These easy cinnamon rolls from scratch are perfect for yeast beginners because they only require 1 rise. Each cinnamon roll is extra soft with the most delicious cinnamon swirl! The rolls freeze beautifully, so this is a great make-ahead recipe, especially for planning ahead for holidays or the next time you need a special breakfast. Choose from a few easy icing flavors to top the warm & gooey rolls.
This recipe is brought to you in partnership with Red Star Yeast.
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and a few more success tips. I also added one additional step to the recipe that yields even softer, fluffier rolls. This is reflected in the printable recipe below.
This easy cinnamon roll recipe is one of the most popular recipes on my website, for good reason.
These are classic, homestyle cinnamon rolls. It took me lots of recipe testing trial-and-error to develop quick cinnamon rolls that maintain all the flavor and texture of traditional overnight cinnamon rolls. But THIS. IS. IT. And I promise, making these easy cinnamon rolls is 100x more satisfying than that feeling you get from popping open a store-bought can of ready-to-bake rolls.
Here’s 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 1 rise time
- Easy enough for yeast beginners
- Great make-ahead, freezer-friendly recipe—making it an excellent addition to your menu of Easter brunch recipes!
Lately, I’ve had even more success with the dough when I let 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.
Here’s what some readers are saying about this recipe:
One reader, Kristine, commented: “This recipe is perfect in every way. It is simple to execute and requires a very reasonable amount of time. … The best part for me, however, is that they tasted just like my grandmother’s cinnamon rolls. I have her recipe but it requires hours and hours and I rarely have that kind of time. Tasting these warm from the oven brought back a flood of happy memories and made me feel like I was right back in her kitchen. ★★★★★“
Another reader, Lana, says: “I admit, I was very skeptical about my cinnamon rolls rising in 90 minutes. And I was nervous about making cinnamon rolls because I didn’t think that I could make anything close to what my grandma used to make. But I’ve made other recipes from your site and have been successful so I gave it a try. Let me say, the cinnamon rolls are amazing! And easy! ★★★★★“
Just like grandma used to make! Is there a better compliment than that? I doubt it.
Yeast Beginners Rejoice: Only 1 Rise!
Do you love homemade cinnamon rolls, but are nervous to bake with yeast? You’re not alone! But if you’re curious about learning how to bake with yeast, this recipe is a perfect one to start with. No yeast cinnamon rolls are quick and tasty, but the Fluffiness Factor (I should trademark that) is simply unparalleled when it comes to yeast rolls vs. no-yeast rolls.
Unlike these homemade overnight cinnamon rolls that require hours of rise time, plus a 2nd rise after the rolls are shaped, this easy cinnamon rolls recipe requires only 1 rise, for just 60–90 minutes. And, honestly, 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. I answer many common yeast FAQs in easy-to-understand explanations, so you can learn about the basics before beginning.
Key Ingredients to Use for the Dough
Here’s my #1 tip: I recommend using a strong and dependable yeast. Platinum Yeast from Red Star is a premium instant yeast, which cuts down on rise time. Its careful formula contains natural dough strengtheners and makes working with yeast simple. And simple is always good, right? See recipe Note if using active dry yeast instead.
Here’s the rest of the lineup of ingredients for this rich dough:
- Flour: Flour provides the dough structure. All-purpose flour is best for these cinnamon rolls. You could also use bread flour—the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Salt: Flavor.
- Whole milk: Whole milk is ideal for the richest-tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low-fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, egg promises a softer, richer dough.
These Step-by-Step Photos Will Help
The first step is to mix your dry ingredients together in a big bowl and this includes the flour, sugar, and salt. After that, warm the milk and butter together, and then whisk in the yeast until it has dissolved. Then you know it can start working its magic in your dough!
Pour this mixture over the dry ingredients, add the egg and then mix everything together. You do not need a stand mixer for this recipe, though you could certainly use one if desired.
Transfer dough to your work surface (below, left), and then knead by hand for 3 minutes until a soft dough forms (below, right). If you’re new to yeasted doughs, my how to knead dough post and video can help with this step.
Let the dough rest for 10 minutes as you prepare the filling—this gives the dough’s gluten a chance to settle and relax, which will make rolling out much easier.
3 Ingredient Filling
- Butter: Use super-soft butter for the filling—not too hard, not too melty. If the butter is too hard, it won’t be easy to spread it evenly over the soft dough. If it’s too melty, it will seep into the dough, and we don’t want that either. Butter that’s had time to soften to room temperature should be just right. If you forgot to get it out of the fridge earlier, here’s my trick for how to soften butter quickly.
- Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.
- Cinnamon: You can’t have cinnamon rolls without it!
Roll out the dough and then top with softened butter and the brown sugar & cinnamon mixture.
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.
Why Are My Cinnamon Rolls Not Fluffy?
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don’t turn out fluffy is because the dough didn’t have enough time to rise. In this particular recipe, with only 1 rise, it’s imperative the shaped rolls double in size in step 5 below. See the next photo? You want a pan of puffy-looking rolls even before baking.
Additionally, be sure to add only as much flour as you need to make a workable dough. This is a soft and tacky dough and it’s not supposed to be tough and hard. Too much flour will give you stiff, dense, dry cinnamon rolls.
Arrange your rolls in a lightly greased 9-inch or 10-inch pan. I appreciate that this recipe makes a slightly smaller batch than most other cinnamon roll recipes.
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.
Why Do My Cinnamon Rolls Rise Unevenly When Baking?
Sometimes the centers of the cinnamon rolls can pop up whack-a-mole-style while baking. This is caused by either rolling them too tight, or if the pan is too small/crowded. It’s happened to me many times before. But this is really easy to fix! Pull the pan out of the oven and use the back of a spoon to gently press the overly risen parts back down.
You Have Options for the Icing
I use the same luscious cream cheese icing here that I use for raspberry sweet rolls. It takes just a couple quick minutes to make, and you only need cream cheese, a little butter, confectioners’ sugar, and vanilla extract. For something even easier, try a vanilla (or even coffee) icing like we use on coffee cake. Simply whisk confectioners’ sugar, vanilla extract, and a little milk or strong coffee together until smooth. The video tutorial in the recipe below shows both icing options.
Spread or drizzle your icing on the warm rolls before serving—both icings seep right into every gooey swirl! The finished rolls pictured above have cream cheese icing, and here is the vanilla icing batch:
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 for Making the Best Cinnamon Rolls
- Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
- Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast and you won’t really notice until you’re far into the recipe… when the rolls won’t rise! Keep the temperature warm to the touch, around 100–110°F (38–43°C). An instant read thermometer is a handy tool for this baking recipe and many others.
- Use your sharpest knife to cut the rolls, so they don’t squish down.
- Use the correct size pan. This recipe makes 10–12 rolls, which fit in a 9- or 10-inch pan. If the pan is too small, they’ll be overcrowded. You can use a 9- or 10-inch pie dish, round cake pan, or square baking pan. If you want larger rolls, check out this recipe for jumbo cinnamon rolls!
- Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Preheat your oven to 150°F (66°C), then turn it off. Cover the shaped rolls with aluminum foil and place the pan inside the warm oven. Leave the oven door cracked open for about 30 minutes, then close it and let them finish rising (another 30–60 minutes) in the oven with the door closed. Just don’t forget to take them out of the oven before you preheat it to bake them!
Easy Cinnamon Rolls (from scratch)
- Prep Time: 1 hour, 40 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours, 5 minutes
- Yield: 10-12 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
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
- 3 Tablespoons (43g) unsalted butter, extra softened
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
Cream Cheese Icing
- 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.
It is a great recipe, easy and it took a very short time to prepare and bake. Above all the result is amazing: the texture, the flavor, and the taste are wonderful. Thank U for a great recipe.
Quick question am I supposed to heat the butter and milk together or the butter alone then add the milk from instructions 2
Hi Kimora, you can combine the two and then heat.
I’ve baked many things over the years, but never cinnamon rolls. My first time using yeast also.
Firstly can I just say how amazingly easy your recipe was to follow! Secondly, they came out amazing. Tasted just how I wanted . So soft and fluffy.
These will now become a regular bake in my house. I just know the kids will love them. My husband and I scoffed one as soon as they came out the oven. .
Thanks so much!
Interesting idea. I followed the instructions and the dough turned out super dry. I then retried with the same superflacky result. The drought didn’t rise, I thought I might and killed the yeast, one of the reasons I restarted. The dough didn’t rise after I rolled it in the pan either, even after waiting the 70 minutes. Overall the results were disappointing and not what was expected. I am an experienced baker and everything seemed off from the start; defiantly not enough liquids. Would have been a nice and easy breakfast turned into a waste of time. Thanks for the fun idea though, I’ll make sure to try agin and see if I get different results!
Lacking in flavor, texture… pretty much lacking in all qualities of a good cinnamon roll 🙁
Sally, another great recipe! I loved how simple the recipe was. It’s always so satisfying seeing them double in size when they rise. They turned out light and fluffy. Our family loved it!
I poured some condensed milk over them before popping them in the oven.. DIVINE!
Love this recipe! My challenge is the butter melting and browning/ burning on the bottom. Appreciate any hints.p.s. Love all your recipes..
Loved this recipe these are so delicious soft and fluffy! Just wanted to know how many calories for a cinnamon roll if I decided the dough into 12 pieces
Hi Lauren, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These came out perfect and so delicious. Thank you!!!
Dough was way too sticky, needed more flour.
Other than that; fluffy and fantastic.
I had not made cinnamon rolls nor yeast bread in years. Do not have my mother’s recipe that I use to make, so Google a recipe. This recipe seemed fine until I let them cool down and ate one. The bread was dry and tough. I tried a second time and same results. I’m a great Baker, so I tried a third time. Same results again. Simple yes. Soft and moist, NO!
Hi I made these rolls but they seem a little dense what did I do wrong? I followed all your steps to the letter. I’m wondering if I added too much flour when needing as the mix was really wet. How long do you mix it with a stand mixer as that’s what I used for a bit to bring it together then hand needed. Any help greatly appreciated
Hi Shell, we’re happy to help troubleshoot. Was your butter and milk mixture too hot, killing the yeast? That could be the culprit for the yeast not acting as it should. Be careful to not also overknead the dough, which can cause it to come out dense. You can knead with a mixer for about 5 minutes, but use the bounce-back or windowpane test to ensure it’s ready (see How to Knead Dough for more details). Our Baking with Yeast Guide may also be helpful to review. Thanks for giving these a try!
Excellent recipe! My only slight issue was I had a really wet dough initially – maybe something to do with the conversions as I’m UK based and used grams and mls? But I added more flour as needed and they’ve turned out perfectly!
Hi, I have yet to try but really excited to! I’m wondering can I prep the dough two nights in advance and freeze/refrigerate or can it only be overnight?
Hi YM, we only recommend making the dough overnight. For longer storage, see recipe notes for freezing options. Hope you enjoy the cinnamon rolls!
I am planning on making this recipe and would like to add nuts to the filing. What is the most amount I can add of pecans and is there any changes?
Hi Stephanie, you can add up to 1 cup of chopped nuts to the filling. No other changes needed.
Big fan of the recipe! I’ve never made proper cinnamon rolls before (I’ve made makeshift ones using pizza dough because sugar on bread will taste pretty good regardless) and I found this recipe had decent room for error as a newbie. My milk/butter mixture curdled and my yeast clumped a bit but then once everything was mixed and kneaded, they turned out lovely.
My only tip to people trying this recipe is to set a timer for around 22 minutes to start checking. Mine were pretty well done by minute 24 so I’m glad I checked early. I have an old dial stove so sometimes it’s not as accurate (like it might have been 380 instead of 375). If your stove is like mine, start checking around 20 minutes or so.
I told my family I was going to make them cinnamon rolls and the next morning when they got up there was no cinnamon rolls they look like frosted hockey pucks my my dough did not rise at all and that one single bit and I used the fleshmann’s rapid rise instant yeast and I dissolved it I did everything like the recipe said but I still got this why is that
Hi Linda, I’m so sorry to hear that; we’re happy to help troubleshoot. Was your yeast new? Was your butter and milk mixture too hot, which can kill the yeast? That could be the culprit for the lack of rising. I recommend using a digital instant-read thermometer to check that it’s not too hot. Also, be careful to not overknead the dough, which can cause it to come out dense. Our Baking with Yeast Guide may also be helpful to review. Thanks for giving these a try!
Wow! These came out great!
This was my first time making cinnamon rolls, ever!
These are dangerously delicious!
Thank you!
Made these yesterday and put them in the fridge overnight and then let them set out for and he or so and then baked them and made vanilla icing and OMG I will make these again they were so delicious
Can I double the recipe and bake in two pans?
Hi Samantha, for best results, we recommend making 2 separate batches rather than doubling. Or, you might try these overnight cinnamon rolls instead, which yields a larger batch.
I added a pinch more salt to the dough and they came out really really good
These were amazing, all the tips and tricks worked perfectly. I’m obsessed.
Can you use salted butter instead of unsalted butter this will be my first time making this and I don’t have unsalted butter so I was just wondering if we could use salted butter instead and maybe cut the salt out? Thank you!
Hi Vicki, if using salted butter, reduce the added salt to 1/4 teaspoon.
Is there a way I can use baking powder instead of yeast I just found out my yeast is expired
Hi Dorothy, not in this recipe, but you could use try these no yeast cinnamon rolls instead.
I’ve made cinnamon rolls a million times but I couldn’t find my usual recipe so I used this one. The rolls barely rose, they weren’t fluffy and the dough was too thick.
Hi Aria, we’re happy to help troubleshoot. Was your butter and milk mixture too hot, killing the yeast? That could be the culprit for the lack of rising. Be careful to not also overknead the dough, which can cause it to come out dense. Our Baking with Yeast Guide may also be helpful to review. Thanks for giving these a try!
I love this recipe and I’ve used it three times. I’m about to use it again. Everyone loves them and as long as you follow the instructions there isn’t a problem
I had this same issue. I used a thermometer in my milk and butter so I know I didn’t kill the yeast. The texture ended up being more like scones and also overcooked after only 22 min. Not sure what went wrong
I love love love this recipe! I started to bake recently and this is a family favourite. It’s something sweet and yummy to eat and I make it weekly. Only thing I do differently is add a bit more sugar as I have a sweet tooth. But other than that it’s amazing!!!
I just made this recipe for brunch, and it came out perfect! I will definitely make it again!
Hi love your recipes, first time trying cinnamon rolls and it didn’t work out so great. I feel like my dough was very sticky, and didn’t rise really well so they’re not as fluffy as i hoped. I followed the recipe religiously (even used a scale). I don’t know what went wrong!
Hi Lily, I’m sorry to hear they didn’t work out well for you. Happy to help troubleshoot for next time. If the dough was too sticky, it sounds like you needed to add a little more flour. Sometimes the humidity in the air can be a cause for needing to add more flour. Did you knead the dough by hand or use a stand mixer fitted with a dough hook? I recommend kneading by hand so you can get a good feel for the dough, and if it’s really sticking to your hands or the work surface you know to add a little more flour as you go, until you get a smooth, supple dough. Hope this helps for next time!
Can I use evaporated milk instead of whole milk?
Hi Jennifer, for best results, we recommend sticking with whole milk in this recipe.
I tried out this recipe yesterday, and let me tell you, Red Star yeast is absolutely amazing! It’s super easy to work with and the results reminded me of delicious danishes. I’m actually making another batch because we devoured the first one so quickly. This time, I’m filling the dough with homemade fruit preserves. Trust me, give this recipe a go with the recommended active yeast and you’ll love it! I found it at Sprout’s, and I’m planning to order a big container of it online.