Addictive Recipes from a Self-Taught Baker

Easy Cinnamon Rolls (from scratch)

You’ll also love my easy slow cooker cinnamon rolls.

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

My BEST ever Cinnamon Rolls - totally from scratch, great beginner recipe! Recipe on

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 beginner recipe! Recipe on

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 beginner recipe! Recipe on

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!

Easy Homemade Cinnamon Rolls

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



  • 2 and 3/4 cups (345g) all-purpose flour, divided
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 packet 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
  • 3 Tablespoons 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°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.

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.

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© 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.

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.

More cinnamon rolls to love:

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.


  1. If I want to prepare tonight and bake in the morning, how would I go about that?

  2. I love your recipes! Just made these (1st time at making cinnamon rolls) but I added raisins. So easy and great for newbies!
    Thank you so much for your recipes and easy to follow directions!

  3. Best recipe by far. I did use brown sugar instead of white sugar and some rasins. But original recipe is great. Thanks for sharing.

  4. Can you use active dry yeast instead of instant yeast?

  5. Made these using wheat flour as it was all I had. I used the substitution ratio of 3/4C of wheat flour for every 1 C of white flour, and they came out amazing!! My daughter said they were even better leftover than fresh, and I wouldn’t go that far myself, but they certainly were tasty reheated! I am planning to make a double batch at my in-laws this weekend to impress everyone! Sally’s is my new favorite cooking site! Incidentally, this was my first time baking with yeast – a newbie convert! Going to try all sorts of breads now that I have confidence! Thanks!

  6. 1 pkg dry yeast – is that 3 packets?

  7. This is a great recipe, and they look so tasty!! Thanks a lot! <3

  8. Thank you for the recipe! My mom liked it very much. I made two batch of these but on the other batch, instead of putting the cinnamon mixture, I put some melted chocolate. May I ask how much calories are in the cinnamon bun?

  9. Hi Sally! I just made a fresh batch of your cinnamon roll recipe and I can’t wait to give them to someone in my family to try (since I’m gluten+dairy free, lol!) I am running a 1-week long camp this week called, Camp Crafty Kitchen, at my house, and I’m so excited to make this recipe with my campers (and of course give credit to your blog in the recipe handout). Thanks for the great recipe 🙂

  10. Also, I wanted to let you know that I used active dry yeast instead of instant yeast. I diluted the yeast in the warm water-milk mixture. I then let the mixture sit for 5 minutes, and afterwards added in the melted butter. It worked perfectly! After making the recipe, I found my instant yeast in the pantry. I think I need to get a bit more organized! 

  11. These came out perfect! By far best batch of cinnamon rolls I’ve ever made. I added about a teaspoon more butter in the dough, used a little more butter in the filling and subbed half of the granulated sugar for brown sugar. They are to die for! I baked them in a springform for easy transport and pulling and they looked beautiful! My boyfriend said these are amazing (and he can be a tough critic). Will definitely save and use the recipe again in the future!

  12. I have try this recipe every time my children asked for cinnamon rolls, I have even given my co workers and it never fail me,thanks this recipe is the best. Thanks Sally.

  13. The cinnamon rolls were incredible! They really were much better than anything Cinnabon has ever had…and I thought Cinnabon was good. I did pull them out about 10 minutes early as suggested by a few people in the comments and they were perfect. I am saving this recipe and will certainly use it again. Thank you for sharing the recipe with us!

  14. I am wanting to make these to give to friends. How would I go about freezing them for them to use at their convenience! Thanks

  15. It is best recipe i seen so far. It is easy and quick to make. I’m using active yeast instead of instant yeast but i dont know it is right thing to do. But it is delicious with instant yeast so im guessing it doesnt matter.

  16. Hi Sally! Could I cut the rolls into smaller pieces and then let it rise? I need to make some for a crowd and was wondering if that would work to make a lot of mini cinnamon rolls

  17. Hi Sally,
    I made these rolls for Thanksgiving breakfast while watching the Macy’s parade. They were delicious and so easy! I decided to use active dry yeast, refrigerate overnight, and let the rolls rise in the morning. This did not work! I learned through that failed experiment that adding the fat later than the yeast is important. I remade these rolls in the morning using active dry yeast mixed with the water and a little sugar, and let it get frothy. Then I started the dough and after it got sort of mixed up, I added the milk, butter, and egg.  This worked great and the rolls turned out beautifully!!

    Thank you for a great recipe—none of the above missteps are your fault. All user error:-) I will definitely make this recipe again!!

  18. Thanks so much for sharing! A super easy recipe that anyone could make. Thanks for sharing it was delicious!!!

  19. These truly are the easiest and best tasting cinnamon rolls ever. I used to make them for Christmas morning and it got to be a pain, but now I can start the tradition again.

  20. These were AMAZING and so easy to make. I followed the directions to the letter; however, next time I am going to try brown sugar and a bit more cinnamon. Not sure if I could improve on perfection but I will try!!!

  21. Hi!
    Need clarification on the below part!

    “Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.” – does how long do you heat it at 200F for??


    “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.” – do you leave them loosely covered with foil during the rising phase and baking phase??

  22. So wonderful!  I made the dough the night before through step four and let them rise in the fridge per recipe. When I took them out of the fridge the next morning they weren’t as risen as I wanted so I put them in a warm oven for ~45 min and they totally puffed up. Baked for 25 minutes and they were perfect!  We used these as our belated Christmas morning breakfast. Easy for me to get on the table and still felt really special. Thank you Sally – Another winner!

  23. Hi Sally!
    This may be a silly question, but I was curious if you think I would be able to use a cast iron skillet instead of normal round pan?

  24. Hey Sally! Another winning recipe! Super easy. 
    One question though, these didn’t store well. Any suggestions?

  25. Wonderfully soft dough and totally delicious! Will definitely make these again.

  26. I have made these loads of times in the last year, they are great. Today I used the dough recipe to make pizza rolls! I only used 1 Tbs of sugar, then proceeded with the recipe, brushing with tomato sauce, sprinkling with mozza and adding some very thinly sliced pepperoni. Baked as per the instructions for 30 minutes, covering with foil after 15. They were so good!!

  27. Hey sally!! Thank you for your great recipes and for sharing about new life as a mom 🙂
    I’m thinking of baking these in individual bun portions (for gifts). Do you have any suggestions or tips?
    Thank you!

  28. Sally, whenever I need a recipe, I always look at your website first. I have always had great results. Today a friend asked me to make her some cinnamon rolls. Since there was so little time before she came over, I used this one-rise cinnamon roll recipe, and shortened the rising time by putting the pie pan, covered with a damp dish towel in the microwave. Six 30-second zaps, spaced 5 minutes apart did the trick. The quickest cinnamon rolls I have ever made. Love this recipe – thank you!

  29. Question if I allow the dough to double in size before I rolled it out and cut can I still use it or do I need to start over?

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