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. Everything was going great with these until I took off the foil and cooked them at 350. I only left them with foil on at 250 for seventy minutes, and it looked perfect. I then cooked them on 350 for 30 minutes without the foil, and they came out black and inedible. Do you know why this might be? I’m going to make them again and keep a better eye on them so I will keep you posted.

    1. Hi. If I understand you correctly you have mistaken the rising time with the baking time. ( you should preheat you oven to 250 for a maybe 2 minutes And then TURN IT OFF so the bread rises in the residual heat in the oven for 70Minutes). Then you bakie them for 25-30 minutos at 375. Half way this baking time you should cover de rolls with aluminum. I hope this help you.

      1. Ah! I need to read directions more carefully! Thank you so much! I made them again today and turned off the oven when they were rising after which I cooked them for twenty minutes, ten of which they still had the foil on. They were perfect!! Really appreciate you taking the time to respond!:)

  2. I have made these rolls twice now. Everyone LOVED them. I wanted something easy and I have always felt uncomfortable using yeast, as I have failed a few times, but this was so simple. Thanks so much for this recipe!

  3. I’ve made these rolls twice in the past week and a half (whoops). The first time I baked them, I made a cream cheese icing to go on top and OH MAN so good!!! I couldn’t believe how flaky they turned out. The second time I made these (just now!!!) I made with the coffee glaze and screw the cream cheese frosting they came out AMAZING!!!!!! So easy and I will be making probably 100 more times in the next month.

  4. Sally,
    Thank you so much for this superbly easy recipe! I made these for a work brunch and added a bit of orange zest to the filling along with orange cream cheese icing and they are wonderful! I made them two days before and had to bake them the night before work but they still turned out yummy! I will definitely be keeping this recipe close at hand!

  5. i would like to thank you for sharing your recipe!!! i tried so many cinnamon roll recipes even laura vitale’s and even the pioneer woman’s cinnamon rolls! they turned out great but your recipe really REALLY CHANGED MY LIFE!!! they are beyond perfect!!! more power to you sally!!!!!

  6. Thank you for sharing this recipe. I will be trying it very soon!

    As an aside, I am in love with that blue plate in the last picture. Do you happen to know the maker and pattern? It’s gorgeous!

  7. Making these right now! They didn’t rise the first half hour so I turned the oven to 200F, turned it off and put the pan in for the remaining rising time. I *THINK* I killed the yeast. I’m not even new to baking with yeast (made yummy, fluffy Amish White Bread just this morning). Grrrr! Always check the temp of the liquid going into your yeast (I usually just use my candy thermometer). I skipped doing that in this recipe. That is totally MY mistake; the recipe is thorough and great.

    Still going to bake these and see how they turn out, even with my blunder. Going to definitely make again soon. Super easy recipe!

  8. Waiting for mine to cook
    I put them in a turned off oven like you said you do
    And they rose double in size after 30 minutes is that normal
    Maybe it depends on oven?
    Theve been cooking for 25 minutes now and their no
    Where near done?

  9. Just made these and going to have some fresh ground/brewed coffee. Think next time I make it overnight. I love your recipes. Thanks!

  10. I have great difficulty with anything with dough required but tried these and they were so easy and good I could even share with neighbors. I use extra butter cinnamon and surgar. Thank you I recommend for anyone to make.

  11. I really enjoy your webpages. I have made several of your recipes. Last night I made your coconut shrimp. Delicious! Making cinnamon rolls now. Will let you know how they turn out. 

  12. I actually replaced the granulated sugar in the filling with brown sugar. Instead of the coffe glaze I use cream cheese frosting.It is an easy recipe to modify.

  13. The recipe turns out GREAT!!! First trial & the outcome is YUMMYLICIOUS!! Add walnuts to the rolls.My family loves them…Sweetness just right…

  14. Made these today for a brunch I hosted. I didn’t exactly follow the recipe perfectly. Used self rising flour instead of yeast, preheated my oven to 350 and then turned it off to let them sit for about 30 minutes, then baked them for another 30 minutes. They turned out absolutely perfect! They taste like the kind you buy at the grocery store. Not only am I impressed but my friends and family are impressed too. Will definitely be making these again!

  15. Aww snap! Too much flour and baked it too long so it was really denae and ew. And a bit too much salt. Never fear, I’ll try this again and report back 🙂

  16. These were awesome, perfect, easy and super delicious!!! Just because I love Vanilla, I added 100% Madagascar Bourbon Vanilla Bean Extract to the filling…….Yummy! Plus I Love your FB page and can’t wait to make more delicious goodies!!!
    Ciao Bella!

  17. Hi Sally! first of all thank you for this recipe. I baked them this morning…it rose well.all fluffy and soft and i baked them just under 30mins…but i find the outer sides of the rolls are on the dry side..not as fluffy and moist like I expected them to be. I used a square baking pan instead of the round dish….did i do anything wrong? Did i over knead the dough? :s Hope to hear from you back thanks!

    1. Try lowering your oven rack and loosely covering the rolls with aluminum foil as they bake. It sounds like there was too much heat directly on those outer rolls, which dried them out.

  18. I used regular yeast (not instant) and they haven’t rised at all. Still in the greased bowl before rolling them out. Any idea if I should leave them for more than 10 minutes???

    1. maybe this is what I was wondering about also, if your using a different yeast then you need add the yeast to the water to dissolve first. Don’t use water hoter than 100degrees.

    1. It’s in Step 1.  It says to mix the yeast with the flour, sugar & salt.  Then add the butter mixture to that (Step 2).  

  19. Found this recipe on a whim and just made it. Happened to have all the ingredients on hand, so it was a breeze to make. So easy and I am so impressed with the texture (and taste!). Normally not a fan of coffee flavoring but I made it anyway, and I am pleased with the subtlety of it. Really complemented the cinnamon/sugar filling. FYI – I only baked mine 22 minutes at 375 and it was perfect. Any more than that and I think it would have dried out and been less pull-aparty (in my oven, at least). Thanks for the great recipe!

  20. These look amazing! It’s all rainy and icky outside, so I was thinking of baking something….this is the perfect comfort food to make! 

  21. I made the overnight version of these and baked them this morning – they were so easy, and delicious!  I’ve seen many other more complicated cinnamon bun recipes, but started with this one as it was the simplest I could find.  I am so happy with how it turned out, and it’s taking all my willpower not to eat the whole batch myself.  Thanks for the great recipe!  

  22. Hi, I made these and they were so great. I was wondering if I can use the dough and bake it as dinner rolls? They are so soft when made into cinammon rolls, and I was thinking if they would turn up just as well if I roll it up into dinner rolls.

    Do you have any advice on what I can add? More sugar perhaps to compensate for the loss sweetness?

    1. Alvin, I’ve never tried it before. But I don’t see why it wouldn’t work. I wouldn’t add more sugar. The dough should be fine as is.

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