Easy Cinnamon Rolls (from scratch)

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You’ll also love my easy slow cooker cinnamon rolls.

Easiest cinnamon rolls I’ve ever made, only 1 rise. Perfect for yeast beginners!

This is a recipe for classic, home-style cinnamon rolls. Fluffy, soft, doughy, and bursting with buttery cinnamon swirls. It’s taken me some time to make the perfect dough from scratch and today, I have the winner for you. I baked two batches just to be sure. 😉

My cinnamon rolls are easier than any sweet roll I’ve ever made before. And they are quicker too. Perfect for the baker who wants to learn how to bake with yeast for the first time. You’ll find that the typical sweet roll or homemade bread recipe requires two rises. The incredible Raspberry Swirl Sweet Rolls (which many of you LOVE!) require a first rise of about 1-2 hours. Then a second rise for another two hours. Making them is completely worth the wait time, but I wanted something a little quicker. Today’s rolls only require 1 rise.

My BEST ever Cinnamon Rolls - totally from scratch, great beginner recipe! Recipe on sallysbakingaddiction.com

I use Red Star Platinum Yeast to bake my quick cinnamon rolls. I’m an avid Red Star yeast fan and have been ever since I faced my fears of yeast 6 months ago. Red Star Platinum takes the work out of it for you.  Its careful formula strengthens your dough and makes working with yeast simple. And simple is always good, right?

The dough for today’s roll is very easy to throw together. It’s a perfect starting point for any sort of sweet roll you want to make. And it makes a conveniently sized small batch. Only about 11 rolls and they are baked in a small 9-inch round pan. The recipe can easily be doubled and baked in two 9-inch pans.

My BEST ever Cinnamon Rolls - totally from scratch, great beginner recipe! Recipe on sallysbakingaddiction.com

The dough ingredients are pretty standard: flour, sugar, salt, yeast, water, milk, butter, and 1 egg. Heat the butter, milk, and water all together in a bowl until the butter is melted and mixture is hot to touch (mine was 115F degrees). Accurate temperatures are crucial to successful baking. Next you’re going to stir the butter mixture into the dry ingredients, then add the egg. Add about 1/3 cup more flour to get the dough nice and soft. Your dough is ready to knead when it begins to pull away from the sides of the bowl.

Next? Kneading time! Lightly flour your countertop and get ready to get your hands dirty. It’s ok, baking is supposed to be messy. 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 about 10 minutes. It won’t really rise in this step, it just needs a chance to let the gluten settle. During this time, I got my filling ingredients ready: softened butter, cinnamon, and sugar. My three favorite ingredients these days.

After 10 minutes, roll the dough out into a 14×8 inch rectangle. Use a ruler to be accurate; I always keep one handy in a kitchen drawer. Spread the softened butter all over the dough. Sprinkle with the cinnamon sugar. Tightly roll up the dough and cut into 11 even pieces. Place in a greased round pan and get ready to rise. The rolls take about 60-90 minutes to rise. Remember, this is the only rise time for the rolls. Loosely cover the rolls with aluminum foil and place in a draft-free warm spot in your kitchen.

Here’s what I do: I heat the oven to 200°F.  I turn off the oven. I place the rolls inside for 90 minutes. There, that’s it! Make sure you don’t refrigerate the rolls after this step. Keep them at room temperature if you are not baking right away.

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

After about 60-90 minutes, the rolls will have doubled in size and are ready to bake.

They look like fluffy little spiraled pillows. All nice & toasty!

My BEST ever Cinnamon Roll recipe - these fluffy, gooey cinnamon rolls are made from scratch and are a great recipe for beginners!

They are ready for some glaze! I made an easy coffee glaze for my rolls. I simply mixed 1 cup of confectioners’ sugar with 2 Tablespoons of strong coffee. If coffee glaze isn’t your thing, replace the coffee with milk or cream.

And completely drench the rolls with the glaze right before serving.

My BEST ever Cinnamon Rolls - totally from scratch, great beginner recipe! Recipe on sallysbakingaddiction.com

I truly thought I had self control until I made these. I tested this recipe twice last weekend after I made breakfast. I was saving them for later in the day, but I just had to dig in. Trust me, your self-control will disappear after you make these. They are completely irresistible. Just wait until you smell them baking! I want to bottle that scent and wear it forever.

The dough is buttery and sweet, which I loved. If you’re looking for that perfect cinnamon roll recipe, you are in luck. Not only are these the fluffiest, softest roll I’ve ever made, but they are the easiest as well.

Fill the rolls with nuts, chocolate chips, fruit, or even coconut. Besides the classic cinnamon filling, I personally love cherries or caramel + apples. The sky is the limit with this recipe!

Easy Homemade Cinnamon Rolls

Easiest cinnamon rolls I've ever made, only 1 rise. Perfect for yeast beginners!



  • 2 and 3/4 cups (345g) all-purpose flour, divided
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 packet Red Star Platinum Yeast or any instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup (120ml) water
  • 1/4 cup (60ml) milk
  • 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

Coffee Glaze

  • 1 cup (120g) confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons (30-45ml) strong coffee (or use milk/cream instead)


  1. Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together until evenly dispersed. Set aside.
  2. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
  3. On a lightly floured surface, knead the dough for about 3-4 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
  4. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Add more cinnamon/sugar if desired. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray.
  5. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
  6. After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
  7. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the confectioners' sugar, vanilla and 2 Tablespoons coffee together until smooth and drizzle over rolls. If it seems too thick, add 1 more Tablespoon coffee. You can replace the coffee with milk or cream instead, if you do not want a coffee flavored glaze. If you prefer a thicker glaze, add more confectioners' sugar and then add a pinch of salt to cut the sweetness, if desired.
  8. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container at room temperature or in the refrigerator for 5 days. Glaze the rolls immediately before serving. Rolls (with or without glaze) freeze well, up to about 3 months. Thaw in the refrigerator and heat up however you prefer.

Make ahead/overnight: This dough can be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise at room temperature, about 1 hour.

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For anyone still fearful of yeast, you can always make my 20 minute Mini Cinnamon Buns (no yeast) instead. However, today’s rolls are a great starting off point! Go ahead, challenge yourself.

More cinnamon rolls to love:

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.


All Comments

  1. I am not clear about Step 2. Reserve 1/2 cup of flour , so the balance of 2 and 3/4 will be used to make the dough ?  


    1. In Step 1 she sets out flour to use (2 and 1/4 cups) immediately in step 1 and flour to ‘set aside (1/2 cup)’ for step 2 .

      In Step 2 you then use the flour reserved in step 1 (the 1/2 cup) but she’s flagging you might not need it all just somewhere between 1/3 cup and the full 1/2 cup.  We needed the full 1/2 cup in our dough.

  2. These rolls are FANTASTIC! I am an absolute beginner with using yeast, and these turned out beautifully! They made a gorgeous presentation and were gobbled up in no time by everyone at our Father’s Day brunch. I was very pleased and proud (and, of course, ate two of them myself!). They are substantial without being heavy, pleasingly sweet without being over the top. Perfect!

  3. I use this recipe every time I want to make cinnamon rolls; it’s wonderful. It is also very simple for me since I’m still learning how to cook and bake. They only thing I do different is add  much more butter and cinnamon/sugar mixture for the family who absolutely loves this recipe. I truly appreciate this recipe. 

  4. These are wonderful!  They taste delicious and the texture is perfect – not too heavy or doughy.  I followed the recipe except I did not have the same type of yeast and do not have experience adding yeast to dry ingredients, so instead I used the method of adding it to lukewarm water first and let it sit for a few minutes before adding it to the dry ingredients.  They turned out perfect!  

  5. This was the first recipe I’ve ever made using yeast, and they were DELICIOUS. I’ve since tried another one of your roll recipes (also yummy) and will be trying my third in a couple days. You’ve made me a believer!

  6. I made these today for the first time and this recipe is definitely getting saved to my favorites. I am new to bread baking, this was the 4th yeast recipe I’ve tried and since I did not have instant yeast (and had plenty of time on my hands) I actually did the 2-rise method and proofed my yeast before adding it. For my first time making cinnamon rolls with how they came out they looked like they were made by a pro. My hubby was very impressed. These are so filling, not too sweet, and perfectly soft and gooey. I can’t wait to make them again.

  7. hi sally, I just finished baking and eating your cinnamon rolls. I didn’t have butter at home so I used softened margarine, it was so delicious, my kids and I could not stop picking the crumbs, I used a 9″ round pan and a baking tray and since I got thirteen rolls and the pan didn’t contain everything. I love the end product of the one the tray more, because it had enough space and didn’t have to stick to each other. now, my question is, is it suppose to stick together? thanks for sharing.

  8. I’m new to breadmaking and am branching out to sweet rolls. Up until now, everything I’ve made has been in my stand mixer. Can I forgo the kneading and just use the mixer to get to the consistency that I want? This recipe looks wonderful!

  9. I have tried out this recipe but I ran out of AP flour and managed with 2 cups AP and remaining 3/4 cup whole wheat flour. The dough was really sticky and so I had to use more of the wheat flour (1/2 cup more) plus more during the kneading and rolling process. All though the rolls were delicious, they were not soft and fluffy but a little dry although they rose beautifully, so I know that the yeast was good. Could the use of wheat flour be the reason? or the excess? What is the maximum amount of flour that can be added without compromising the softness? Thanks for the recipe.

  10. I just made this recipe…It’s the best recipe ever compared to all the complicated cinnamon buns recipes I saw. And the result is amazing. The recipe is not only easy to do but the buns themselves taste very very good. I can say they are the best cinnamon buns i’ve eaten so far. If you’re looking for a great recipe well you found it.

  11. These cinnamon rolls are by far the easiest and best tasting that I have made. The recipe is very easy to follow. If you are a beginner this recipe is for you.

  12. I never leave comments but these really were amazing and so easy to make. Thank you for adding this to my family’s baking favourites!

  13. Hi!! I was wondering if I can bake a batch in a square mold… do you think it would work? By the way… I LOVE your blog!!!

  14. I made these tonight and I was really disappointed I knew that wasn’t enough sugar in the dough. they taste like yeast rolls with frosting and a hint of cinnamon. i am frustrated right now all that time and they aren’t good lol 🙁 i will tweak it next time.

  15. This rolls recipe was the first recipe I tried of Sally’s and now these cinnamon rolls are a part of our yearly tradition of Christmas tree decorating day!

  16. Can these be made ahead of time and frozen for later use? I’m trying to minimize my time in the kitchen when we have Christmas company. Thanks! 

  17. Can these be frozen and enjoyed later? What stage is the best time to freeze them (then finish the rest whenever you unfreeze)?

  18. Hi Sally – can these be made into giant cinnamon rolls? Do you just cut the batch into half the amount meaning 5-6 rolls? Would the baking time change? Thanks!

  19. Is there a way to make them the day before so that they can just be plopped into the oven to bake?? 

    When my daughters were young it was a tradition to have cinnamon rolls Christmas morning before opening presents.

  20. I made these for Christmas morning and they were a HIT! I prepped them the night prior and I think that they may have been a tiny bit dry/dense due to that. Had I made them right away then I’m sure they would have been perfect. Regardless, we gobbled them up and marked them to make in the future. (side note – this is my first Christmas as a newlywed with my in-laws and these rolls, along with my traditional egg breakfast casserole, made me look like a rockstar daughter-in-law). 10 out of 10 would bake again.

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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