Easy Cinnamon Rolls (from scratch).

Easiest cinnamon rolls I’ve ever made, only 1 rise. Perfect for yeast beginners!

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

This is a recipe for classic, home-style cinnamon rolls. Fluffy, soft, doughy, and bursting with buttery cinnamon swirls. It’s taken me some time to make the perfect dough from scratch and today, I have the winner for you. I baked two batches just to be sure. 😉

My cinnamon rolls are easier than any sweet roll I’ve ever made before. And they are quicker too. Perfect for the baker who wants to learn how to bake with yeast for the first time. You’ll find that the typical sweet roll or homemade bread recipe requires two rises. The incredible Raspberry Swirl Sweet Rolls (which many of you LOVE!) require a first rise of about 1-2 hours. Then a second rise for another two hours. Making them is completely worth the wait time, but I wanted something a little quicker. Today’s rolls only require 1 rise.

I use Red Star Platinum Yeast to bake my quick cinnamon rolls. I’m an avid Red Star yeast fan and have been ever since I faced my fears of yeast 6 months ago. Red Star Platinum takes the work out of it for you.  Its careful formula strengthens your dough and makes working with yeast simple. And simple is always good, right?

The dough for today’s roll is very easy to throw together. It’s a perfect starting point for any sort of sweet roll you want to make. And it makes a conveniently sized small batch. Only about 11 rolls and they are baked in a small 9-inch round pan. The recipe can easily be doubled and baked in two 9-inch pans.

My BEST ever Cinnamon Rolls - totally from scratch, great beginnger recipe!

The dough ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water all together in a bowl until the butter is melted and mixture is hot to touch (mine was 115F degrees). Accurate temperatures are crucial to successful baking. Next you’re going to stir the butter mixture into the dry ingredients, then add the egg. Add about 1/3 cup more flour to get the dough nice and soft. Your dough is ready to knead when it begins to pull away from the sides of the bowl.

Next? Kneading time! Lightly flour your countertop and get ready to get your hands dirty. It’s ok, baking is supposed to be messy. Want to learn more about the process of kneading? I study this helpful guide often. When you’re finished kneading, cover the dough and let it rest for about 10 minutes. It won’t really rise in this step, it just needs a chance to let the gluten settle. During this time, I got my filling ingredients ready: softened butter, cinnamon, and sugar. My three favorite ingredients these days.

After 10 minutes, roll the dough out into a 14×8 inch rectangle. Use a ruler to be accurate; I always keep one handy in a kitchen drawer. Spread the softened butter all over the dough. Sprinkle with the cinnamon sugar. Tightly roll up the dough and cut into 11 even pieces. Place in a greased round pan and get ready to rise. The rolls take about 60-90 minutes to rise. Remember, this is the only rise time for the rolls. Loosely cover the rolls with aluminum foil and place in a draft-free warm spot in your kitchen.

Here’s what I do: I heat the oven to 200°F.  I turn off the oven. I place the rolls inside for 90 minutes. There, that’s it! Make sure you don’t refrigerate the rolls after this step. Keep them at room temperature if you are not baking right away.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

After about 60-90 minutes, the rolls will have doubled in size and are ready to bake.

They look like fluffy little spiraled pillows. All nice & toasty!

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

They are ready for some glaze! I made an easy coffee glaze for my rolls. I simply mixed 1 cup of confectioners’ sugar with 2 Tablespoons of strong coffee. If coffee glaze isn’t your thing, replace the coffee with milk or cream.

And completely drench the rolls with the glaze right before serving.

My BEST ever Cinnamon Rolls - totally from scratch, great beginnger recipe!

I truly thought I had self control until I made these. I tested this recipe twice last weekend after I made breakfast. I was saving them for later in the day, but I just had to dig in. Trust me, your self-control will disappear after you make these. They are completely irresistible. Just wait until you smell them baking! I want to bottle that scent and wear it forever.

The dough is buttery and sweet, which I loved. If you’re looking for that perfect cinnamon roll recipe, you are in luck. Not only are these the fluffiest, softest roll I’ve ever made, but they are the easiest as well.

Fill the rolls with nuts, chocolate chips, fruit, or even coconut. Besides the classic cinnamon filling, I personally love cherries or caramel + apples. The sky is the limit with this recipe!

My favorite sweet, fluffy, and soft from-scratch cinnamon rolls!

I wish I was spending Mother’s Day with my mom this year (don’t worry, I’ll see her in a couple weeks for my birthday!) because I would make these for her.  She loves cinnamon rolls. Hi Mom! 🙂

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Easy Homemade Cinnamon Rolls

Yield: 11-12 rolls

Total Time: 2 hours, 30 minutes

Print Recipe

Easiest cinnamon rolls I've ever made, only 1 rise. Perfect for yeast beginners!

Ingredients:

Rolls

  • 2 and 3/4 cups (345g) all-purpose flour (measured correctly)
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk (I usually use skim)
  • 2 and 1/2 Tablespoons (40g) unsalted butter
  • 1 large egg

Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 Tablespoon ground cinnamon
  • 1/4 cup (50g) granulated sugar

Coffee Glaze

  • 1 cup (120g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons (30-45ml) strong coffee (or use milk/cream instead)

Directions:

  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the confectioners' sugar, vanilla and 2 Tablespoons coffee together until smooth and drizzle over rolls. If it seems too thick, add 1 more Tablespoon coffee. You can replace the coffee with milk or cream instead, if you do not want a coffee flavored glaze. If you prefer a thicker glaze, add more confectioners' sugar and then add a pinch of salt to cut the sweetness, if desired.
  8. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls (with or without glaze) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.
  9. Make ahead/overnight: This dough can be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise at room temperature, about 1 hour.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Homemade Sweet Orange Rolls next!

Copycat Pillsbury Orange Sweet Rolls. Gooey, fluffy, and dipping with orange glaze!

For anyone still fearful of yeast, you can always make my 20 minute Mini Cinnamon Buns (no yeast) instead. However, today’s rolls are a great starting off point! Go ahead, challenge yourself.

If you're new to working with yeast, these soft and fluffy homemade cinnamon rolls are a perfect place to start! Click through for the recipe.
If you're new to working with yeast, these soft and fluffy homemade cinnamon rolls are a perfect place to start! Click through for the recipe.
   

721 Responses to “Easy Cinnamon Rolls (from scratch).”

  1. #
    441
    Saraposted January 1, 2016 at 5:33 pm

    So so amazingly good! My kids & even my super picky husband loved them. Definitely the best cinnamon rolls I’ve had. I followed your instructions for the overnight method & they turned out perfect. Light & fluffy & just the right amount of sweet for an early morning treat. So easy, too! Mahalo for the recipe! 

    Reply

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    Lisa Michaelposted January 2, 2016 at 1:35 pm

    Just made these today and they are perfect!!!!   Got more buns than the recipe said for yield, which is great…have pictures too! Will definitely make again, maybe tomorrow

    Reply

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    MAdlenposted January 5, 2016 at 2:09 pm

    Sallys,

    I don’t know what is your secret but you make me feel like I can bake anything. This recipe and the brownies one make me the baking goddess around my friends. Im so confident that when I do I recipe from you it going to turn out wonderfully! Thank you so much for all your effort. You rock!

    Reply

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    Holly Mayposted January 7, 2016 at 11:50 am

    Hey does anyone know how to substitute powdered sugar with regular sugar for the glaze?

    Reply

    • Paulareplied on January 9th, 2016 at 4:02 am

      I’m not sure, but I think you would have to mix the water and sugar together in saucepan until the sugar has dissolved

      Reply

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    Beckyposted January 10, 2016 at 2:55 pm

    I accidentally used self rising flour instead of all purpose. Could this be why my dough was very dense? Other than that I followed the recipe. Any suggestions? They weren’t light and fluffy. 

    Reply

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    Terryposted January 11, 2016 at 3:25 pm

    Has anyone made the dough in their Kitchenaid mixer, for the kneading?   

    Reply

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    Laurenposted January 23, 2016 at 11:58 am

    Sally, you are my baking hero! These were spectacular. I made them while snowed in with this blizzard, and they were worth every second. We had them with mimosas. 🙂 Love you and your recipes!!

    Reply

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    Linda Schwalmposted January 24, 2016 at 11:56 pm

    I wanted a recipe like we made in school cafeteria on my these are awesome, and the coffee icing is to die for I was hesitate tried it and love it. Thanks

    Reply

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    RICHARD Jerome Fortuneposted January 25, 2016 at 4:34 am

    i’ve just finished baking the second batch of these in 3 days they are grear and easy to bake and are even better with homemade butter creamcheese icing,,I’ve been baking for 26 yrs and had to try this out simple and easy is always better. kudos on a great beginners recipe Sally and ive got to double the batch the young ones love em .

    Reply

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    Myaposted January 27, 2016 at 7:54 am

    Hey!!!! I tried this recipe last night and it was AMAAAAAZZZZZZING ^_^ simple and easy to follow for first timers like me….Thank you so much for sharing it <3

    Reply

  11. #
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    Elizaposted January 27, 2016 at 11:09 am

    So excited to try these… I’m making ’em this afternoon!

    Reply

  12. #
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    Aubreyposted January 28, 2016 at 9:36 pm

    I added mini semi-sweet chocolate chips to the filling and it is devine! The coffee glaze is delicious! 🙂 

    Reply

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    Ariel Age 12posted February 5, 2016 at 12:56 pm

    I made these this morning and they were absolutely delicious my sister loved them and my mother they are really soft some crunchy they are just so good I love this recipe!!!!!!!!!Love it
    (Ariel)

    Reply

  14. #
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    Hanaposted February 9, 2016 at 6:25 am

    Oh God, this looks absolutely perfect. I’m going to make it right now !! yam 😛

    Reply

    • Hanareplied on February 9th, 2016 at 9:12 am

      OK, so I did it, and WOW it was PERFECT!! Thank you so much for the recipe!

      Reply

  15. #
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    Jenposted February 10, 2016 at 7:31 am

    I can’t wait to try these! They make me want to overcome my fear of baking with yeast -thank you!

    Reply

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    Mandyposted February 10, 2016 at 8:12 pm

    I have spent over 25 years trying to replicate my mother’s cinnamon rolls.  I even have her hand written recipe.  I made cinna-bricks.  I tried your recipe yesterday and hit gold.  Exactly as I remember them. Folks at work said the were better than that cinnamon bun chain store.  Thank you so much. This is a keeper!!

    Reply

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    Juliaposted February 11, 2016 at 12:10 pm

    Hi Sally!
    I’m super excited to surprise my boyfriend with these Sunday morning. I’m planning on making them the night before and letting them rise overnight in the fridge. I was just wondering in the morning when I take them out of the fridge and let them rise for another hour at room temp, should they be covered with plastic wrap?? I really want them to turn out perfect! Thanks! I love your recipes! 

    Reply

    • Sallyreplied on February 11th, 2016 at 2:34 pm

      Yep, keep them covered 🙂

      Reply

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    Jonnyposted February 12, 2016 at 1:13 pm

    Hi ‘m planing on preparing these tonight and surprising my girlfriend with them in the morning. Thing is the area we live in is pretty limited and the only brand yeast I’m able to find is Fleischmann’s. I’m just wondering if the recipe should be modified for the different yeast, also currently only have a 9×13 baking dish

    Reply

    • Sallyreplied on February 13th, 2016 at 2:03 pm

      You’ll need a 9inch baking pan– and Fleischmann’s will work just fine.

      Reply

  19. #
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    Anonymous Bakerposted February 18, 2016 at 3:15 am

    Hi.. I’m new to baking with yeast and I’m willing to bake this tomorrow. Is it possible that I substitute active dry yeast for the instant one? Coz, I can’t find instant yeast where I live. Thanks!

    Reply

    • Joannareplied on February 24th, 2016 at 5:21 pm

      Hi! Active dry yeast and instant yeast are pretty different, but you can subsitute it! For active dry yeast, combine the milk, water, and butter, and heat to about 115 (or when it seems hot but not scalding) and gently pour over your yeast. Let this sit untouched for 5 mins or until it looks foamy. While this is sitting, combine the flour, sugar, and salt. Once your 5 minutes is up, give the yeast mixture a gentle stir, and you can follow the recipe the rest of the way!

      Reply

  20. #
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    Zainabposted February 18, 2016 at 3:51 am

    Yum!!I am just jumping in the kitchen .thank u so much sally..can I know how to make choclate glaze.

    Reply

  21. #
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    Crystal Inmanposted February 23, 2016 at 2:52 am

    I love this recipe! I have always used a recipe from my old Better Homes and Gardens cookbook. But this will be my go-to recipe from now on! I will recommend this recipe to my friends! Thanks for creating this awesome recipe!!

    Reply

  22. #
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    Delenaposted February 27, 2016 at 9:29 pm

    I have made cinammon buns with several different receipes, but this receipe is by far the easiest! Tonight I’m trying your receipe to make chocolate cinammon buns. Wish me luck!

    Reply

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    Paolaposted March 5, 2016 at 2:19 am

    Can I use salted butter ? Is it there any substitute for unsalted butter? Because I want to make it tomorrow in the morning and I don’t have time to buy unsalted butter 

    Reply

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    Deniseposted March 5, 2016 at 11:30 am

    I thoroughly enjoyed your recipe for my first attempt at yeast baked rolls. Due to food allergies I substituted almond milk for the dairy and flax seed for the egg. I am happy to say they baked up beautifully and my husband and I enjoyed them for our after dinner sweet treat with coffee. Thanks for sharing! I’ll definitely make these again!!

    Reply

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    Fayeposted March 5, 2016 at 11:19 pm

    This recipe is fool-proof! It was my first time to work with yeast and it was a success! The bread is soft, tasty and fluffy! This recipe is a keeper. Thanks, Sally! ♥

    Reply

  26. #
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    Kariposted March 6, 2016 at 10:23 am

    These rolls were super easy and delicious! My family loved them! I was a first time yeast user and my rolls came out perfect. Thanks for the recipe

    Reply

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    keriposted March 14, 2016 at 3:34 am

    I’ve made these twice. super easy and delicious. modified the recipe somewhat to make a giant cinnamon  scroll, which we cut like a cake. thanks for the recipe!

    Reply

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    cLAWDAWG11posted March 24, 2016 at 9:20 pm

    You didn’t say in your directions -when to add the yeast? I am assuming you add it to the

    butter milk mixture after it comes out of the microwave?

    Reply

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    MerryCherryposted April 3, 2016 at 2:58 am

    Love you recipes Sally. I have always wanted to bake but the complex recipes i found on the net are just too… complex. But when a friend of mine recommended your website, boy, I was ecstatic. May you be more blessed because you selflessly share your recipes to us! 

    Reply

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    Ayaaposted April 4, 2016 at 7:05 am

    I tried these out yesterday and I am a BELIEVER!!! They were amazingly tasty and turned out so soft and beautiful…Thank you for the recipe…wish I could share the picture!!! but you can have a see on the link below

    https://www.facebook.com/ayaaspeaks/posts/10207850809381565?comment_id=10207857369705569&notif_t=feed_comment&notif_id=1459690562934761

    Reply

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    Krisposted April 5, 2016 at 12:55 pm

    These are ridiculously delicious!!!  Before I tried my hand with these I tried the slow cooker rolls, but let’s just say my slow cooker and I weren’t on the best of terms.  The end result was horrible.  I was terrified to try my hand at yeast again, but Sally’s recipes never fail me and I wasn’t going to let a puny little slow cooker deter me.  So I just baked up a piping hot batch of fresh rolls.  I added a dash of vanilla to the dough because well, it’s vanilla, lol.  I didn’t use the reserve flour because I only had 2 cups to work with, please don’t call the baking police on me! And I doubled the cinnamon sugar because Sally said I could and who doesn’t love more!  Other than that I followed the recipe exactly.  Oh wait, I did use Sally’s cream cheese icing for the rolls, but other than that, lol.  Great recipe!  Love this site!  Love Sally!  

    Reply

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    Evaposted April 17, 2016 at 8:28 am

    Hey sally, I was making the dough and all was good but when I added the egg to the mixture it got cooked a bit ,although the milk mixture was only hot to touch as u mentioned, so I threw the whole dough , can I know why did it happen and how do I prevent that from happening again  cuz I’m dying to make these rolls , please guide me thank You so much . I love your recipes and your site the best food blogger <3

    Reply

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    Angelposted April 18, 2016 at 10:34 pm

    I just want to say thank you for sharing this easy yummy homemade cinnamon rolls recipe. My daughter and I enjoyed making them together.

    Reply

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    Isobel Simms-Jamesposted April 25, 2016 at 9:42 am

    Hi Sally,

    I made these cinnamon rolls tonight and last night and they have only gotten better (even though a few mistakes were made). This recipe is fool proof and an instant winner for my big and fussy family. They taste 100x better than store bought frozen rolls, which are difficult to come by in Australia so thank god I found your blog! 

    I have also made your 30 Minute Homemade Soft Pretzels and absolutely adored them. Great for a 3am baking session! Super easy and I can now make them without looking at the recipe. I am really inspired by your blog, I’ve always been afraid to bake because it seems like a lot can go wrong, but I love how you simplify things so they make more sense to the baker. 

    Keep up the delicious work! And thank you.

    Reply

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    Ashleyposted April 29, 2016 at 3:22 pm

    Excellent recipe! This is the second time I’ve used a yeasted recipe of yours (the first being your whole wheat pizza dough recipe). Super easy, super delicious. Thanks!

    Reply

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