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. 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) 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


  • 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. 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. I have always loved cinnamon rolls, but never have I had homemade ones. I used your recipe, and the rolls were amazing! It will be difficult for me to buy cinnamon rolls as from now on. My husband loved them too.

  2. They were good, but not the best. not enough cinnamon in the mixture. The rolls were a little dense compared to other recipes I have tried. But all in all they were easy to make.

  3. These are amazing!! This is a great recipe with little effort! They are so soft and moist on the inside. I couldn’t make the frosting as I didn’t have cream cheese (and didn’t want to make a trip to the store) so I made a glaze by adding a couple tablespoons of boiling water to about 1/4 cup of sugar and poured it over the rolls out of the oven. 10/10!

  4. In all my years, I have never had success with dough or yeast recipes. These were effortless and were so delicious! The whole pan was gone in minutes. I cannot wait to make some more. Yum!

  5. This dough is super forgiving, I measured with my eyes and they turned out amazing! Thanks for a great recipe!

  6. Made these yesterday and although I was wondering about using plain flour and the amount of yeast compared to my other recipe, these were super soft and delicious, definitely making again – and will probably make them too often to be good for my waistline

  7. Hi Sally! I don’t think my milk/water was warm enough because mine didn’t raise like it should. I know it was something that I did because I’m a total beginner.
    They tasted good but were a little dry and the dough was was thin.
    Any advice is welcome!!

      1. I tried it again and it raised but not quite enough.
        Thank you for replying and I will definitely check out the link you sent me!
        I’m really wanting to perfect them for gifts for the holidays but it’s going to take a bit to get it right!

    1. Karla, I use a meat thermometer to test the temperature of my milk mixture, if that helps you at all

  8. If you let the dough rise in the oven, does it only take 30 minutes instead of 60-90? And then would you take the rolls out of them oven while it preheats for baking?

    1. Hi Keisha! No, the rolls will take a bit longer. The 30 minutes is how long to keep the oven door cracked open before you close the rising rolls instead.

  9. Did a triple header bakeoff test of cinny roll recipes and these won. Few tips:
    Use buttermilk
    Use alton Brown’s glaze recipe (sub 1 pt coffee to 2 pts milk)
    Use melted cooled butter for filling and add cinnamon and sugar to thicken into goodness
    JUST A SMIDGE of cardamom!

    So so good, thanks for another hit sally!!!!

    1. You used the same amount of buttermilk and followed the instructions the same as they are here?
      You put the cardamom in the filling?

      1. When I was a kid my mom made incredible chocolate cinnamon rolls. Raisins were also in the filling. They were ooey, gooey, deliciousness!!! Any ideas for converting your recipe into the one in my memory? She never wrote it down!!!
        I am going to surprise the friends I am with for Christmas morning with these yummy treats! I know you will be able to help me recreate these !

  10. This is the second time I’ve made these rolls from this recipe…my rolls were perfect & delicious…this recipe will always be mine to use…thank you Sally for the best & easiest cinnamon rolls…I have people asking when I’m making them again.

  11. Luv this recipe! I made it my own by the addition of pumpkin pie spice along with cinnamon and chopped pecans in filling. Also used fresh squeezed orange juice in icing. Baked at 325-350 as my oven runs hot.
    My husband loved them. Will be making these for every holiday. Thanks for a great recipe:)

  12. Made this recipe a couple weeks ago and going to make again today. Tasted really nice and I’m not usually a fan of cinnamon (I used a little less though) but these were amazing. Everyone who tried them loved them. How do I prevent them from going hard when storing? Mine went quite hard after a few hours.

    1. So glad you love these! Cover tightly while still warm and keep at room temperature for a couple days before refrigerating. That always helps.

  13. Hi! Silly question and just want to double check. For the make ahead instructions we need to make them through step 4? So fill the rolls and then put them in the fridge overnight? I can’t wait to make these!

  14. I stumbled on your page while looking for anything pumpkin recipe. Thank you!! I’ve never baked with yeast, too intimidated I guess, but this recipe is very easy to follow and makes me look like a pro! Next batch will include pecans! Truly easy and directions are very well explained. My new favorite recipe source!!

  15. This recipe was great but I would have loved some visuals . I’m a newbie when it comes to baking and I ask a lot of questions whenever I do / get into something new. Step by step photos would have been cool but they didn’t come out too bad. My icing was a little light in color.

  16. I have always been a little afraid of working with yeast, but I have come to trust Sally! 🙂 I just made these for Christmas morning and they were delicious! Feeling ready to tackle other yeast recipes now!

  17. Yummy! My only edits were to use brown sugar in the filling versus sugar (that’s how I’m used to making them that way). I doubled the filling as well. I baked at 350 for 22 minutes. The coffee glaze was amazing!!!

    1. I, too, used brown sugar and added a little more cinnamon! I am “yeast adverse” – scares me to death! So, I decided to take the leap! OMG! These rolls turned out great! I was pretty proud of myself, and it eliminated my yeast fear – Thanks, Sally!

  18. Followed this recipe EXACTLY and the rolls turned out perfect! Fluffy and not too sweet or greasy. My teenagers and husband loved them on Christmas morning, thank you!

  19. How long would I knead the bread for in my KitchenAid stand mixer? I know the recipe says 3 min by hand, but not sure about mixer. I’m just a little new to this. Thanks!

  20. These are amazing, we used gluten free flour and these are the first of MANY recipes and boxed mixes we have tried that my husband raves about. TY

  21. I made these for my family on Christmas morning! They are the *perfect* quick homemade cinnamon rolls!!! My kids request homemade over canned cinnamon rolls, so this will now be my go-to recipe! Thank you Sally!

  22. Hey Sally , i dont have the Platinum yeast I have Fleischmann’s ActiveDry yeast.. do i need to change anything … my 1st time using yeast so not too sure – Thanks so much

  23. Just made these this morning, never made them before, and they were amazing. So tasty, the dough so soft and light. The kids loved them, and they are picky and very honest will definitely make again. Thankyou so much!

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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