From start to finish you can have these cinnamon rolls in your tummy in about an hour. This recipe for homemade cinnamon rolls is the BEST because it’s so simple and delicious.
Cinnamon rolls are one of my favorite treats. Probably because I love bread (that’s no secret)! These rolls are soft and fluffy with the perfect ratio of cinnamon filling and bread.
The filling is flavorful without being too gooey, creating the perfect balance between bread and filling. I’m not a fan of gooey cinnamon rolls, so these are perfect for me. Topped with a homemade cinnamon roll icing recipe made of cream cheese and butter, these rolls are irresistibly good!
You Will Love This 1 Hour Easy Cinnamon Roll Recipe
This recipe is super simple, and there are just a few resting times that are less than 20 minutes so you can make As stated earlier, these cinnamon rolls are pretty fast to prep and make so they can be enjoyed at breakfast or brunch without having to set your alarm too early in the morning.
This yeast dough doesn’t have a long rise time, just a few moments of rest here or there to let the glutens relax, which is perfect for preparing the next step and cleaning up any messes made along the way too!
Simple Cinnamon Rolls Ingredients
For the dough, you will need:
- All-purpose flour
- Salt
- Yeast
- Granulated sugar
- Egg
- Melted butter
- Milk
- Water
For the filling, you will need:
- Brown sugar
- Cinnamon
- Salt
- Softened butter
For the icing, you will need:
- Softened cream cheese
- Softened butter
- Vanilla extract
- Powdered sugar
- Milk
For the exact measurements needed, please see the recipe card below.
How To Make Cinnamon Rolls
For the Dough
- In a large mixing bowl combine the flour and other dry ingredients with a whisk and then create a well in the center.
- Add in the wet ingredients (egg, butter, milk, and water). Mix until combined. I use a wooden spoon to stir it together.
- Add in the remaining cup of flour and mix to combine. The dough should look wet and shaggy.
- Cover and let rest for 10 minutes.
- Turn the dough out onto a floured surface and knead until it comes together and is smooth. This should take about 6-8 minutes if doing it by hand or about 4 minutes if using a stand mixer and dough hook attachment.
How to knead bread dough by hand:
Kneading by hand is super easy, but it can take a few minutes of your time to do. That time is just added love.
How to knead bread dough by hand:
- Flour your surface well.
- Flour the top of your dough.
- Form your dough into a ball.
- Press your palm into the top of the dough.
- Fold the dough back on itself.
- Press your palm into the dough.
- Repeat, checking the flour level of your surface as you go.
You’ll know that your dough is kneaded enough when the dough is smooth and elastic, meaning that you can poke it with your finger to make an indent into the dough and it springs back to fill in the gap.
For the Filling
- In a small bowl combine the sugar, cinnamon, and salt.
- Roll your dough out into a large rectangle about ¼ of an inch thick.
- Spread the softened butter over the top of the dough, making it as even as possible over the dough.
- Sprinkle with your cinnamon-sugar mixture. I like to press the cinnamon-sugar mixture into the dough a little bit to make sure it sticks.
Assembly
- Roll up your sugar-covered dough starting from one long side of the rectangle and working your way towards the other. I DON’T pinch the ends of the dough, I find that it makes cinnamon rolls with centers that pop up way too high.
- Cut the dough into 12-15 evenly sized pieces. This is most easily done by dividing the dough into 4 pieces and then each of those into 3 or 4 more pieces. I usually make marks in my dough so that I can cut even-sized cinnamon rolls, this is important for making sure they bake evenly.
- Place your rolls into a greased baking dish. If you like soft edges you’ll want the rolls to be placed ½ an inch apart so that when they bake the rolls expand and touch, creating softer sides. For harder sides, place the rolls 1 ½ inches apart so that they don’t touch (or don’t touch as much) when baking.
- Cover your rolls and allow them to rest for 15 minutes.
- Bake uncovered in the oven at 350 degrees F for about 20 minutes. The tops will just barely start to turn golden brown and the centers of the cinnamon rolls will be cooked through.
For the Icing
- Combine your cream cheese and butter until smooth.
- Add in the vanilla and mix well.
- Add in half of the powdered sugar and milk. Mix again until smooth.
- Add in the remaining powdered sugar until you have reached your desired consistency. I like my icing to be thick but pourable.
- Pour the icing over the rolls as soon as they are removed from the oven. I like to ice these as soon as they come out of the oven that way the icing melts down into the rolls and they become even more glorious.
Tips for Simple Cinnamon Rolls
- The amount of water needed can vary. This is due to many factors including location, weather, and altitude. So even if you don’t move from one place to another, the results can always vary based on weather alone. The good news is that if too much water is added, more flour can be added as well to help reach the proper consistency.
- Side Dishes. Cinnamon rolls are great on their own but also great with simple side dishes like fresh fruits or other breakfast favorites (bacon, eggs, ham steaks, etc). If you’re in the midwest you might even try serving chili and cinnamon rolls as a meal. In fact here are a few of my chili recipes to pair up with this recipe.
Can I Make These Easy Cinnamon Rolls Ahead Of Time?
People also ask me frequently if they can make this recipe the night before. The answer is yes, just stop shy of placing the rolls in the oven. After cutting the rolls and placing them into your prepared baking dish, cover the dish with plastic wrap and place the rolls in the fridge for up to 8 hours.
The next morning, place the baking dish on the counter to rest as the oven preheats. Then bake as directed. This overnight cinnamon roll recipe tastes just as great as if it were baked the same day, but without the early morning prep work!
Easy Cinnamon Rolls FAQs
Yes, these rolls can be frozen and baked later. Simply place them into a disposable baking dish and cover them with foil when you get to the step to let them rest before baking.
Freeze for up to 3 months. Then place the cinnamon rolls into the fridge overnight and let rest on your counter for about an hour in the morning as the oven preheats. Bake as directed.
If you find that your cinnamon rolls are too tough, a good reason can simply be because you added in too much flour. Too high of flour to wet stuff ratio will cause your rolls to dry out or become tough.
Yes, letting your rolls rest for several hours on the counter or for more than 8 hours in the fridge can result in over risen cinnamon rolls. The results will still taste great but the texture will be dense cinnamon rolls that didn’t rise properly.
Easy Cinnamon Rolls
Equipment
Ingredients
For the Dough
- 4 cups flour all purpose
- 1 teaspoon salt
- 1 tablespoon yeast
- 2 teaspoons sugar
- 1 egg
- 2 tablespoons butter melted
- 3/4 cup milk
- 1 cup water see note
For the Filling
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1 pinch salt
- 1/2 cup butter one stick stick, softened
For the Icing
- 2 ounces cream cheese softened
- 3 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup milk
Instructions
For the Dough
- Mix 3 cups of the flour with the rest of the dry ingredients together in large bowl and create a well in the center.
- Add the egg, butter, milk, and water to the dry ingredients. Mix until combined.
- Add the remaining cup of flour and mix until combined.
- Cover and let dough rest for 10 minutes.
- On a floured surface, turn out the dough and knead until it comes together and is smooth, about 6-8 minutes by hand or 4 minutes in a stand mixer.
To Assemble the Cinnamon Rolls
- Combine the brown sugar, cinnamon, and salt.
- Roll out dough into a rectangle, about 1/4 inch thick.
- Spread softened butter evenly over the top of the dough.
- Sprinkle the cinnamon sugar mixture over the top of the dough and spread it out evenly. Press lightly to adhere the cinnamon sugar mixture to the butter.
- Roll the rectangle up tightly (you will be rolling the long side) so that you have a long rolled log.
- Cut the log into 12-15 even rolls. This is most easily done by dividing the dough into 4 pieces and then each of the 4 pieces into three pieces (for 12 cinnamon rolls) or dividing the dough into 3 pieces and then each of the 3 pieces into 5 pieces (for 15 cinnamon rolls).
- For rolls with soft sides, place them 1/2 inch apart on a sheet tray, in a pie plate, or in a cast iron skillet. For rolls that do not touch, place 1 1/2 inches apart. Be sure to grease whatever you use to bake them in.
- Cover rolls and let rest for 15 minutes.
- Uncover and bake at 350 degrees F for about 20 minutes, the tops will just barely start to turn golden and the center cinnamon roll will be cooked through.
For the Icing
- Combine cream cheese and butter until smooth.
- Add vanilla extract and mix well.
- Add in half of the powdered sugar and the milk, mix until smooth.
- Add in the rest of the powdered sugar until your desired consistency is reached, I like the icing to be thick but pourable.
- Pour icing over rolls as soon as they are removed from the oven.
Jane Richards says
Can I make this using a bread machine dough setting?
Alli says
Hi Jane, usually this recipe doesn’t fit in a bread machine.
Brittney Carey says
Will they still turn out right if I didn’t use the cream cheese in the icing?
Alli says
Substitute the cream cheese for butter if you don’t want to use it 🙂
Dakota Bell says
Can you make these and let them ride overnight? Maybe in the fridge??
Alli says
Hi Dakota! I have a whole section in the post with details on making them the night before. It’s under the header “Overnight Cinnamon Rolls.” I recommend reading that for all the details, but the short answer is yes! Pop them in the fridge after they have been shaped.
Suzette says
Hi
Does this recipe work well in high altitude 6200 feet?
Alli says
Hi Suzette! Yes, this should work great at high altitude.
Angela Hunnel says
I can’t wait to try this recipe! What size of cast iron pan did you use? I have multiple size pans.
Angela
Alli says
Hi Angela! I used a 12 inch skillet but bigger would be fine.
Jill Carr says
I am planning on making these this weekend and I can hardly wait! Will active dry yeast work for this recipe? Or are you referring to instant yeast?
Alli says
I’m so sorry I’m just seeing this, Jill!! I saw your pictures so I’m assuming it all worked out. Great question, though. For future reference, you can use either. I use instant but active dry is similar enough that there isn’t a difference in this recipe.
lulu says
How did you modify the recipe to use active dry yeast? Did you decrease the amount of sugar, since you would roughly only need a little less than 2 teaspoons of sugar for activation of the active dry yeast, right?
Alli says
2 teaspoons of sugar isn’t enough to alter the recipe significantly but you can if you’d like too.
Janet says
These were the best rolls and for making them it was easy for the first time making this recipe I have made other rolls and these are number one in my book. Do you freeze them with the frosting on them or not.
Alli says
So glad you liked them, Janet!! I freeze the dough before baking after I roll and cut them.
Jessica says
I made these cinnamon rolls for the families father’s day breakfast and they were a hit! Thank you for the recipe. I posted some pictures on Instagram.
Alli says
I am so happy to hear this Jessica!! Thank you for trusting my recipe for Father’s Day. 🙂 Tag me in the pictures so I can share and see!
Alli says
Easy recipe, delicious results!