Try Easy One Hour Cinnamon Rolls Recipe for soft, delicious, ooey gooey homemade cinnamon rolls with cream cheese icing in just 1 hour time!
Easy One Hour Cinnamon Rolls Recipe
If you LOVE homemade cinnamon rolls but can’t stand how time-consuming making traditional homemade cinnamon rolls can be, then today’s recipe is for YOU.
Today I’m SO excited to be sharing my Easy One Hour Cinnamon Rolls Recipe with you, and these are hands-down the best cinnamon rolls you’ll ever eat.
Even better, they’re super easy to make in just 1 HOUR or less, with no overnight rising required.
These Lazy 1 Hour Cinnamon Rolls are soft + fluffy, ooey gooey, and have the most delicious sweet + buttery, cinnamon filling and a sweet cream cheese icing that’s out of this world good.
Make these quick, no-rise cinnamon rolls for the holidays, special occasions, or for a delicious weekend breakfast treat!
Why are 1 Hour Cinnamon Rolls The BEST?
A. They’re ooey gooey, delicious cinnamon rolls with a super soft, chewy, and flaky dough that tastes even better than Cinnabon!
B. They’re EASY and only take 1 HOUR to make! – No crazy prep work, overnight rising, or slaving in your kitchen all day required.
C. They’re made with simple ingredients you most likely already have in your pantry/fridge.
I don’t know about you, but if I can make delicious homemade cinnamon rolls in just 1 hour time, I call that a total baking win!
Ingredients Needed for 1 Hour Cinnamon Rolls:
- Active Dry Yeast
- Milk
- Unsalted Butter
- Egg
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar
- Cinnamon (Good quality recommended)
- Salt
- Vanilla Extract
- Powdered Sugar
- Cream Cheese
Best Tools to Make Quick Cinnamon Rolls:
- 9×13 Baking Dish
- Silicone Pastry Mat (for rolling the dough)
- Mixing Bowls
- Rubber Spatula
- Electric Hand Mixer
- Measuring Cups
- Measuring Spoons
- Offset Spatula
- Dental Floss
- Tea Cloth Towel
- Whisk
- Rolling Pin
- Cooling Rack
Easy 1 Hour Cinnamon Rolls FAQs
Can you use active dry yeast for cinnamon rolls (What type of yeast do you use for one hour cinnamon rolls)?
Yes, this recipe uses 1 0.25 packet or 2.25 tsp of active dry yeast, which is what makes it such an easy and quick recipe.
I’ve included a photo so you’ll know exactly which one to use.
You can use any brand, just make sure you use active dry yeast.
Also, check your expiration dates!
If you’re using expired yeast, your cinnamon rolls will not rise properly and won’t turn out the same.
How do you make ooey gooey cinnamon rolls?
Ooey gooey cinnamon rolls start with the perfect “Schmear” or butter spread.
These cinnamon rolls are filled with a delicious “schmear” of softened butter, high quality cinnamon, granulated sugar, light brown sugar, and vanilla extract.
Which flour is best for making cinnamon rolls?
For this recipe, I recommend using All-Purpose Flour.
You can use any brand, but I love this AP flour.
Can I make these rolls ahead of time or the night before?
Yes, but they’re so easy to prepare it’s really not necessary.
I’ve also found the cinnamon rolls aren’t as soft and fluffy in texture when not made fresh the same day.
To make ahead, prepare you cinnamon rolls up until baking and then cover with plastic wrap and store in the fridge until ready to bake.
Once ready to bake, set out at room temperature for at least 15 minutes before baking.
Secrets to Making The Best Ooey Gooey Cinnamon Rolls:
1. Use softened, room temperature butter for the filling
I usually like to set out my butter to come to room temperature an hour or so before I begin baking, so that it will be perfectly soft to the touch, but not melted.
If you forget to set out your butter ahead of time, most microwaves have a “butter softening setting” you can use.
Select the correct settings and microwave accordingly, but make sure you don’t melt the butter.**
Melted butter won’t give you the same consistency and the cinnamon sugar mixture won’t spread as far on your cinnamon rolls.
2. Use good quality cinnamon for the best flavor
For the absolute best flavor, I recommend using this cinnamon for these cinnamon rolls.
Purchasing your cinnamon in stick form will taste so much better, and it’s super easy to grind them up quickly with this affordable spice/coffee grinder.
Trust me, once you taste the difference you’ll never go back to pre-ground cinnamon again!
3. Add your flour in increments to avoid dry dough
The dough should be tacky to the touch, but not overly sticky and hard to work with.
When it comes to baking, humidity and weather can really impact how much wet/dry ingredients you’ll need.
Even on the day I made/photographed these cinnamon rolls, the weather was very humid requiring me to add a little more flour than normal.
I recommend adding flour in increments to avoid adding too much or too little flour.
4. Use a pastry mat when rolling the dough out
Sticking dough is THE worst, and normally the solution is to add more flour.
But when you add too much flour, it can make your cinnamon rolls turn out dry – which nobody wants.
The solution? This amazing large pastry mat.
Not only does it stick to your countertop great and is extra large + perfect for making cinnamon rolls and homemade biscuits, but it’s way less messy and time-consuming.
Plus, you only have to add just a little bit of flour.
I recommend only using 1 tablespoon or so – just enough to make the rolls not stick to the surface and easily roll.
It’s a MUST-HAVE for cinnamon rolls.
5. Cut your dough into equal portions by “marking” the dough with a knife first.
Simply take a sharp paring knife or dough scraper and pre-mark the areas where you will be slicing it.
I like to start by halving the dough, then halving those halves, and cutting three slices in each section for a total of 12 even cinnamon rolls. (See photo for reference)
6. For easy slicing, use unflavored dental floss
Knives can sometimes make cutting cinnamon rolls messy and time-consuming, so do yourself a favor and grab some unflavored dental floss.
I’ve found this is what gets the cleanest slices, and it’s a lot easier than using a knife.
However, if you don’t have any on hand, use a serrated knife and gently rock back and forth with the knife to get the cleanest slices.
7. Wait 10 minutes before adding icing
You might be tempted to immediately want to add the icing to your cinnamon rolls right as they come out of the oven, but I recommend waiting at least 10 minutes.
This will allow your cinnamon rolls to cool a little bit and the icing will spread more easily (and further) on the cinnamon rolls.
How to Make 1 Hour Cinnamon Rolls (Step by Step Recipe)
Before diving into the recipe, make sure you have all the required ingredients and tools needed. I’ve included a helpful list below!
Ingredients Needed
- Active Dry Yeast
- Milk
- Unsalted Butter
- Egg
- All-Purpose Flour
- Granulated Sugar
- Light Brown Sugar
- Cinnamon (Good quality recommended)
- Salt
- Vanilla Extract
- Powdered Sugar
- Cream Cheese
Tools Needed
- 9×13 Baking Dish
- Mixing Bowls
- Rubber Spatula
- Electric Hand Mixer
- Measuring Cups
- Measuring Spoons
- Offset Spatula
- Dental Floss
- Tea Cloth Towel
- Whisk
- Silicone Pastry Mat (for rolling the dough)
- Rolling Pin
- Cooling Rack
Step 1 – Prepare Your Dough
First, melt 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. Add to butter mixture, and 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, 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.
Step 2 – Make Your Filling & Spread
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.
I prefer this method of rolling for larger, softer rolls.
Step 3 – Roll & Cut Your Cinnamon Rolls
Once rolled, use unflavored dental floss or a serrated edge knife to cut 12 nearly equal-size cinnamon rolls.
If using a knife, use slow, back and forth sawing motions for the cleanest cuts.
*Follow my tip of pre-marking your dough in the area where it should be cut to ensure your cinnamon rolls will be cut equally.
Step 4 – Bake & Cool
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.
Step 5 – Add Icing & Enjoy
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!
One Hour Cinnamon Rolls Storage/Freezer Instructions
How do I store these cinnamon rolls?
I recommend storing leftover cinnamon rolls, tightly covered at room temperature for up to 3 days.
If you don’t plan to eat them that quickly, I would store covered in the refrigerator and reheat in the microwave, or freeze as directed in the freezing instructions below.
Can I freeze these cinnamon rolls?
Yes, these cinnamon rolls can be frozen either baked or unbaked for up to 3 months.
For best results, I recommend freezing without icing them.
Freezer Instructions
To Freeze Unfrosted, Baked Cinnamon Rolls (Whole Pan):
Bake, cool completely, tightly wrap with plastic wrap, and freeze the entire pan.
When ready to eat, thaw at room temperature and bake in the oven covered with aluminum foil for 15 minutes at 375 degrees.
Let cool and add icing.
To Freeze Unfrosted, Baked Cinnamon Rolls (Individual):
Bake, cool completely, tightly wrap each cinnamon roll individually with plastic wrap, and place in a freezer safe bag.
When ready to eat, place in the microwave for 20-30 seconds or until cinnamon rolls are warm.
Let cool and add icing.
To Freeze Unbaked Cinnamon Rolls (Whole Pan):
Prepare dough, slice, and place in pan.
Tightly wrap entire pan with plastic wrap and place in the freezer for up to 3 months, or once rolls have frozen, transfer to a freezer-safe bag.
When ready to bake, thaw at room temperature for 1-2 hours and bake in the oven as directed, reducing the baking time to 18-22 minutes.
Let cool and add icing.
To Freeze Frosted, Baked Cinnamon Rolls:
Bake, cool completely, and place individual cinnamon rolls in a freezer safe bag for up to 3 months.
Reheat in the microwave for 20-30 seconds or until warm.
*Do note that since these are pre-frosted, the icing will melt. They’ll still taste great, they just won’t look the same. 🙂
One Hour Cinnamon Rolls Recipe
Wanna save this recipe for later? Print the recipe or pin the recipe below!
Easy One Hour Cinnamon Rolls Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Breakfast, Dessert
- Method: Oven, Baking
- Cuisine: American
Description
Try Easy One Hour Cinnamon Rolls Recipe for soft, delicious, ooey gooey homemade cinnamon rolls with cream cheese icing in just 1 hour time!
Ingredients
Dough
- 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
Cinnamon Sugar Filling
- 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
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)
Instructions
- First, melt 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. Add to butter mixture, and 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, 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 unflavored dental floss or a serrated edge knife to cut 12 nearly equal-size cinnamon rolls. If using a knife, use slow, back and forth sawing motions for the cleanest cuts. *Follow my tip of pre-marking your dough in the area where it should be cut to ensure your cinnamon rolls will be cut equally. (see photos in post for reference)
- 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!
Notes
Storage Instructions
Store leftover cinnamon rolls, tightly covered at room temperature for up to 3 days. If you don’t plan to eat them that quickly, I would store covered in the refrigerator and reheat in the microwave, or freeze as directed in the freezing instructions below.
Freezer Instructions
To Freeze Unfrosted, Baked Cinnamon Rolls (Whole Pan):
Bake, cool completely, tightly wrap with plastic wrap, and freeze the entire pan. When ready to eat, thaw at room temperature and bake in the oven covered with aluminum foil for 15 minutes at 375 degrees. Let cool and add icing.
To Freeze Unfrosted, Baked Cinnamon Rolls (Individual):
Bake, cool completely, tightly wrap each cinnamon roll individually with plastic wrap, and place in a freezer safe bag. When ready to eat, place in the microwave for 20-30 seconds or until cinnamon rolls are warm. Let cool and add icing.
To Freeze Unbaked Cinnamon Rolls (Whole Pan):
Prepare dough, slice, and place in pan. Tightly wrap entire pan with plastic wrap and place in the freezer for up to 3 months, or once rolls have frozen, transfer to a freezer-safe bag. When ready to bake, thaw at room temperature for 1-2 hours and bake in the oven as directed, reducing the baking time to 18-22 minutes. Let cool and add icing.
To Freeze Frosted, Baked Cinnamon Rolls:
Bake, cool completely, and place individual cinnamon rolls in a freezer safe bag for up to 3 months. Reheat in the microwave for 20-30 seconds or until warm. *Do note that since these are pre-frosted, the icing will melt. They’ll still taste great, they just won’t look the same. 🙂
Keywords: 1 hour cinnamon rolls, one hour cinnamon rolls, easy cinnamon rolls, no rise cinnamon rolls, quick rise cinnamon rolls, best cinnamon rolls, homemade cinnamon rolls, quick cinnamon rolls, copycat cinnabon cinnamon rolls
More Popular Breakfast Recipes:
- Easy Baked French Toast Casserole
- Better than Hardee’s Cinnamon Raisin Biscuits
- Best Homemade Waffles
- Best Honey Bun Cake from Scratch
- Easy Self-Rising Flour Biscuits
- Christmas Morning Breakfast Ideas
- Homemade Pop Tarts
- Apple Cinnamon Coffee Cake
I hope you enjoyed today’s post with my Easy One Hour Cinnamon Rolls Recipe for the best ooey gooey cinnamon rolls EVER!
Are you a huge cinnamon roll lover like me? Let me know in the comments below!
Thanks for stopping by! – Cara
Pin This Post
Love, love, love these cinnamon rolls. My family and friends love them too. Super simple recipe and delicious too. Just one question. How do you get your dough into a perfect rectangle?
★★★★★
Thank you! So glad you all enjoyed them! And I like to put them on a large pastry mat and roll it out with a rolling pin. I really like this using this one with the measurements on it, which makes it easier : https://amzn.to/3STApsR
Could you make varieties of this recipe with different fillers? Like lemon or blueberry?
I haven’t tried that yet, but I’m sure it would work great. If you try it out, report back to us and let us know how it turns out!
I have never made homemade rolls from scratch before. Thought they were too time consuming. These sounded so easy, I knew they would be a fail. Surprise! They turned out fantastic! Thank you, thank you! YUM!
You’re very welcome, Cindy! Glad you enjoyed them!
These were awesome! I was so excited to find this pin I saved a while back. My usual recipe for these takes almost a day and a half and I did not get started soon enough. Thank you for sharing this great recipe. So yummy! My family said they could not tell the difference between these and the ones that take forever! 🙂
★★★★★
Thanks so much, Lisa! So glad you and your family enjoyed them!
These turned out AMAZING. They were SO delicious and easy to make. Will definitely be making these again!
★★★★★
Thanks, Karyn! So glad you enjoyed them!
WOW!!! These are amazing!!! My family is oohing and ahhing! So delicious! And absolutely easy to make! My new go-to cinnamon roll recipe!
Thank you!!
I’m so glad you and your family enjoyed them, thanks so much for commenting!
My husband has to be the pickiest person there is. He tried these and he said that’s one of the best 👌 I have ever had. Thank you
I made a dozen for my son and family. 😋 Yum Yum !!!
★★★★★
What a compliment! Thanks so much, Shelley! So glad you and your family enjoyed them.
Tried and true recipe!
Has become a highly requested baked goodie with family, friends, and co-workers!
Quick and consistent!
Thank you for being THAT cook that shares their success! 🌻
★★★★★
Aw thanks so much, Keeda! I’m so glad you all enjoyed them!
These were SO good! My first time making cinnamon rolls from scratch and now there’s no going back. Absolutely perfect!
★★★★★
Thanks so much, Kaitee! Glad you found a keeper recipe!
It is never safe to put a tea towel in the oven while it’s on. You could catch the house on fire!!
The directions say to turn off the oven that is heated to 170 degrees, then place covered bowl into the oven. The towel can’t ignite.
Hi Brooke, the oven should be turned off when you are letting the rolls rise in the oven. Hope that clarifies!
Would I be able to make the rolls and put them in a pan the night before and leave them in the fridge overnight and bake the next morning?
★★★★★
Yes. To make ahead, prepare you cinnamon rolls up until baking and then cover with plastic wrap and store in the fridge until ready to bake. Once ready to bake, set out at room temperature for at least 15 minutes before baking. Enjoy!
Can I use quick yeast? If so do I need to change anything? These look amazing!
★★★★★
Thanks, Stacie! I haven’t personally tried it with quick yeast so I can’t really say how it would turn out. If you end up testing it, let us know how it works out.
They work well with quick yeast I didn’t change anything except they did rise a bit quicker I work in a retirement home kitchen my manager expects us to make cinnamon buns with tea biscuit mix because it’s supposed to be faster I make these and the seniors LOVE them
★★★★★
I’m so happy to hear they turned out great for you and your seniors, Linda! Thank you for rating them 5 stars and commenting!
I’ve made many different cinnamon roll recipes but this one was so easy and a wow factor. My go to recipe now! Absolutely delicious!!
★★★★★
Thanks so much, Kathy! I really appreciate your sweet comment and 5 star rating!
This recipe was so easy to follow!! I will never eat a cinnamon roll from anywhere but my kitchen using this recipe. They weren’t too doughy or overly sweet just perfect was what my husband said after the first bite
★★★★★
I’m so glad you all enjoyed them, Michele! Thanks for commenting and leaving a 5 star rating!
These are delicious and and are so easy to make!
★★★★★
Thanks so much! So glad you enjoyed them!
These were amazing!!! Perfectly sweet, doughy, delicious!!! Instructions were simple and it all came out great!!!
★★★★★
Thanks Laurie! Glad you enjoyed them and found the instructions helpful.
Made this this morning and they turned out wonderfully!!
Thanks Kelli, glad you enjoyed them!
With the whole pan, frozen rolls, could I thaw the pan in the refrigerator overnight instead of the next morning so these could be ready to bake sooner?
★★★★★
Yes, that should work. Hope you enjoy them!