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?

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

Print

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.
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.

935 Comments

  1. 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)

  2. I have spent over 25 years trying to replicate my mother’s cinnamon rolls.  I even have her hand written recipe.  I made cinna-bricks.  I tried your recipe yesterday and hit gold.  Exactly as I remember them. Folks at work said the were better than that cinnamon bun chain store.  Thank you so much. This is a keeper!!

  3. Hi Sally!
    I’m super excited to surprise my boyfriend with these Sunday morning. I’m planning on making them the night before and letting them rise overnight in the fridge. I was just wondering in the morning when I take them out of the fridge and let them rise for another hour at room temp, should they be covered with plastic wrap?? I really want them to turn out perfect! Thanks! I love your recipes! 

  4. Hi ‘m planing on preparing these tonight and surprising my girlfriend with them in the morning. Thing is the area we live in is pretty limited and the only brand yeast I’m able to find is Fleischmann’s. I’m just wondering if the recipe should be modified for the different yeast, also currently only have a 9×13 baking dish

  5. Hi.. I’m new to baking with yeast and I’m willing to bake this tomorrow. Is it possible that I substitute active dry yeast for the instant one? Coz, I can’t find instant yeast where I live. Thanks!

    1. Hi! Active dry yeast and instant yeast are pretty different, but you can subsitute it! For active dry yeast, combine the milk, water, and butter, and heat to about 115 (or when it seems hot but not scalding) and gently pour over your yeast. Let this sit untouched for 5 mins or until it looks foamy. While this is sitting, combine the flour, sugar, and salt. Once your 5 minutes is up, give the yeast mixture a gentle stir, and you can follow the recipe the rest of the way!

  6. I love this recipe! I have always used a recipe from my old Better Homes and Gardens cookbook. But this will be my go-to recipe from now on! I will recommend this recipe to my friends! Thanks for creating this awesome recipe!!

  7. I have made cinammon buns with several different receipes, but this receipe is by far the easiest! Tonight I’m trying your receipe to make chocolate cinammon buns. Wish me luck!

  8. Can I use salted butter ? Is it there any substitute for unsalted butter? Because I want to make it tomorrow in the morning and I don’t have time to buy unsalted butter 

  9. I thoroughly enjoyed your recipe for my first attempt at yeast baked rolls. Due to food allergies I substituted almond milk for the dairy and flax seed for the egg. I am happy to say they baked up beautifully and my husband and I enjoyed them for our after dinner sweet treat with coffee. Thanks for sharing! I’ll definitely make these again!!

  10. This recipe is fool-proof! It was my first time to work with yeast and it was a success! The bread is soft, tasty and fluffy! This recipe is a keeper. Thanks, Sally! ♥

  11. These rolls were super easy and delicious! My family loved them! I was a first time yeast user and my rolls came out perfect. Thanks for the recipe

  12. I’ve made these twice. super easy and delicious. modified the recipe somewhat to make a giant cinnamon  scroll, which we cut like a cake. thanks for the recipe!

  13. You didn’t say in your directions -when to add the yeast? I am assuming you add it to the

    butter milk mixture after it comes out of the microwave?

  14. Love you recipes Sally. I have always wanted to bake but the complex recipes i found on the net are just too… complex. But when a friend of mine recommended your website, boy, I was ecstatic. May you be more blessed because you selflessly share your recipes to us! 

  15. These are ridiculously delicious!!!  Before I tried my hand with these I tried the slow cooker rolls, but let’s just say my slow cooker and I weren’t on the best of terms.  The end result was horrible.  I was terrified to try my hand at yeast again, but Sally’s recipes never fail me and I wasn’t going to let a puny little slow cooker deter me.  So I just baked up a piping hot batch of fresh rolls.  I added a dash of vanilla to the dough because well, it’s vanilla, lol.  I didn’t use the reserve flour because I only had 2 cups to work with, please don’t call the baking police on me! And I doubled the cinnamon sugar because Sally said I could and who doesn’t love more!  Other than that I followed the recipe exactly.  Oh wait, I did use Sally’s cream cheese icing for the rolls, but other than that, lol.  Great recipe!  Love this site!  Love Sally!  

  16. Hey sally, I was making the dough and all was good but when I added the egg to the mixture it got cooked a bit ,although the milk mixture was only hot to touch as u mentioned, so I threw the whole dough , can I know why did it happen and how do I prevent that from happening again  cuz I’m dying to make these rolls , please guide me thank You so much . I love your recipes and your site the best food blogger <3

  17. I just want to say thank you for sharing this easy yummy homemade cinnamon rolls recipe. My daughter and I enjoyed making them together.

  18. Hi Sally,

    I made these cinnamon rolls tonight and last night and they have only gotten better (even though a few mistakes were made). This recipe is fool proof and an instant winner for my big and fussy family. They taste 100x better than store bought frozen rolls, which are difficult to come by in Australia so thank god I found your blog! 

    I have also made your 30 Minute Homemade Soft Pretzels and absolutely adored them. Great for a 3am baking session! Super easy and I can now make them without looking at the recipe. I am really inspired by your blog, I’ve always been afraid to bake because it seems like a lot can go wrong, but I love how you simplify things so they make more sense to the baker. 

    Keep up the delicious work! And thank you.

  19. Excellent recipe! This is the second time I’ve used a yeasted recipe of yours (the first being your whole wheat pizza dough recipe). Super easy, super delicious. Thanks!

  20. Hi sally, when you say you heat the oven and then turn it off. When exactly do you do that? In which step? And for how long? A minute? Or longer? And about the coffe glaze, I’m not much for coffe but I like it if it’s mild. Will the glaze be mild with two tablespoons or would it be enough with 1 and if so do I have to change something else about the glaze? Also, one last thing. It says in the recipe to mix strong coffe with vanilla extract and confectioners sugar, is it okay with coffe powder and water? Hot boiled water, or cold? Or what is it that you do? 

    Sorry for so many questions..was thinking of doing this today so hope you reply soon. 

    Hugs M

  21. How much is 1 packet of yeast in grams? I’m just wondering cause I live in Europe and we don’t have that type of yeast so hope you can help me with this! 

  22. These are by far the best cinnamon rolls I have ever tasted, let alone made!   They came out perfect and OMG are they delicious!!  Thank you so much for sharing the recipe!  Making a batch as I’m writing!  Can’t wait!  

1 14 15 16 17 18 21

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

@sallysbakeblog

This error message is only visible to WordPress admins

Error: No posts found.

Make sure this account has posts available on instagram.com.

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×