These quick rise cinnamon rolls are soft, gooey, and ready in about an hour, with no overnight proofing required. Using instant yeast instead of active dry means you get all the flavor of homemade cinnamon rolls without the long wait.

The dough comes together with basic pantry staples and a stand mixer, and a warm oven doubles as a proofing box to speed things along. A vanilla glaze on top makes them taste liek they came straight from the bakery!

I originally developed this recipe as a high school culinary teacher, back when my classes only ran an hour. I needed a cinnamon roll recipe that could go from mixing bowl to oven without an overnight rise, so I spent years perfecting a one rise method using quick rise yeast.

My students loved seeing the rolls come together in a single class period, and I think you’ll love how quick and easy cinnamon rolls like these can be.

These one rise cinnamon rolls skip the overnight proof without sacrificing that soft, homemade texture. Some cinnamon roll recipes require the dough to proof in the refrigerator overnight, but this one rise method makes these into same day cinnamon rolls you can make start to finish in about an hour.

Using the oven as a warm proofing spot cuts the rise time down significantly. The vanilla glaze adds a touch of sweetness, though the rolls are just as good served plain with a warm cinnamon filling in every bite.

Ingredients Needed

• Quick Rise Yeast – The key to a one rise dough. Make sure it isn’t expired, since old yeast won’t give the rolls enough lift.
• Butter – Used in the dough, filling, and glaze, so you’ll need it both softened and melted depending on the step.
• Milk – Warmed with the butter to activate the yeast and bring the dough together quickly.
• Cinnamon – You just can’t have cinnamon rolls without this! Use it generously for a bold cinnamon flavor in every bite.

See recipe card for full information on ingredients and quantities.

How to Make Quick Rise Cinnamon Rolls

1. Warm the milk and butter together in the microwave for about 1 minute 20 seconds. The butter doesn’t need to fully melt, since it will continue softening in the hot milk.
2. In a large bowl, combine 2 cups of the flour with the sugar, yeast, and salt.

3. Add the milk mixture and egg to the flour mixture and mix with the paddle attachment until combined.
4. Switch to the dough hook, add the remaining flour a little at a time {up to 3 1/2 cups total}, and mix for about 4 minutes. The dough is ready when it pulls away from the sides of the bowl. This step takes the place of hand kneading.

5. Turn the dough out onto a lightly floured surface and let it rest for 10 minutes. While it rests, mix the brown sugar, softened butter, and cinnamon together until you have a smooth, spreadable paste for the filling.
6. Roll the dough into a 12×14 inch rectangle and spread the filling evenly over the top.

7. Roll the dough into a log, starting from the long side. Roll it tightly, but don’t squish it, since a log that’s too compressed will make the rolls dense instead of soft. Cut into 12 equal pieces using a piece of string or a serrated knife.
8. Place the rolls in a greased 9×13 pan or two round pie plates, leaving a little room between them. Cover and let rise in a warm place for 20 to 30 minutes, or use the warm oven trick below to speed things up.

9. Preheat the oven to 350 degrees and bake for 15 to 20 minutes, until the tops are golden brown and the rolls pull away from the sides of the pan.
10. Whisk together the glaze ingredients and pour over the rolls while they’re still warm.

Pro Tips

• Check your yeast’s expiration date. Old or expired yeast won’t give the dough enough lift, which matters even more since this recipe only rises once.
• Don’t skip the 10-minute rest. Letting the dough rest after kneading makes it easier to roll out without shrinking back. The only full rise happens after the cinnamon rolls are shaped and placed in the pan.
• Warm your oven for a faster rise. Heat the oven to 175 degrees, then turn it off and use it as a proofing box. The rolls will puff up in about 15 minutes.
• Give the rolls room to rise. Leave a little space between rolls in the pan, so they have room to rise and bake evenly instead of steaming against each other.
• Tent with foil if needed. If the tops are browning faster than the inside is cooking, loosely cover the pan with foil for the rest of the bake time.
• Add a festive touch for birthdays. Stir a few sprinkles into the filling to make the rolls feel extra special for celebrations.

Storage Instructions

These cinnamon rolls can be kept at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days, as long as they’re covered tightly with plastic wrap or kept in an airtight container.

To freeze baked rolls, wrap them in a few layers of plastic wrap and place them in a freezer bag. They’ll keep for up to 2 months.

You can also freeze the rolls unbaked! Just place them in an aluminum pan and wrap tightly with both plastic wrap and foil. When you’re ready to bake, thaw the rolls in a warm spot, covered, then bake as directed.

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