These Speedy Homemade Cinnamon Rolls recipe provides detailed step-by-step instructions for making soft and tender cinnamon rolls every single time.
Get warm, speedy homemade cinnamon rolls on the table in just over an hour – start to finish!
One Hour Cinnamon Roll Recipe
Experience the heavenly aroma and incredible taste of freshly baked cinnamon rolls in just one hour!
Our quick and easy cinnamon roll recipe will have your kitchen filled with the comforting scent of warm cinnamon and sweet cinnamon roll frosting in no time.
With soft, pillowy dough swirled with a delectable cinnamon-sugar filling, these rolls are a mouthwatering treat for any time of day.
From start to finish, this recipe delivers mouthwatering results in just under 60 minutes, allowing you to savor the irresistible flavors of homemade cinnamon rolls without the wait.
Treat yourself and your loved ones to a batch of warm, gooey perfection with our speedy, one-hour cinnamon roll recipe.
The Best Quick and Easy Homemade Cinnamon Rolls
This recipe got me started making cinnamon rolls regularly for my family. It made me successful at baking them, and now I want to make them repeatedly!
The biggest reason this recipe makes us so successful in making homemade cinnamon rolls is the yeast.
The yeast is mixed in with the flour so it’s protected and foolproof, just in case the water you add may be a 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?
It’s 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!
Quick and Easy Cinnamon Rolls
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.
After you’ve created the cinnamon rolls and placed them onto the baking sheet.
Tips for Making The Best Speedy Homemade Cinnamon Rolls
Is there something I should do to ensure that my speedy cinnamon rolls turn out light, moist, and tender?
Yep, a couple of things. 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 must 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. Be sure you don’t overbake the cinnamon rolls, as well.
Another method for making very moist cinnamon rolls is by making cinnamon rolls with heavy cream, like these Tik Tok Cinnamon Rolls.
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. Take a walk about for 5-10 minutes.
Once you return, I bet you’ll see that the dough cooperates completely. It just needed a little nap!
Can I freeze speedy cinnamon rolls to raise and bake fresh later?
Yes!!! Double the amount of yeast this recipe calls for, then proceed just as directed. Cut the dough into 16 cinnamon rolls.
Place 5-6 rolls into a greased 10×12-inch aluminum pan. I use disposable pans since I give away a lot of cinnamon rolls. Make sure to leave enough room around each roll so they can freeze and raise.
Freeze the cinnamon rolls until ready to use. Then place the pan into the fridge the night before you want to bake them or 8-10 hours of fridge time.
About an hour before you want to bake them, remove the rolls from the fridge and uncover on the counter. Let the rolls rise.
Preheat the oven to 350 degrees F. Place the cinnamon roll pan onto a baking sheet (doubling up like this helps the rolls to brown better on the bottom).
Bake for 15-18 minutes or until golden brown and done at the center. Let the cinnamon rolls cool for 15-20 minutes, then frost as directed in the recipe.
How to make a quick cinnamon roll frosting
In your stand mixer, beat 1 1/2 cups of softened butter and 8 oz. softened cream cheese until smooth.
Add 1 Tbs. vanilla extract, 1 tsp. kosher salt, 2 lbs. powdered sugar, and 2-3 Tbs. milk. Beat until frosting is the desired consistency.
Divide into thirds and freeze to use later. The recipe makes enough for three batches of cinnamon rolls.
Can I use canned frosting for my cinnamon rolls?
Sure. I like to use cream cheese frosting but have even used chocolate frosting before, too.
No matter which frosting you are using, homemade or store-purchased, frost the cinnamon rolls while still warm.
How to cut cinnamon rolls the same 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.
Sprinkle a bit of flour onto your work surface, then throw your dough down a couple of times so that if there are any air bubbles inside, they move on out. Next, use your hands to form the ball of dough into a fat rectangle, of sorts. This will help you roll the dough into the large rectangle that you want for the rolls.
Use your rolling pin to roll the dough out into a large rectangle that is about 22-inches wide by 18-inches tall.
Now spread the butter over the rectangle of dough, then sprinkle liberally with cinnamon.
Now add your layer of dark brown sugar; sprinkle this over the top of the cinnamon, then use your hands to spread it out evenly, pressing down on the brown sugar a bit to level it.
Using your fingertips, gently grab the front long edge of the dough and begin rolling it from the front towards the back.
Once you have the cinnamon roll dough rolled up into one long roll, pull out your measuring tape (or just eyeball it) and find the center, then mark it with your knife.
Using the mark as your guide, cut the log of dough into two equal halves. Place them one above the other, but not touching, on your work surface.
Now slice each log in half, making four equal-size logs of cinnamon roll dough.
Mark each log of dough where you want to slice it. **In this example I needed to get 5 rolls from each portion of the log of dough, for a total of 20 small rolls from the batch.
Use a sharp serrated knife to gently saw down through each log of dough, slicing each one into rolls. Place the rolls onto a well-greased, rimmed 13×18-inch baking sheet. At this point, preheat the oven to 350 degrees F.
Let the rolls raise in a warm, draft-free spot in your kitchen until they are just barely beginning to touch each other on the baking sheet.
Bake the rolls, uncovered, on the center oven rack in the preheated oven for 15-20 minutes, just until golden brown on top. Remove the rolls from the oven to a cooling rack. Frost the rolls while they are still warm, but not super hot.
Which tools are helpful for making speedy homemade cinnamon rolls?
Rimmed baking sheets – Heavy-duty bakeware is essential for proper browning. I like aluminum baking sheets with a rimmed edge, 13×18 inches in size. If you make sure to always hand-wash your baking sheets they will last soooo much longer!
Silicone spatula spoons – Of all the tools in my kitchen, silicone spatula spoons are what I use the most. They make stirring and sautéing a breeze and I love all the pretty silicone colors available. Silicone spatula spoons are completely heat-proof so they won’t melt, even when used over high temperatures. I like to have different sizes on hand for different kitchen tasks – soooo handy!
Rolling pin – My rolling pin of preference is a French 16-inch wooden rolling pin. The tapered design makes it easy to maneuver when rolling out dough.
Stand mixer – Making cinnamon rolls in a stand mixer definitely makes the whole process easier and faster. I can highly recommend the Bosch stand mixer. It is powerful, easy to use. I love how the motor is in the base of the mixer so there’s nothing in your way as you’re working in the bowl.
Frosting spreaders – Using an off-set spatula spreader for spreading the icing over warm cinnamon rolls makes the job an easy one. I like having different sizes depending on the task at hand.
Spice shaker – I want the cinnamon to be well dispersed in a nice thin layer on my cinnamon rolls. This stainless-steel shaker works great and I really like the handle on the side.
Other Favorite Recipes
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.
Here in the Midwest, it’s “a thing” to serve cinnamon rolls alongside a big bowl of steaming Hill Billy Chili. If you’ve never tried it, I bet you’ll find that the flavors complement each other perfectly. I’ve even seen some people dipping hunks of their cinnamon rolls right into the chili!
We are big fan of 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.
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.
Speedy Cinnamon Rolls
- 1 cup milk
- 1 cup water
- ½ cup vegetable oil
- ½ cup granulated sugar
- 1 tsp. kosher salt
- 1 egg
- 6 1/2 – 6 3/4 cups all-purpose flour, as needed to make a nice, soft dough
- 5 tsp. instant yeast, I use quick rise
- ½ cup unsalted butter, very softened
- 1-2 Tbs. cinnamon
- 1 cup dark brown sugar, or substitute 1/2 cup granulated sugar and 1/2 cup dark brown sugar
Creamy Cinnamon Roll Icing
- 3 oz. cream cheese, softened
- 8 Tbs. unsalted butter, softened
- 1/2 tsp. vanilla extract
- 3-4 Tbs. milk, as needed
- 3 cups confectioner’s sugar (powdered sugar)
- 1/4 tsp. kosher salt
- Preheat the oven to 350 degrees F.
- Combine milk, water, oil, sugar and salt in microwave safe bowl; heat 1-2 minutes, or until the temperature is to 120 – 130 degrees F. at the center.
- 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 30 seconds, then add the egg and beat one more minute.
- Switch to the dough hook and add 3 cups of flour, kneading the dough until the flour is fully incorporated. At this point, the dough is likely to still be pretty sticky; add the remaining 1/2 cup of flour, a little at a time, only adding as much as needed, until the dough is soft and pliable, slightly tacky to the touch and no longer sticking to the sides of the bowl. Typically, when the dough has reached the perfect consistency (slightly tacky and still soft and tender), it will come all together on one side of your mixing bowl. As soon as this happens, STOP KNEADING! At this point, if you have time, which I usually don't, place the dough into a large greased mixing bowl and cover with a lightweight towel; let the dough raise until double in size, approx. 40-45 minutes. This extra first raise will make your cinnamon rolls extra tender. If you don't have time for this step, just proceed to the next step.
- 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. As you roll out the dough, make sure you roll from the center towards the edges so that the center of the dough isn't thicker than the rest. Also, try to be sure to roll out the dough into a RECTANGULAR sheet, not an oval sheet. These two steps really help you wind up with cinnamon rolls that are all uniform in size.
- Spread the softened butter over the surface of dough; sprinkle the dough evenly with cinnamon first, and then the brown sugar. Using your palms, lightly press down over the brown 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.
- 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 below this recipe card to better see what I'm referring to here so you can understand this better – it's kind of confusing to just write it out without showing.
- 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, 13" x 18" in size. You can slice 12 large cinnamon rolls from the dough, 16 medium cinnamon rolls, or 20 small cinnamon rolls.
- 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 (20 small rolls) 16-18 minutes (16 rolls) 19-20 minutes (12 large rolls) or until lightly golden brown, taking care not to over bake. Let the cinnamon rolls cool slightly, 10-15 minutes, then frost with the cream cheese icing.
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 the icing is smooth and fluffy. Spread over the cinnamon rolls while they are still slightly warm. Serve at once!
- 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.
How to freeze cinnamon rolls to raise and bake later1. Double the amount of yeast this recipe calls for then proceed just as directed, cutting the dough into 16 cinnamon rolls. 2. Place 5-6 rolls into a greased 10×12-inch aluminum pan (I use disposable pans since I give away a lot of cinnamon rolls), leaving enough room around each roll so they can freeze and raise. 3. Freeze the cinnamon rolls until ready to use, then place the pan into the fridge the night before you want to bake them (or 8-10 hours of fridge time). About an hour before you want to bake them, remove the rolls from the fridge and uncover on the counter, letting the rolls raise. 4. Preheat the oven to 350 degrees F. Place the cinnamon roll pan onto a baking sheet (doubling up like this helps the rolls to brown better on the bottom); bake for 15-18 minutes or until golden brown and done at the center. Let the cinnamon rolls cool for 15-20 minutes, then frost as directed in the recipe.