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

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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.

948 Comments

  1. oh and one more question(Sorry .-.), can I change the filling to the raspberry one that you posted?? Thank you!

    1. Hi Teresa – no you can’t make these into the orange sweet rolls. The two doughs are completely different. The raspberry rolls- you can make the raspberry filling but you will have some extra leftover because the raspberry roll recipe makes 16 rolls and this makes 11.

  2. I love that these only need to rise once! I love baking cinnamon rolls but it’s hard to find the motivation since they usually turn into an all-day affair. Although I think a coffee glaze on cinnamon rolls is worth it!

  3. I’m trying to break out of my laziness and start making things with yeast more! I can’t let a little kneading get in my way, can I? I actually made a yeast bread last week and now I’m ready to take on more. Cinnamon rolls are right up on top of my list! These look delicious.

  4. Is it too late to change my Mother’s Day menu? These look absolutely amazing, Sally! I’m sorry you don’t get to spend the day with your mom, but that’s awesome that you get you see her for your birthday!!

  5. Amazingness! I have one question.. The flour.. does it have to be plain or “strengh”?(dunno how you call it there, it’s flour with a larger amount of gluten than the plain) Thankyou!♥

  6. I haven’t made cinnamon rolls in way too long. I think that might need to change this weekend. I also love that you did a regular glaze for this because in my world, cream cheese has no place on a cinnamon roll 🙂 Just perfect.

  7. Hooray for one-rise cinnamon rolls! Thanks for creating a recipe for those of us who are still (slowly) overcoming our fears of yeast. Next time, you need to make some cinnamon rolls with lots and lots of sprinkles! Hee hee.

  8. I keep wanting to make cinnamon rolls, but I have yet to bake with yeast! I bought some months ago and still haven’t used it, haha. I think I’ll have to make these when I FINALLY venture into yeast land. They look and sound wonderful!

    1. Lindsay, it’s nothing to fear at all. You will feel wonderful after baking with it! It’s an accomplishment! Hope you try these, they are easy.

  9. Really good idea with the rising in the oven. I never thought of doing that! These babies look amazing! I love that they only require one rise. Best ever. Thats really funny too that you said that about your mom, because that’s exactly what I am doing too! I dont live close to my mom and wont see her for mothers day, but she is coming up here to visit me for my birthday in a month! Too funny!! Happy early birthday to you and happy mothers day to both moms 🙂

    1. Carla, that is too funny. I agree! I can’t wait to see my mama and I’m sure you can’t either! And yes, I love the convenience of these quick rolls!

  10. Homemade cinnamon rolls are always so much better than store-bought. You really can’t beat one fresh from the oven. Plus, you can add as much glaze as you want. Which is a lot. The caramel apple rolls caught my eye, too. I don’t know which to make first!

  11. These look so soft and doughy and positively delectable Sally! I love that you pared down the rising time! I need to get my hands on some of that great yeast!

  12. mmm i love cinnamon rolls!! i haven’t made some in a really long time because i’m not a real dough person..i gotta give red star platinum yeast a try though – your doughs always look so fluffy and pillowy!

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