Easy Cinnamon Rolls (from scratch)

These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl!

This cinnamon roll recipe makes classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with vanilla glaze. It’s taken me some time to develop quick cinnamon rolls that maintain all the flavor of traditional overnight cinnamon rolls. I have the winner for you right here and I baked two batches just to be sure. ūüėČ

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

Yeast Beginners Rejoice!

Do you love homemade cinnamon rolls, but are nervous to bake with yeast? Join the club. I was too! But this recipe changed everything for me. They’re perfect for anyone who wants to learn how to bake with yeast. Unlike overnight cinnamon rolls that require¬†hours of rise time, plus a 2nd rise time after the rolls are shaped, this easy cinnamon rolls recipe only requires 1 rise.

Here’s my #1 tip:¬†I recommend using a strong and dependable yeast.¬†Red Star Platinum Yeast¬†is an instant yeast, which cuts down on rise time. Its careful formula strengthens your dough and makes working with yeast simple. And simple is always good, right?

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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

How to Make Easy Cinnamon Rolls from Scratch

Bakery style goodness for beginners!

  1. Make the dough: The ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water together. Next, stir the butter mixture into the dry ingredients, then add the egg. At this point, your dough is ready to knead!
  2. Knead the dough: You can use your mixer or hands to knead the dough. 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 a few minutes so the gluten settles. During this time, get your filling ingredients ready: butter, cinnamon, and sugar.
  3. Shape the cinnamon rolls: Roll the dough out into a 14×8 inch rectangle. Spread the butter on top, then sprinkle with cinnamon and sugar. You can use regular white granulated sugar or brown sugar in the filling. Tightly roll up the dough and cut into 11-12 pieces. Place in a greased round pan and get ready to rise.
  4. Rise: Let the shaped rolls rise for 60-90 minutes. Remember, this is the only rise time for the rolls.
  5. Bake: After the cinnamon rolls are nice and puffy, bake until golden brown.

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

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

The TRICK to Easy Cinnamon Rolls

Let the dough rise in your oven!

Here’s what I do: I heat the oven to 150¬įF (66¬įC). Turn the oven off. Cover the rolls and place them inside. Leave the oven door cracked open for about 30 minutes, then shut it closed. There, that’s it!

Easy cinnamon rolls recipe

After baking, the rolls are ready for a finishing touch. You can serve with vanilla icing or salted caramel, but I love drenching these easy cinnamon rolls in coffee icing. Simply mix 1 cup of confectioners’ sugar with 2 Tablespoons of strong coffee.

These cinnamon rolls are completely irresistible and they take half the time.¬†If you’re looking for that perfect cinnamon roll recipe, this is the winner.

More Shortcut Homemade Recipes

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Easy Cinnamon Rolls (from scratch)

  • Author: Sally
  • Prep Time: 1 hour, 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 5 minutes
  • Yield: 11-12 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. Top with vanilla icing or my favorite coffee icing below.



  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/4 teaspoons Red Star Platinum Yeast¬†or any instant yeast¬†(1 packet)
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (60ml) water
  • 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 or packed light or dark brown sugar


  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 23 Tablespoons (30-45ml) strong brewed coffee or milk


  1. Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
  2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110¬įF). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
  3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes.
  4. Fill the rolls:¬†After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
  5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375¬įF (190¬įC). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
  7. Make the icing: Whisk the confectioners’¬†sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls.
  8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.


  1. Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
  2. Freezing Instructions:¬†Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at¬†375¬įF (191¬įC). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
  3. Yeast: I highly recommend instant yeast. If you only have active dry yeast, you can use that instead. Active dry and instant yeast can be used interchangeably in recipes (1:1). Active dry yeast has a moderate rate of rising and instant dry yeast has a faster rate of rising; active dry yeast will create a slower rise time.
  4. Milk: Whole milk is ideal for this dough. If needed, you can substitute nondairy milk.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
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.


Comments are closed.

  1. 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

  2. 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!

  3. 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?

  4. MerryCherry says:

    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!¬†

  5. 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


  6. 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! ¬†

  7. 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

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

  9. Isobel Simms-James says:

    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.

  10. 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!

  11. jean talada says:

    can you use wheat flour instead of white?

  12. Nancy Mueller says:

    These were super easy and good. We will definitely make these again.

  13. Hi sally, when you say you heat the oven and then turn it off. When exactly do you do that? In which step? And for how long? A minute? Or longer? And about the coffe glaze, I’m not much for coffe but I like it if it’s mild. Will the glaze be mild with two tablespoons or would it be enough with 1 and if so do I have to change something else about the glaze? Also, one last thing. It says in the recipe to mix strong coffe with vanilla extract and confectioners sugar, is it okay with coffe powder and water? Hot boiled water, or cold? Or what is it that you do?¬†

    Sorry for so many questions..was thinking of doing this today so hope you reply soon. 

    Hugs M

  14. How much is 1 packet of yeast in grams? I’m just wondering cause I live in Europe and we don’t have that type of yeast so hope you can help me with this!¬†

  15. These are by far the best cinnamon rolls I have ever tasted, let alone made! ¬† They came out perfect and OMG are they delicious!! ¬†Thank you so much for sharing the recipe! ¬†Making a batch as I’m writing! ¬†Can’t wait! ¬†

  16. I am not clear about Step 2. Reserve 1/2 cup of flour , so the balance of 2 and 3/4 will be used to make the dough ?  


    1. In Step 1 she sets out flour to use (2 and 1/4 cups) immediately in step 1 and flour to ‘set aside (1/2 cup)’ for step 2 .

      In Step 2 you then use the flour reserved in step 1 (the 1/2 cup) but she’s flagging you might not need it all just somewhere between 1/3 cup and the full 1/2 cup. ¬†We needed the full 1/2 cup in our dough.

  17. These rolls are FANTASTIC! I am an absolute beginner with using yeast, and these turned out beautifully! They made a gorgeous presentation and were gobbled up in no time by everyone at our Father’s Day brunch. I was very pleased and proud (and, of course, ate two of them myself!). They are substantial without being heavy, pleasingly sweet without being over the top. Perfect!

  18. I use this recipe every time I want to make cinnamon rolls; it’s wonderful. It is also very simple for me since I’m still learning how to cook and bake. They only thing I do different is add ¬†much more butter and cinnamon/sugar mixture for the family who absolutely loves this recipe. I truly appreciate this recipe.¬†

  19. These are wonderful!  They taste delicious and the texture is perfect Рnot too heavy or doughy.  I followed the recipe except I did not have the same type of yeast and do not have experience adding yeast to dry ingredients, so instead I used the method of adding it to lukewarm water first and let it sit for a few minutes before adding it to the dry ingredients.  They turned out perfect!  

  20. AMAZINGG!!!! Super easy, sweet enough they didn’t even need the glaze! ūüėÄ

  21. This was the first recipe I’ve ever made using yeast, and they were DELICIOUS. I’ve since tried another one of your roll recipes (also yummy) and will be trying my third in a couple days. You’ve made me a believer!

  22. I made these today for the first time and this recipe is definitely getting saved to my favorites. I am new to bread baking, this was the 4th yeast recipe I’ve tried and since I did not have instant yeast (and had plenty of time on my hands) I actually did the 2-rise method and proofed my yeast before adding it. For my first time making cinnamon rolls with how they came out they looked like they were made by a pro. My hubby was very impressed. These are so filling, not too sweet, and perfectly soft and gooey. I can’t wait to make them again.

  23. Can I use the machine at kneading instead of the hands? Thank you

  24. hi sally, I just finished baking and eating your cinnamon rolls. I didn’t have butter at home so I used softened margarine, it was so delicious, my kids and I could not stop picking the crumbs, I used a 9″ round pan and a baking tray and since I got thirteen rolls and the pan didn’t contain everything. I love the end product of the one the tray more, because it had enough space and didn’t have to stick to each other. now, my question is, is it suppose to stick together? thanks for sharing.

  25. I’m new to breadmaking and am branching out to sweet rolls. Up until now, everything I’ve made has been in my stand mixer. Can I forgo the kneading and just use the mixer to get to the consistency that I want? This recipe looks wonderful!

  26. Just made these today

  27. I have tried out this recipe but I ran out of AP flour and managed with 2 cups AP and remaining 3/4 cup whole wheat flour. The dough was really sticky and so I had to use more of the wheat flour (1/2 cup more) plus more during the kneading and rolling process. All though the rolls were delicious, they were not soft and fluffy but a little dry although they rose beautifully, so I know that the yeast was good. Could the use of wheat flour be the reason? or the excess? What is the maximum amount of flour that can be added without compromising the softness? Thanks for the recipe.

  28. I just made this recipe…It’s the best recipe ever compared to all the complicated cinnamon buns recipes I saw. And the result is amazing. The recipe is not only easy to do but the buns themselves taste very very good. I can say they are the best cinnamon buns i’ve eaten so far. If you’re looking for a great recipe well you found it.

  29. These cinnamon rolls are by far the easiest and best tasting that I have made. The recipe is very easy to follow. If you are a beginner this recipe is for you.

  30. Would these turn out okay if I used water instead of milk in the dough? I cannot have dairy ūüôĀ

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally