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 made these yesterday for Christmas morning. It was easy enough to follow. The problem is the baking time and temperature. I followed the recipe and ended up with a crusty top. I placed a foil so it wouldn’t get too brown but it still did. I took it out from the oven around 18 mins to baking time since it looks like it’s getting burned. It ended up tasting more of a bread than a cinnamon roll. It was dry and the filling needs to be doubled. I think 375F is too high of a temperature.

    1. I made these today with my 4 year old daughter. The only thing I did differently was I cut them into smaller pieces and baked them for a little less time. Definitely not bread… very sweet and delicious treat. Maybe try the smaller pieces. Hope that helps

  2. Made these today and they were perfect! I switched the glaze to a cream cheese frosting as my kids love cream cheese and it was delicious!! 

  3. I made these just now for my family, they literally taste like Cinnabon, no joke, I am not in America at the moment but these taste like home!!! thanks so much for the easy recipe!!

  4. Came out a bit dry and… definitely salty. I followed the recipe very carefully. Normally I use a different recipe, but this time I badly needed a quick alternative. Not sure if I will try it again with less salt.

  5. Made cinnamon rolls today and we thought they were very good. I used one cup whole wheat flour, instead of all white. I used icing on mine, but my husband prefers butter. I am glad that I read the tip about putting aluminum over the rolls after baking for 15 minutes. All ovens are a little different and I know I usually subtract a few minutes from most recipes for my oven. I baked for 25 minutes and had the rolls covered the last ten minutes. They would have been too brown if no foil.
    I appreciated your complete and thorough directions. I used to make a lot of bread years ago and now that I am retired would like to start making more bread and rolls.
    Thanks and Happy New Year

  6. I made these the night before my friend came over and got my mom to put them in the oven to rise while we were at school. When we got home we put them in the oven, put the foil on top after 15 minutes, made the glaze and hey presto! Yummy Cinnamon rolls.

  7. Delicious, but definitely do exactly as she says. I didn’t make back into my kitchen until 18minutes had passed and the tops were already way too brown. I would definitely make this again but like another user had said, I would double the filling.

  8. I used this recipe in conjunction with a family recipe and I do agree, more filling would be better 🙂

    But yes – very easy to follow, easy to make and easy to eat!

  9. loved this.  not salty. not doughy. not sweet…and that was without the icing on top..definetly will make this again… thank you for sharing

  10. I followed the directions exactly, as I like to do the first time I use a recipe. It was absolutely delicious; my book group of picky eaters (“Oh no, I’m on a diet”) ate the whole thing. This is not a very sweet recipe, by the way – if you’re looking for gooey, try another one. But it’s refined, simple, and perfect for brunch!

  11. Hi Sally.

    I love this recipe. I’ve made these many times and shared your recipe with
    friends. I saw your other recipe for slow cooker cinnamon rolls and was wondering if this recipe would work in the slow cooker as well?

      1. Thanks for the reply. I did them in tge oven today, as I used your overnight method and wasn’t sure about the rising time. Would an overnight batch going in the slow cooker need any room temperature rising before the cooking?

  12. I made these last night, and I should say it was my first time making a sweet dough and first time using yeast..but omg these turned out perfectt i downed two immediately as they were done baking (although they werent meant to be had for breakfast but I just couldnt resist!) my parents loved them too and wondered why i made so little! Thankyou so much definitely making them again

  13. I make these all the time and we love them so much!!! They are so easy to make. the only thing we don’t like is waiting for them to rise LOL!
    Thanks for always sharing your amazing recipes.

  14. I usually make much larger batches from another recipe and today my little girl wanted these for breakfast so I started to search for a smaller quick recipe.   I feel I should of just did a quarter of my recipe.  I have not baked these yet because they simply will not raise.   The dough appears to be dry filling is a little short. I will post my opinion after they have baked.  I will post my review after they have cooked

  15. These were good! Things I’ll change a bit next time: make the dough a bit thicker to get ~8 substantial rolls. Add more cinnamon and sugar as suggested in the recipe. 1/2 tsp vanilla in the icing which I made with cream instead of coffee just bc it was handy.

  16. Wow, I really liked this recipe! Mine came out nice and soft and they all disappeared really fast. Next time I will try getting them ready the night before and having them with Sunday Brunch! Yum!

    1. I forgot the egg today! So, when I put them in the oven I popped a dab of butter on the top of each one. They were fine. I hope yours were good too!

  17. These were really good! Tip: I took mine out at 20 minutes instead of baking them for 25-30 minutes as they could turn out dry.

  18. I chopped up and cooked a large apple in a little butter and added that to the filling–AMAZING! I overbaked them a little, but warmed up and drizzled with icing you could barely tell. I feel like I should start keeping some in the freezer so I can just pop them in the oven in the morning whenever I want one…

  19. I uae this recipe all the time, with somechanges: i use brown sugar instead of granulated for filling, and make a little extra cinnamon sugar mixture for sprinkling on top before baking. Frosting is cream cheese frosting.

  20. Hi Sally, what if I want to freeze the rolls for later before cooking. At which step should I do that? Thanks I can’t wait to try them

    1. Hi Sally, what if I want to freeze the rolls for later before cooking. At which step should I do that? Thanks I can’t wait to try them

  21. Hi Sally! Do these have to be made in a 9 inch round pan? I have two round 9 inch pans, but am looking to make a lot of rolls, so a larger rectangular pan might be better, if possible.

  22. I made these last night and made a different glaze this morning. This was my first time and it was so easy 🙂 thank you! I have a photo if you want.

  23. Hi Sally, I love your recipes soooooo much, but I was wondering if you had any tips on freezing a pan of these and how to do so..Thank you for your help

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