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. 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


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 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: 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.


  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. Milk: Whole milk is ideal for this dough. If needed, you can substitute nondairy milk.
  4. 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. 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. 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.

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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. 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.

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

    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.

    1. I made these without the egg (simply forgot to add it). They are awesome. Awe inspiring. Outstanding. The-stuff-you -sneak- out- of -bed -in- the -middle -of -the- night -to -take -another -piece kind of thing.

  8. Sally, finding your website has been a God send and honestly, has got me back to baking after a few years of giving up! The only problem is I now need to get to the gym more often!

  9. These were GREAT. I made a caramel icing though (don’t like coffee) and slathered it all over when the buns were done. SO gooey and yummy!

  10. Hi Sally! I’m wondering what is the difference (in terms of taste and texture) between this recipe and your other recipe “Overnight Cinnamon Rolls”? I’m trying to decide which recipe to make 🙂

  11. Hi, I want to try this recipe and I have a question. After the rise in oven at 150 degrees do you close the door and turn rhe heat to 350 degrees? Or remove and preheat?

    1. I remove the rolls from the oven after they rise, turn it on to heat up to 375 – and then place them back in to bake. Enjoy!

  12. This is the BEST recipe I have ever tried in my life!!! The dough was so fluffy but crunchy SO goooooddd!!! I will definitely be using this recipe again!!!! <3

  13. This is an incredibly easy recipe to follow. The rolls were delicious. A touch of sweetness without being overly sweet. We will be making these again.

  14. These were very tasty. I made them with half and half instead of milk because that’s what I had and used brown sugar in the filling because that’s my preference. And I subbed your cream cheese frosting from the overnight rolls at my daughter’s request (yummy!). I prefer the overnight rolls, but when you want cinnamon rolls ASAP this definitely more than does the trick. It was even faster than your time estimates. I let the rolls rise on the bread proof setting in my oven and they were about to overflow the pan after 45 minutes.

  15. I tried this recipe, but I used margarine for the dough and butter for the spread (as butter is pretty expensive in Nigeria )and it turned out pretty great.
    Also this was my first time baking with yeast, followed the steps and it was flawless.
    Thank you

  16. This was my first time making cinnamon rolls from scratch and they turned out amazing! The recipe was easy to follow. Thank you for another great recipe Sally!

  17. Sally – LOVE LOVE LOVE this recipe! I really appreciate how easy and simple it was. Yeast is hard for me but this recipe seemed to completely turn that around! God bless you and your recipes!

  18. Not even done yet, but these cinnamon rolls already smell and look amazing this is my first time ever marking theme!! Great recipe!!

  19. I made this cinnamon rolls yesterday (24), for my 2 sisters and myself. I was told this was my best rolls so far. Thank you. You keep posting and I will keep attempting them 🙂

  20. If I make these up the night before, can I still do the warm oven trick in the morning for the rise, or would you recommend taking the full hour on the counter instead?

  21. Easy to follow! I did roll the wrong way though and ended up with about 18 tiny rolls… Still delicious and will know to roll the opposite for next time! Definitely a keeper!

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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