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I love making my easy cinnamon roll recipe because I’m impatient and hate waiting. That’s why this recipe is perfect! These quick cinnamon rolls are made in less than one hour. These have soft and fluffy dough, a sweet cinnamon filling, and cream cheese icing!
One Hour Cinnamon Rolls
If you know me, you probably know I’m suuuuuuuuper impatient. My mom tried to teach me to crochet about 1.2 million times before she gave up. Same with sewing. I want what I want and I want it NOW.
That’s why this fluffy cinnamon rolls recipe is perfect for me. And if you’re like me and totally hate waiting alllllllll day for yeast to rise, this quick cinnamon roll recipe is for you. From start to finish these rolls are made in under one hour. No more getting up super early to make from scratch rolls (or spending hours the day before making overnight cinnamon rolls). THIS is the recipe you need to try.
Best Yeast for Cinnamon Rolls
Learn all about using yeast and the different kinds of yeast!
Option 1: Lots of Active Dry Yeast
Like my 45 minute dinner roll recipe, this yeasted dough has lots of yeast to make it rise fast. You add a full tablespoon of ACTIVE DRY yeast, sugar, and warm water (think bathwater) to the bowl of your stand mixer and let it sit for 15 minutes. It’ll get all frothy and awesome. Using the extra yeast makes it rise quicker.
Option 2: Use INSTANT Yeast
I will list both options in the recipe – because they require different methods – but the rest of this post details how to use instant yeast, because you only need one packet and it cuts out a bunch of rise time. Instant Yeast requires only a 10 minute rest and then a rise time, cutting the time to make cinnamon rolls down a ton. Each brand of yeast has different names for their instant yeast but I always use Rapid Rise Yeast from Fleischmann’s Yeast.
Ingredients Needed
- Yeast: Instant or Active Dry (be sure to know which one you have, because it matters)
- Sugar: You’ll need a bit of granulated sugar for the dough to help activate the yeast, plus light brown sugar for the filling.
- All-Purpose Flour: Be sure to measure the flour correctly
- Butter: For the dough and the filling
- Water: Instead of using warm milk, this recipe uses water. But you could use milk if you want (regular or nondairy).
- Ground Cinnamon: For the filling
How to make Cinnamon Rolls
These directions use INSTANT YEAST. Be sure to read the recipe fully and know which you’re using – especially if you’re using active dry yeast.
- Whisk your yeast, 1 cup flour, sugar and salt in a large bowl. No mixer needed!
- Add your water and butter to a measuring cup or microwave safe bowl. Heat until between 120-130°F (I love using an instant read thermometer for this).
- Add the hot liquid to the dry ingredients and stir until smooth.
- Add more flour and stir until you can’t anymore.
- Turn out the dough onto a floured surface and knead until smooth and elastic. Let sit 10 minutes.
- While the yeast is proofing, you make your filling: stir together brown sugar and cinnamon. Melt your butter.
- Next, roll dough on a lightly floured surface with a rolling pin and spread it with cinnamon sugar filling. Roll the cinnamon rolls up and cut into how ever many you want using a sharp knife.
- Place rolls in a 9-inch baking dish and let the dough rise for 5-10 minutes before baking until they puff up a bit. Then pop the baking pan in the oven and make your frosting.
Easy Cinnamon Roll Frosting
Let’s talk about the frosting for a second? Anyone else agree it’s the best part of the roll besides the gooey center? You have some options for making frosting:
- The original: Cream Cheese frosting is made with cream cheese and melted butter and maple syrup, then you mix in powdered sugar. This is the absolute best topping for homemade cinnamon rolls!
- Use vanilla buttercream or cream cheese frosting – both of which I love on cinnamon rolls.
- Make these even quicker and use a can of frosting – your choice!
These rolls are so good. And they’re fast!! Perfect for you impatient people like me.
Expert Tips
- Be sure to pay attention to what kind of yeast you’re using!
- No mixer needed – but you can use one if you prefer – and using the dough hook on a stand mixer means you don’t have to knead the dough.
- To help them rise faster, place them on the stove top or near the oven while it’s preheating.
- EASIEST SLICING TIP: Slice your cinnamon roll dough using unflavored dental floss! This is quicker and easier than using a serrated knife – they won’t collapse!
- Small Cinnamon Rolls rise faster! I like making these smaller so they’re more manageable in size – plus they’ll rise faster.
- Turn these into overnight cinnamon rolls by covering tightly with plastic wrap after you’ve placed in the pan. Store in refrigerator overnight. Allow to come to room temperature before baking.
- Store these lightly covered. I like to store them on the counter because they never last longer than a day. Storing them in the refrigerator will make them last longer.
- You could add nuts in the center – pecans or walnuts would be amazing.
Quick Cinnamon Rolls FAQ
I prefer using instant yeast because you just need one packet – but you can use active dry yeast (you’ll need to use more of it).
All-Purpose flour is the easiest one to use, although you can substitute bread flour in this recipe.
Chances are the water was too hot (or too cold) or the yeast might be old.
If your dough is too sticky that means you should add a bit more flour – things like altitude and humidity can affect how much is needed. If your dough is too dry, you perhaps added too much flour.
This happens when the yeast doesn’t activate. Chances are the water was too hot (killed the yeast) or too cold (didn’t wake it up) or your yeast could be old, or expired.
This happens when they are not done in the center. Make sure the dough is all the way done in the center – if the edges brown too much rotate the pans or cover lightly with foil.
They’ll be golden brown and not doughy in the center.
I recommend making these smaller, because they’ll rise faster.
Cinnamon Rolls Recipe
Ingredients
Dough using Active Dry Yeast
- ½ cup (118ml) warm water (30 seconds in the microwave; think hot bathwater)
- 1 tablespoon (13g) granulated sugar
- 1 tablespoon active dry yeast (measured out from 2 packets)
- ½ teaspoon salt
- 3 tablespoons (42g) unsalted butter (very soft but not melted)
- 1 ½ cups (186g) all-purpose flour
Dough using Instant Yeast
- 1 ½ cups (186g) all-purpose flour , divided
- 1 packet (7g) instant yeast (Rapid Rise Yeast)
- 1 tablespoon (13g) granulated sugar
- ½ teaspoon salt
- ½ cup (118ml) water
- 3 tablespoons (42g) unsalted butter
Filling
- 2 tablespoons (28g) melted unsalted butter
- ¼ cup (50g) packed brown sugar
- 2 ½ teaspoons cinnamon
Frosting
- 2 ounces (56g) cream cheese very soft
- 2 tablespoons (28g) unsalted butter melted
- 1 ½ cups (170g) powdered sugar
- 1 tablespoon (15ml) maple syrup
- 1 teaspoon (5ml) vanilla extract
Instructions
- Preheat oven to 400°F. Spray a small 7” pie plate (or other similar sized pan) with cooking spray.
Active Dry Yeast Instructions
- Place the water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let the mixture rest for 15 minutes. It will be very frothy when your timer rings!
- Mix in the salt and butter using the paddle, until the butter breaks up into the mixture. Switch to the dough hook and add the flour. Start on “Stir” for a few seconds, until the flour starts to incorporate. Switch to “2” for about 30 seconds and then kick it up to “3” until the dough completely comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are almost clean (no dough left). If your dough is too wet, add an additional tablespoon or two of flour.
Instant Yeast Instructions
- Whisk 1 cup flour with yeast, sugar and salt. Add water and butter to a measuring cup and microwave until it's between 120-130°F (the butter won't completely melt).
- Add the wet ingredients into the dry and stir to combine. Add an additional 1/2 cup flour and mix. By hand: mix until a shaggy dough forms, then turn out onto a floured cutting board and knead until smooth and elastic. Mixer: Mix until dough comes together in a ball, then turn out onto a floured cutting board. You shouldn't need to knead it much. You'll know the dough is ready when it bounces back when pressed with 2 fingers. Cover and let rest 10 minutes.
Filling the Rolls
- Whisk the cinnamon and brown sugar together for the filling.
- Roll out dough to a rectangle that’s about 9×11” or so. Brush with melted butter and sprinkle evenly with filling
- Roll up the dough into a tight roll. Cut into 6 equal slices with a serrated knife. Place in prepared pan.
- Let the dough rest for 5-10 minutes on the stove top while oven is preheating.
- Bake for about 13-15 minutes, until the tops start to get golden.
- While baking, make the frosting. Place cream cheese and melted butter in a small bowl. The cream cheese needs to be soft enough to stir into the butter. You can microwave it for a few seconds if it’s not soft enough. Whisk the cream cheese and butter together, then whisk in powdered sugar, maple syrup, and vanilla extract. Frost rolls, serve warm.
- The rolls will last at room temperature for 2-3 days. The frosting can also stay on the counter for the same amount of time, or you can refrigerate it.
Recipe Video
Recipe Notes
- I have updated the recipe to use both kinds of yeast. This is your choice depending on what you have. You’ll need about 2 packets of active dry yeast or 1 packet of instant yeast. Rise time is different too – but they’re both pretty quick to make.
- Originally this recipe called for soft butter and flour in the filling. I have since found that melted butter sprinkled with cinnamon sugar is much easier, but if you liked the old filling, here is the recipe: 3 tablespoons soft butter mixed with 1 tablespoon all purpose flour, 3 tablespoons brown sugar and 2 1/2 teaspoons cinnamon. Mix with a fork then spread in a thin layer all over the dough.
- The frosting listed is amazing, but if you want an easier recipe, use my buttercream frosting recipe. Or make a simple glaze with 1/2 cup powdered sugar, 1 teaspoon vanilla and 1-2 tablespoons heavy whipping cream.
Recipe Nutrition
Other Favorite Cinnamon Roll and Breakfast Recipes
Quick Cinnamon Rolls in one hour! This easy cinnamon roll recipe is done quick and makes the perfect sized small cinnamon rolls – these are done in under an hour. Whenever you want cinnamon rolls fast THIS is the recipe to use!
OH JEEZ!!!! I will make the small batch of cinnamon rolls this weekend. My first time of ever making them. I love bread as well, so this size is great. No stand mixer. So all by hand. Thanks for the recipe
I never leave comments but these were amazing. Everyone loved them and only complaint was there weren’t enough. I want to double the the quantity but I don’t think I should double the yeast – any suggestions?
Looking forward to trying your other recipes, thanks!
They came out a little too flakey almost like pie crust. But still good!
Just found the recipe and just made these. I’m really impressed. I usually go for the really long and drawn out recipes. My cinnamon rolls take days as I let them slow rise in the fridge. But I tried these to get rid of my craving to have rolls “right now”! They came together so easy…exactly as you describe. I did give them a little longer raise time. I covered them in plastic wrap and set in a toasty warm vehicle for about 20 minutes. I made sure not to over bake them and was amazed at the results. I’ll make this again! Thank you for the recipe.
Have tried quite a few cinnamon rolls recipes and these are by the Best I have ever made, Cheers lady!!!!
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