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.


Comments are closed.

  1. Great recipe! Easy to follow instructions. Taste delicious.
    I made one change to the filling.
    I used 3/4 cup of brown sugar instead of amount your recipe called for.(I prefer using brown sugar in my cinnamon rolls). These came out perfect. Will certainly make this recipe again! Thanks.

      1. The difference between sugar and brown sugar is that molasses is added to sugar to make brown sugar. This means that the brown sugar will give you a richer taste than granulated sugar.

  2. Followed the recipe and these turned out great! I let them rise in the oven and honestly these were to die for, everyone in my family loved them will for sure double the recipe next time!

  3. Hi Sally!
    Love this recipe. I did have one question! I love your trick about letting the rolls rise in the oven, however, I am a little confused. Do I let them rise in the oven for 30 minutes with the door open and then they are ready? Or do I let them rise for 30 minutes with the door open, close the door and let them rise for another 30-60 minutes?
    Hope you can clarify for me!

    Thanks 🙂

    1. Hi Danielle, I usually place them in a warm oven with the door cracked open for 30 minutes, and then close the door but leave the dough in the oven for the rest of the time. I hope this helps!

  4. Wow me n my kids made these Roll’s this evening and they turned out fabulous! I made more of the filling then the recipe called for but nothing’s wrong with sweeter rolls thank for the recipe

  5. Ok, friends. I’ve tried this recipe as-is about 3 times and each time it bakes too quickly, is a little dry, and its flavor is more saccharin-sweet than that deep-cinnamon goodness that you want. No offense to the recipe. It’s probably just a matter of taste. I’ve always preferred molasses or brown sugar over granulated sugar. I am remaking this recipe with a few changes.

    I backed off the amount of flour from 2 3/4 to 2.5c, switched granulated sugar for brown, and doubled the filling sugar amount, (also with brown sugar). I also reduced the bake time and temperature a bit. I decided to make a cream cheese icing this time.

    The difference was night and day. A much more moist roll with a richer, more cinnamon flavor and the cream cheese icing was the perfect icing choice. I think I can still get a more moist roll next time. I will continue to tweak. This is now my base recipe for go-to “quick” cinnamon rolls!

    Thank you, Sally, for this recipe! I’m so glad I’ve found a family recipe that doesn’t have to be prepped the night before. The perfect slow-Sunday-morning treat.

  6. No, I do not live in a high altitude; I live in Oklahoma, nothing but prairie. I don’t know what happened; did not rise like I thought they should and did not overbake them either.

    1. Hi David, You want to knead the dough until the dough is smooth on the outside and springs back when pressed on with your fingers. For better visuals of this and more helpful hints I link to this great article in the above text: https://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/kneading/

  7. I have always made traditional cinnamon rolls, to include the copycat cinnabon rolls. I make them for Christmas and birthday breakfast. BUT making the regular cinnamon rolls is SO time consuming!!! It takes 5 hours to make regular rolls! Ahhhh
    For my daughter’s 6th birthday today I made these cinnamon rolls and I will say that YOU CANNOT TELL A DIFFERENCE BETWEEN THESE ROLLS AND ROLLS THAT TAKE 5 HOURS TO MAKE! HIP HIP HORRAY! No more getting up at 4 am to make cinnamon rolls! These took only 1.5 hours from start to finish! this is going in my recipe book. Only change is I made the cinnabon buttercream icing. Thanks!

  8. These were wonderful. I used active dry yeast, so I premixed it with the warm milk and water+a little sugar to help it activate. Anyway, they were fantastic. Great recipe.

  9. We love this recipe! It is so easy and they came out perfect. I made them for Christmas and now planning to make them for a spend the night party. Can I double this recipe? Thanks again!

    1. Hi Natalie, I’m so happy that you enjoy the recipe! For the best texture I recommend that you make the dough twice instead of doubling it.

  10. Sally,
    I make these all the time are they are excellent! I do however use a couple of substitutions- instead of the granulated sugar in the filling I use brown sugar and instead of the milk for the frosting I use heavy whipping cream! They taste just like those famous Cinnabons!

  11. Made these today with my daughter, followed the recipe exactly. Found I needed a little extra flour but the rolls turned out perfectly and we are now addicted to them. 5* recipe

  12. I’m making these for my first time this weekend and have a quick question. I’ve noticed most (if not all) of your cinnamon roll recipes call for granulated sugar in the filling as opposed to brown. It seems like brown sugar would be the go to for these. Is there a reason granulated is suggested or is it a taste preference?
    Also, ever tried using bread flour?

  13. I just made the dough abd it cane together beautifully. Yes it was sticky at first but after u flour hands and maybe add little more flour, it kneaded beautifully. Cant wait for finished product.

  14. Just finished frosting these, they are amazingly delicious. The dough rose beautifully according to directions. I also added to the icing. Will def make again.

  15. Tried these and was able to make 2 round cake pans worth of shortie rolls. Just want to add that they are good. Though I dusted the tops with powdered sugar after the icing too. Seeing as how mine didn’t seem as glazed as the pics, I wanted to add a bit of sweet without having to make and add more icing

  16. GREAT RECIPE! I was always afraid to work with yeast since my Grandmother said it could be tricky but thanks to your recipe I am now the proud baker of homemade cinnamon rolls! Thank you SO much!!!!

  17. Thank you! I used regular yeast and it worked fine (they doubled). Very well written recipe with great tips, keep it up!! Delicious!!

    1. I’m in the middle of trying this recipe for the first time, and it’s also in the middle of the night that I finally decided to become brave and try my hand at making dough for the very first time! Yikes!
      I usually bake daily ( Blondie’s, snickerdoodles, banana bread,etc)
      but this is a whole new experience for me. I picked this recipe after careful research because it seemed easy enough for an inpatient new beginner like me. (Lol) So far, so good. Gotta go, 10 mins are almost up! Filling those rolls now, thank you!

      Lisa G
      from TX.
      43yrs old, kid at heart, stay at home mom,tho my birds have flown ().

    2. One addition would be to sprinkle with raisins before rolling, otherwise..great recipe!

  18. Thank you so much for sharing this recipe with us!!! I made it exactly as you said and the results are oh so scrumptious!!!!

  19. Not really what I expected for a cinnamon roll recipe. 2 and 3/4 cup of flour is too much, unless the flour is sifted and remeasured, which I think should be mentioned. With all that flour the dough is hard to knead and it’s all you taste in the roll, especially because there’s no vanilla in the dough. I made cinnamon rolls using this recipe, and while they didn’t come out bad, they were sort of tasteless.
    Also, the frosting isn’t traditional for cinnamon rolls. Simply milk, vanilla, and powdered sugar is a quick mix, but that sort of icing crystallizes and didn’t really fit. The icing in this recipe is more like a glaze for honey buns, so the missing creamcheese makes the icing unsatisfying for these cinnamon rolls.

  20. Do you recommend covering with plastic wrap when letting them rise in the oven like you do with your tip? I tried the aluminum foil and I feel like it dried them out a little.

  21. I made these today and they turned out great. I followed the recipe exactly as written…and it was fun and easy to make. Thank you.

  22. Very easy to follow for a first time go at cinnamon rolls from scratch. They turned out awesome and I tweaked the icing and made it peanut butter and the kids went nuts!

  23. Sally, help! I am making these this weekend for brunch and in the recipe you say “Loosely cover the rolls with aluminum foil or plastic wrap” but in the comments you say the dough needs to be tightly wrapped. I have a bunch of people coming over and don’t want to screw this up. Thanks a million!

  24. Just tried these cinnamon rolls for my family and they were so easy and so delicious!! We can’t get enough! Definitely going into my recipe book to make again because they were so GOOD!! Thank you for this recipe!!

  25. I absolutely loved this, I made a double batch, because in my house sweets don’t last long lol, thank you so much for sharing this recipe

  26. Hi Sally! Congrats on your bun in the oven & thank you for sharing so many delectable recipes, tips, and techniques with us! Question: What is your favorite cinnamon roll recipe on your site? I need to pick ONE but don’t know how to choose! Thank you!

    1. For a cinnamon roll (not apple, strawberry, pumpkin, etc) it’s probably between this one and my Overnight Cinnamon Rolls. I love that I can get them started the night before and the long rise in the refrigerator gives the dough a wonderful flavor! Let me know which one you try.

      1. Perfect! As always, thank you so much for your expert guidance, Sally! You’re my culinary hero! I’ll be sure to report back! 🙂

1 17 18 19 20 21 25

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

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

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

View More

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

View More

My Cookbooks

Sally's Cookbooks

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