Speedy Homemade Cinnamon Rolls

I can make a batch of these Speedy Cinnamon Rolls from start to finish in about 1 hour and 10 minutes, including the time it takes for the rolls to raise.  This recipe will make 12 very large cinnamon rolls (1 sheet pan), 16 small cinnamon rolls, or 2 large braided rings. 

Speedy Homemade Cinnamon Rolls

Get warm, homemade cinnamon rolls on the table in just over an hour- start to finish! And, rest assured you will always be successful with this recipe – it’s the best cinnamon rolls recipe in the history of ever…and the easiest one, too.

Upclose shot of a frosted cinnamon roll

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Howdy! Chef Alli Here. Let’s Get You Cookin’….

Everybody loves cinnamon rolls – that’s for sure. As a matter of face, we love another version of this cinnamon roll recipe almost as much – Speedy Cinnamon Rolls with Maple Frosting. And, because my family enjoys the flavor of maple so much, I also like to make these Maple-Glazed Breakfast Meatballs for them.

Here in the Midwest, it’s “a thing” to serve cinnamon rolls along side a big bowl of steaming Hill Billy Chili. If you’ve never tried it, I bet you’ll find that the flavors compliment each other perfectly. I’ve even seen some people dipping hunks of their cinnamon rolls right into the chili!

We are big fan of Instant Pot Pulled Pork Chili and also this Low-Carb version of chili – Instant Pot Chili-Dog-Chili. My Mom always made a more soup-like chili (my favorite) that was more broth-y than it was thick, and of course, it’s called Tastes-Like-Mom’s Chili.

And, if you’re looking for a non-traditional chili for your family – check out White Chicken and Rice Chili – it’s made with a box of Rice-A-Roni, oddly enough. Oh gosh! I almost forgot this Beef Chili over Jalapeno Cheddar Cornbread Waffles recipe – did you know you can make savory waffles in your waffle maker? Sometimes I forget about that.

For an award-winning chili, I recommend you try Rio Grande Chili (again this recipe is a cross between a soup and a chili). This chili features hominy, making it pretty unusual, but absolutely delicious.

Why This is the Best Homemade Cinnamon Roll Recipe in the Land

  • I am thankful for this recipe because it got me started making cinnamon rolls on a regular basis for my family. It made me successful at baking them and now I want to make them over and over again!
  • I believe that the biggest reason this recipe makes us so successful in making homemade cinnamon rolls is one big thing: The yeast is mixed in with the flour so it’s protected and foolproof, just in case the water you add may be bit too hot. (Hot water kills yeast and then your rolls can’t raise properly…such a disappointment!)
  • Another big reason this recipe is wonderful? I’ts a TIME SAVER. These cinnamon rolls can be made, start-to-finish in just over an hour.  Making cinnamon rolls doesn’t have to take all day!
Up close shot of two frosted cinnamon rolls.

Why These Easy-Peasy Cinnamon Rolls Can Be Made So Quickly

The reason these cinnamon rolls can be cranked out so quickly is that there is only one raise of the dough required. This raise of the dough is following the placement of the cinnamon rolls onto the baking sheet and will take about 20-30 minutes at the most. that is after you’ve created the cinnamon rolls and placed them onto the baking sheet. 

Tips for Making The Best Homemade Cinnamon Rolls……Evah!

I like really tender cinnamon rolls.  Is there something I should do to ensure that my cinnamon rolls turn out light and tender?

  • Yep, a couple of things, actually.  First, be careful you don’t add too much flour.  The cinnamon roll dough should be pretty tacky to the touch when you get ready to pull the dough out of the mixing bowl.
  • TACKY to the touch is ok, but not STICKY and MESSY. If your dough is sticky, you will need to add more flour, but only as needed, a little at a time.
  • To also keep your dough light and tender, don’t over work the dough as this can make it tough, and be sure you don’t over bake the cinnamon rolls, as well.

When I’m trying to roll out the dough to being making the cinnamon rolls, I feel like I’m fighting with the dough. What should I do?

  • Your dough is telling you it hasn’t rested enough just let. If the dough pulls right back as you try to roll it out into the rectangle, lay down your rolling pin and walk about for 5-10 minutes. Once you return, I bet you’ll see that the dough cooperates completely at that point. It just needed a little nap!

Tools That Are Helpful for Making Homemade Cinnamon Rolls

There are few tools required for making cinnamon rolls!

  • A stand mixer, such as a Kitchen Aid Mixer or a Bosch Mixer. (My Mom gave me her Bosch mixer about 8 years ago and I LOVE the dang thing!!!)
  • A good heavy-duty rimmed baking sheet (or two!). Good quality sheet pans are as essential as good quality skillets – they provide the browning we need for good flavor profiles. (Because nobody wants to eat a cinnamon roll that’s soggy on the bottom, right?)
  • A rolling pin that is comfortable for you to use. Here’s the rolling pin that I adore! I love how I can use it with one hand while feeling my dough with the other hand to see where I need to roll it out next. Once I discovered how this particular type of rolling pin makes rolling out any type of dough so much easier and quicker, I got a couple of them to have on hand and never looked back. 🙂
A pan of frosted cinnamon rolls

My cinnamon rolls are never all the same size.  How can I remedy this?

See the photos below for how I cut up my cinnamon rolls to make sure they are all really close in size.   I always struggled with my rolls being slightly different sizes, and the slicing method below fixed all that! (Cutting them all the same size also helps them bake more evenly.)

1.  Once you have the cinnamon rolls rolled up into one long long, cut that log in half.
2.  Now place each of those halves horizontally before you on your work surface, one above the other, but not touching.
3.  Using your serrated knife, mark the dough in 3 places evenly across both logs – I just eye ball it.
4. Use those marks to evenly slice both of the logs of dough into quarters into this into 3 rolls each to make 12 large cinnamon rolls. If you want 16 smaller cinnamon rolls, slice each of those logs of dough into 4 rolls each.
5.  Place the rolls onto a greased baking sheet and let them raise in a warm, draft-free spot in your kitchen. Bake as directed in the recipe below, then frost the rolls while they are still a bit warm, but not super hot.

Other Favorite Recipes My Family Really Enjoys –

Easy No-Knead English Muffin Bread

Cherry Cream Cheese Danish

Buttered Rosemary Rolls

Dutch Oven No-Knead Crusty Bread

Printable Recipe for Making Speedy Cinnamon Rolls

I can make a batch of these Speedy Cinnamon Rolls from start to finish in about 1 hour and 10 minutes, including the time it takes for the rolls to raise.  This recipe will make 12 very large cinnamon rolls (1 sheet pan), 16 small cinnamon rolls, or 2 large braided rings. 

Speedy Cinnamon Rolls

Get warm, homemade cinnamon rolls on the table in just over an hour- start to finish! And, rest assured you will always be successful with this recipe – it's the best cinnamon rolls recipe in the history of ever…and the easiest one, too.
5 from 1 vote
Print Pin Rate
Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 12 large cinnamon rolls
Calories: 383kcal
Author: Chef Alli

Ingredients

Cinnamon Rolls

  • 1 cup milk
  • 1 cup water
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • 1 tsp. kosher salt
  • 1 egg
  • 6 – 6 1/2 cups all-purpose flour
  • 5 tsp. instant yeast, may use quick rise
  • ½ cup unsalted butter, very softened
  • 1-2 Tbs. cinnamon
  • 1 cup granulated sugar

Creamy Cinnamon Roll Icing

  • 2 oz. cream cheese, softened
  • 4 Tbs. unsalted butter, softened
  • 1/2 tsp. vanilla extract
  • 2-3 Tbs. milk
  • 1 1/2 cups confectioner’s sugar (powdered sugar)
  • 1/4 tsp. kosher salt

Instructions

Cinnamon Rolls

  • Preheat the oven to 350 degrees F.
    Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, until the temperature is to 120 – 130 degrees F.
  • While the liquids are heating, measure 3 cups of flour into the bowl of a stand mixer; add yeast, combining it with the flour.
    Pour the heated liquids into the flour/yeast mixture. Using the whisk attachment, beat at medium speed for 1 full minute, then add egg and beat an additional 2 minutes.
  • Switch to the dough hook and add 3 cups of flour; knead the dough for 2-3 minutes if using a Kitchen Aid mixer or 1-2 minutes if using a Bosch mixer.
    If the dough is still too sticky after adding the 6 cups of flour, add the remaining 1/2 cup of flour, a little at a time, only adding as much flour as you need. The dough should be soft and pliable, tacky to the touch, and slightly sticking to sides of bowl.  
  • Remove the dough to a lightly floured work surface, allowing it to rest for 5 minutes. Punch the dough down, then allow it to rest for another 5 minutes.
    Using your favorite rolling pin, roll the dough into a large rectangle, approx. 22"wide x 18" tall in size. **If you begin rolling out the dough into the rectangle and the dough keeps pulling back each time, let the dough rest for an additional 5 minutes. Once the dough has fully relaxed, it will roll out easily.
  • Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon, and then the sugar. Using your palms, lightly press down over the sugar to kind of "adhere" it into the dough a bit.
  • Roll up the dough starting from the long edge closest to you, gently tucking and rolling the  dough and the filling as you go.  As your are rolling, be aware that if the center of the roll is becoming fatter than the ends, make an adjustment as you go, gently stretching out the center a bit to keep the log of dough as even in circumference as possible. This helps ensure that when you slice the rolls, they are more even in circumference and size.
  • Using a sharp serrated knife or a piece of dental floss, cut the log of dough evenly in half. Now place both halves horizontally before you on the work surface, one above the other on the counter, but not touching. (*Please see the photos above this post to better see/understand what I'm referring to here to make my instructions more clear.)
  • Make incisions on top of each log of dough at the same time, marking where you want to slice so that both logs of dough can be cut into equal pieces. Slice each one at the incisions you made on top of the rolls of dough, then place the cinnamon rolls onto a greased rimmed baking sheet. **Please note, you can cut 12 large cinnamon rolls from the dough, or 16 small cinnamon rolls. (Again – see the photos in the blog post for this recipe above to make these cutting steps more clear!)
  • Let the rolls raise in a warm, draft-free place for 15-20 minutes. Bake in a preheated 350 degree F. oven for approx. 14-15 minutes (16 small rolls) or 16-18 minutes (12 large rolls) or until lightly golden brown, taking care not to over bake. Let the cinnamon rolls cool slightly, then frost with cream cheese icing, recipe below. 

Creamy Cinnamon Roll Icing

  • Using an electric mixer, beat together the cream cheese and butter in a large mixing bowl until creamy. Beat in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy. Spread over the cinnamon rolls while they are still warm. Serve warm or at room temperature.

Notes

 
Tips for Making The Best Tender and Light Homemade Cinnamon Rolls……Evah!
  • Yep, a couple of things, actually.  First, be careful you don’t add too much flour.  The cinnamon roll dough should be pretty tacky to the touch when you get ready to pull the dough out of the mixing bowl.
  • TACKY to the touch is ok, but not STICKY. If your dough is sticky, you DO need more flour added, but only as needed, a little at a time. Also, if you have time, letting the dough raise BEFORE you make the cinnamon rolls makes the dough even more light and tender, but I rarely do this extra raise.
  • To also keep your dough light and tender, don’t over work the dough as this can make it tough, and be sure you don’t over bake the cinnamon rolls, as well.
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, Comfort Food, sheet pan

Nutrition

Calories: 383kcal | Carbohydrates: 43g | Protein: 3g | Fat: 23g | Saturated Fat: 16g | Cholesterol: 51mg | Sodium: 233mg | Potassium: 61mg | Fiber: 1g | Sugar: 41g | Vitamin A: 469IU | Calcium: 43mg | Iron: 1mg

Let’s Get You Cookin’,
Chef Alli

Please feel free to leave us a comment – we love hearing from our readers and followers and appreciate your feedback.  If you don’t hear back from us here shortly, just know we may have missed your comment.  You can also reach us here:  ChefAlli@ChefAlli.com

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

[…] rolls! But if you’re NOT familiar with that trend, you really should give it a try with my Speedy Cinnamon Rolls. The combination will not […]

5 stars
Great recipe! I used the rapid rise yeast and followed the recipe and they were so yummy. I did have to use a little bit more flour because my dough was sticky. Best homemade cinnamon rolls I have made so far.

Hi Amy –
I’m so happy you enjoyed this cinnamon roll recipe. My family loves these cinnamon rolls and I just made a double batch for a Christmas dinner at my sister’s house last weekend. I’m glad you realized the dough need a little more flour and went with it. There are lots of things that can make the amount of flour needed vary.
Thanks for your comment here,
Chef Alli

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