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.

1059 Comments

  1. I want to make these for work… But I want to do all the work the night before.  If I leave them in the refrigerator over night and let stand an hour before, do I let them stand at room temperature? And do I lightly cover them with plastic or aluminum foil??

  2. These are so simple and so good! And they stay good long!!  
    Today I made them with coconut oil in place of the butter as I didn’t have any butter in the house. Let’s hope it works. Thanks for this recipe!

  3. Simply great was wanting to make this for a long time and your recipe seemed easy . Can give you 5 stars superb my family is enjoying it thanks again and wish you all the best.

  4. Made the cinnamon rolls last night.  Great and simple recipe but the only thing is that during the baking stage they deflated like pancakes.  I’m not sure what I did wrong…..any suggestions?

    1. Hi, the same happened to me. It rised well in the owen, but when i preheated the owen at 190oC i took it out of the owen then back to owen when it was hot enough. Then it didnt rise and kept flat. What was wrong? Thanks

  5. This was my first attempt ever at making my own rolls. Usually, I will use the refrigerator kind because I just don’t have the patience to wait for all that dough rising to take place. This recipe was great, 1 rise, easy peasy. Another great thing about this recipe is that you don’t have to pull out your stand mixer, which a lazy cook like me considers a pain when its the weekend, and early morning, before you’ve had your breakfast. I also usually avoid any recipe that requires me to pull out my rolling pin. Again, my laziness. But this dough was actually very easy to roll out right on my counter. It didn’t tear, or take hardly any effort to roll out to the dimensions.  The icing recipe made the perfect amount, the dough  made 11 rolls for me, and the amount of filling was prefect to cover the dough. Finally, a recipe that produces exactly what it says it will. I hate the recipes where there is some element that really should be doubled, like sauces, so people like me stand there wandering what went wrong, until you read the comments and learn that everyone doubled it.
    Hands down, the best tasting, easiest, most satisfying thing you’ll make for breakfast! Thanks for the recipe.

  6. OMG! I just spent a couple of hours surfing your site – recipes only! I am gaining weight as I write just contemplating baking most of your recipes. The Cinnamon Rolls, Muffin Master, Cinnamon Bagels, Soft Snickerdoodles (YES! It is the Cream of Tartar!) and your recipe calls for vanilla – most do not.
    Currently I have a broken right wrist so baking will be a few weeks away – but it WILL happen! I am praying it happens before Thanksgiving, but Christmas at the latest!

  7. I really want to try this recipe. I am in the UK and have been trying to google whether plain flour is the same as all purpose flour but some references suggest it wouldn’t be suitable. Can you tell me if plain flour will work ok?

    1. Yes, they are interchangeable.  Here is what I learned from my time in London:
      Cake and pastry flour = soft flour
      All-purpose flour = plain flour
      Bread flour = strong flour, hard flour
      Self-rising flour = self-raising flour
      Whole-wheat flour = wholemeal flour 

  8. Very tasty!  I was wanting a quick something for breakfast that wasn’t laden with butter and sugar like many cinnamon rolls.

    For any sweet roll, I never go over 350 degrees.  The recipe may not have needed foil if you keep the temperature between 350 or 325.  I used 325 degrees on my convection oven (which translates to 350 in a conventional oven) for 24 minutes and they were perfect.  

  9. OMG Sally… This is the best cinnamon rolls recipe I have ever tried. My husband ate 3 rolls in one go this morning and he loved them.Thank you thank you thank for this recipe and for making me succeed and look professional in my husbands eyes and others as well. I love your blog and I always visit your page for whatever sweets I wanna make because I know you won’t fail me. Thank you again.

  10. Hi!  I have been having a hankering for cinnamon rolls for quite some time, but I keep ignoring the urge due my desire it eat a proteinful breakfast of eggs.  Since I have not made cinnamon rolls since my middle school cooking class, I was wondering if it is possible to substitute water for milk.  Because as a vegetarian, any little bit of protein counts.

  11. Love the recipe. Third time making it. However i always end up adding like a good cup / cup and a half flour. For the dough to be “kneadable” ;-).  I use metric. Not sur the conversions are right. 

  12. So so amazingly good! My kids & even my super picky husband loved them. Definitely the best cinnamon rolls I’ve had. I followed your instructions for the overnight method & they turned out perfect. Light & fluffy & just the right amount of sweet for an early morning treat. So easy, too! Mahalo for the recipe! 

  13. Just made these today and they are perfect!!!!   Got more buns than the recipe said for yield, which is great…have pictures too! Will definitely make again, maybe tomorrow

  14. Sallys,

    I don’t know what is your secret but you make me feel like I can bake anything. This recipe and the brownies one make me the baking goddess around my friends. Im so confident that when I do I recipe from you it going to turn out wonderfully! Thank you so much for all your effort. You rock!

    1. I’m not sure, but I think you would have to mix the water and sugar together in saucepan until the sugar has dissolved

  15. I accidentally used self rising flour instead of all purpose. Could this be why my dough was very dense? Other than that I followed the recipe. Any suggestions? They weren’t light and fluffy. 

  16. Sally, you are my baking hero! These were spectacular. I made them while snowed in with this blizzard, and they were worth every second. We had them with mimosas. 🙂 Love you and your recipes!!

  17. I wanted a recipe like we made in school cafeteria on my these are awesome, and the coffee icing is to die for I was hesitate tried it and love it. Thanks

  18. i’ve just finished baking the second batch of these in 3 days they are grear and easy to bake and are even better with homemade butter creamcheese icing,,I’ve been baking for 26 yrs and had to try this out simple and easy is always better. kudos on a great beginners recipe Sally and ive got to double the batch the young ones love em .

  19. Hey!!!! I tried this recipe last night and it was AMAAAAAZZZZZZING ^_^ simple and easy to follow for first timers like me….Thank you so much for sharing it <3

  20. I made these this morning and they were absolutely delicious my sister loved them and my mother they are really soft some crunchy they are just so good I love this recipe!!!!!!!!!Love it
    (Ariel)

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