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. 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) 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

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. 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.

1063 Comments

  1. Hello, I was thinking of a friend today who recently passed away. She loved to cook and bake! So to honor her memory, I went searching for a recipe to make. I found your recipe for these cinnamon rolls and I made them. They are wonderful!!!!

    Thank you!

  2.  do I have to refrigerate the dough or can I leave it out  overnight to rise so I don’t have to wait an hour in the morning?

  3. These cinnamon rolls received rave reviews from my family this morning! I made them for my daughter’s birthday breakfast. The dough was great and so easy to work with, not dry, not too sticky. They rolled up perfectly! You gave great instructions for the dough! Thanks for another great recipe! 

  4. i was looking for a surprise for my grandkids they were coming unexpectedly I found your cinnamon rolls. I am so scared of cooking with yeast and was reluctant to try but to my surprise it was easy and came out great thank you so much for this recipe I am grateful. I hope they will enjoy them will post about that later.

  5. This turned out awesome! The only change I’d make is the glaze. If using milk use less vanilla. The coffee would have needed that amount but it was too overpowering for the milk. Otherwise awesome recipe !!

  6. I kinda failed the first time, they came out a bit over cooked after 25 mins, I reduced the oven temperature to 170`C (I use a fan assisted oven) and cooked for 25 mins and they were perfect I used some orange essential oils in the icing, they were amazing. I found this place looking for a chicargo style pizza which I haven’t tried yet but that’s next on my list 

  7. Just made my first ever cinnamon rolls following this recipe and they are amazing.  Recipe so easy to follow. I will use this in the future x

  8. Hey! Love this so far about to take them out and enjoy, but I notice on your recipe that you don’t let your yeast disolve in hot water like on other sites for like bread and what not. Can I ask why? Do you think doing this will cut the rise time in half or is this something you could try for us?

    1. If you use instant yeast, it does not need to be dissolved. If you use I believe “active yeast”, it needs to be dissolved in milk or water first. This recipe calls for instant yeast therefore does not need to be dissolved 🙂

    2. The back of the Red Star active dry yeast package says that it can be mixed with dry ingredients and then add warm liquid to those and it should activate the yeast that way, so I don’t think that it needs to be dissolved first for this recipe.  I am going to try it that way as that it the only yeast that I have on hand – we’ll see what happens!

  9. I made these this morning, this recipe is wonderful, thank you! I don’t bake with yeast, I’m always afraid I’ll screw it up, but your instructions and tips were so helpful and they turned out great! Thanks! 

  10. theses are fantastic but I had to use more flour  then it called for. I might have made a mistake but everyone loves these!!! So yummy!!!!’ 

  11. Dear Sally,
    I am in love with your recipes. Whether it is double chocolate zucchini cake, or these taste looking rolls, you are the goddess of baking!!
    Sending my full appreciation for your talent and i most definitely recommend your site to all those inquiring ‘where I got the recipe’.
    Happy mixing and posting 🙂

  12. My family about died over these! So good and SO easy! I was a bit of a hog and only cut 8 rolls, so they were extra-large! I actually plan on making them again tonight so I just have to repeat and glaze tomorrow morning!

  13. My first time making these, they are in the oven, my Husband wanted me to make these, I was afraid but I did it, thanks, I couldn’t make them without your recipe

  14. Hi! This is my absolute favourite cinnamon roll recipe, works every time! I was just wondering if it was possible to make mini-sized ones? What dimensions would I roll the dough to? And how long would I need to prove/bake them for? Thanks so much xxx

  15. Hi,
    Thank you for this AMAZING recipe. I’ve made these scrolls once before and thinking of making them again tomorrow. However, last time I didn’t know how to properly store the leftovers and they went hard like a biscuit. I tried microwaving them but that didn’t help. So I just wanted to ask for a good way of storing them if only for a day or two at maximum.
    Thank you once again for this great post.

  16. I just made these for breakfast! I wish I could upload a pic of them! They are beautiful, light, and scrumptious! Thanks for the recipe!

  17. O.M.G. These cinnamon rolls were a hit at my house! Hubby loved them and they were truly easy to make. I only tweaked the glaze to suit our taste buds; otherwise, great recipe! I am wondering if brown sugar will work well w/ this recipe? be it in the dough or the filling? Thanks so much for sharing your recipes! 🙂

    1. LOVE, LOVE, LOVE this recipe! Tried another batch but time I incorporated some of my favorite Fall ingredients: bit of orange zest, chopped cranberries & pecans. DELISH!

      1. woah! typed a bit too fast & hit enter before adding that I also used orange juice for the glaze. They were truly the best cinnamon rolls I’ve ever had. Oh and this time I used the platinum yeast vs the regular and I do believe it made a big difference. The rolls turned out a lot softer this time. Love that I can change the flavor by changing a few ingredients. Next up: PUMPKIN flavor! Thanks again for sharing your delicious recipe. 🙂

  18. Hello Sally, 
    I just put the sweet rolls in the oven to rise, so far, the recipe I followed to the T. It looks great and I can’t wait to bake them. My wife will be home around five thirty and I’m sure she will enjoy these rolls with me. I will leave another comment when we try them. Easy recipe to follow. Thank you so much for making this available to everyone.
    Sean

  19. This is not the first time that I’ve done cinnamon rolls – but this is the first one that doesn’t use four cups of BREAD flour that other recipes have asked for. Does this work?

  20. dear sally,

    I’m a huge fan of yours and I’ve already made dozens of your recipes – they always turned out great. today I tried your cinnamon rolls; the dough was all fluffy and light which was great but the whole roll was so dry 🙁 do you have any idea what I could do next time to avoid the dryness?

  21. I made these over the weekend. They were so easy to make. I have always wanted to try making them homemade. I am so glad I did. Thank you for the easy to follow directions. Mine weren’t as pretty as yours, but I’m sure just as tasty, Congratulations on your 2nd book coming out today! Now on to those other rolls! 🙂

  22. Thank you for this easy recipe for a first time cinnamon roll maker! I only had the active yeast (I don’t have experience with that either) but it turned out wonderfully and I was delighted to be able to prepare these for my husband and our friend. I made these last night,then finished the rise and baking this morning. Delicious!

  23. I make  these  quite  often . .probably  2 x  a week – they are delicious , fluffy  and  not too sweet . I have to say that I glanced  through  the other  recipes  for your breakfast  rolls  and saw the raspberry ..yum! So instead  of  reading  the rest of the  recipe I assumed  it was  the same and used my strawberry  jam and  cream cheese  glaze. Oh my they were unbelievable !  So tasty!  It wasn’t  until  later I realized my mistake ,  but a mistake  in a  very good  way. Thanks  for all these fabulous  recipes ! 

  24. Better than shop bought . I made them today an they taste lovely . I’m going to make these alot . Thanks for the recipie 

  25. Fabulous!!!!!!! Tried recipe out last night, I doubled the cinnamon & sugar filling amount as per our sweet teeth & adjusted cooking time per my oven, but from start to finish Absolutely Brillant!!!! 

  26. Hi Sally! I LOVE LOVE your recipes and this is my only cinnamon rolls recipe on my index. But one thing is, I ever had some leftovers. I kept them inside an airtight container, but on the next day, it started turning crispy like crackers. Is there anything I did wrong? Or would you have some other tips to store the rolls while they stay soft? Thank you so much!!

    1. I would keep them at room temperature. Fridge often does that to buns etc. I just leave them in the round pan covered with foil and store them in the oven or microwave. That is until I have a decent bread storage box.

    2. I left our leftovers in air tight container…cake keeper to be exact. They stayed soft and moist and of course the flavor was just better. They only lasted one extra day… 🙂

    3. Has anyone tried this simple recipe with pumpkin? I know there’s a pumpkin roll recipe posted, I just wonder if incorporating pumpkin into this specific recipe would work? Thanks! 🙂

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