled so delicious.

    1. 5 stars
      Made this for our traditional Easter morning cinnamon rolls. I used store-bought up until a few years ago and have tried several different recipes since making the switch. This recipe is the only one I’ll ever need. Simple, relatively quick, and my kids loved them! Thanks.

  14. I’m not much of a baker, but my kids love cinnamon rolls and I have tried many recipes over the years, and his is the best one! Very Easy and So Yummy!!!!

  15. I found these on pinterest and I am in love! I made a batch yesterday and they didn’t rise much because I killed the yeast with the hot liquid but they were delicious! My coworker loved them and since I owe him a big favor (I was pressured lol) I am making him a batch now. I totally screwed up the dough this time but I used to work at Cinnabon through high school and my first few years of college so I was able to repair it and they are almost done. My house smells AMAZING and they are looking great too!! Thanks so much for the recipe!

    1. Haha! I’m glad they worked both times! P.S. I’m totally jealous that you worked at Cinnabon 😉

  16. Thank you so much for posting this recipe!! They are fantastic! One question though. Sometimes when you double a batch of cinnamon rolls the dough gets messed up, but do you think it would work in this case? Thank you:)

    1. 392 degrees Celsius would be an odd number for warming an oven…this cracked me up….warm….not blistering …lol..wish me luck on these rolls..I’ve made 20 batches of cinnamon rolls every single recipe I’ve tried has some weird typo or error in measurements way off and time…I’ve thrown out more rolls than little debbies..I was thinking I’ve blown through my kids college funds in ingredients I’ve canned…but ROLLING up my sleeves here I go again….I’m persistent if not just stupid…I’m no quitter….well…at least not regarding cinnamon rolls…oh crap…I’m out of cinnamon.,,argh…Charlie Brown luck…good night!

  17. Hi!
    I’m keen to give this a go but can I just clarify if your temperature is Celsius or Fahrenheit?
    Thanks a lot in advance
    Yasmin

  18. We are going on a little vacation and was wondering if I could make dough at my house then bake dough there. Don’t know how that would work :/

    1. That’s hard to say. It seems like a more traditional recipe would be in your favor, that way it could rise as you travel. How long will it take to get from your house to where you are staying?

  19. These turned out fantastic! I’m wondering if anyone has tried putting them in the fridge in the pan before the second rise in the oven overnight and then putting them in the oven to rise in the morning. Thanks!

  20. I made these this morning for my husband and they were absolutely delicious!!! This recipe is a keeper. I didn’t have whole milk but I did have heavy cream and used that instead of the milk…wow!!! Thank you so much for sharing this recipe. I make bread using my Kitchen Aid every week but this my first batch of cinnamon rolls from scratch.

  21. This recipe is A-MAZING. I can’t believe how good these came out and how quick it is to make! Thank you so much for sharing!

      1. I found some crock pot cinnamon roll recipes, so I think I am going to try it but switch out their cinnamon roll recipe with yours. I’ll let you know how it goes!

  22. I had made this recipe twice! the first time did not turn out so well, but the second was great! i added some apples and pecans in the filling! so yummy! Thank you for a great recipe! Also made the Dulce de Leche apple bars! Fantastic!!

  23. I love cinnamon rolls. But never have guts to make it. So your recipe will be my first :). But i like to ask you. Your cup measurement on the recipe using the US or metric cup?
    Big thanks. Cant wait for your answer so i can bake my first cinnamon rolls.

      1. I made these this afternoon to have with soup for supper but as soon as they were frosted I just had to try one. OMG these are awesome!! Thank you so much for an easy recipe for my 1st attempt at cinnamon rolls!!

  24. Hi Natalie

    Being British, I’m used to metric measurements but I do have some cups now. My problem is, when using American recipes (particularly flour), they never state whether to use the scoop and level method, or the pouring in the cup method.
    I’d love to give this a try, so which method do you use please? Also I would be grateful if you could tell me which method is generally used when recipes ask for cups of flour etc.

    Many thanks
    Kind regards
    Fran

    1. Hi Fran! I typically scoop and level, but I also whisk up my flour (it usually settles in the container I keep it in) before I do that. Hope that helps!

  25. These look amazing! Since the filling is the best part, do you think they’d come out okay if I did 1.5x the filling, or even doubled it? Or is it generous enough as it is in the written recipe? Thanks!

  26. I just made these and there are really no words to describe how wonderful they are. It was so easy to put together. My 3 month old was a bit fussy so they rested under the plastic wrap for around 20 minutes instead of 5. I was out of butter so I used shortening instead and I only had 1% milk. They were so soft and fluffy. I also cut them into 16 pieces and baked them in two round pans. They started to brown a lot on the ones closer to the oven wall so I turned the temp down to 350° and rotated my pans to finish baking. They were a huge hit with my 4 year old. Waiting for my husband to get home and see what he thinks. Thank you for this recipe!

    1. You’re welcome! And I know what that’s like, I’m usually juggling a 4 month old and 2 1/2 year old- the struggle is real, especially when baking! 🙂 I hope he loves them too!

  27. I am not sure what happened but I was so disappointed with this dough. It was so sticky I couldn’t do anything with it. I may give it another try next week. I really wanted to try these.

  28. I have made many cinnamon rolls, but this recipe is amazing. I’ve never had luck keeping them soft for more than one day. This recipe does. Thank you for sharing it with us. It’s 3:45 a.m. and I couldn’t sleep, so here I am making these for morning. My family loves them.
    Have a great holiday!
    Denise

  29. Hello,
    Your recipe is great and right now i’m baking them for the second time….we love them!!!
    They are not popular in germany…..but there NOW in our family 🙂
    Frohe Weihnachten from Stuttgart/germany

  30. Thank you Natalie for this delish recipe! Just made them today and was super happy with the goodies!

    Anna from Oman

  31. Thanks for sharing this recipe! It was super easy & delicious! I used regular yeast because I didn’t have quick rise & 2% milk because I didn’t have whole. I dropped pecans on top of the icing as well. My family & friends enjoyed them so much!! I can’t wait to make them again & to try your other recipes. Simply YUMMY!

  32. Do you think you could freeze these rolls to eat at a later date. If so which stage do you think would be best for freezing

    Thank you

    1. I often freeze cinnamon rolls because I like them so much that it’s nice to be able to pull one out of the freezer, heat it and have with coffee any time the urge strikes 🙂 I freeze them once they are cooked and frosted.

      1. Ooh! I’ve never tried freezing them with frosting on them, but that would make them really convenient!! Thanks for the tip 🙂

      2. So I made these this am & they were AWESOME! My first cinnamon roll attempt..took 1.5 hrs, but 3 children under 6 were helping! I want to make these for gifts. How do you reheat after freezing? Does it cause the rolls to be too dry?

  33. I don’t usually make the effort to leave comments, but just had to say how great these are 🙂
    I’ve had trouble finding a good ‘easy’ cinnamon roll recipe, they usually don’t rise properly or don’t cook through or the filling all melts out. But I have made these ones twice this week and they are utterly perfect!
    I love cinnamon rolls but hardly ever eat them cos they’re such a hassle to make. But these are so easy I will be eating them very regularly from now on!

  34. Trina Y
    OMG so easy my husband went so crazy for them. I didn’t have whole milk or 2% but I did have can milk
    And they were just fine anyway. I would like to THANK YOU SO HAPPY FROM CALIFORNIA ☺

  35. Awesome recipe, thank you, will be my go to cinnamon recipe from now on! So light and fluffy too. (Took me closer to 2 hours though, (did anyone else find this?) given my microwave was too hot and I waited about 10 minutes for liquid to cool down in fridge to 124 degrees.) But absolutely will be making these over and over again. Now going to put what I didn’t eat in the freezer ready for random cuppa’s and coffees 🙂 Thanks so much.

    1. And I mean like freeze it like, after you roll it up. So another day you could thaw it out and finish the process.

  36. Thank you so much for the recipe… It’s awesome!!! First time made such a soft and fluffy roll… For the dough, can I use brown sugar instead of white sugar?i

    1. I’ve never tried making these with whole wheat flour… if anything I’d sub half of the whole wheat flour for all-purpose. I think all whole wheat would be way too dense and that you’d need a recipe where the rolls had a lot more time to rise in order to keep them nice and fluffy (or you could always try adding vital wheat gluten to the recipe and see if that helps).

  37. Hi – Could I substitute proofed active yeast? I have a pound of it in my freezer and hate to go buy the rapid rise. Thanks

  38. Just made them and they are awesome! I saw Lena’s comment about using orange flavor and Sarah’s about increasing the filling by 50% and did both – used 1/2 orange and 1/2 vanilla extract and also made an orange glaze – I modified the glaze by using 1/2 heavy cream and 1/2 orange juice concentrate + the grated rind of 1 orange and 1/2 vanilla and 1/2 orange extract. Didn’t change anything else but did have to bring down the temp of the wet dough ingredients before adding to the dry. Absoutely wondful and so easy – thanks so much!

  39. Im not much of a baker but just made these. Delicious. They didn’t rise as much as I though they would – could it be because I forgot to cover them with foil for the “rising”time in the OFF oven? I also did not use a stand mixer but I think the dough looked good.
    I just need more rise…?

    1. You definitely want to cover them, that will help keep them moist/warm which will help them rise. Try giving them an extra 15-20 minutes next time and see if that helps 🙂

  40. Wow!!! What a great recipe. I’ve made these and it was so easy and quick. That was already a great bonus but then the taste!!!! These were absolutely fabulous. We were eating them and looking at each other and we all 4 said at the same time “This is delicious”. My sister came with her husband and daughter. Her daughter is a fussy eater but she loved these rolls. My sister and I went in to the kitchen together and made another batch. The first one was perfect but in the second one I’ve put too much butter. Instead of 2 Tablespoons I put in 1/4 cup of butter. I was afraid the rolls would be ruined. But not one problem. They were as delicious as the first one. Thank you very much for this recipe!

  41. Oh I can’t wait to try these, I’ve wanted to make cinnamon rolls forever and this recipe seems easy enough enough to follow… only problem is I’m from ireland and I work in grams so all the cup measurements are confusing me, would you have any idea what these measurements are in grams please?? It’s my daughters confirmation on Friday and she LOVES anything Cinnamon so I would like to make them as an extra treat for her

    1. Hi there, from Scotland.
      Could I also ask please for the measurements in grams and oven temp in Celsius. Sorry to be so much trouble, I am just really keen to have a successful bake. I will message you back when I have finished them to let you know how successful (or not) I have been.
      Thanks in advance,
      Maggie

  42. Are these bready? They look more dry and bready compared to other recipes that seem to look more doughy.

  43. Just made this. First of all. ..much more than an hour, but… my oven takes longer to heat than most, my ingredients weren’t lying around pre measured, I’m OCD and am slightly more methodical…etc
    secondly, the consistency is more of a cake, not a yeast bun. It taste good, but I was waiting for that light airiness. Maybe I over kneeded? They rose beautifully: much more than I expected them to
    Third, that icing has WAY to much butter. Almost tasted oily.
    All in all, not bad, but I’m not going to save the recipe.

  44. I have an old fashioned Potato bread recipe I use but I was going to teach two young missionary men to make some rolls. They have a tight schedule so I found your site and decided try it. I measured out everything into cupcake papers (I don’t own those little glass bowls) so they wouldn’t have to pass my one set of measuring spoons and cups back and forth. I also gave one a bottle to use as a rolling pin because I only had one. It took them an hour and a half. But they were good and faster than mine. I had also never tried Brown sugar and that seemed to give them a nice flavor. Thanks

  45. We just made these cinnamon rolls and they were a huge hit!! Easy to make and better than any roll I have ever had! Thank you for sharing this recipe…it is a definite keeper in my recipe collection!

  46. I have a question as a novice baker here – It says to combine the flour, salt and yeast and then add the wet mixture to that for the dough. Mine never rose at all. A friend said I am supposed to add the yeast to the wet mixture and then add that to the flour and salt for the yeast to activate. Help! 😛 we really want these to work for us!! lol

    1. Hi Cecilia! The method is correct, however, a sure-fire way to check if your yeast is still active is to proof it (like your friend mentioned). That’s totally ok if you want to add the yeast with the water, just sprinkle in a pinch of sugar and let it sit until its nice and bubbly. Hope that helps!

  47. nevermind! LOL My health food store only had one kind of yeast – today when I was at the large supermarket I saw the two kinds of yeast and got the rapid rise! whoops!

  48. This is my go to recipe when it comes to cinnamon rolls! Absolutely love it, they are so soft and melt in your mouth. Once baked (before frosting) I always pop half the batch into the freezer for easy breakfasts during the week.

  49. I gave this recipe a try today, as Cinnamon Rolls are one of my favorites … I have to say it was an absolute success, and I received a whole bunch of compliments! Thank you for sharing this simple, yet delicious recipe.
    There was one problem I encountered – The brown sugar melted and seeped to the bottom, thereby causing the base to burn a little, even though the dough was perfectly baked. Any suggestions on how I could prevent this in the future?
    Thanks once again… I look forward to baking many more of these!

  50. I’ve tried several homemade cinnamon roll recipes and this is definitely the best, and has the most consistent results! The rapid yeast is an amazing time saver. The only thing I changed was to use bread flour instead of AP. And since several people asked about making these the night before and baking them the next morning, I wanted to tell you that that’s what I do, and they turn out just as great! Mornings are pretty crazy, so I make them the night before, put them in the pans, cover, and refrigerate them. Then, in the morning, put them in the warm oven (heated to 200, then turned off) for 30min-1 hr to rise, and then bake, delicious!

    1. I’ve done the overnight method too, and I love how they turn out. Glad you’ve had so much success with these! Thanks for the kind comment Melodie!

  51. Made these tonight, turned out perfect, just made my own cream cheese glaze…thanks for the awesome recipe ????

  52. These were absolutely incredible and very easy to make. I’ve never made any dough before and they came out perfectly. Thank you for the almond extract tip. It’s that secret ingredient that I’ve tasted before but couldn’t put my finger on what made those rolls so incredible. Now I know. I’ll definitely make these again and recommend to everyone. My next venture is making bagels so if you have a good recipe, I’d love to try it. Thank you so much!!

  53. Just made them tonight. They are amazingly good, out of this world good. There’s no words to describe how good this cinnamon rolls are. Best recipe ever. This is definitely a keeper ????????????

  54. This was the first time ever making cinnamon rolls for me. My boys loved them!!! I found I didn’t cook them long enough though 🙁 My oven cooks hot so trying to find the right length is a challenge…..the icing was Way too much for my taste buds, but next time I just won’t use as much or possible try a cream cheese frosting instead. Great recipe!!!!! Thanks for making something for beginners ????????

  55. I have never been able to successfully bake cinnamon rolls until I came across this recipe. The first two batches were okay because I didn’t follow the steps quite right(kids helping lol). Today’s batch was PERFECT and I’m so glad I tripled the recipe for our large weekly family dinner. Thanks so much for sharing! 

  56. These cinnamon rolls were FANTASTIC!! I used white whole wheat flour (and reduced to 2 1/3 cups) and accidentally cut them into 16 rather than 12. They still rose beautifully and tasted wonderful!!! The frosting is delicious also. Thank you for sharing a “quick,” easy, and delicious cinnamon roll recipe. We will be making these often!

  57. Delicious flavour! I made them about 10:00 at night and put the unbaked, covered pan in the fridge overnight. I proceeded with the rising process in the morning, and had to add about 20 extra minutes because the dough was cold. They turned out wonderful and delicious!! Thank you. 

  58. I made these rolls and they tasted wonderful!  I admit I was a bit intimidated at first because I have never made anything like this before. It did take me more than 1 hour and that’s because I got a new Kitchenaid Mixer for Christmas
    and didn’t know how to use it. That being said, I LOVE THESE CINNAMON ROLLS! No more store bought Pillsbury for me!  Thank you so much!

  59. These are the first “From scratch” cinnamon rolls I have ever made. My family’s response, “OMG!!! These are better than Cinnabon!!”
    I think they liked them ☺️

  60. I just pulled out all the ingredients to make these and I only have regular yeast. I’m thinking maybe I can activate that in some warm water first and then add to the mixture? I can’t go to the store so it’s this or nothing. What do you think?

  61. They turned out great! I am trying them with the orange extract today. So if you don’t have instant yeast and just have regular yeast you can activate it in some warm water and then let them rise a little longer- and it works fine!

  62. WOW!!! . AMAZING. EASY. DELICIOUS. LIGHT & FLUFFY-just a few words to describe these. They came out of the oven nicely browned-picture perfect. The only change I made was in the dough. I used 1 tablespoon butter and 1 tablespoon butter Crisco. Thank you for sharing this recipe. It is now my go recipe to for cinnamon rolls.

  63. Hi Natalie made your cinnamon rolls and they weee a hit!! My family loved them especially the quickness. I will definitely put this recipe number 1 in my book!! 

  64. Hi! These look yummy and I’m planning to make them after work but I do have a question: Can I use bread flour instead of the one mentioned above?

  65. I live in an incredibly remote place, so baking (which I love to do) is difficult at times, lack of ingredients or proper pans. This recipe however turned out SO amazingly on my tiny convection oven! Even after I proofed them in a pan that turned out to be too small ? and literally poured them into a larger one. The result of which, before baking, made my heart sink a little, looking all sad and misshapen. But hey, just call it monkey bread and it’s all good! Anyways, the end result turned out fabulous! A few even look like cinnamon rolls, haha. Taste amazing!

    1. 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! 

  66. 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.

  67. These r so good! My family insits i make them for christmas morning every year. they r so easy to make but so good 

  68. 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 …

  69. Great! I have never baked with yeast before and it went pretty well except I rolled the dough from short end , does that matter? I later saw a recipe in magazine say roll from long end.

    How do you store leftovers for next day to microwave ? Have only 4 left however because my family devoured them right out of the oven! 

    1. Hi Gail, I usually store mine in a tupperware container in the fridge and then pop them in the microwave for 20 seconds or so.

  70. So yummy!!! This is my first recipe beyond a cake or cookies and the rolls are delicious! I made a couple goofs but will gladly work on perfecting them.

  71. Good day! I made there last night before bed and let them rise in the fridge overnight and baked them this morning. Very fluffy and super yummy. I added a tsp of baking powder to the flour. Also added pecans did nit almond extract. Placed brown sugar, butter and pecans on the bottom of the pan so after they were baked, I flipped the pan over and instant sticky sauce on the bottom. Great recipe.

  72. Made these last weekend and they were delicious! I doubled up on the glaze and they were extra gooey! I’m thinking next time I may add some orange zest to the filling for a little extra flavor, possibly some chopped pecans also. There are so many variations you could do with this recipe! It’s definitely a “doover” (do over) as we call it in my house!

  73. Just making these now, so excited for them to be done…might not even wait for them to cool down 🙂
    They have doubled in size so that is a good sign right? Fingers are crossed that they aren’t too dry. Didn’t see the note about putting water in the oven until after I had already put them in to rise, was too scared to open the oven door so I put the water in while they cooked. Figured I could ruin them right…

  74. These were great!  Finally, found a recipe that works.  Gave up trying to make this sweet treat years ago when in Oregon.  i could not get the dough to remain soft.  So, today I decided to search for a recipe that could be made in the KitchenAid Stand Mixer.  They are wonderful.  Not to much cinnamon or to sweet.  Thank you!

  75. Today was my second time making them. The first time my boyfriend loved them, but I thought they were a little dry. This time, I followed your hint about doing a water bath and they were phenomenal! I only baked them 15 minutes this time as well. This is definitely my go to recipe for cinnamon rolls from now on! 
    (Note: I whipped up a cream cheese frosting instead of using the suggested one on the recipe due to preference as well as added raisins)

  76. I made this morning and they didn’t rise during baking like in your picture. Do you think it was because I didn’t knead as as long as I should have? It’s a very good recipe and I’ll definitely try again.

  77. These are sooo Yummy and came out perfect on my first try. 
    The glaze was a bit sweet for me. So next time I’ll try my own creame cheese icing or use a little less powdered sugar.
    Thanks!

  78. Two things I missed…because baking with a four year old… I put the sugar in with the flour mixture and I did not cover them while they were rising in the oven. Not to stress! These turned out so gooey and delicious in the best way possible. The easiest and best cinnamon roll recipe EVER. Thank you so much for sharing. Perfection for Sunday morning brunch.

  79. Sweet angel lady!  Bless you!  I’m 73 years old and I have never forgotten the best cinnamon rolls I ever ate in my life at a bakery in Houston, Texas on Richmond Avenue in the early 70s. I have been trying to make some like those ever since, including my mother’s which I thought was the very best. I can now throw away all my old cinnamon roll recipes I’ve been collecting and wanting to try  These are not only the best because they are quick, they are the best flavor and texture imaginable.  I have discovered a new brand of yeast lately and both times I’ve used it, the results have been amazing also. I didn’t have rapid rise so I used Red Star Platinum yeast and I truly believe it’s better than all the others. It worked exceptionally well in place of the rapid rise and just as fast. When I first had the dough in the bowl with the dough blade and it was so sticky and wet, I thought oh no this is not going to turn out but when I scraped it out of the bowl onto a little flour, out just a little flour on top, it was the best feeling dough I have ever had in my hands. Thank you, thank you for this recipe. I would like to know answer to one question, can I double this recipe as is?

  80. I made these and they were very sad. Maybe because my husband bought white (wheat) flour not all-purpose? Or maybe because I prepped them the day before and they were in the fridge overnight? But they weren’t that good. Even my icing was like a runny yellow-ish color and I followed the directions perfect. Wish I could send you a picture! Maybe I’ll try again…

  81. First of all, I thought these cinnamon rolls were delicious! I made them for Father’s Day and they were a huge hit! Though, I did use a cream cheese frosting recipe instead. My only complaint is that I don’t see how these can be advertised as 1 hr cinnamon rolls. It took my husband and I 2.5 hrs to make these. Now, I am a slow baker, I’m not that experienced, and I don’t have a stand mixer. So they could certainly be done in under 2.5 hrs. Still, if you just add up the timed elements alone (baking, rising, etc.) you are over 45 minutes. So unless you are a super speedy baker and your oven takes no time to preheat, you should probably plan to devote more than an hour on making these. Nevertheless, they were worth it!

  82. After trying so many recipes of cinnamon rolls from slow rising to fast, this one was by far the best. So glad I found it!

  83. Wow!  So tender!  I frequently make cinnamon rolls that I have rise slowly overnight in the fridge.  This morning, my daughter was leaving to go back to boarding school and I had completely forgot that she had requested cinnamon rolls.  So, after a quick online perusal, I found your great, quick recipe.  A couple of inadvertent changes, I  dribbled some of the liquid onto the counter while I was adding it to the flour in my kitchen aid.  So, I had to add quite a bit of flour (I would guess over 1/3 cup) to get the dough to not be sticky.  No worries!  Into the oven to proof.  Daughter 15 minutes later says that she can”t wait!  So I turned up the oven to 375 and left the rolls in the oven.  Set the timer for 18 minutes.  Checked after about 13 minutes and they were browning a bit too quickly, so I put the foil back on them.  Overall, they were probably in the oven for just over 20 minutes – I just kept poking them to see if they were done in the middle.  Funnily enough, right before I took the rolls out of the oven, the bell dinged saying that the oven was at temperature.  Waited 2 minutes while family crowded around and then I frosted and everyone enjoyed them!  So delicious and tender.  And ready in about 45-50 minutes!  Thank you for posting this delicious recipe – rave reviews from our family – no one could believe that the rolls were ready so quickly!  This will be in our permanent recipe rotation. 

  84. I’ll be honest, I’m a bit of a cinnamon roll snob. That being said, I know how to work with yeast. I questioned your methods with adding yeast to the flour in a 1 hour recipe. I typically add it to my warmed liquid…I stood shaking my head after I added the egg, CERTAIN this recipe was going to be a flop. I did need to add almost a full cup more flour (it’s currently VERY humid here in the Midwest). I ended up hand kneading more flour in for 2-3 minutes after I removed it from my KitchenAid. HOWEVER! During the 5 minute rest, something magical happened and this dough turned into the most luscious, agreeable dough I’ve ever worked with. After rising in the over for 25 min at 175, these bad boys were looking gorgeous! They just came out of the oven…I tweaked the filling and icing a bit and OH MY GOODNESS! These are phenomenal!

  85. I made these as a lemon version instead of cinnamon and they were ridiculously delish!  Thanks for simplifying yeast rolls for me….I’ve never been able to swing it before, but these were perfect!

  86. My classmate and I made this recipe for our cooking class project!! It turned out really well and everyone really liked them!! Thank you for the quick 1 hour version of this fun desert since we only had a one hour and fifteen minute period to complete them!! 

  87. Early Sunday morning my husband was called out to work. So I had been promising to make him Cinnamon rolls and I wanted to surprise him when he returned home. Well, all the recipes take time to make so I searched my pins in Pinterest. 1 he Cinnamon Rolls, perfect! These were easy to make so delicious. We enjoyed them with a cup of coffee. Thank You!! Will make again.

  88. My son had a snow day here in frigid and snowy Illinois, so we made these rolls. OMG!!! They are delicious! I added raisins to the filling – just a bit extra touch of sweetness (not that anymore was needed,). Fantastic! Tender, sweet, warming aroma of cinnamon and almond! And super easy to make with no second proof as in other recipes. Thanks!!

  89. These are very nice in flavor, texture, and ease of making. The only thing I did differently is used coconut sugar for the filling in place of regular sugar and put a lot of melted butter in the bottom of the pan before rising to bake. Frosting is perfect and sets up fast – NOT made with coconut sugar. Just trying to reduce my intake of processed sugar. But I would give these 10 stars if I could. Very nice cinnamon rolls!

  90. Hi! I LOVE Cinnamon Rolls but I HATE when they turn out with a bread-like consistency. I prefer the Cinnabon like texture (smoother? just NOT like bread). So, question, with just 1 solitary (lol) egg, and water in the recipe, how do these rolls come out?

    1. Heidi, I’ve never had a cinnabon roll, so I can’t really say. Feel free to swap the water for milk and add an additional yolk.

  91. These took me two hours, but that is probably because I mixed everything by hand, and it’s worth the time it took to make because these were the best cinnamon rolls ever ?

  92. 5 stars
    These were so delicious, Natalie! My family enjoyed them a lot! They were almost gone by the next day. I will definitely be keeping your recipe in my bookmarks folder for the next time I want to make cinnamon rolls. I tried out the dental floss trick and they came out picture perfect! 
    Thank you for this wonderful recipe! 

  93. If I wanted to make in advance even though it’s only an hour. Would I freeze before the first rise, thaw at home temp then rise OR freeze after the first rise? I need to make a large quantity and don’t want to double or triple (never turns out good for me). Thank you so much!

    1. You know, I personally don’t like to freeze these. When I am using yeast, I tend to stay away from it, since it seems to effect the rising. My guess would be after the first rise.

  94. 5 stars
    Made them this morning, second time I’ve made cinnamon rolls but first time with his quick recipe. Heated my liquid too much and killed my yeast I think- minimal/no rise in the proof stage but rose some during baking. Tasted really good and I was not disappointed because I liked the denser texture. Will make again; not during stay at home time again because the two of is do not need to eat that many rolls.

    1. Lol..I know what you mean about not needing to eat that many! I am so glad you tried them!

  95. 5 stars
    Mine did not rise at all in the beginning. I doubled the time in the warm oven though and placed the pan on the oven while it warmed to 375. They look beautiful now, cannot wait to eat!

  96. 5 stars
    Woke up this morning thinking “I should make cinnamon rolls”! Found this recipe and OMG! So easy! So quick! So perfect! My husband loved them! Thank you for sharing your recipe. 

  97. If I baked these in an aluminum foil baking pan, do you think it would be the same temperature to cook them? Don’t want to burn the bottoms of them!

  98. 5 stars
    I was very skeptical when making these, especially as I have little-to-no baking experience. I very recently bought a KitchenAid mixer and wanted to try it out.

    This was my first attempt at making cinnamon rolls. Let me say, wow! These are hands-down the best cinnamon rolls I have ever tried. The only different thing I did was omit the vanilla and almond extract and added 1/4 cup pecans to the filling. And due to pandemic panic hoarding, I could not find powdered sugar so I used Betty Crocker cream cheese frosting instead. But the dough and rolls came out magnificent.

    Thank you, Natalie!

    1. You are welcome! I am so glad you tried this recipe! Thank you for sharing what you did. That sounds great!

  99. 5 stars
    My very first attempt at making cinnamon rolls and the Almond Extract made it so much better.  This was such an easy recipe to follow and my guys just love love love them.  Thank you so much for sharing!  

  100. 5 stars
    These cinnamon rolls are incredible! Throughout this global pandemic, we have doubled the recipe and made them every Sunday for several weeks in a row now and delivered to sweet friends who have enjoyed receiving them very much! They are not-too-sugary but delightfully sweet and cinnamony enough with the perfect hint of amaretto flavor. In addition to the filling, we also add a dash of amaretto to the glaze…hmmm! Thank you for sharing this recipe with the easy to follow instructions and tips! Our whole community thanks you! Haha!

    1. Awe, that is so nice of you to share them & for saying that! Thank you very much for letting me know 🙂

  101. This is such a great recipe. I have made them several times and my whole family love them. The only problem is that when I put dough in the oven to rise, the butter melts out and covers the tray. Well, I bake them in the morning before going to work so not much time to wait for rising in an ambient temperature. Anyways, thanks for the recipe. Taste and texture is awsome.

  102. Although the rolls almost doubled in size, they were pretty dense, not light and airy. I’m guessing that this is because the dough is only allowed to rise once? I’m pretty sure the dough was properly kneaded, and that the milk mixture was at 110F (43C). I have made no-knead cinnamon rolls before and those were fantastic, but even those had to be proofed twice. I used a 13 L toaster oven so maybe the oven-proofing method doesn’t work for ovens like mine?

    1. I wish I knew for sure?! I have never personally tried using the toaster oven. I haven’t had that issue with this recipe, so it’s hard to say.

  103. 5 stars
    Omg ! This was my first time ever doing cinnamon rolls and they turn out perfect !!! Thanks for this easy to follow awesome delicious recipe ! 

  104. 5 stars
    These came together so easily using the stand mixer and dough hook. Total life saver! We’ll be making these almost every weekend!

  105. 5 stars
    Sweet, fluffy and delicious! These rolls are perfect for those of us who crave them and want them FAST! So good! Thank you for this recipe!

    1. I’m so happy your family loved them! Cinnamon rolls are just the best for a weekend breakfast!

  106. Making these once again! (Like literally this second I have 2 min left on proofing) I have made these so many times, I have lost count! My fav recipe to bless my husband and neighbors with fresh baked cinnamon rolls. I follow recipe exactly, with the exception of using vanilla bean paste in filling and all organic ingredients! Easy peasy, lemon squeezie! Thanks for sharing!

    1. I’m so glad you and you family and neighbors enjoy them so much! That makes me so happy! Thanks for sharing what you do!