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. Cover the rolls and place them 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


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


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.



  • 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


  • 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


  • 1 cup (120g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 23 Tablespoons (30-45ml) strong brewed coffee or milk


  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: Tightly 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.


  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. 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 create a slower rise time.
  4. Milk: Whole milk is ideal for this dough. If needed, you can substitute nondairy milk.
  5. 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.


  1. I’m new to making bread and this is the first time I’ve made Cinnamon Rolls. I can’t believe how easy it is. They actually look good(a very rare occurrence for me)and I still can’t believe I made them. Thank you for sharing a great recipe!!

    1. Way to go! I’m so happy you tried something new 🙂 Thanks for your positive feedback, Sarah!

  2. I love these! I switched out AP flour for bread flour and kneaded for longer but it’s so good! Also used Earth Balance butter and oat milk for a great dairy-free cinnamon roll.

  3. Wow. New to yeast so I thought I would give this a try. So amazing!!! Thank you. Will definitely be making these again.

  4. Hi Sally,
    What am I missing? The dough was really sticky and I had a bit of it every where! How much flour should we use to keep the stickiness away. Also coz it was sticky I couldn’t cut it to look as nice ad yours- and then transferring to the baking tray some got stuck on my hands. I’m certain your recipe is great but is there a trick to getting a firmer dough that could be easier to manage?

    1. Hi Sangeeta! I recommend adding no more than 1/3 cup extra flour. Was it a particularly hot and humid day when making this dough?

      1. Hi Sally, it wasn’t very hot indoors. But hv to say they tasted amazing though. The first batch’s all gone! I’m gonna try again today to see if It’s as sticky. I used brown sugar and the top browned really quick so had to cover loosely with aluminium foil while baking. I’ll bring the tenperature down to 180 degrees maybe?

  5. I made these scrolls but substituted white sugar for brown! Very very tasty and super simple.

    1. So happy you loved these, Erin!

  6. These are GOOD! I had to run some errands and left the unrolled dough in the fridge for about six hours. When I got home, it rolled out like a dream. The dough was soft and pliable-exactly what you’re looking for. The cinnamon rolls baked up to tasty perfection. I would use this dough for caramel pecan rolls too!

    1. I’m so happy you loved this recipe! Caramel pecan rolls sound amazing 🙂

    2. So, by popular demand I made another (double) batch of these cinnamon rolls today. I found that refrigerating the dough for a couple of hours yielded a much more pliable and manageable roll out. If you have some time to let it rest in the fridge, I think it’s worth it.

  7. Hi Sally! Pardon the stupid question but your directions have me a bit confused. In the blog post you say to add 1/3 cup more flour to the dough after the egg has been mixed in. Is this in addition to the 2 3/4 cups listed in the recipe? Or should I separate 1/3 of that amount for use then? Please let me know! I’d like to try this recipe for the first time to get comfortable working with yeast so I can try out so more of your recipes.

    Thanks so mich 🙂

    1. Hi Alex! How I worded it was certainly confusing, sorry about that! Ignore the extra 1/3 cup of flour. I fixed the recipe so it’s a little clearer. Use 2 and 3/4 cup total.

  8. Hey Sally, can I double the recipe? What would I change?

    1. Hi Kat! For best results, I recommend making 2 separate batches of dough instead of doubling.

      1. So pre rise, you instructed to lightly cover. Just a towel over the bowl or lightly wrap in plastic wrap?

  9. Gabrielle Redden says:

    Looks delicious..can’t wait to try!!
    Can I use lactose free milk for this recipe?

    1. Yes, that should work great!

  10. I am attempting to make these right now, just waiting for the dough to rise. However, I have a niece who has Celiac Disease (allergy to gluten, malt, etc) do you think this recipe would work if I substituted the regular flour with Bob’s Red Mill 1-to-1 gluten free flour? All other ingredients are naturally gluten free so it would just be the flour substitution!

    1. Hi Heather! I don’t have much experience with gluten free baking, so I’m not the best person to ask! Here are some of my naturally GF recipes: https://sallysbakingaddiction.com/category/gluten-free/

    2. Thanks so much Sally! BTW the regular rolls turns out delicious! First time using yeast and just like you said, it was super easy! I am trying the Gluten free ones now. I’ll let you know how they turn out! I’m just a little worried that it might need to call for a little bit more milk and water as the dough is not very pliable, broke when rising and doesn’t seem to be creating the “fluffiness” like the regular one do. But trial and error right. Gluten Free dough is definitely harder to work with.

  11. Can I use active dry yeast instead of instant yeast?

    1. Sure can! The rise time will be a little longer.

  12. Have you tried this recipe using almond milk and vegan butter? We have a kiddo with a severe dairy allergy so we substitute as needed but I was worried how it would affect the recipe.

    1. I have not tried this with dairy free substitutes – please let me know if you do!

      1. Dairy free was a success! We used Silk soy milk and Earth balance butter and while I could tell the difference, the kids just knew that they were delicious.

        Thank YOU for making a recipe that is easy to follow, kid friendly and allergen swapping friendly!!! This was the first time he had a cinnamon roll that he could eat so some major props to you!

  13. Theresa Fulkerson says:

    I forgot to let one batch rise for 10minutes will that be a problem.

  14. A quicker way to proof yest doughs in the oven is to simply use hot water.

    Place one rack as low as it will go. Pour hot water into a casserole dish, cake pan, or pie plate and carefully put that on the lowest rack. While you are making the dough it will heat the oven for you. If you forgot to preheat it, no sweat! simply put the hot water in at the same time as the dough being proofed. It might take a little longer that way, but still effective.

  15. These were AMAZING and so easy to make. I followed the directions to the letter. Next time I am going to try brown sugar and a bit more cinnamon. Not sure if I could improve on perfection but I will try!!!

  16. These are amazing! It was my first time making cinnamon rolls from scratch and it was super easy! I did substitute almond milk for whole milk and they were still the best cinnamon rolls I’ve ever had!

  17. This was my first time baking with yeast, and it was an incredible success! The rolls are moist and full of flavor. Thank you for the easy to follow directions! I did reduce my baking time, as the rolls looked ready after about 18 minutes in the oven.

  18. Legobuilder678 says:

    These were amazing and very easy!

  19. Amazing recieve, though I want to know if the coffee icing will turn colorless and not brown on the buns, because mine turned colorless ….And can there be an icing without vanilla extract. Moreover, I had to improvise and make my own brown sugar so I added molasses to the sugar and it turned purely brown with the same taste of brown sugar, I truly recommend this to those who can’t get their hands on brown sugar, please do let me know what do you think of my recommendation!?

    1. Hi Aya, If you see the photos above my icing is pretty white – and it’s the coffee icing in the photos! I’ve never tried making my own brown sugar but I’m so glad it worked for you!

    2. Lydia Fernandes says:

      This is just an awesome recipe. So easy to make and turns out heavenly. I did not make the icing though.. honestly it didn’t need the icing as I went very well with the evening cuppa. Thank you.

  20. This is a terrific recipe! Thank you. I’m an experienced baker and long ago even published a cookbook and a cooking column in a local paper. With my electric stand mixer and the paddle attachment, I whipped up the dough in no time. I love how quickly they raised and expanded to fill the pan. My family and neighbors consumed them immediately.

  21. Hi! Is it necessary to cook the cinnamon rolls in a round pan or is a 13×6 pan ok? Unfortunately, I don’t have access to any round pans that are oven safe. Thanks!

    1. Hi Lexie, the pan doesn’t need to be round for these!

  22. First time making cinnamon rolls, fantastic recipe. Really easy to follow and tasted great, I ran out of granulated sugar so used soft brown instead and it worked perfectly.

    1. I’m so glad you were able to make them work and that you enjoyed them so much!

  23. Is it possible to make these with Almond milk, instead of regular?

    1. Absolutely! Same amount.

  24. Made them, they came out perfect! Thanks for the recipe!

  25. I’m just starting to incorporate yeast into my baking hobby and boy, am I glad to have found this recipe!!! It was so easy and the rolls turned out perfect! I can’t wait to make a bigger batch next time for my coworkers. Thank you so much!

  26. Made these and love them.
    Used only brown sugar everywhere… the taste is more enhanced.
    They look so pretty. Wish I could share the photos with you.
    Thank you for a great recipe.

    1. Can I use other yeast or… should I use the one you said to use.
      I love CINNAMON ROLLS❤️❤️

  27. This is my go to recipe any time my family wants cinnamon rolls. Perfect every time. Thank you Sally.

    1. This is my first time using the recipe. They are proving in my oven right now. A little worried because I activated the yeast first in the 1/4 cup of warm water. I got ahead of myself in the recipe. So far they are rising. I’m going to make cream cheese icing though. Here’s to hoping everything goes well even though I altered the recipe inadvertently. Thank you for this. Much appreciated.

  28. I made these this morning with my 2 yr old son. They’re so simple and taste amazing! Thanks for sharing the recipe.

  29. Can this cinnamon roll recipe be doubled easily without compromising the quality?

    1. Hi Lynn! I somehow missed this question. Sorry about that! You can double the recipe, yes, but I always find that the taste and texture are better when making two separate batches.

  30. Easily the best cinnamon roll recipe we’ve tried. Easier as promised, too! They’re delicious!

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