introduction
This is an easy recipe for cinnamon rolls you can make in about one hour. The dough is soft and quick to work with. If you enjoy fast recipes for home baking and meals, you might also like these easy shrimp and rice recipes that cook fast and taste great.
why make this recipe
Make these cinnamon rolls when you want warm, soft rolls fast. They take little hands-on time and no long rise. This is a good choice for a quick weekend breakfast or a last-minute treat. If you like simple breakfast ideas, try them along with some simple avocado toast ideas for a full, quick meal.
how to make Easy One Hour Cinnamon Rolls Recipe
You mix the warm milk and butter with yeast and let it froth. Add the egg, salt, vanilla, and flour to make a soft dough. Let the dough proof in a warm oven for a short time, roll it out, spread the cinnamon-sugar butter, roll into a log, cut into 12 pieces, and bake until light golden. For extra tips on shaping and baking, see this best homemade cinnamon rolls guide for more detail.
Ingredients :
1 cup milk (I recommend whole or 2%), 1/4 cup (1/2 stick) unsalted butter, 1 0.25 ounce packet active dry yeast (make sure it’s not expired!), 1/4 cup granulated sugar, 1 large egg, 1/2 tsp salt, 1 tsp vanilla extract, 3 1/2 cups all-purpose flour, 1/2 cup (1 stick) unsalted butter, softened, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1 1/2 Tbsp. cinnamon, 1 tsp vanilla extract, 4 ounces cream cheese, softened, 2 cups powdered sugar, 1 tsp vanilla extract, 2-4 Tbsp. milk (add 1 tbsp. at a time)
Directions :
First begin preparing your dough by melting 1/2-stick unsalted butter in a small, microwave-safe bowl in the microwave for 40-45 seconds, or until melted. Pour into a medium size bowl and set aside., Next, heat milk in the same small microwave-safe bowl in the microwave for 45 seconds and pour in the bowl with the melted butter. **Pro tip: To ensure your yeast mixture properly activates, I recommend using a digital thermometer to check that the temperature of the milk/butter is between 100-110 degrees F. If needed you can microwave a little longer until the temperature is reached, or if the liquid is too hot, wait until it has lowered to between 100-110 degrees F before combining with the yeast/sugar. , Stir in sugar and yeast packet until dissolved. Cover with a tea cloth/towel or plastic wrap and let sit for 10 minutes., While you are waiting for your dough to activate, preheat your oven to the lowest setting (mine is 170 degrees F), After 10 minutes, the yeast mixture should be fully frothy/foamy (see top left photo below for visual). Remove towel and add in 1 egg, salt, and vanilla extract., Next, begin adding in flour in 1/2 cup increments, folding in with a spatula until combined. *If easier, you can use your hands to incorporate the last bit of flour. The dough should be soft and slightly tacky, but not too sticky., Form dough into a round ball in the bowl and cover with a tea cloth. Turn your oven OFF and place covered dough in the warm oven to proof for 10 minutes., While your dough is proofing, begin preparing your cinnamon sugar filling. In a medium size mixing bowl, use an electric hand mixer to combine softened butter, brown sugar, sugar, cinnamon, and vanilla extract until combined. Set aside., Once dough has proofed for 10 minutes, remove towel and place dough on a large pastry mat or a clean, lightly greased or floured surface to roll out. Use a rolling pin and roll the dough to form a 14″ x 18″ rectangle and 1/4″ thick., Next, begin preheating oven to 350 degrees and use an offset spatula to spread the cinnamon sugar butter mixture on your dough almost to the edges., Starting with the short side towards you, tightly roll vertically away from you to form a log. (see photos in post for reference), Once rolled, use a dough scraper or knife to pre-mark the dough for cutting. First, pre-mark the dough in half, then pre-mark half of those halves, and lastly pre-mark three slices in each section for a total of 12 even cinnamon rolls. Once your slices are pre-marked, use a serrated edge knife to cut each slice. Use slow, back and forth sawing motions for the cleanest cuts, and make sure you don’t press down too hard or the filling will seep out., Next, place cinnamon rolls in a 9×13 baking pan that has been sprayed with non-stick cooking spray. Bake in the oven at 350 degrees for 20-25 minutes or until the cinnamon rolls are a light golden brown., Let cool for 10 minutes on a wire cooling rack., While cinnamon rolls are cooling, prepare your cream cheese icing. Use an electric hand mixer to combine softened cream cheese, powdered sugar, vanilla extract, and milk (1 tbsp at a time) in a medium size mixing bowl. Whisk until smooth and continue adding milk until desired icing consistency is reached. (Add more milk for a thinner drizzle, and less for a thicker icing), Spread cream cheese icing on warm cinnamon rolls, serve, and enjoy!
how to serve Easy One Hour Cinnamon Rolls Recipe
Serve warm so the icing melts slightly over the rolls. They go well with coffee, milk, or tea. For more serving ideas and warm toppings, see these homemade cinnamon roll serving ideas and try adding fresh fruit or a small side salad.
how to store Easy One Hour Cinnamon Rolls Recipe
Let rolls cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap and freeze for up to 1 month. Thaw and warm in the oven for a few minutes before serving.
tips to make Easy One Hour Cinnamon Rolls Recipe
- Use milk at about 100-110°F to activate yeast well.
- Measure flour by spooning into the cup and level off, so dough stays soft.
- Use a serrated knife and a gentle sawing motion to cut clean rolls.
- For thinner icing, add milk 1 tbsp at a time until you reach the texture you want.
- For other cinnamon-baked ideas, try a cinnamon roll honeybun cheesecake for a dessert twist.
variation (if any)
- Make smaller rolls for more pieces and shorter bake time.
- Add chopped nuts or raisins to the filling for extra texture.
- Swap the cream cheese icing for a simple glaze of powdered sugar and milk if you prefer.
FAQs
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount of instant yeast and mix it into the flour. You may skip the initial proof step but keep milk warm.
Q: Can I make this dairy-free?
A: Yes. Use a plant-based milk and dairy-free butter and cream cheese substitutes. Texture may change slightly.
Q: What if my dough is too sticky?
A: Add a tablespoon of flour at a time until you can handle it. The dough should be soft and slightly tacky, not wet.
Q: Can I prepare the rolls ahead and bake later?
A: You can cut and place rolls in the pan, cover, and refrigerate overnight. Let come to room temperature and bake as directed.
Q: How do I get evenly sized rolls?
A: Pre-mark the log in the pattern described in the directions to get 12 even slices before cutting.
Conclusion
For another quick one-hour cinnamon roll idea, see this Quick 1 Hour Cinnamon Rolls – Design Eat Repeat for a tested short-rise method. If you want a classic take with step photos, try the 1-Hour Cinnamon Rolls Recipe | Gimme Some Oven tutorial. For a very simple one-hour recipe with clear steps, check Cinnamon Rolls – EazyPeazyMealz. If you want more tips and a slightly different method, read 1 Hour Cinnamon Rolls – Life Made Simple. For another fast version and baking notes, see Quick ONE Hour Cinnamon Rolls – I Heart Naptime.
Easy One Hour Cinnamon Rolls
Ingredients
For the Dough
- 1 cup milk (whole or 2%) Heated to activate yeast
- ¼ cup unsalted butter Melted
- 1 packet active dry yeast (0.25 ounce) Ensure it's not expired
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp salt
- 1 tsp vanilla extract
- 3 ½ cups all-purpose flour Measured properly to ensure soft dough
For the Cinnamon Filling
- ½ cup unsalted butter Softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 ½ Tbsp. cinnamon
- 1 tsp vanilla extract
For the Cream Cheese Icing
- 4 ounces cream cheese Softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 Tbsp. milk Add 1 tbsp. at a time until desired consistency is reached
Instructions
Prepare the Dough
- Melt 1/2-stick unsalted butter in a microwave-safe bowl for 40-45 seconds until melted. Pour into a medium bowl and set aside.
- Heat milk in the same bowl for 45 seconds and pour it into the bowl with the melted butter.
- Stir in sugar and yeast until dissolved. Cover and let sit for 10 minutes.
- Preheat your oven to the lowest setting (around 170°F).
- After 10 minutes, the yeast should be frothy. Add in the egg, salt, and vanilla extract.
- Gradually add flour in 1/2 cup increments, folding in until combined. The dough should be soft and slightly tacky.
- Form dough into a round ball, cover, and place in the warm oven to proof for 10 minutes.
Prepare Cinnamon Sugar Filling
- In a separate bowl, combine softened butter, brown sugar, sugar, cinnamon, and vanilla extract using an electric mixer until combined.
Rolling and Baking
- Remove the dough from the oven after proofing and roll out on a floured surface to a 14" x 18" rectangle, about 1/4" thick.
- Spread the cinnamon sugar mixture over the dough almost to the edges.
- Tightly roll the dough from the short side to form a log.
- Pre-mark the log into 12 equal portions and cut with a serrated knife.
- Place the cinnamon rolls in a greased 9×13 baking pan and bake at 350°F for 20-25 minutes or until golden brown.
- Let cool for 10 minutes on a wire rack.
Prepare Cream Cheese Icing
- Combine cream cheese, powdered sugar, vanilla extract, and milk (1 tbsp at a time) using an electric mixer until smooth.
- Spread icing on warm cinnamon rolls and serve.