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. 😉

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°F (66°C). Turn the oven off. Place the rolls 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

Description

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.


Ingredients

Rolls

  • 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1 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

Filling

  • 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

Icing

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

Instructions

  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°F). 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: Loosely 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°F (190°C). 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.

Notes

  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°F (191°C). 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. Milk: Whole milk is ideal for this dough. If needed, you can substitute nondairy milk.
  4. 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.

1091 Comments

  1. This recipe was simply amazing. I have been trying for the past few months to make cinnamon rolls that were acceptable, but they kept coming out gummy. today it was a thing of beauty you rock sister in my book! I will no longer get sympathy looks for my family as they eat my horrible horrible horrible baking creation. 🙂

  2. Made these today and they’re great. Not quite as picture perfect and yours, but still delicious. The coffee glaze is awesome too, I never would have thought of it.

  3. what a yummy cinnamon roll! very fluffy and light with just the right amount of flavor-the coffee glaze is perfect to compliment the cinnamon. Have made a few recipes from your website-and I have to tell you that yours is the first I check for new recipes-the quick pastry dough recipe is also wonderful-and tastes great on its own. (I shaped them like crescents and served with jam-delish!) keep ’em coming sally-thanks!!

  4. Hi Sally! I’m itching to make these but I have no milk.. Am I able to sub buttermilk? I’m going to the store later but these just can’t wait

  5. I’m so excited! I’ve always been afraid to make yeast recipes. I’ve had
    a few flops. I found your recipe, made sure I had all the ingredients,
    and procrastinated in making them. So, this morning I thought now or
    never. They are wonderful, I want so bad to share them, but right now
    no one can come over! I may have browned them a little too much,
    but they are so good. I will definitely make them again.

    Thank you

  6. Heavenly, the rolls turned out. Great recipe. Made the glaze with just milk and not coffee. Even though I used only 2/3rd the quantity, it still turned out quite sweet. Maybe, half the amount of glaze would have been sufficient.

  7. I finally got around to trying this recipe and they turned out better than the last cinnamon rolls I made, I wish I doubled the recipe. It was also a lot quicker than the last recipe I used to make cinnamon rolls. The only issue I had was that my pie pan was too small.

  8. I just made this for breakfast and can i just say… OHHH EMMM GEEE!
    So good. Sooo good! Ok, i’m going to go into my corner now and feel guitly coz i just had 2 rolls in 5 mins. Lol.

  9. I tried this recipe on Sunday 02/09/15 – very happy with results.
    Dough was a bit sticky – used a little more flour = I do bake so I had an idea of what to do with the dough.
    I will make this again. Thanks

  10. A fellow blogger, Monique, from Table de Nana, showed your cinnamon rolls to me. I made them today and the were delicious! It was perfect for this frigid morning. More for tomorrow and some in the freezer for the next snowy or frigid day!

  11. So I actually made cinnamon rolls for the first time last night using this recipe. They turned out great! After perusing online for a recipe, I decided to use this one, because my husband’s co-worker recommended Sally’s site and the ingredients and technique seemed better than other recipes out there.

    For one packet of yeast, some recipes call for up to 4 cups of flour? What? I ended up using about 2 1/3 cups as Sally did.

    I prepared my dough the night before, let it rest in the fridge, woke up early to take the bowl out and placed filled rolls in my pan to rise 1 hour in a warm oven.

    My husband and kids loved it. What I also like about this recipe is that it yields just the right amount of cinnamon rolls for a family of 4. Everyone was satisfied!

    What I did do differently was I proofed my yeast first to make sure they were still alive. I placed the yeast, warm water and warm milk in a bowl and once I saw the yeast blooming, I proceeded with the recipe.

    I can’t imagine mixing the dry and wet ingredients together only to find out my yeast was bad.

    Thanks, Sally! Easy, yummy recipe for fluffy rolls.

  12. HI Sally,
    I live in a place called Bendigo in Victoria, Australia.
    I woke up early yesterday morning and for some reason I had a craving for cinnamon rolls.
    So I did a google search and yours amongst others came up. after reading about a dozen recipes which all sounded mouth watering, I decided that I like the sound of yours so I printed off the recipe and made them.
    I have to say they were really delicious, the texture of the dough was really light and fluffy. And the flavour was just so lovely.
    But I have to admit I used salted butter instead of unsalted as I didn’t have any unsalted on hand, also i used brown sugar instead of what you guys in the US call granulated sugar.
    As I love the flavour of brown sugar and butter gives.
    Instead of kneading by hand i did it in my stand mixer, for the same amount of time as you have written in the recipe, which worked well.
    Usually when i cook/bake anything I take pics and post them on my Facebook page, with a link to the recipe I use. Not long after doing this one of the girls (ladies) I work with made them and blamed me for posting this recipe online as she ate 3 of these in one sitting as she had trouble stopping at one as they were so delicious.
    Don’t get me wrong here in Australia we have coffee scrolls (cinnamon scrolls), apple scrolls, jam scrolls and so on, which are made from a fruit dough which is a different recipe and are usually bigger than these, and are also lovely.
    But I wanted to try something different. And Im so glad i did.
    I can see that these will be made on a regular basis especially when we have friends stay overnight or when friends want to catch up for breakfast.

    To sum up this novel, Thank you for sharing this recipe, they are well worth the time it takes to make them.
    As i sit here eating one as I type this. Which I warmed in the microwave for about 25 seconds then drizzled with the glaze (icing).

  13. I just made this today and they’re amazing!
    What I did: I put a small bowl of hot water in the oven and put the covered pan in the oven. It just took me 23 minutes for it to double in size.
    I really love your recipes!

  14. What is going on with the App Store switch. Every 5 seconds your page closes and the App Store opens. It totally ruins the site for me

    1. Hey Shannon! We are aware of the issue using mobile devices and tablets and are currently working on it. Thank you!

  15. Hi. I made them and prepared them at 11 am. I want to cook them at 5 pm. Can I leave them out, or in the fridge? Or does it have to be cooked now ?

  16. I made these for the first time and they’re delicious. A definite change from the yeastless recipe I use. Since I apparently can’t measure when cutting lengths I got 16 rolls over 12. It worked out perfectly, cooking time-wise… but also the portion sizes being smaller was good for my kids whose eyes are bigger than their stomachs. It was an unintended change but it was a good one.

    NOT so good: using a spring form pan. Just don’t. If your cake or pie plate of correct size isn’t washed then wait for it.

  17. I made these for the first time today and they were wonderful! So easy – it was my first time working with yeast. I made them in my stone pie dish and had to take them out of the oven at 20 minutes. Next time I will decrease the oven temp. Thanks Sally for the great recipe!

  18. Hi Sally, I was just wondering if the temperature for the water-milk-butter mixture has to be exact. I don’t have a thermometer, so could I just stick my finger in it and estimate?

  19. I just had my first bite of this magical thing!!! THANK YOU SO MUCH FOR THE RECIEPE! now i need to share it with my friends! <3

  20. 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 🙂

  21. 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

  22. 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!!!!

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