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). If you’re new to yeasted doughs, my how to knead dough post and video can help with this step.
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 Silicone 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
I’ve made these a couple of times and the whole family had enjoyed them. The only issue I have though is that i follow the make ahead instructions but while they are in the fridge, liquid sems to seep out of them. Why is this and does it happen to others? Is there a way to prevent it? Would it be better to make according to the freezer instructions (that is let them rise and par bake them), then put in fridge overnight and finish off in the oven in the morning?
Hi Nikki, 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!
Really great, but I think it needs maybe twice as much filling. I generally always trust any recipe of Sally’s though!! Her triple chocolate cake is the best thing on the planet.
★★★★
Great recipe. I deviated a little ’cause I didn’t read the filling direction fully. Mixed what should have been sprinkled, with the butter. Turned out gooey and moist. Will make these for tea time!
★★★★★
I’ve done this recipe a few times and I absolutely loveeeeeeee them. I’ve baked them for friends and family now. The only advice I’d give which is very clearly already stated is definitely sift the flour. Makes a difference.
The only question I have is how to make the cinnamon and sugar sweeter in the middle. Should I add more sugar? Mix with corn syrup before topping the butter?
Thanks!
Augusta
Hi Augusta! You can add more sugar to the filling if desired, some bakers even double the filling ingredients for a super sweet and gooey cinnamon roll, though we haven’t tested this.
I just started working with yeast about two weeks ago. I started with the artisan bread — super easy. (Kids said it tasted like Carrabba’s bread, which they really like.) Then baos, then your cinnamon rolls. I only had a 9×9 pan for the rolls. They were delicious, but the very middle ones were undercooked in a couple of spots. I did the overnight method and gave them time to rise in the morning. Overcrowded maybe? Should I try the fabric or aluminum strips around the pan? Or maybe make 9 that are a bit taller? Thank your for any tips you can offer!
★★★★★
Hi Jess, we’re glad you enjoyed the cinnamon rolls! It sounds like the rolls could use just a few more minutes in the oven. If you find they’re starting to brown too much, you can always tent the pan with aluminum foil. This will prevent them from burning while allowing the middle rolls to continue baking through. Hope this helps for the next batch!
This is the first time I’ve commented on a recipe after baking but I had to because these were so easy and tasty! Just do it. I made mine with 2% milk and they were totally fine.
Followed recipe to the Tee and they came out Dead on. Wife and I loved them. Used the coffee icing which was excellent.
This was my first time making yeast cinnamon rolls—or any yeast baked good! Mine did not turn out as I hoped, but the recipe was super easy and I think I might understand what I did wrong. (just want clarification) I kneaded my dough by hand (I have a stand mixer but wanted to hand knead) and rolled it to an exact 12×8 rectangle. I did get 12 rolls, and only put 10 in the glass pie plate (same one as Sally used) because it seemed too crowded, when compared to her photo. I put them in my oven to proof—using her method of heating it and then turning off, allowing it to cool then putting them in with foil on to rise. They doubled and almost tripled in size in less than an hour. I took them out, heated my oven to 375 and set the timer for 24 min. I checked them with 4 min and 47 seconds left, and they had over cooked and were crispy 🙁 on the outside. I took them out and frosted them anyway, but I think they may have over proofed? Also I couldn’t heat the oven to 150, I could only do 180. So maybe my oven was too hot to begin with? I definitely want to make them again bc it was so easy—I feel like my oven may have been the reason why it didn’t work. This has not deterred me—-I am already planning on making more yeast baked goods because of this recipe!! And it still tasted amazing—the middle rolls were not as crispy. But the rest were hanging over the side of the plate!!!
★★★★★
Hi Wendy! It sounds like your oven was too hot and that’s why they over-cooked. It also does sound like they had been over-proofed. Stop the rising process when doubled in size next time. Glad you enjoyed the recipe, anyway! Here’s our baking with yeast guide with lots of helpful information.
Question can you double the recipe and it still turn out the same
Hi K! We recommend making two batches instead of doubling for best results.
I would like to try and make your cinnamon buns. could I use 2% percent milk
Hi Sandra, you can use a lower fat milk in a pinch, but the dough may not be as soft and tender.
It said let sit for 10 mins after kneading, then an hour -90 mins to rise. I think you read it wrong. Hoping your next time it works out for you
Maginficent! I am pretty new to baking yeast breads and was nervous about attempting cinnamon rolls; the rolling and cutting intimidated me. But this recipe and this dough could not have been easier. I have a stand mixer but I chose to knead by hand. The dough has enough body that rolling it up and cutting the rolls was a breeze. The rolls paired with the cream cheese icing is next level delicious. So glad I tried this!
★★★★★
These turned out wonderful. I appreciate the cracked oven method for the rise. My cinnamon rolls were ready with seven minutes left on the timer. These will definitely be a recycled recipe!
★★★★★
Is oat milk a good substitute for a whole milk or will I have better luck with a different type of dairy milk substitute?
Hi Olivia, many readers have reported success with using oat milk–hope you enjoy the rolls!
Love this recipe! I have made them twice this week and even doubled the recipe! Thank you
Easy n Quick to make. Substituted Milk with oat milk, and turned out great.
★★★★★
Such an easy recipe for a delicious cinnamon roll. A no fail recipe. I did add raisins and in the icing I added a touch of orange extract for added flavor but lov the one rise recipe.
This is the first time I have tried to make cinnamon rolls. This recipe was so easy and turned out delicious. I used your cheat for rising dough. Worked perfect… Thank you
I love this recipe. It’s so easy and delicious. I’m going to the mountains this weekend and want to make them. Do I need to make changes to the recipe for a higher altitude?
★★★★★
Hi Diana, we’re so glad you love this recipe! We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I used active dry yeast and did not raise well. We did not like the texture. I will try again with instant dry yeast or let raise for 1 hour instead of 10 min to see if the texture gets better.
★★★
A workable recipe espcially in a hot humid place like Fiji 🙂 thanks- tried others but this ones less taxing on the mind !
★★★★★
Made this for a Christmas morning and again today. Love this recipe.
★★★★★
I refrigerated the dough but forgot to let it come to room temperature before making the rolls. Out them in a warm oven like you suggested but rising slowly.. My wuestion is will thry rise eventually with more time?
Hi Martha! Yes, they should rise with more time.
They did and were just as good as the first time I made them.. love this recipe!
I just made the cinnamon rolls. I followed the recipe. I accidentally rolled them up the short way. Could this be why they didn’t turn out gooey and not very cinnamon/ brown sugar tasty. Even kinda dry. So disappointed.
Hi Ernie! Rolling them up the wrong way shouldn’t affect the texture of the rolls – could they have been over-baked?
Would 5 to 10 minutes over baking cause the poor results. I used my instant thermometer to make sure they were close to 200* I did have great results making your caramel apple pie! I just don’t do much baking.
Yes, it could! Yeasted breads will dry out quickly if over-baked. Also make sure to properly measure your flour (don’t scoop). Too much flour in the dough can lead to dry rolls as well.
Ok so I screwed up the yeast as in put it in the flour not the milk mixture in an adhd frazzled moment. Where my fellow adhders at?. Totally thought theyd suck….
but they turned out pretty good. Just not as fluffy as if I had followed instructions properly. Easy recipe will repeat with the kids on the weekend
★★★★★
This is a hit with my family.
★★★★★
I’m making these for the second time in a week. The dough comes together really easily and the finished rolls are a big hit with my wife and our neighbors.
These came out perfectly soft and fluffy! I have had my eye on this recipe for a while but have been too intimidated to try it because I had never worked with yeast before. No more packaged cinnamon rolls for my family on Christmas morning.
★★★★★
Can you use the stand mixer for step 3 as well?
Hi Lauryn, yes, you can use your stand mixer (with the hook attachment) or your hands to knead this dough.
I thought I’d talk about my experience with this recipe while my cinnamon buns are baking. Tge dough, after mixing in my mixmaster, was tougher than I thought it would be. Trust the process! They rose like it said it would after an hr in a warm oven. I covered bowl with plastic. I used more brown sugar and cinnamon in the filling. And, I added cream in the pan while raising the dough. They look good so far-stay tuned!
★★★★