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. ūüėČ

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¬įF. ¬†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! :)

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
  • 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¬įF (46¬įC). 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¬įF (93¬įC). Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375¬įF (190¬įC). 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.

Additional Notes:

*Overnight: The dough may 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 let rise, 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.
   

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

  1. #
    361
    Ashleyposted April 6, 2015 at 9:12 pm

    These were so great! I’m only 13 and I could do it without a hitch :) My oven tends to bake things faster than the recipe usually says, so I put the aluminum foil on at 10 minutes and took them out at 20 minutes. Thanks Sally, I think you really cured me of my yeast fear, it wasn’t so scary after all :)

    Reply

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    Maria Camilaposted April 7, 2015 at 7:31 pm

    Hi. I was wondering if I could bake this rolls separate in a baking sheet, not in the round baking dish (I already made them this way And they were amazing). And how much time would take them To bake? Thanks

    Reply

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    Hannahposted April 7, 2015 at 11:29 pm

    OHHHHHH dannnggggg!!!!! i cant believe this. i just made these and they taste just like CINNABON!!!! i live in haiti, no cinnabon here and i have tasted the magic of cinnabon so i know what im missing out on! But now i dont have to! These are sooo amazing! I wasn’t sure all while making this recipe i thought they would be disastrous because my dough was so wet and sticky and i could never see that famous gluten window but i went ahead anyway and theyre right out of the oven right now and im almost crying with joy! Sally you have saved meee!!!!

    Reply

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    Graceposted April 11, 2015 at 6:46 pm

    Everything was going great with these until I took off the foil and cooked them at 350. I only left them with foil on at 250 for seventy minutes, and it looked perfect. I then cooked them on 350 for 30 minutes without the foil, and they came out black and inedible. Do you know why this might be? I’m going to make them again and keep a better eye on them so I will keep you posted.

    Reply

    • mariareplied on April 12th, 2015 at 5:51 pm

      Hi. If I understand you correctly you have mistaken the rising time with the baking time. ( you should preheat you oven to 250 for a maybe 2 minutes And then TURN IT OFF so the bread rises in the residual heat in the oven for 70Minutes). Then you bakie them for 25-30 minutos at 375. Half way this baking time you should cover de rolls with aluminum. I hope this help you.

      Reply

      • Gracereplied on April 12th, 2015 at 8:33 pm

        Ah! I need to read directions more carefully! Thank you so much! I made them again today and turned off the oven when they were rising after which I cooked them for twenty minutes, ten of which they still had the foil on. They were perfect!! Really appreciate you taking the time to respond!:)

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    Lorraineposted April 16, 2015 at 6:52 am

    I have made these rolls twice now. Everyone LOVED them. I wanted something easy and I have always felt uncomfortable using yeast, as I have failed a few times, but this was so simple. Thanks so much for this recipe!

    Reply

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    Ashleighposted April 16, 2015 at 6:08 pm

    I’ve made these rolls twice in the past week and a half (whoops). The first time I baked them, I made a cream cheese icing to go on top and OH MAN so good!!! I couldn’t believe how flaky they turned out. The second time I made these (just now!!!) I made with the coffee glaze and screw the cream cheese frosting they came out AMAZING!!!!!! So easy and I will be making probably 100 more times in the next month.

    Reply

  7. #
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    Kaliposted April 16, 2015 at 6:22 pm

    Sally,
    Thank you so much for this superbly easy recipe! I made these for a work brunch and added a bit of orange zest to the filling along with orange cream cheese icing and they are wonderful! I made them two days before and had to bake them the night before work but they still turned out yummy! I will definitely be keeping this recipe close at hand!

    Reply

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    jamposted April 25, 2015 at 3:04 am

    i would like to thank you for sharing your recipe!!! i tried so many cinnamon roll recipes even laura vitale’s and even the pioneer woman’s cinnamon rolls! they turned out great but your recipe really REALLY CHANGED MY LIFE!!! they are beyond perfect!!! more power to you sally!!!!!

    Reply

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    Austinposted April 26, 2015 at 12:02 am

    Hi! Can anyone tell me how to double this recipe? Thanks!

    Reply

    • Elizabethreplied on May 28th, 2015 at 8:16 pm

      Do the entire dough recipe twice.

      Reply

  10. #
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    damarisposted April 27, 2015 at 8:58 am

    Sallys I love your page

    Reply

  11. #
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    Kaylaposted May 1, 2015 at 6:40 am

    Could i let them rise and bake in a muffin pan?

    Reply

    • Sallyreplied on May 1st, 2015 at 7:18 am

      Absolutely!

      Reply

  12. #
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    Jessposted May 1, 2015 at 12:33 pm

    Thank you for sharing this recipe. I will be trying it very soon!

    As an aside, I am in love with that blue plate in the last picture. Do you happen to know the maker and pattern? It’s gorgeous!

    Reply

    • Sallyreplied on May 2nd, 2015 at 7:21 am

      I believe it is Anthropologie from two years ago.

      Reply

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    Carolposted May 1, 2015 at 10:08 pm

    can I prepare these and roll with cinnamon then keep in fridge overnight and bake in the morning?

    Reply

  14. #
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    Joyposted May 6, 2015 at 3:39 pm

    Making these right now! They didn’t rise the first half hour so I turned the oven to 200F, turned it off and put the pan in for the remaining rising time. I *THINK* I killed the yeast. I’m not even new to baking with yeast (made yummy, fluffy Amish White Bread just this morning). Grrrr! Always check the temp of the liquid going into your yeast (I usually just use my candy thermometer). I skipped doing that in this recipe. That is totally MY mistake; the recipe is thorough and great.

    Still going to bake these and see how they turn out, even with my blunder. Going to definitely make again soon. Super easy recipe!

    Reply

  15. #
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    Cassieposted May 9, 2015 at 5:54 am

    Waiting for mine to cook
    I put them in a turned off oven like you said you do
    And they rose double in size after 30 minutes is that normal
    Maybe it depends on oven?
    Theve been cooking for 25 minutes now and their no
    Where near done?

    Reply

  16. #
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    Marjorieposted May 9, 2015 at 10:57 am

    Just made these and going to have some fresh ground/brewed coffee. Think next time I make it overnight. I love your recipes. Thanks!

    Reply

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    Dixieposted May 9, 2015 at 4:41 pm

    Can you freeze the dough? And if so, how long will it last?

    Reply

    • Dixiereplied on May 9th, 2015 at 7:05 pm

      Oh. Sorry. Just read that you can, so don’t mind my prior comment.

      Reply

  18. #
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    Juneposted May 9, 2015 at 7:33 pm

    I have great difficulty with anything with dough required but tried these and they were so easy and good I could even share with neighbors. I use extra butter cinnamon and surgar. Thank you I recommend for anyone to make.

    Reply

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    janetteposted May 16, 2015 at 3:01 pm

    I really enjoy your webpages. I have made several of your recipes. Last night I made your coconut shrimp. Delicious! Making cinnamon rolls now. Will let you know how they turn out. 

    Reply

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    nisnimninposted May 23, 2015 at 8:20 am

    I actually replaced the granulated sugar in the filling with brown sugar. Instead of the coffe glaze I use cream cheese frosting.It is an easy recipe to modify.

    Reply

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    Nurzana Hposted June 15, 2015 at 12:45 pm

    The recipe turns out GREAT!!! First trial & the outcome is YUMMYLICIOUS!! Add walnuts to the rolls.My family loves them…Sweetness just right…

    Reply

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    Jessicaposted June 18, 2015 at 3:07 pm

    Made these today for a brunch I hosted. I didn’t exactly follow the recipe perfectly. Used self rising flour instead of yeast, preheated my oven to 350 and then turned it off to let them sit for about 30 minutes, then baked them for another 30 minutes. They turned out absolutely perfect! They taste like the kind you buy at the grocery store. Not only am I impressed but my friends and family are impressed too.¬†Will definitely be making these again!

    Reply

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    Rachaelposted June 26, 2015 at 1:58 pm

    Can you leave the egg out ?
    Also, what about adding brown sugar to the filling?

    Reply

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    Endalosaposted June 29, 2015 at 10:43 pm

    Aww snap! Too much flour and baked it too long so it was really denae and ew. And a bit too much salt. Never fear, I’ll try this again and report back :)

    Reply

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    Santucciposted July 1, 2015 at 5:18 pm

    These were awesome, perfect, easy and super delicious!!! Just because I love Vanilla, I added 100% Madagascar Bourbon Vanilla Bean Extract to the filling…….Yummy! Plus I Love your FB page and can’t wait to make more delicious goodies!!!
    Ciao Bella!

    Reply

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    christineposted July 3, 2015 at 3:11 am

    Hi Sally! first of all thank you for this recipe. I baked them this morning…it rose well.all fluffy and soft and i baked them just under 30mins…but i find the outer sides of the rolls are on the dry side..not as fluffy and moist like I expected them to be. I used a square baking pan instead of the round dish….did i do anything wrong? Did i over knead the dough? :s Hope to hear from you back thanks!

    Reply

    • Sallyreplied on July 3rd, 2015 at 6:36 am

      Try lowering your oven rack and loosely covering the rolls with aluminum foil as they bake. It sounds like there was too much heat directly on those outer rolls, which dried them out.

      Reply

  27. #
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    Ayelenposted July 3, 2015 at 6:32 pm

    I used regular yeast (not instant) and they haven’t rised at all. Still in the greased bowl before rolling them out. Any idea if I should leave them for more than 10 minutes???

    Reply

  28. #
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    Breeposted July 8, 2015 at 2:13 pm

    Your recipe makes no mention of exactly when to add the yeast. 

    Reply

    • Sarahreplied on July 16th, 2015 at 3:33 pm

      It’s in Step 1. ¬†It says to mix the yeast with the flour, sugar & salt. ¬†Then add the butter mixture to that (Step 2). ¬†

      Reply

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    Fayeposted July 9, 2015 at 9:15 am

    I’m not an experienced baker but I followed your easy recipie and my boys loved them.¬†

    Reply

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    DCbakerposted July 11, 2015 at 9:10 pm

    Found this recipe on a whim and just made it. Happened to have all the ingredients on hand, so it was a breeze to make. So easy and I am so impressed with the texture (and taste!). Normally not a fan of coffee flavoring but I made it anyway, and I am pleased with the subtlety of it. Really complemented the cinnamon/sugar filling. FYI РI only baked mine 22 minutes at 375 and it was perfect. Any more than that and I think it would have dried out and been less pull-aparty (in my oven, at least). Thanks for the great recipe!

    Reply

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    Angieposted July 15, 2015 at 11:02 am

    These look amazing! It’s all rainy and icky outside, so I was thinking of baking something….this is the perfect comfort food to make!¬†

    Reply

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    Sarahposted July 19, 2015 at 11:22 am

    I made the overnight version of these and baked them this morning – they were so easy, and delicious! ¬†I’ve seen many other more complicated cinnamon bun recipes, but started with this one as it was the simplest I could find. ¬†I am so happy with how it turned out, and it’s taking all my willpower not to eat the whole batch myself. ¬†Thanks for the great recipe! ¬†

    Reply

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    Alvin Santosposted July 20, 2015 at 11:10 am

    Hi, I made these and they were so great. I was wondering if I can use the dough and bake it as dinner rolls? They are so soft when made into cinammon rolls, and I was thinking if they would turn up just as well if I roll it up into dinner rolls.

    Do you have any advice on what I can add? More sugar perhaps to compensate for the loss sweetness?

    Reply

    • Sallyreplied on July 20th, 2015 at 7:07 pm

      Alvin, I’ve never tried it before. But I don’t see why it wouldn’t work. I wouldn’t add more sugar. The dough should be fine as is.

      Reply

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    Vonnieposted July 26, 2015 at 3:51 pm

    Hello, I was thinking of a friend today who recently passed away. She loved to cook and bake! So to honor her memory, I went searching for a recipe to make. I found your recipe for these cinnamon rolls and I made them. They are wonderful!!!!

    Thank you!

    Reply

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