These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.
This recipe is brought to you in partnership with Red Star Yeast.
This easy cinnamon roll recipe is one of the most popular recipes on my website, for good reason.
These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.
Here’s Why You’ll Love These Easy Cinnamon Rolls
- All the deliciousness of traditional homemade cinnamon rolls, but in half the time
- Soft and fluffy
- Gooey cinnamon sugar swirl
- Only 1 rise time
- Easy enough for yeast beginners
- Great make-ahead, freezer-friendly recipe—making it an excellent addition to your menu of Easter brunch recipes!
Lately, I’ve had even more success with the dough when I let the yeast dissolve in the warm milk/butter mixture, instead of whisking it into the dry ingredients. The rolls turn out even fluffier and softer, and I know you’ll appreciate that, too! The recipe below includes this small change.
Here’s what some readers are saying about this recipe:
Reader Kristine says: “This recipe is perfect in every way. It is simple to execute and requires a very reasonable amount of time. … The best part for me, however, is that they tasted just like my grandmother’s cinnamon rolls. I have her recipe but it requires hours and hours and I rarely have that kind of time. Tasting these warm from the oven brought back a flood of happy memories and made me feel like I was right back in her kitchen. ★★★★★“
Reader Lana says: “I admit, I was very skeptical about my cinnamon rolls rising in 90 minutes. And I was nervous about making cinnamon rolls because I didn’t think that I could make anything close to what my grandma used to make. But I’ve made other recipes from your site and have been successful so I gave it a try. Let me say, the cinnamon rolls are amazing! And easy! ★★★★★“
Just like grandma used to make! Is there a better compliment than that? I doubt it.
Yeast Beginners Rejoice: Only 1 Rise!
Do you love homemade cinnamon rolls, but are nervous to bake with yeast? You’re not alone! But if you’re curious about learning how to bake with yeast, this recipe is a perfect one to start with. No yeast cinnamon rolls are quick and tasty, but the Fluffiness Factor (I should trademark that) is simply unparalleled when it comes to yeast rolls vs. no-yeast rolls.
Unlike these homemade overnight cinnamon rolls that require hours of rise time, plus a 2nd rise after the rolls are shaped, this easy cinnamon rolls recipe requires only 1 rise, for just 60–90 minutes. And, honestly, they’re every bit as delicious. Bakery-style perfection for beginners!
Are You a Yeast Beginner?
This Baking with Yeast Guide is a wonderful starting point for yeast beginners. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn about the basics before beginning.
Key Ingredients to Use for the Dough
Here’s my #1 tip: I recommend using a strong and dependable yeast. Platinum Yeast from Red Star is a premium instant yeast, which cuts down on rise time. Its careful formula contains natural dough strengtheners and makes working with yeast simple. And simple is always good, right? See recipe Note if using active dry yeast instead.
Here’s the rest of the lineup of ingredients for this rich dough:
- Flour: Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Salt: Flavor.
- Whole milk: Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, egg promises a softer, richer dough.
These Step-by-Step Photos Will Help
The first step is to mix your dry ingredients together in a big bowl and this includes the flour, sugar, and salt. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough!
Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.
Transfer dough to your work surface (below, left), and then knead by hand for 3 minutes until a soft dough forms (below, right).
Let the dough rest for 10 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.
3 Ingredient Filling
- Butter: Use super-soft butter for the filling—not too hard, not too melty. If the butter is too hard, it won’t be easy to spread it evenly over the soft dough. If it’s too melty, it will seep into the dough, and we don’t want that either. Butter that’s had time to soften to room temperature should be just right. If you forgot to get it out of the fridge earlier, here’s my trick for how to soften butter quickly.
- Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.
- Cinnamon: You can’t have cinnamon rolls without it!
Roll out the dough and then top with softened butter and the brown sugar & cinnamon mixture.
Many readers have asked about using different fillings. Try using this raspberry cake filling instead—it’s delicious! Or if you love lemons, these lemon sweet rolls use this same dough.
Roll up the dough and then use your sharpest knife to cut into 10-12 rolls.
Why Are My Cinnamon Rolls Not Fluffy?
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don’t turn out fluffy is because the dough didn’t have enough time to rise. In this particular recipe, with only 1 rise, it’s imperative the shaped rolls double in size in step 5 below. See the next photo? You want a pan of puffy-looking rolls even before baking.
Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it’s not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.
Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.
Here are the rolls before and after rising. This is the only rise! They’re ready to bake after they have nearly doubled in size.
Why Do My Cinnamon Rolls Rise Unevenly When Baking?
Sometimes the centers of the cinnamon rolls can pop up whack-a-mole-style while baking. This is caused by either rolling them too tight, or if the pan is too small/crowded. It’s happened to me many times before. But this is really easy to fix! Pull the pan out of the oven and use the back of a spoon to gently press the overly risen parts back down.
You Have Options for the Icing
I use the same luscious cream cheese icing here that I use for raspberry sweet rolls. It takes just a couple quick minutes to make, and you only need cream cheese, a little butter, confectioners’ sugar, and vanilla extract. For something even easier, try a vanilla (or even coffee) icing like we use on coffee cake. Simply whisk confectioners’ sugar, vanilla extract, and a little milk or strong coffee together until smooth. The video tutorial in the recipe below shows both icing options.
Spread or drizzle your icing on the warm rolls before serving—both icings seep right into every gooey swirl! The finished rolls pictured above have cream cheese icing, and here is the vanilla icing batch:
These easy cinnamon rolls from scratch are completely irresistible and they take half the time. If you’re looking for that perfect cinnamon roll recipe that doesn’t require 4+ hours, this is the winner.
Success Tips for Making the Best Cinnamon Rolls
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
- Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast and you won’t really notice until you’re far into the recipe… when the rolls won’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C). An instant read thermometer is a handy tool for this baking recipe and many others.
- Use your sharpest knife to cut the rolls, so they don’t squish down.
- Use the correct size pan. This recipe makes 10–12 rolls, which fit in a 9- or 10-inch pan. If the pan is too small, they’ll be overcrowded. You can use a 9- or 10-inch pie dish, round cake pan, or square baking pan. If you want larger rolls, check out this recipe for jumbo cinnamon rolls!
- Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Preheat your oven to 150°F (66°C), then turn it off. Cover the shaped rolls with aluminum foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed. Just don’t forget to take them out of the oven before you preheat it to bake them!
Easy Cinnamon Rolls (from scratch)
- Prep Time: 1 hour, 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours, 5 minutes
- Yield: 10-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These easy cinnamon rolls are perfect for yeast beginners because they only require 1 rise. You have a few options for toppings. The recipe below includes a simple cream cheese icing, but we also love these with the coffee icing or vanilla icing that’s included in the recipe Notes below.
Ingredients
Dough
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter
- 2 and 1/4 teaspoons Platinum Yeast from Red Star or any instant yeast (1 standard packet)
- 1 large egg, at room temperature
Filling
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 4 ounces (113g) full-fat block cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Instructions
- Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside.
- Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F/43°C, no higher). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, add the egg, and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.
- Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let the dough rest for about 10 minutes as you get the filling ingredients ready.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8-inch (36×20-cm) rectangle. Spread the softened butter on top. Mix together the cinnamon and brown sugar. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10–12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
- Rise: Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 60–90 minutes or until double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 24–27 minutes, or until lightly browned. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195–200°F (91–93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
- Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
- Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- 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.
- 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 (190°C). Cool completely, then cover tightly and freeze. To serve, take the pan of rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them for the remaining 15–18 minutes.
- Special Tools (affiliate links): Electric Stand Mixer or Glass Mixing Bowl with Rubber Spatula/Wooden Spoon | Rolling Pin | 9- inch Round Cake Pan, 9-inch Pie Dish, or 9-inch Square Baking Pan | Instant Read Thermometer | Cooling Rack | Electric Mixer (Handheld or Stand) for icing | Icing Spatula
- 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 take longer to raise the dough.
- Milk: This recipe used to call for 1/2 cup (120ml) milk and 1/4 cup (60ml) water. The rolls taste much richer using all milk, and that is what I recommend. Whole milk or even buttermilk are ideal for this dough. If needed, you can substitute 3/4 cup (180ml) lower-fat or nondairy milk.
- Coffee Icing (or Vanilla Icing): Whisk 1 cup (120g) confectioners’ sugar, 1/2 teaspoon pure vanilla extract, and 2–3 Tablespoons (30–45ml) strong brewed coffee together until smooth. Or swap milk for coffee for regular vanilla icing. Drizzle over warm rolls.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
Keywords: easy cinnamon rolls from scratch
Is it okay if the dough is a little warm from the milk and yeast combination?
Hi Emily, it sounds like your milk may have been a bit too warm. Did the dough rise okay?
Made these tonight for tomorrow’s breakfast! Hopefully they taste as good as they smell! I’m going to make the maple icing for the maple and brown sugar cookies instead. I may thicken it so it is spreadable instead of a liquid drizzle. Can’t wait!
★★★★★
can I knead the dough with a bread machine and long would I do it for?
Hi Pete, we haven’t tested this recipe in a bread machine so unfortunately we cannot offer advice on how best to use it for these cinnamon rolls. Let us know if you do give anything a try!
I actually found you during the pandemic. My grandma and mom were gone by then and I wanted to bake some yeast biscuits. I have that recipe now memorized, and I think they would be proud. Even with direction the first time fear of yeast is a real thing, even at my age. Now, it’s fun and relaxing. These cinnamon rolls, I’m gonna hide!
★★★★★
I’m so glad I found this recipe! I have tried so many different cinnamon roll recipes but have never had great results until now. They were easy and came out fluffy with the perfect amount of sweetness
★★★★★
I would love to try this but can’t eat eggs. Would flax egg or Aquafaba work?
Hi Claire, we haven’t tested this recipe with egg substitutes, but let us know if you do!
I have made my dough but cannot make the rolls immediately, can I let the dough rise for 2-3 hours until I make the filling or should I pop it in the fridge?
Hi Rabia, we would pop them in the fridge so they don’t rise too much before baking. See recipe Notes for our recommended make-ahead instructions!
I have never, ever had cinnamon buns turn out as perfectly as these! The recipe was clear and easy to follow. I even “taste tested” one without icing just to be sure and they were light and so fluffy and delicious!
★★★★★
Can I replace milk with half and half? Hardly ever have milk in the house but always have half and half for my coffee
Hi Kristen! Half and half should work in a pinch here for extra rich rolls – the dough may be a bit thicker.
I rolled it the wrong way then cut them how will this effect mine
Hi Sally, love your recipes. The rolls are very bready in texture, I followed your recipe as is
I always use Sally’s recipes while baking and I’ve never had one bad turn out! These cinnamon rolls turned out amazing! I just used left over cream cheese frosting I made for on top and it was still delicious
★★★★★
I’m sorry to ask what I’m sure is a repeat question; is there a way to search through comments within a particular recipe? I’m trying to find out if I can just double the recipe or if I have to make 2 separate batches. I need 24! Thanks.
★★★★★
Hi Bobbee, for best results (and to prevent over or under mixing) we recommend making two separate batches rather than doubling.
Do you cook it with the foil still on top?
Hi Millie, no, you can take the foil off to bake. However, if you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking.
came out great. definitely check the temp of the milk when melting the butter in it, it can easily get too hot for the yeast (no problem if it does, just let it cool to 105 or so before adding yeast).
I used 2% milk because thats what I had. worked fine
★★★★★
I made these cinnamon rolls today and they didn’t rise. What happened
Hi Pauline! There are a number of factors that go into yeast working properly – check out the “What If My Dough Isn’t Rising” section of our baking with yeast guide for details!
Can I use oil instead of butter sally?
Hi Shanem, we don’t recommend it—butter is best for texture and flavor.
I have never made cinnamon rolls before due to a traumatic experience with yeast breads not rising in the past. I am now in therapy and working through that. I finally decided to give it a go and… these are the best cinnamon rolls I have ever had.
Everyone likes the underdone but in the middle, right? But it’s because it’s soft and gooey, not because we want to eat straight dough. These rolls came out so soft and fluffy and evenly cooked. There wasn’t an underdone bit in the middle, but it was better because the whole thing was good.
I used active dry yeast and did an overnight rise in the fridge. I also poured a little heavy whipping cream over the top while the oven was preheating.
★★★★★
These came out prefect! Thank you!
I didn’t have whole milk on hand so I swapped out for watered down whole yogurt with vanilla extract. Turned out just as well! Thanks! it was a fantastic recipe!
As usual Sally did not disappoint! Perfect cinnamon rolls in literally half the time and half the work. Thank you for all of your lovely recipes, videos, and tips. You’re my go to for all baking recipes.
★★★★★
They came out good except (and this got nothing to do with particular recipe) the filling spread so much and it not moist and sticky but dry-ish at the Center. I would love for a sticky moist middle filling! What am I doing wrong? Should I put more filling (butter/cinnamon/sugar) and pack it in and hope of does dry out? Help!
Hi Daniela, it sounds like your rolls may not have been rolled tightly enough, causing the filling to leak/spread outside of the layers. Rolling tightly will help for next time!
This turned out perfect for me! The dough was light and fluffy, and pulled apart satisfyingly. It was moist and a bit cakey in a good way. I doubled the filling and put whole blueberries in it too. baked in parchment paper, which was perfect. took 2 hours to double in size in my particular kitchen.
★★★★★
I don’t know what I did wrong but my rolls didn’t rise?
Hi Keyshla, we’re happy to help troubleshoot. First, make sure your yeast is fresh and not expired. Be sure not to overheat the milk and butter mixture in step 2. If it’s too hot, it could kill the yeast and prevent the dough/rolls from rising. Was your kitchen on the cooler side? You want a relatively warm area to let the cinnamon rolls rise. Our Baking with Yeast Guide will also be a helpful resource to review. Thank you for giving these a try!
I had a major fail. I followed all the steps but my rolls were hard and almost like a biscuit. Not sure what went wrong. I used a brand new packet of yeast that did expire until two years from now. I placed the rolls in the oven with the proof setting to proof.
This is only my second time using a recipe with yeast so not sure what I screwed up.
Hi Amy, How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post. You may also find our baking with yeast guide a helpful resource.
Ok gotcha, I just scooped it out of the flour bag. Maybe I had too much flour. Thanks for your quick response! I will have to give it another shot!
I have made this recipe with active dry yeast and with instant yeast. Both turned out pretty good. Instant yeast you can add to your dry ingredients before adding the liquid ingredients. Active dry yeast I use milk and warm it slightly in the microwave then add a teaspoon of sugar and give it a good stir then add the yeast, cover and let sit 5 to 10 minutes and it should be foamy then add it to your dry ingredients. There you have it. Bon appetite.
★★★★★
hey! i plan on making this recipe and was wondering if i could use heavy whipping cream at the bottom of the pan with this recipe? i’ve heard it makes them more sticky
We haven’t tested it, but let us know if you do!
I am 65 and finally for the first time in my life, I baked something using yeast. Was always afraid to try and fail (still haven’t used a pressure cooker). So, being retired and have always enjoyed baking, I thoght I would give this a try. Easy directions, great helpful hints for a first timer, and delicious!
My grandmother used to bake sweet breads for Sundays after church and smelling that yeast was a fond memory. Thank you so very much!! I still have to work on my kneading skills but I am impressed and so was my husband! Will definately use this recipe again.
★★★★★
Thank you so much for your positive feedback, Marie! We’re so glad you enjoyed these cinnamon rolls.
The recipe is always great and easy, made it over 10 times but this time, something was different. I know this is out of context as it is a recipe that uses an egg, but just a question Sally, I just made them for dinner, but I forgot there were no eggs so I made the recipe as it is without the egg. Its still having its second rise, I don’t know the outcome yet, but is it okay to make it without the egg using the same steps?
Hi Maha, not adding the egg will change the texture of the dough, making it more dry and less soft, but the steps should be the same.
Delicious! Best I’ve ever made. So easy too! Doubled the filling and used extra cinnamon for my family’s taste. Added almond and cinnamon to the glaze. Will definitely make these again.
★★★★★
I have made these cinnamon rolls a half dozen times! So easy, and my guys love them! I only make 8 instead of a dozen, because they like them bigger! They say they rival the ones you get at the fair! That’s good enough for me!!
★★★★★