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. 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.

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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
  • 1/2 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

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 brewed 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: 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°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. 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.

1159 Comments

  1. Ok so they just came out of the oven they are extremely dry hard and I will never be making this recipe again.   
    Here is a great recipe 
    https://www.google.com/amp/www.food.com/amp/recipe/cinnamon-rolls-texas-style-445523?client=safari

  2. I really like this recipe. I have made this several times before. Thanks for sharing this recipe.

  3. These were good! Things I’ll change a bit next time: make the dough a bit thicker to get ~8 substantial rolls. Add more cinnamon and sugar as suggested in the recipe. 1/2 tsp vanilla in the icing which I made with cream instead of coffee just bc it was handy.

  4. Squeaky Bear says:

    Wow, I really liked this recipe! Mine came out nice and soft and they all disappeared really fast. Next time I will try getting them ready the night before and having them with Sunday Brunch! Yum!

  5. These were absolutely fantastic. Earned some brownie points from everyone who enjoyed them! 

  6. I made these but I had an oops. I forgot the egg.  Will that make a huge difference? 

    1. Squeaky Bear says:

      I forgot the egg today! So, when I put them in the oven I popped a dab of butter on the top of each one. They were fine. I hope yours were good too!

  7. These were really good! Tip: I took mine out at 20 minutes instead of baking them for 25-30 minutes as they could turn out dry.

  8. How can i keep them from drying out so quickly

  9. I chopped up and cooked a large apple in a little butter and added that to the filling–AMAZING! I overbaked them a little, but warmed up and drizzled with icing you could barely tell. I feel like I should start keeping some in the freezer so I can just pop them in the oven in the morning whenever I want one…

  10. Angie Kelley says:

    I uae this recipe all the time, with somechanges: i use brown sugar instead of granulated for filling, and make a little extra cinnamon sugar mixture for sprinkling on top before baking. Frosting is cream cheese frosting.

    1. Angie Kelley says:

      Use*

  11. Hi Sally, what if I want to freeze the rolls for later before cooking. At which step should I do that? Thanks I can’t wait to try them

    1. Hi Sally, what if I want to freeze the rolls for later before cooking. At which step should I do that? Thanks I can’t wait to try them

  12. Hi Sally! Do these have to be made in a 9 inch round pan? I have two round 9 inch pans, but am looking to make a lot of rolls, so a larger rectangular pan might be better, if possible.

  13. MarieWilliams says:

    I made these last night and made a different glaze this morning. This was my first time and it was so easy 🙂 thank you! I have a photo if you want.

  14. I was worried during if I could use brown sugar in the filling instead of white for more flavor

  15. Hi Sally, I love your recipes soooooo much, but I was wondering if you had any tips on freezing a pan of these and how to do so..Thank you for your help

  16. Kristal James says:

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

    1. See and read the instructions dear everything is clear in there!!

  17. Kristen Dunagan says:

    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!

  18. Victoria O says:

    Can you use active dry yeast instead of instant yeast?

  19. 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!

  20. motherly love says:

    1 pkg dry yeast – is that 3 packets?

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

  22. 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?

  23. 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 🙂

  24. 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! 

  25. 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!

  26. Rena Russell says:

    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.

  27. 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!

  28. 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

  29. 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.

  30. Molly-Ann Nesse says:

    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

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