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These easy cinnamon rolls from scratch are ideal for yeast beginners, as they only require one rise. Each roll is incredibly soft with a delectable cinnamon swirl! They freeze beautifully, making them a perfect make-ahead recipe for holidays or special breakfasts. Choose from a few simple icing flavors to top these warm, gooey rolls.
This recipe is brought to you in partnership with Red Star Yeast. It's one of the most popular recipes on my website for good reason.
These are classic, homestyle cinnamon rolls. After many trials and errors, I developed quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. Making these easy cinnamon rolls is infinitely more satisfying than popping open a store-bought can of ready-to-bake rolls.
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 one rise time
- Easy enough for yeast beginners
- Great make-ahead, freezer-friendly recipe—perfect for Easter brunch or any special occasion!
Recently, I've had even more success by letting 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.
Reader Testimonials:
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Just like grandma used to make! Is there a better compliment than that? I doubt it.
Yeast Beginners Rejoice: Only One Rise!
Do you love homemade cinnamon rolls but are nervous about baking with yeast? You’re not alone! This recipe is perfect for learning to bake with yeast. Unlike traditional cinnamon rolls that require hours of rise time, this easy recipe requires only one rise for just 60–90 minutes. And 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. It answers common yeast FAQs in easy-to-understand explanations. |
Key Ingredients for the Dough:
- Flour: Provides the dough structure. All-purpose flour is best, but bread flour can also be used for chewier rolls.
- Sugar: Needed for flavor and to feed the yeast.
- Salt: Adds flavor.
- Whole Milk: Ideal for the richest-tasting cinnamon rolls. Buttermilk or nondairy milks can be substituted.
- Butter: Ensures softness in the dough.
- Egg: Adds richness and softness.
Step-by-Step Instructions:
- Mix the dry ingredients (flour, sugar, salt) together in a large bowl.
- Warm the milk and butter together, then whisk in the yeast until dissolved.
- Pour the milk/butter/yeast mixture over the dry ingredients, add the egg, and mix everything together. A stand mixer can be used but is not necessary.
- Knead the dough by hand for three minutes until soft.
- Let the dough rest for ten minutes while you prepare the filling.
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3-Ingredient Filling:
- Butter: Use super-soft butter for easy spreading.
- Brown Sugar: Adds extra-delicious depth of flavor.
- Cinnamon: Essential for cinnamon rolls!
Roll out the dough, top with softened butter and the brown sugar & cinnamon mixture. Roll up the dough and cut into 10-12 rolls using a sharp knife.
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.
Common Issues:
- Not Fluffy: Ensure the dough has enough time to rise. The shaped rolls should double in size before baking.
- Uneven Rising: Can occur if the rolls are rolled too tightly or the pan is overcrowded. Use a spoon to gently press down any overly risen parts during baking.
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.
Icing Options:
- Cream Cheese Icing: Quick and luscious, made with cream cheese, butter, confectioners’ sugar, and vanilla extract.
- Vanilla (or Coffee) Icing: Whisk together confectioners’ sugar, vanilla extract, and a little milk or strong coffee until smooth.
Spread or drizzle the icing on the warm rolls before serving. Both icings seep into every gooey swirl!
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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:
- Don't add too much flour: A little extra flour for a workable dough is fine, but too much will result in dense, dry rolls.
- Don't kill the yeast: Keep the milk/butter mixture warm to the touch, around 100–110°F (38–43°C).
- Use a sharp knife to cut the rolls: This prevents them from squishing down.
- Use the correct size pan: This recipe makes 10–12 rolls, fitting in a 9- or 10-inch pan.
- Let the rolls rise in a warm, draft-free environment: Preheat the oven to 150°F (66°C), then turn it off. Place the shaped rolls in the warm oven with the door cracked open for about 30 minutes, then close the door and let them finish rising for another 30–60 minutes.
With these tips and this easy-to-follow recipe, you'll be making delicious cinnamon rolls from scratch in no time. Enjoy!
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The above recipe draws inspiration from the renowned culinary experts, Sally and Lindsay.
Ingredients
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.
😎 Total Time: 2 hours, 5 minutes
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
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- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
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- 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.
