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These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.

This recipe is brought to you in partnership with Red Star Yeast.

round pan of cinnamon rolls with cream cheese icing and a spatula removing one.

This easy cinnamon roll recipe is one of the most popular recipes on my website, for good reason.

These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.

Here’s Why You’ll Love These Easy Cinnamon Rolls

  • All the deliciousness of traditional homemade cinnamon rolls, but in half the time
  • Soft and fluffy
  • Gooey cinnamon sugar swirl
  • Only 1 rise time
  • Easy enough for yeast beginners
  • Great make-ahead, freezer-friendly recipe

Lately, I’ve had even more success with the dough when I let the yeast dissolve in the warm milk/butter mixture, instead of whisking it into the dry ingredients. The rolls turn out even fluffier and softer, and I know you’ll appreciate that, too! The recipe below includes this small change.

Here’s what some readers are saying about this recipe:

Reader Kristine says: “This recipe is perfect in every way. It is simple to execute and requires a very reasonable amount of time. … The best part for me, however, is that they tasted just like my grandmother’s cinnamon rolls. I have her recipe but it requires hours and hours and I rarely have that kind of time. Tasting these warm from the oven brought back a flood of happy memories and made me feel like I was right back in her kitchen.★★★★★

Reader Lana says: “I admit, I was very skeptical about my cinnamon rolls rising in 90 minutes. And I was nervous about making cinnamon rolls because I didn’t think that I could make anything close to what my grandma used to make. But I’ve made other recipes from your site and have been successful so I gave it a try. Let me say, the cinnamon rolls are amazing! And easy!★★★★★

Just like grandma used to make! Is there a better compliment than that? I doubt it.

close-up photo of gooey cream cheese icing-topped cinnamon roll.

Yeast Beginners Rejoice: Only 1 Rise!

Do you love homemade cinnamon rolls, but are nervous to bake with yeast? You’re not alone! But if you’re curious about learning how to bake with yeast, this recipe is a perfect one to start with. No yeast cinnamon rolls are quick and tasty, but the Fluffiness Factor (I should trademark that) is simply unparalleled when it comes to yeast rolls vs. no-yeast rolls.

Unlike these homemade overnight cinnamon rolls that require hours of rise time, plus a 2nd rise after the rolls are shaped, this easy cinnamon rolls recipe requires only 1 rise, for just 60–90 minutes. And, honestly, they’re every bit as delicious. Bakery-style perfection for beginners!

Are You a Yeast Beginner?

This Baking with Yeast Guide is a wonderful starting point for yeast beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn about the basics before beginning.

Key Ingredients to Use for the Dough

Here’s my #1 tip: I recommend using a strong and dependable yeast. Platinum Yeast from Red Star is a premium instant yeast, which cuts down on rise time. Its careful formula contains natural dough strengtheners and makes working with yeast simple. And simple is always good, right? See recipe Note if using active dry yeast instead.

Here’s the rest of the lineup of ingredients for this rich dough:

  1. Flour: Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
  2. Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
  3. Salt: Flavor.
  4. Whole milk: Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
  5. Butter: This is a rich dough, meaning it has fat to help guarantee softness.
  6. Egg: Like butter, egg promises a softer, richer dough.
ingredients measured in different bowls including flour, whole milk, cinnamon, brown sugar, butter, and more.

These Step-by-Step Photos Will Help

The first step is to mix your dry ingredients together in a big bowl and this includes the flour, sugar, and salt. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough!

liquid measuring cup full of yellow liquid.

Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.

egg and other wet ingredients on top of flour in glass bowl and everything shown again being mixed together.

Transfer dough to your work surface (below, left), and then knead by hand for 3 minutes until a soft dough forms (below, right).

ball of dough on counter with flour sprinkled all around it and shown again a little neater after kneading.

Let the dough rest for 10 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.

3 Ingredient Filling

  • Butter: Use super-soft butter for the filling—not too hard, not too melty. If the butter is too hard, it won’t be easy to spread it evenly over the soft dough. If it’s too melty, it will seep into the dough, and we don’t want that either. Butter that’s had time to soften to room temperature should be just right. If you forgot to get it out of the fridge earlier, here’s my trick for how to quickly soften butter.
  • Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.
  • Cinnamon: You can’t have cinnamon rolls without it!

Roll out the dough and then top with softened butter and the brown sugar & cinnamon mixture.

rolled out rectangle shape of dough on counter and butter being spread on top.
rectangle shape of dough with cinnamon sugar mixture sprinkled on top.

Roll up the dough and then use your sharpest knife to cut into 10-12 rolls.

cinnamon rolls cut from long rolled-up log.

Why Are My Cinnamon Rolls Not Fluffy?

There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don’t turn out fluffy is because the dough didn’t have enough time to rise. In this particular recipe, with only 1 rise, it’s imperative the shaped rolls double in size in step 5 below. See the next photo? You want a pan of puffy-looking rolls even before baking.

Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it’s not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.

Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.

Here are the rolls before and after rising. This is the only rise! They’re ready to bake after they have nearly doubled in size.

cinnamon rolls before and after rising in glass dish.
glass pie dish of cinnamon rolls before icing them.
spreading frosting on cinnamon rolls in round dish.

Why Do My Cinnamon Rolls Rise Unevenly When Baking?

Sometimes the centers of the cinnamon rolls can pop up whack-a-mole-style while baking. This is caused by either rolling them too tight, or if the pan is too small/crowded. It’s happened to me many times before. But this is really easy to fix! Pull the pan out of the oven and use the back of a spoon to gently press the overly risen parts back down.

You Have Options for the Icing

It takes a couple quick minutes to mix a bowl of cream cheese icing together and for that, you need cream cheese, a little butter, confectioners’ sugar, and vanilla extract. For something even easier, try a vanilla or coffee icing. Simply whisk confectioners’ sugar, vanilla extract, and a little milk or strong coffee together until smooth. The video tutorial in the recipe below shows both icing options.

Spread or drizzle your icing on the warm rolls before serving—both icings seep right into every gooey swirl! The finished rolls pictured above have cream cheese icing, and here is the vanilla icing batch:

These easy cinnamon rolls from scratch are completely irresistible and they take half the time. If you’re looking for that perfect cinnamon roll recipe that doesn’t require 4+ hours, this is the winner.

Success Tips for Making the Best Cinnamon Rolls

  • Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
  • Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast and you won’t really notice until you’re far into the recipe… when the rolls won’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C). An instant read thermometer is a handy tool for this baking recipe and many others.
  • Use your sharpest knife to cut the rolls, so they don’t squish down.
  • Use the correct size pan. This recipe makes 10–12 rolls, which fit in a 9- or 10-inch pan. If the pan is too small, they’ll be overcrowded. You can use a 9- or 10-inch pie dish, round cake pan, or square baking pan. If you want larger rolls, check out this recipe for jumbo cinnamon rolls!
  • Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Preheat your oven to 150°F (66°C), then turn it off. Cover the shaped rolls with aluminum foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed. Just don’t forget to take them out of the oven before you preheat it to bake them!
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close-up photo of gooey cream cheese icing-topped cinnamon roll.

Easy Cinnamon Rolls (from scratch)

  • Author: Sally
  • Prep Time: 1 hour, 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 5 minutes
  • Yield: 1012 rolls 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. You have a few options for toppings. The recipe below includes a simple cream cheese icing, but we also love these with the coffee icing or vanilla icing that’s included in the recipe Notes below.




  • 2 and 3/4 cups (344g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (45g) unsalted butter
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
  • 1 large egg, at room temperature


  • 3 Tablespoons (45g) unsalted butter, extra softened
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon

Cream Cheese Icing

  • 4 ounces (113g) full-fat block cream cheese, softened to room temperature
  • 2 Tablespoons (30g) butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract


  1. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
  2. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
  3. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
  4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
  5. Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
  6. Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
  7. Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately. 
  8. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.


  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 (190°C). Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes.
  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 take longer to raise the dough.
  4. Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
  5. Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.
  6. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: easy cinnamon rolls from scratch

Reader Questions and Reviews

  1. These were great! My 14 year old is a cinnamon bun snob and he approved. This is a keeper recipe!

    1. I’m currently making these right now and I forgot to add the egg hopefully I still get something that resembles the finished product

      1. This was my first ever attempt at cinnamon buns AND at using yeast, they came out perfectly! Now I am obsessed and want to make more, any suggestions on variations? Blueberry lemon? Cardamom? Let me know! I will be using this recipe for probably thr rest of my life. Thank you!!!

    1. Hi Julia, In a pinch yes, but keep in mind that the lower the fat, the less “rich” the baked good will taste.

  2. Such an easy recipe, definitely making it again. The rolls are soo fluffly and soft. And also the smell after they are baked. Omg. It is SOMETHING.

  3. Re: the oven trick for the rise, just want to clarify that you can use the :30 minute oven trick and then that’s it? Or do you need to shut the door and leave them in for the remainder of the hour or 90 minutes? Thanks!

    1. Hi Stephanie! Yes, shut the door and leave them to rise in the warm environment for the remainder of the rising time 🙂

    2. I just made these dairy free (for my daughter) just replaced the butter with a dairy free spread (same amount) and hazelnut milk in place of milk. They seemed the same as the dairy version. Just letting you know incase any of you were wondering about dairy free possibilities 🙂

    1. First time making cinnamon rolls from scratch! This recipe is very easy to follow and was super yum! Didn’t think they would be done so fast. I added raisins to my cinnamon sugar filling and baked them for ~ 23-24mins. They came out nice and perfect. Used a cream cheese and pecan glaze and had them for dessert! Will definitely make this again! Thanks

    1. Hi Gloria, Do you mean bake them directly on a cookie sheet? We do recommend using a cake pan or pie dish that has sides – this will stop them from spreading out too much and unrolling themselves!

  4. This was pretty good! I was snowed in and couldn’t go get whole milk so I ended up using almond milk. I feel like brown sugar instead of white would be better for the filling, but that is of course down to personal preference. The other thing I will say is keep an eye on these as they’re baking. I put mine in for 25 minutes and they came out a bit too brown for my liking. I make mine in a metal cake pan, I’m sure it varies with other types of pans, but I probably could’ve done fine with 20-22 minutes rather than 25. Still yummy though!

    1. Hi Shelby,
      When you change so many parts of the recipe, you can’t compare it to the original way the recipe was written. It’s more than a different type of cake pan that you did. You changed so many things about the recipe so of course your cook time and experience with the recipe was different!
      I made the recipe as written and it was perfect. Thank you Sally!

      1. Actually Sally/Sheri… If you reread her message *Literally the *Only thing she changed was the milk… She used almond milk, which she already had, rather than running to the store to buy whole milk. She simply stated she thinks it would be better with brown sugar, due to preference- but implies she didn’t use it. And she also mentioned a cake pan, which is what the author says to use- that or a pie dish. …Therefore, she *Literally had only one change… Myself, also only having almond milk, as I’m lactose intolerant, am thankful for HER comment & the knowledge that maybe my bake time will also need lowered.
        Have a nice day. Thanks, Mae

  5. Sally can you ise this doigh to make the giant cinnamon rolls as well as smaller ones?

      1. Thank you! I’m gonna give it a go in the next couple of days!

    1. I love the recipe. Just curious if breadflour could be used. But love as it is. Simple.

      1. Hi Lidia, bread flour has a higher protein content and is best for chewier baked goods like breads and bagels. We don’t recommend substituting all-purpose flour for bread flour- the end result will likely be tough and more dense. Here are all of our recipes with bread flour!

    1. Hi Jae, I do not recommend it because pastry flour won’t hold the necessary dough structure.

  6. I use this dough for pizzas to. I dont use sugar put a little honey in my yeast then water. It is awesome. Thanks

    1. Hi Isaac! No need – just whisk the icing ingredients together.

  7. I found it’s easier to spread the cinnamon and sugar if you mix it in with the butter, distributes the cinnamon and sugar evenly and it doesn’t fall out when rolling it.

  8. Can this be doubled? I love your site
    I have tried several of your recipes and loved them all. Thank you!

    1. Hi Tina, You can double the recipe, but we always find that the taste and texture are better when making two separate batches. The rise time as well as the bake time would be longer if doubling (same oven temperature) but we’re unsure of the exact times needed.

  9. Just made these this morning, and they turned out fantastic. Since Mardi Gras is in a couple days, I decorated them with gold, green, and purple sugar after I iced them. This was my first time making rolls, and it couldn’t have been easier! Will definitely be making these again!

    1. Hi Dana, bread flour has a higher protein content and is best for chewier baked goods like breads and bagels. We don’t recommend substituting all-purpose flour for bread flour- the end result will likely be tough and more dense. Here are all of our recipes with bread flour!

  10. If making the rolls the night before, what is the max amount of time I can leave the unbaked rolls in the refrigerator before taking out to rise/bake? Thank you in advance!!

      1. I made them and left them in the refrigerator for 2 days.I only see my students everyother day. They came out ok enough for the students!

  11. I forgot to add the egg will that make a huge difference (in the steps I followed it didn’t say anything about adding the egg)

    1. Hi Lucy, without the egg the texture of your rolls will be different. See end of step two for directions on adding the egg. Hope this helps!

  12. Wow I was really impressed with this easy recipe!! I usually don’t use easy recipes but I’m so glad I did the dough was delicious and glaze was great I was really happy with this recipe my husband loved them!

  13. The rolls were dry, not soft and fluffy at all. I followed the recipe instructions to the t! Also they need more cinnamon. Any suggestions would be appreciated.

    1. Hi Julie, it’s easy to over-bake these rolls and they’ll quickly dry out after too much time in the oven. Reduce the baking time a bit next time if you can.

  14. Hii, can these be reheated in a microwave if consuming it a few hours later or the next day? Or should it be heating in an oven for a min or two?

    1. Hi Jen, reheating in the microwave works just fine. Enjoy!

  15. I made these and the roll was great but the glaze tasted weird. It tasted almost chalky or metallic. Was my powdered sugar bad?

    1. Hi Garrett, I’m so sorry to hear the glaze didn’t turn out well. Did you use coffee or milk to make it? Just wondering if one of those could be the culprit for the flavor issue.

      1. Hmm, we haven’t heard of a simple milk/vanilla/confectioners’ sugar glaze having a taste like that before. We are sorry to hear it turned out with a strange taste! It could be that one of the ingredients had gone off… we hope you’ll give the recipe another try and have better results next time!

  16. Love it love it and LOVE IT! I want to say thank you for ALL of the recipes. There are soooo many that I have made and enjoyed. Thank you and God bless

    1. Thank you so much for making and trusting our recipes, Kim!

  17. Amazing recipe- worked first time. The dough is sticky but just need to persevere and it rolls quite easily

  18. If I use active dry yeast, do I still follow the same instructions or do I need to change anything? Thank you! I’m

    1. Hi Judy, 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. Hope this helps!

  19. Cinnamon rolls, one of my favorites! This recipe is quick, easy and oh sooo good! Best part is your family thinks you’ve been working for hours on these rolls but your haven’t! I followed recipe step by step and as all of Sally’s recipes, this was another success!
    Thank you Sally and team!

  20. I’ve made this recipe several times and it’s a family favorite. Any tips on using whole wheat flour instead of AP?

    1. Hi Deborah, You can try substituting some of the flour with whole wheat flour, but the rolls will taste dense. (And the dough won’t rise quite as high.) Here are all of our recipes using whole wheat flour if you’re interested!

  21. Hi Sally. Love your recipes!
    We have a large family, can I double this recipe and put in a 13 by 9? How long would I bake them and at same temp and rise time?

    1. You can double the recipe, but we always find that the taste and texture are better when making two separate batches. The rise time as well as the bake time would be longer if doubling (same oven temperature) but we’re unsure of the exact times needed.

  22. The recipe was easy to make I was really shocked just how easy it was.Just ready to taste them I definitely will keep this recipe.

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