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. These look delicious. Do you think they would work with an egg-replacer (my sweet daughter has a food allergy.) Love your site!

    1. Hi Marjory – to be honest, I’m not sure. I’ve never baked with egg-replacer before, so I have no experience with it. Yeast breads are so particular, so I am always sure to use the real thing.

  2. If I trusted my husband to be able to work with yeast, I’d ask him/my kiddo to make these rolls for me on Mother’s Day this weekend! 🙂 They look amazing – homemade cinnamon rolls really can’t be beat.

  3. I have been wanting to make some cinnamon rolls for some time. This seems like it would be the perfect recipe to start with!

  4. Hi Sally! I am really hoping to make these for mother’s day with the raspberry filling, but I was wondering, did you use a thermometer to measure the temp of the butter mixture? If so, what kind did you use? thank you! 🙂

    1. oh and one more question, (last one, I promise haha :P) how big exactly did you cut them after you rolled them out??

      1. Hi Teresa, yes I used a thermometer. Here is the one I have http://www.bedbathandbeyond.com/1/1/136249-polder-instant-read-digital-cooking-thermometer.html

        I cut them into 11 equal pieces – about 1.25 inches each. The rectangle is 14 inches long and you get 11 rolls from it. So, 14 divided by 11.

      2. okay thank you soooo much! I wound up making the Chocolate raspberry coffee cake, and the pineapple upside-down cake though. I was crunched for time tonight because I had to prep mother’s day dinner too. So far, the pineapple upside-down cake turned out beautifully! I can’t wait to dig in tomorrow 😀 and I have the coffee cake in the oven now. I decided to make it triple-berry(like Starbucks :)) instead of chocolate and raspberry. But thank you again for all your help and all of your wonderful recipes! Being able to share them with my mom really makes mother’s day special 🙂

      3. I love that pineapple upside down cake. 🙂 I hope the Mother’s Day was special for everyone. Thanks Teresa!

  5. Sally, I pretty much want to make everything you post. Your dishes always look so tasty and are beautifully photographed. I’m a sucker for cinnamon rolls so I can’t wait to try these! Have a great weekend. 🙂

  6. My 4 year old son and I just made these. They are rising right now. The recipe was so easy and quick! I usually use my bread machine to make cinnammon rolls, they do take some time. The dough was very nice to work with. I used a little more than the 1/2 cup of remaining flour to mix dough. It just rained her in San Antonio, Texas. So, it’s a little humid. They look great! I did swap brown sugar for white sugar on the filling. Oh making for my Mom for Mother’s Day.

    1. Thanks for sharing the photos with me on facbeook too, Vanessa! Happy Mother’s Day to your mom and YOU! I appreciate the report back.

      1. Hi Sally! We loved the rolls so much, that I am making another batch this weekend! I have my dry ingredients ready for the morning. They were so easy to whip up and will have them rising while we are making breakfast. Yum! 🙂

  7. I’ve made different cupcakes, muffins, breads and cookies from you’r recipes and always been so pleased and happy with the outcome. But this time I’m sorry to say, it was a failure. For some reason they didn’t rise at ALL and were quite plain and even a bit boring in taste. I followed the recipe, maybe I just don’t like these rolls.
    Well, as we all know on here, you are an amazing baking lady and I’m always checking for new recipes and ideas. Thank you.

    1. Hi Helesiin! So sorry you didn’t like the rolls. Did you use the type of yeast the recipe calls for? 1 packet of Red Star Platinum? I am baffled why the rolls would not rise using this premium yeast.

  8. The fluffiest?! Oh boy. I thought about making cinnamon rolls today but I’m happy I didn’t because I hadn’t seen this recipe yet and I can guarantee you, mine wouldn’t have been the fluffiest. 🙂

    These look awesome! And coffee glaze… ugh. SO good.

  9. I just wanted to say that I stumbled on your blog while looking for a Cake Batter Blondie recipe, and oh . . . my . . . god. You have the most wonderful recipes on here. 🙂 I’m seriously making a list to bake when I’m done with the diet I’m on (can’t have carbs right now *pout*). Right after I make me some slutty brownies (because seriously, whoa), I’m making cake batter blondies, then s’more brownie pie, and everything else on your site. LOL

  10. Sally, these were wonderful! I doubled the recipe for mother’s day brunch and they were gobbled right up. I love how easy they are to make and that they are a smaller batch. I found a recipe around the holidays that made 80 cinnamon rolls. Great for holiday gift giving, but not for the rest of the year. I’m so grateful you developed this recipe that is perfect to use year-round and could be made quickly!

    1. 80 cinnamon rolls? WOW! That’s a lot of dough. I’m glad you loved this recipe. They are my favorite cinnamon rolls ever. AND are not that difficult to make.

  11. Hi Sally! I absolutely love you’re blog and just don’t tire of referring it to my friends! In this recipe when you say flour though, do you mean all purpose or is whole wheat good too? My last attempt at using yeast was a disaster but hopefully this one will be a success! *fingers crossed*

  12. ive just found your recipe for these and also funfetti cakes..i am in england and usually buy betty crocker but these sound wonderfull and im going to have a go making them..when you say all purpose flour would that be plain or self raising flour in england…also is fast acting dried yeast ok to use as i dont think they have the one you mention in england…your site looks awesome and maybe i might not need to buy packet cake mix if this turns out ok..thanks

  13. I have finally found my cinnamon roll recipe!!! These are delicious! I didn’t have time to let them rise and bake them, so I ended up making them and putting them in the fridge before the rise. I was up in the middle of the night anyway so just put them in the cold oven to warm up and rise. Then I baked them when I woke up. Probably not quite as good baking them right away but still the best tasting cinnamon roll by far!!

    1. That’s amazing to hear – that THIS is your new favorite cinnamon roll recipe. It’s always so nice to hear that from readers. Thanks for letting me know. I’m glad you enjoyed them even though you didn’t let them rise as long. Sometimes I don’t have the patience of waiting even for only one rise, too!

  14. I made these Saturday night for a Sunday brunch and they were a huge hit! Besides the obvious deliciousness of the rolls (and all your recipes, quite frankly) I truly appreciate and love your descriptions of HOW to make each recipe. There a lot of times during the process of making a dish that I stop and scratch my head and think, “Am I doing this right?” But I know that when I am making one of your recipes, it will come out right as long as I follow your instructions. Especially when it comes to yeast, which I have discovered is for more than just my breadmaker. And honestly, my hands do a better job anyway! As always, thank you Sally!

    1. Allison – I’ve never owned a bread maker and I don’t think I ever want one. It’s so much better making it with your hands. At least in my opinion! I once had one, but it just wasn’t getting enough use. Anyway, I’m glad you enjoyed these rolls and that my instructions are easy to follow 🙂

  15. Once I saw this recipe, I knew I had to try it. They were so delicious. I can’t wait to try your other recipes 🙂

  16. Hi!

    I love to bake and just stumbled upon your blog while looking for a recipe this afternoon, and I’ve been looking on your blog for about 2 hours now! 🙂 My boyfriend loves cinnamon rolls and I enjoy using red star yeast too. I cannot wait to make these for him this weekend! I was wondering when you made these if you use the hook attachment for the kitchen aid or…the paddle or just by hand?
    I have already bookmarked your nutella cinnamon sugar muffins and a few other recipes to try out! I’m so happy I found this blog.

    Amy Stuart
    P.S. I also love Friends!

    1. Hi Amy! I’m happy you are enjoying my blog. I stir these by hand. It’s much easier that way. LOVE Friends! I miss it. I have the whole series on DVD and watch them often 🙂

  17. Has anyone tried, or do you know about freezing these? I’m making and delivering to raise money for my mission trip so I need to make them in advance. Last time, I made them all the way through, to baking them, let them cool, glazed them and then covered and put them in the freezer. When I woke up, I just warmed them up in the oven. That worked fine but they were a little dry and the outside ones were a tad burnt. Do you think I could freeze the dough after they rise? Thanks!
    Ps. Been on a baking frenzy lately, especially with cookies, and your funfetti sugar cookies are my favorite so far!

    1. Hi Heather – you may freeze them after baking them as you did, but not before baking them. For the edges browning – did you cover them when you baked them? That will help alleviate the edges browning too much.

  18. I made these yesterdays for my brothers and they couldn’t get enough of them, But I did add most thing special – raisins in the dough.

  19. Hey Sally! I’m sure I’ll do this soon, I only tried another recipe once and my family liked that, I’m sure they’ll LOVE these. I guees I have a *silly* question.. Once I have the 14×8 inch rectangle, I have to roll the long side, don’t I? I guess I want 1’27 inch rolls and not 0’72 inch rolls, am I right? Thanks a lot! Greetings from Spain:)

  20. Hi Sally! Can you rroll these out, let them rise and then refrigerate? I did this and mine did not tun out light and fluffy :(. They didn’t rise up and they were a unique texture ( for cinnamon rolls)

  21. Sally –
    I’m so happy to have found this recipe. I promised my friend I would make cinnamon rolls for her bridal shower brunch & I’ve never made them before! I will definitely be using this recipe for the event!

  22. Made these cinnamon rolls today! The kids loved them. They were so easy and turned out great! Thanks for such an easy recipe with a great dough.

  23. I have made your raspberry swirl rolls before (they were a HIT!) but they took too long to make. Could I use this one rise dough recipe to make those? Is there anything between the two recipes I should change to avoid error? Thanks!

    1. Hi Cara – I recently made blueberry sweet rolls using this dough recipe. Just replace the blueberries with raspberries and you’re good to go! Here is the recipe: https://sallysbakingaddiction.com/2013/06/14/blueberry-sweet-rolls-with-lemon-glaze/

  24. Hi, I was wondering, do I use the same method for other brands of yeast or do I have to activate them first?


    1. I strongly urge readers to use Red Star Platinum. If using another instant yeast, your rise time may be longer. Use the same method.

  25. These cinnamon rolls look great. Should I not activate the yeast in warm water before adding it to the flour mixture? Thanks.

  26. These look absolutely AMAZING! I just pulled them out of the oven and iced them. What makes them do big? Is it from all the yeast and rising in between? I can’t wait to try these.

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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