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! :)

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!



  • 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


  • 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)


  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.

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

  1. #
    Kathrynposted September 1, 2015 at 8:53 pm

    Just made my first ever cinnamon rolls following this recipe and they are amazing.  Recipe so easy to follow. I will use this in the future x


  2. #
    Sunshine Diazposted September 3, 2015 at 11:00 pm

    Hey! Love this so far about to take them out and enjoy, but I notice on your recipe that you don’t let your yeast disolve in hot water like on other sites for like bread and what not. Can I ask why? Do you think doing this will cut the rise time in half or is this something you could try for us?


    • Sunshine Diazreplied on September 3rd, 2015 at 11:32 pm

      Um, these were super yummy and came out perfect. Thank you!


    • Kpreplied on October 12th, 2015 at 3:50 pm

      If you use instant yeast, it does not need to be dissolved. If you use I believe “active yeast”, it needs to be dissolved in milk or water first. This recipe calls for instant yeast therefore does not need to be dissolved :)


    • Nitareplied on November 29th, 2015 at 10:25 am

      The back of the Red Star active dry yeast package says that it can be mixed with dry ingredients and then add warm liquid to those and it should activate the yeast that way, so I don’t think that it needs to be dissolved first for this recipe. ¬†I am going to try it that way as that it the only yeast that I have on hand – we’ll see what happens!


  3. #
    Laurenposted September 5, 2015 at 11:30 pm

    I made these this morning, this recipe is wonderful, thank you! I don’t bake with yeast, I’m always afraid I’ll screw it up, but your instructions and tips were so helpful and they turned out great! Thanks!¬†


  4. #
    Morganposted September 6, 2015 at 1:48 pm

    theses are fantastic but I had to use more flour ¬†then it called for. I might have made a mistake but everyone loves these!!! So yummy!!!!’¬†


  5. #
    Double Butterposted September 9, 2015 at 8:04 pm

    Dear Sally,
    I am in love with your recipes. Whether it is double chocolate zucchini cake, or these taste looking rolls, you are the goddess of baking!!
    Sending my full appreciation for your talent and i most definitely recommend your site to all those inquiring ‘where I got the recipe’.
    Happy mixing and posting :)


    • Sallyreplied on September 10th, 2015 at 7:50 am

      Thank you so much! Makes my week.


  6. #
    Erinposted September 12, 2015 at 8:15 pm

    My family about died over these! So good and SO easy! I was a bit of a hog and only cut 8 rolls, so they were extra-large! I actually plan on making them again tonight so I just have to repeat and glaze tomorrow morning!


  7. #
    Cassandraposted September 13, 2015 at 1:46 pm

    My first time making these, they are in the oven, my Husband wanted me to make these, I was afraid but I did it, thanks, I couldn’t make them without your recipe


  8. #
    Clareposted September 17, 2015 at 2:16 am

    Hi! This is my absolute favourite cinnamon roll recipe, works every time! I was just wondering if it was possible to make mini-sized ones? What dimensions would I roll the dough to? And how long would I need to prove/bake them for? Thanks so much xxx


  9. #
    Michelleposted September 20, 2015 at 8:30 am

    Thank you for this AMAZING recipe. I’ve made these scrolls once before and thinking of making them again tomorrow. However, last time I didn’t know how to properly store the leftovers and they went hard like a biscuit. I tried microwaving them but that didn’t help. So I just wanted to ask for a good way of storing them if only for a day or two at maximum.
    Thank you once again for this great post.


  10. #
    Gwenposted September 20, 2015 at 10:18 am

    I just made these for breakfast! I wish I could upload a pic of them! They are beautiful, light, and scrumptious! Thanks for the recipe!


  11. #
    Dolores Guerreroposted September 20, 2015 at 7:01 pm

    O.M.G. These cinnamon rolls were a hit at my house! Hubby loved them and they were truly easy to make. I only tweaked the glaze to suit our taste buds; otherwise, great recipe! I am wondering if brown sugar will work well w/ this recipe? be it in the dough or the filling? Thanks so much for sharing your recipes! :)


    • Doloresreplied on October 19th, 2015 at 11:47 am

      LOVE, LOVE, LOVE this recipe! Tried another batch but time I incorporated some of my favorite Fall ingredients: bit of orange zest, chopped cranberries & pecans. DELISH!


      • Doloresreplied on October 19th, 2015 at 11:51 am

        woah! typed a bit too fast & hit enter before adding that I also used orange juice for the glaze. They were truly the best cinnamon rolls I’ve ever had. Oh and this time I used the platinum yeast vs the regular and I do believe it made a big difference. The rolls turned out a lot softer this time. Love that I can change the flavor by changing a few ingredients. Next up: PUMPKIN flavor! Thanks again for sharing your delicious recipe. :)

  12. #
    Sean Bradishposted September 22, 2015 at 4:34 pm

    Hello Sally, 
    I just put the sweet rolls in the oven to rise, so far, the recipe I followed to the T. It looks great and I can’t wait to bake them. My wife will be home around five thirty and I’m sure she will enjoy these rolls with me. I will leave another comment when we try them. Easy recipe to follow. Thank you so much for making this available to everyone.


  13. #
    Juliaposted September 24, 2015 at 7:12 am

    This is not the first time that I’ve done cinnamon rolls – but this is the first one that doesn’t use four cups of BREAD flour that other recipes have asked for. Does this work?


  14. #
    suhailaposted September 25, 2015 at 5:46 am

    Thanks for the recipe…i finally succed making cinnamon rolls using handheld mixer…


  15. #
    jiaposted September 25, 2015 at 12:45 pm

    can they be made in mini cupcake pans? 
    will i have to grease them?

    thank you :)


  16. #
    Lyraposted September 27, 2015 at 11:21 am

    dear sally,

    I’m a huge fan of yours and I’ve already made dozens of your recipes – they always turned out great. today I tried your cinnamon rolls; the dough was all fluffy and light which was great but the whole roll was so dry :( do you have any idea what I could do next time to avoid the dryness?


  17. #
    Amyposted September 27, 2015 at 11:44 am

    Can you also use fresh yeast?
    If so, how much yeast should you use?


  18. #
    Courtneyposted September 28, 2015 at 9:45 am

    I made these over the weekend. They were so easy to make. I have always wanted to try making them homemade. I am so glad I did. Thank you for the easy to follow directions. Mine weren’t as pretty as yours, but I’m sure just as tasty, Congratulations on your 2nd book coming out today! Now on to those other rolls! :-)


  19. #
    Mariaposted September 29, 2015 at 5:32 pm

    Thank you for this easy recipe for a first time cinnamon roll maker! I only had the active yeast (I don’t have experience with that either) but it turned out wonderfully and I was delighted to be able to prepare these for my husband and our friend. I made these last night,then finished the rise and baking this morning. Delicious!


  20. #
    kristie Gposted October 3, 2015 at 2:38 am

    I make ¬†these ¬†quite ¬†often . .probably ¬†2 x ¬†a week – they are delicious , fluffy ¬†and ¬†not too sweet . I have to say that I glanced ¬†through ¬†the other ¬†recipes ¬†for your breakfast ¬†rolls ¬†and saw the raspberry ..yum! So instead ¬†of ¬†reading ¬†the rest of the ¬†recipe I assumed ¬†it was ¬†the same and used my strawberry ¬†jam and ¬†cream cheese ¬†glaze. Oh my they were unbelievable ! ¬†So tasty! ¬†It wasn’t ¬†until ¬†later I realized my mistake , ¬†but a mistake ¬†in a ¬†very good ¬†way. Thanks ¬†for all these fabulous ¬†recipes !¬†


  21. #
    Lisaposted October 7, 2015 at 10:59 am

    Better than shop bought . I made them today an they taste lovely . I’m going to make these alot . Thanks for the recipie¬†


  22. #
    traciieposted October 7, 2015 at 11:33 am

    Fabulous!!!!!!! Tried recipe out last night, I doubled the cinnamon & sugar filling amount as per our sweet teeth & adjusted cooking time per my oven, but from start to finish Absolutely Brillant!!!! 


  23. #
    Shaniaposted October 15, 2015 at 1:42 pm

    Hi Sally! I LOVE LOVE your recipes and this is my only cinnamon rolls recipe on my index. But one thing is, I ever had some leftovers. I kept them inside an airtight container, but on the next day, it started turning crispy like crackers. Is there anything I did wrong? Or would you have some other tips to store the rolls while they stay soft? Thank you so much!!


    • Annereplied on October 23rd, 2015 at 4:07 am

      I would keep them at room temperature. Fridge often does that to buns etc. I just leave them in the round pan covered with foil and store them in the oven or microwave. That is until I have a decent bread storage box.


    • Doloresreplied on November 3rd, 2015 at 10:39 am

      I left our leftovers in air tight container…cake keeper to be exact. They stayed soft and moist and of course the flavor was just better. They only lasted one extra day… :)


    • Doloresreplied on November 3rd, 2015 at 10:41 am

      Has anyone tried this simple recipe with pumpkin? I know there’s a pumpkin roll recipe posted, I just wonder if incorporating pumpkin into this specific recipe would work? Thanks! :)


  24. #
    Jenniposted October 17, 2015 at 3:48 pm

    I want to make these for work… But I want to do all the work the night before. ¬†If I leave them in the refrigerator over night and let stand an hour before, do I let them stand at room temperature? And do I lightly cover them with plastic or aluminum foil??


  25. #
    Anneposted October 23, 2015 at 4:02 am

    These are so simple and so good! And they stay good long!!  
    Today I made them with coconut oil in place of the butter as I didn’t have any butter in the house. Let’s hope it works. Thanks for this recipe!


  26. #
    Jamieposted October 26, 2015 at 10:16 pm

    Love this! Just tried it today and they are amazing! Thanks Sally!


  27. #
    sfrposted October 26, 2015 at 11:22 pm

    Simply great was wanting to make this for a long time and your recipe seemed easy . Can give you 5 stars superb my family is enjoying it thanks again and wish you all the best.


  28. #
    Toni Napierposted November 1, 2015 at 7:43 am

    Made the cinnamon rolls last night. ¬†Great and simple recipe but the only thing is that during the baking stage they deflated like pancakes. ¬†I’m not sure what I did wrong…..any suggestions?


    • Emmareplied on November 22nd, 2015 at 3:50 pm

      Hi, the same happened to me. It rised well in the owen, but when i preheated the owen at 190oC i took it out of the owen then back to owen when it was hot enough. Then it didnt rise and kept flat. What was wrong? Thanks


  29. #
    Carrieposted November 1, 2015 at 12:21 pm

    This was my first attempt ever at making my own rolls. Usually, I will use the refrigerator kind because I just don’t have the patience to wait for all that dough rising to take place. This recipe was great, 1 rise, easy peasy. Another great thing about this recipe is that you don’t have to pull out your stand mixer, which a lazy cook like me considers a pain when its the weekend, and early morning, before you’ve had your breakfast. I also usually avoid any recipe that requires me to pull out my rolling pin. Again, my laziness. But this dough was actually very easy to roll out right on my counter. It didn’t tear, or take hardly any effort to roll¬†out to the dimensions. ¬†The icing recipe made the perfect amount, the dough ¬†made 11 rolls for me, and the amount of filling was prefect to cover the dough. Finally, a recipe that produces exactly what it says it will. I hate the recipes where there is some element that really should be doubled, like sauces, so people like me stand there wandering what went wrong, until you read the comments and learn that everyone doubled it.
    Hands down, the best tasting, easiest, most satisfying thing you’ll make for breakfast! Thanks for the recipe.


  30. #
    Shelley Kposted November 1, 2015 at 8:45 pm

    OMG! I just spent a couple of hours surfing your site – recipes only! I am gaining weight as I write just contemplating baking most of your recipes. The Cinnamon Rolls, Muffin Master, Cinnamon Bagels, Soft Snickerdoodles (YES! It is the Cream of Tartar!) and your recipe calls for vanilla – most do not.
    Currently I have a broken right wrist so baking will be a few weeks away – but it WILL happen! I am praying it happens before Thanksgiving, but Christmas at the latest!


  31. #
    Julie Johnsposted November 14, 2015 at 2:40 am

    I really want to try this recipe. I am in the UK and have been trying to google whether plain flour is the same as all purpose flour but some references suggest it wouldn’t be suitable. Can you tell me if plain flour will work ok?


    • Mary Ellenreplied on November 28th, 2015 at 8:53 pm

      Yes, they are interchangeable.  Here is what I learned from my time in London:
      Cake and pastry flour = soft flour
      All-purpose flour = plain flour
      Bread flour = strong flour, hard flour
      Self-rising flour = self-raising flour
      Whole-wheat flour = wholemeal flour 


  32. #
    Mary Ellenposted November 28, 2015 at 8:51 pm

    Very tasty! ¬†I was wanting a quick something for breakfast that wasn’t laden with butter and sugar like many cinnamon rolls.

    For any sweet roll, I never go over 350 degrees.  The recipe may not have needed foil if you keep the temperature between 350 or 325.  I used 325 degrees on my convection oven (which translates to 350 in a conventional oven) for 24 minutes and they were perfect.  


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