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This foolproof and easy cinnamon roll recipe is the perfect way to bring the magic of fresh-baked yeast rolls to your kitchen, even if you don’t have much time or experience.
As a high school culinary teacher, I knew my students would love the challenge of making their own cinnamon rolls BUT with classes that were only an hour-long, it needed to be streamlined. So over the last decade I developed this quick one-rise cinnamon roll recipe.
Want some other Easter breakfast ideas? Try these…Blueberry Muffin Cake, Banana Crumb Cake and Cinnamon Roll French Toast Bake.
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Long rise times and intricate steps can feel intimidating. This recipe removes those barriers by combining quick-rising yeast with a straightforward process that guarantees soft, comforting rolls without the wait. My students were thrilled to see their creations and I think you’ll love it just as much.
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Milk
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Quick Rise Yeast
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Butter
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Flour
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Sugar
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Salt
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Egg
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Cinnamon
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Powdered Sugar
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Vanilla
How to make Homemade Cinnamon Rolls
For the dough
- Add the milk and butter in a bowl and microwave for about a minute and 20 seconds. The butter might not be completely melted but it will continue to melt from the heat of the milk.
2. In a large bowl combine 2 cups of flour, sugar, yeast and salt.
3. Add the milk and butter mixture once it is cooled slightly, along with the egg. Combine using the paddle attachment until incorporated.
4. Switch to the dough hook and add the additional flour, up to 3 1/2 cups. This amount can vary slightly. You will know that you have enough flour in the dough when it starts pulling away from the sides of the bowl. Continue to mix dough with hook for an additional 4 minutes. This will act as the kneading.
5. Once you have kneaded the dough with the hook, turn it out onto a lightly floured surface. Let it rest for 10 minutes.
For the filling
- While the dough is resting, combine the filling ingredients and mix until you have a smooth paste. I love this technique so much better than layering all of the ingredients on top of each other and making a giant mess.
How to Roll Cinnamon Rolls
- Roll the rested dough out into 12×14″ rectangle and spread evenly with filling.
2. Roll dough up tightly into a long log. Cut into 12 equal pieces using a string or serrated knife.
3. Place rolls into a greased pan. You want the rolls to be tight but squished. At this point you can cover them with a towel and set them in warm area to rise. I like to turn my oven on to 175 degrees while I am prepping rolls. Once it is to temperature, I turn it off. I then use the oven like a proofer and place the rolls in the warm oven to rise. It makes things happen really quick.
4. Here is a photo of the rolls once they have been in the warm oven for only about 15 minutes. You can see how they have expanded and puffed. This is what you want them to look like because you need to remember that they will rise even more in the oven.
5. The final step is baking the rolls in a 350 degree oven for 15-20 minutes or until they are golden brown. I like to add a simple vanilla glaze to make them even more special but they are simple and perfect just the way they are here.
How to tell if Cinnamon Rolls are done
You can tell that the cinnamon rolls are done when the cinnamon rolls are risen and the tops are golden brown. The rolls will also pull away from the sides of the pan. If you feel like the top of the rolls are browning too quickly, lay a piece of aluminum foil over the top of the rolls.
Cinnamon Rolls Recipe Easy Tips and Tricks
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Be sure that your yeast is not outdated. It is important that the yeast will work correctly and make the bread rise.
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Save yourself time and energy by using the dough hook to do your kneading.
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Allow the dough to rest. This easy step will act as the first rise and is super important.
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Combine the butter, brown sugar and cinnamon into a paste. This allows you to easily spread it onto the dough.
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Don’t overcrowd your pan with rolls. This will give them room to rise and bake evenly.
How to store Quick Rise Cinnamon Rolls
Quick rise cinnamon rolls can be kept at room temperature for 2-3 days if they are covered tightly with plastic wrap. They can also be kept in the refrigerator which will keep them fresh for an additional 2 days.
How long do cinnamon rolls last?
They will last for 2-3 days at room temperature and for 4-5 days when they are refrigerated.
Can you freeze cinnamon rolls?
Yes! Baked cinnamon rolls freeze well for up to 2 months. Be sure to wrap the rolls in a few layers of plastic wrap and then add them to a freezer bag. You can also freeze unbaked rolls. To do so, add the cinnamon rolls to an aluminum pan and wrap with both plastic wrap and aluminum foil. When you are ready to bake the rolls, thaw them in a warm place covered. When ready, bake as directed.
How to Reheat Cinnamon Rolls
To reheat, place a cinnamon roll on a microwave safe plate. Heat on high for 30 seconds and continue to heat in 10 second increments until they are to the desired temperature. Note: If the cinnamon rolls are frosted the frosting will melt.
Quick Rise Cinnamon Rolls Recipe
Ingredients
Dough
- 1 cup milk
- ¼ cup butter, cut into cubes
- 3¼ -3½ cups flour
- 1 package instant yeast
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg
Filling
- 1 cup brown sugar, packed
- 1¾ teaspoon cinnamon
- ½ cup butter, softened
Glaze
- 1½ cups powdered sugar
- 2 Tablespoons butter, melted
- ½ teaspoon vanilla
- 1-2 Tablespoons milk
Instructions
Dough
- Place milk and butter in a glass measuring cup and microwave for 1 minute 20 seconds. The butter might not be totally melted, but that's alright, since it will continue to melt from the heat of the milk. Set aside. In a large bowl, mix together 2 cups flour, yeast, sugar, and salt. When the milk mixture has cooled a bit (but should still be warm), add it to the flour mixture along with the egg. Using the paddle attachment, mix until combined. Switch to the dough hook and add the remaining flour. The amount will vary a bit, so start with an additional cup and add up to a total of 3 1/2 cups. The dough will leave the sides of the bowl when it's ready. Continue mixing with the dough hook for 4 minutes (this takes the place of kneading). Turn the dough out onto a lightly floured surface and let it rest for about 10 minutes.
Filling
- While the dough is resting, make the filling. Combine the brown sugar, softened butter, and cinnamon in a bowl and mix until everything is well combined.
Assembly & Baking
- Roll the rested dough into a rectangle about 12 inches by 14 inches. Spread the filling mixture over the surface of the dough and roll up tightly, but not squished, starting from the longer side. Cut into 12 equal rolls. Place the rolls into a greased 9x13 pan or two round pie plates, leaving a little room between them. Let the rolls sit in a warm place (see notes) for 20 to 30 minutes. Preheat the oven to 350 degrees. Bake the risen rolls for 15 to 20 minutes, or until the tops are golden brown.
Glaze
- Combine all of the glaze ingredients into a bowl and whisk until combined. Pour over warm rolls.
Notes
- To help the dough rise faster: while you're preparing the dough, turn the oven on and heat to 175 degrees, then turn it off. Put the rolls in the oven to rise for 15 minutes, remove them, and turn the oven to 350 degrees. Bake as directed.
- When we celebrate a birthday, I like to add sprinkles to the filling to make them extra special.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
SHOP THIS RECIPE:
Pyrex 2 Cup Measuring Cup
Classic Wood Rolling Pin
I just took these cinnamon rolls out of the oven, and they are gorgeous. I’ve been baking bread for 50+ years, and your recipe is written so clearly & accurately. I made no changes at all. The dough is satiny and easy to work with, making the whole process painless. My family, especially my grandchildren, thanks you for posting this recipe.
Hi, my name is D I just finished making your cinnamon rolls. I think I messed up when you put it to reheat 175. I don’t think I left it in long enough for them to raise and then I had to cook them 30 minutes instead of a 15 minute, so they were kind of dense I mean, it tasted good and they were cooked through. But does it have to raise double the size?.
Normally they rise some and then finish rising in the oven.
Wonderful!!
Oh these look soooo delicious! I’ve never made homemade cinnamon rolls, but I am going to give these a shot! Thanks for sharing your recipe!
You will love them!! Simple and delish!!