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.


  1. Hello! I was wondering if I wanted to make two batches should I double the ingredients or just mix another batch separately ?

  2. They taste amazing!! Just wanted to ask what to do about the sticky dough. It was hard to handle. I had to add oil and flour to my hands while kneading it.

  3. Excellent and quick cinnamon rolls! Used active dry yeast because that’s all I could find. Brown sugar in the filling is the best! We can’t wait to make them again.

  4. I made these this morning and my husband and kids said they were the fluffiest, most delicious cinnamon rolls they have ever tasted! They were also the easiest and quickest to prepare. Life-changing recipe and I expected nothing less as all your recipes are perfect!

  5. Sally, these look delicious! I also found your recipe for Maple Sticky Buns and want to try those. If I use rapid rise yeast, can I skip the first rise and follow the instructions for easy cinnamon rolls? Thanks for your time!

    1. Hi Alicia, For the maple sticky buns you do need to follow the directions for both rises. I always use instant yeast so the recipe is written for that. Anyone using active dry yeast will still follow the same steps but the rise times will be slightly longer. I hope this helps!

  6. Made these delicious and yummy cinnamon buns.I followed the instructions and they came out perfectly.My kids and husband absolutely loved them. I am currently trying to make some of your dinner rolls.

  7. Just made these and they are AMAZING! I was thinking of halving the recipe and thank GOD I didn’t, as my family wiped those out almost immediately. I think my mom might have hidden one away for breakfast tomorrow, but I’m not even sure. Love from Brazil!

  8. Hi Sally,
    When putting in the oven at 150 degrees and leaving the oven door open for thirty min do you take them out after that? Or do you close the oven door and let them rise in the oven for another 30 min? I just want to be sure! Thank you!

  9. Followed this recipe and for a first timer they look and taste as if they were baked by a pro. Definitely going to try this again, next time with raisins! Many thanks from Zimbabwe

  10. Fantastic!!! I don’t like baking with yeast, but you changed my mind… just made these! They are FABULOUS

  11. Simply The BEST! wow I was wanting forever to make cinnamon rolls but hesitated as I thought it’s a lot of work. I was introduced to your website by my dear friend Tina who also motivated me to try out Sally’s recipe and sent me the link. I used active dry yeast I did everything according to the recipe I even made a separate coffee icing. I went half with coffee and half the batch with the white traditional and OMG these are not only easy to make but Simply Delicious! Can’t wait to try other recipes Sally! Thank you !

  12. I have always been a terrible baker but since we are stuck at home, I decided to try these. Wow! So good and so easy.
    Thanks, Sally, for a great stay-at-home experience.

  13. This recipe is amazing! Followed it exactly and they came out perfectly. The tops browned up before they were done, so I appreciated the heads up to watch for that, and the hint to put foil over the top. I will definitely be making these again. My teenage sons even stopped gaming when they smelled them baking to come into the kitchen and hang out until they came out of the oven!

  14. Hey Sally! I have a little question, where I live they dont sell yeast in packets, they sell it in like a little jar so I was wondering if I can use the same 2 and 1/4 teaspoons with the cinnamon rolls. Tons of love from Colombia.

  15. Got to try this recipe and everyone loved it. Not too sweet as well. I just used muscovado sugar for the filling. But may i ask if the yeast in this recipe needs to be activated? Thank you. And will make another batch this week

  16. Joining the chorus! Yeast REALLY intimidates me but these were as easy as you promised…and so delicious! Thank you!

  17. Hi, Sally, planning to make these soon~! But all the stores had were cake flour.. do you think I could substitute the AP flour with that..? Would I have to add/reduce anything?

    1. Hi Rae, cake flour isn’t strong enough to support this dough. The only alternative I would suggest is bread flour.

  18. Hi Sally- I’m a huge fan of yours and am really looking forward to trying out this recipe! I am wondering if I can substitute the whole milk with buttermilk? I have some I need to use up. Thanks so much!

  19. Hello, I made these a few months ago and they turned out great. It was my first working with yeast. Would this dough recipe work with a fruit filling, like raspberries? Thank you!

  20. Made these and LOVED them!!! Thank you so much! The coffee glaze adds the perfect touch. I’d like to make a batch for my parents but my dad is allergic to eggs. Can I skip the egg or should I sub something? With cakes, I’ve often subbed eggs with applesauce or yogurt but I’m not sure that will work so well for these. Any advice would be greatly appreciated!

  21. I’ve never baked cinnamon rolls-or any item containing yeast for that matter-before. These were a DELIGHT and a HUGE hit in our house. If you’re reading these, and you’re like me, do yourself a favor and take the leap, you can do it! These are our new Easter tradition..and probably a lot of other Sundays in between! Thank you SO MUCH for this delicious recipe!

  22. My mom baked Cinnamon Rolls from scratch all the time when I was a kid. I had a craving for them and was delighted to find this easy to follow recipe! Thank you!!

    1. First time I made these they were perfect, so delicious! I’ve just made them again and this time they didn’t rise I’m so disappointed, don’t know what I’ve done wrong this time . My yeast will be out of date in a couple of days , don’t know if that’s the reason. I used Allinsons easy bake yeast , it’s dry fast acting .

      1. Hi Leah, It sounds like it was that the yeast was no longer good this time, since you know they turned out perfectly the first time you made them!

  23. What a FANTASTIC recipe! I just made these this morning and they’re delicious. I have very little experience with using yeast, so was nervous to try. But these are 5 star perfect. The rolls are not too sweet and the coffee glaze is great with them. They’re fluffy and soft and I can’t believe I made them myself! If you are nervous or apprehensive about making these rolls – DON’T! Follow the recipe and you’ll be fine. Can’t wait to make these again!

  24. I’m a novice baker and made this recipe with my daughters today and it came out perfectly! We also made the salted caramel sauce to go on top which was delicious. I’ve made a number of your recipes and the tips are super helpful and the recipes are very clear so that I can follow along and so far have always had great results. We were fans before “stay-at-home” and now that we have more time to bake, you’re definitely our go-to baking site! We made the lava cakes this week too, and they were fabulous! I never post comments but wanted to thank you for all the fun and deliciousness our family has been enjoying!

  25. How specifically would we use active yeast in this recipe? It needs to be dissolved, but this recipe calls for it to be added dry to the dry ingredients.

    1. Hi! Modern active dry yeast is usually already active, so there’s no need to dissolve here. Follow the recipe as written in the notes for the swap.

  26. I Love this recipe ! I am only 12 and have been using this recipe since I was 11 And I find it a lot of fun making it. My family are always bugging me to make them. Thank you so much !

  27. Thank you for this delicious recipe! I just baked them following your tips and they turned out amazing. I am trying to resist going back for a second roll

    1. Hi Sally,
      The cinnamon rolls were too yum it’s my first time baking anything at all.. didn’t expect it to be so easy..thanx for sharing such a wonderful recipe.

  28. I never usually leave reviews, but this recipe is so amazing I felt I had to! I made it in the evening to leave in the fridge overnight, but whilst also trying to settle children to sleep and plan homeschooling for the next day, I completely forgot to add the egg to the dough… I only realised after it had been resting for 10 mins and was ready to roll out. I thought I had messed it up completely, but added the egg at that stage (and a bit more flour) before continuing with the recipe. To my astonishment, it still turned out to be the best thing we have ever baked!! Thank you for so many amazing recipes – I have recommended your website to many friends!

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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