Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey)

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Try Easy One Hour Cinnamon Rolls Recipe for soft, delicious, ooey gooey homemade cinnamon rolls with cream cheese icing in just 1 hour time!

Photo of one hour cinnamon rolls with cream cheese icing in 9x13 baking dish

Easy One Hour Cinnamon Rolls Recipe

If you LOVE homemade cinnamon rolls and you’re looking for a recipe that’s both delicious and easy to make in just 1 HOUR, then this cinnamon roll recipe is for you!

Today I’m SO excited to be sharing my Easy One Hour Cinnamon Rolls Recipe with you, and they are hands-down the best cinnamon rolls you’ll ever eat – even better than Cinnabon!

If you want to learn how to make the best homemade cinnamon rolls, then keep reading below and check out my step by step video tutorial over here.

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Photo of one hour cinnamon rolls with cream cheese icing in 9x13 baking dish

Quick One Hour Cinnamon Rolls

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.

Even better, these quick, no-rise cinnamon rolls are super easy to make in just 1 HOUR or less, with no overnight rising required.

Why are my 1 Hour Cinnamon Rolls The BEST?

  • They’re ooey gooey, delicious cinnamon rolls with a super soft, chewy, and flaky dough that tastes even better than Cinnabon!
  • They’re EASY and only take 1 HOUR to make thanks to this dry yeast! – No crazy prep work, overnight rising, or slaving in your kitchen all day.
  • They’re made with simple ingredients you most likely already have in your pantry/fridge.
  • They’re the PERFECT breakfast treat for holidays, birthdays, weekends, or anytime you get a cinnamon roll craving!
Up close photo of glazed one hour cinnamon rolls in baking dish

Easy 1 Hour Cinnamon Rolls FAQs

Before diving into the full recipe, I recommend reading over the FAQ’s below.

It’s extremely important you use the correct ingredients and follow my instructions carefully so that your cinnamon rolls turn out amazing.

This recipe uses 1 0.25 oz 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.

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.

Make sure you take your time and whisk up your schmear well!

For this recipe, I recommend using All-Purpose Flour.

You can use any brand, but I love this AP flour.

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 your 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.

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.

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.

Up close photo of two cinnamon rolls with cream cheese icing on plate
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Photo of one hour cinnamon rolls in 9x13 baking dish without icing

Secrets to Making The Best Ooey Gooey Cinnamon Rolls

 
1. Use Good Quality Cinnamon For The Best Flavor

For the absolute best flavor and most amazing cinnamon rolls, I recommend using this cinnamon.

If you use cinnamon in a lot of recipes like me, I recommend grabbing these cinnamon sticks and grinding them up with this affordable spice/coffee grinder.

It’s super quick and easy, more affordable in the long-term, and tastes amazing! 

That said, you can always save time and grab this ground cinnamon instead.

Photo of one hour cinnamon rolls in 9x13 baking dish without icing.
2. Properly Activate Your Yeast

Making sure your yeast properly activates is CRUCIAL for the success of your cinnamon rolls.

#1 – Make sure your yeast isn’t expired and that you’re using active dry yeast.

#2 – Make sure your milk/melted butter mixture is heated to the optimal temperature of 100-110 degrees F before combining with the yeast/sugar. I recommend using a digital thermometer to check it, and adjusting as needed. 

#3 – Cover and let sit for 10 minutes. 

You will know the yeast has properly activated if after 10 minutes, the mixture is fully frothy/foamy.

If it’s not frothy, I would recommend tossing and starting over with fresh ingredients, as your cinnamon rolls will not properly rise without properly activated yeast.  

 

Up close photo of one hour cinnamon rolls with cream cheese icing
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 first 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 pre-marking the dough in half, then halving those halves, and lastly pre-marking three slices in each section for a total of 12 even cinnamon rolls.

(Watch video here for helpful guide)

6. For Easy Slicing, Use A Serrated Knife

I’ve found the best way to get cleanly sliced cinnamon rolls is to use a serrated knife.

I recommend gently and slowly rocking back and forth with the knife in a sawing motion, as opposed to pressing down hard which can cause the filling to seep out.

P.S. If you find your dough is a little too soft when attempting to cut it, place it in the fridge for 5-10 minutes to re-chill, then try slicing it again.

Photo of unbaked, sliced one hour cinnamon rolls in large baking dish
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.

I like to use an offset spatula like this for easy spreading.

Easy One Hour Cinnamon Roll Variations:

  1. Lighter Filling – If you prefer a less sweet filling, simply reduce the amount of granulated sugar and brown sugar from 1/2 cup each to 1/3 cup each.
  2. Less Icing – This recipe makes a generous amount of icing, and can easily be cut in half if you’re not big on icing.
  3. Plain Icing – Don’t like cream cheese? Simply omit the cream cheese and combine 1 cup powdered sugar, 1 tsp vanilla extract, and 2-4 tbsp milk until a smooth glaze forms.
Photo of one hour cinnamon rolls with cream cheese icing in baking dish

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 kitchen tools needed.

I’ve included a helpful list below, but be sure and reference the printable recipe card for the full amounts of each.

P.S. If you learn better by video, watch my full step-by-step video tutorial here!

Ingredients Needed for 1 Hour Cinnamon Rolls:
Kitchen Tools for Quick Cinnamon Rolls:

Step 1 – Prepare Your Dough

First, melt 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 100-100 degrees F before combining with 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.

Step by step photo of making dough for one hour cinnamon rolls

Step 2 – Make Your Filling & Spread

While your dough is proofing, begin preparing your cinnamon sugar filling (AKA “schmear”).

In a medium size mixing bowl, use an electric hand mixer to combine softened butter, brown sugar, sugar, cinnamon, and vanilla extract until smooth and combined.

The mixture should be smooth and spreadable. Set aside.

Photo of whisking together cinnamon roll filling

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.

(If you’re using this pastry mat it has measurements making this part easy!)

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.

Photo of spreading filling in one hour cinnamon rolls and rolling into a log

Step 3 – Roll & Cut Your Cinnamon Rolls

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.

Sliced cinnamon rolls in log form

Step 4 – Bake & Cool

Next, place cinnamon rolls in a 9×13 baking pan that has been sprayed with non-stick cooking spray.

Sliced unbaked cinnamon rolls in baking dish

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.

Sliced cinnamon rolls baked in baking dish without icing

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!

Glazed one hour cinnamon rolls in baking dish

 

One Hour Cinnamon Rolls Storage/Freezer Instructions

Storage Instructions

Store leftover cinnamon rolls tightly covered at room temperature for up to 3 days.

If you don’t plan to eat them 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. 🙂

Up close photo of cinnamon rolls baked without icing

One Hour Cinnamon Rolls Recipe + Video Tutorial

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Easy One Hour Cinnamon Rolls Recipe

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Try Easy One Hour Cinnamon Rolls Recipe for soft, delicious, ooey gooey homemade cinnamon rolls with cream cheese icing in just 1 hour time!

  • Author: Kindly Unspoken
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Breakfast, Dessert
  • Method: Oven, Baking
  • Cuisine: American

Ingredients

Scale

Dough

Cinnamon Sugar Filling

Cream Cheese Icing

Instructions

  • 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!
YouTube video

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. 🙂

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Tag your re-creations to @carasrecipes on Instagram and be sure and leave me a sweet review!

 
 
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Up close photo of single glazed cinnamon roll on white plate

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

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One hour cinnamon rolls on plate and in baking dish

134 Comments

  1. Needed a fast cinnamon roll for dinner, they were in the oven within 45 minutes! I halved the recipe since it’s just my husband and I now. Serving with chili! Thank you!



    Reply

  2. Just made these. It was my first time making homemade cinnamon rolls and they turned out perfect!! Simply delicious!



    Reply

  4. These are so easy to make and they are as delicious as a 3 hour recipe! Thank you for the great instructions! I did add to much butter but they turned out great still:)

    Reply

  6. I find the easiest way to cut the dough is to use thread. Regular sewing thread! Cut off long piece of thread and double it. Then slide the thread under your dough log. With one side in your right hand and the other in the left, cross over the thread until it slices the dough completely. Repeat until you have 12 rolls. You’ll never cut dough with a knife again!

    Reply

  7. Ummm YUM! I say everyone should make these! I was in a tight time frame for supper (I always make cinnamon rolls with chili but it was last minute) so I searched 1 hour cinnamon rolls and these were the first ones to pop up. Made them and was NOT disappointed and will definitely be making again in the near future. I used my kitchen aid mixer and mixed the dough for 5 minutes before proofing them in the oven. Chef’s kiss to the creator of this recipe. You are my new favorite baker.



    Reply

  9. My 10 year old daughter and I made these. Our first time making homemade cinnamon rolls. We both loved them. Although I did add a half cup too much of flour I tried to get some of it out when realized it 10 seconds later. They were still delicious. We opted for a different icing recipe because we didn’t have the ingredients for this one. Amazing cinnamon rolls and easy to follow directions for this newbie at baking.



    Reply

    1. Yes that should be fine, but you will want to reduce the amount you use since monk fruit sweetener can be sweeter than regular sugar.

      Reply

  11. For some reason mine didn’t rise well at all I’m wondering if it was too much flour? Or the fact I used a kitchen aid mixer?

    Reply

    1. If they didn’t rise well, it was likely the yeast not activating properly. If the yeast was expired or the temperature of the liquid was too hot or too cold it can sometimes kill the yeast. You’ll know that it’s properly activated if after 10 minutes it looks frothy like in the photo shown in my step-by-step instructions. If after 10 minutes it’s frothed a little but not fully, you can sometimes let it sit covered for a couple more minutes, but typically if it hasn’t frothed by the 10 minute mark, you’ll know the yeast didn’t activate correctly and it’s recommended to start over with fresh yeast. You can also use a digital thermometer to test the temperature of your liquid. Ideally it should be between 100-110 degrees F. I hope this helps and I hope you’ll give them another try!

      Reply

  12. I made a mistake and cut them on the long side. Oops. I learned from my grandma to use unflavored dental floss to cut cinnamon rolls. Loop it under and then cross ends and tighten over the top for a nice neat cut. Good recipe!



    Reply

    1. Thanks Debbie! The dental floss trick works great – but it does require some finesse and patience lol. A serrated knife is a great back-up option. Glad you enjoyed them!

      Reply

  14. I’ve been making cinnamon rolls (and other yeast breads) for years. My experience said this recipe wouldn’t work. After trying it I have to say it is one of the best, maybe the very best, cinnamon roll recipes I’ve ever made. My thought is the amount of butter which is much higher than other recipes I’ve used. Whatever it is it works. Great recipe! Thank you!



    Reply

    1. Thanks, Mandy! Yes it should work and I’m going to try and share a guide soon. Not sure how small you want to go, but I’d recommend dividing the dough and forming into two logs and cutting smaller slices for best results.

      Reply

    1. I haven’t personally tried it with a substitution, but I’d recommend using a milk alternative if you’re non-dairy.

      Reply

  17. Oh, if you are looking for a reasonably quick fix to a cinnamon roll craving…this is it! YUM! And, not only are they absolutely delicious fresh, they make an excellent breakfast lightly warmed on day two…if they last that long!



    Reply

  18. On the dough ingredients it shows sugar but in the directions when mixing it doesn’t say to add the sugar…does sugar go in the dough?

    Reply

    1. It’s listed in step 2 second sentence which says “Add to butter mixture, and stir in sugar and yeast packet until dissolved.” Hope that helps clarify!

      Reply

    2. I made these cinnamon rolls today and they were so great. Bye bye Pillsbury! My family loved them and they weren’t difficult to make at all. Thanks!

      Reply

    3. Not sure this helps at this point, but I put 1 teaspoon of sugar in with the yeast to the milk/butter mixture and added the rest to the flour mixture..I’m sure the OP’s way is better though



      Reply

  20. I made these today! This is my new favorite recipe for cinnamon rolls! I did only have fast rising yeast on hand so per another comment below I used one teaspoon and let it rise a little bit longer.. I wasn’t in an hurry so extra rise time was fine with me. And, they turned out amazing and so delicious! Super easy to make, they were nice and fluffy! I may eat them all! I love trying new recipes, so this is definitely a keeper! Thank you!



    Reply

  21. Made these today and there were a HUGE hit- easy to follow recipe, simple ingredients, not too time- or labor-intensive, and some of the best cinnamon rolls I’ve ever eaten! thanks so much for sharing!!



    Reply

  23. Perfection! Beautifully written and incredibly easy to understand. Anyone who can read can follow! Not hard at all! Made them this am for Christmas brunch and they were GONE in a flash!! I added a touch more butter and poured 1/4 cup of cream in pan before baking & they were spectacular! I live at 3700ft elevation in Hawaii w loads of humidity so made adjustments to cook time. Thank you for this insanely easy and delicious recipe!



    Reply

  24. Made these Christmas morning and I chose this recipe because it was my first time making cinnamon rolls. It was so easy! And so delicious. I reduced the sugar just a little in the icing and the filling and it was still a little too sweet for me but that’s totally preference. Will 100% be making again! Thank you!

    Reply

  25. Honestly I was a bit not sure how can I make cinnamon rolls in 1 hour but after I done it it was a success and taste great too. I added walnut and some raisins and yumm !
    Thank you



    Reply

  26. I made cinnamon rolls from scratch for the first time using your recipe. They turned out perfect and my hubby said he’ll never eat Cinnabon again!



    Reply

  27. Thank you for this recipe! These are fantastic. I followed the recipe as written and would change nothing! I did only cut mine into 8 but the cooking time still worked.



    Reply

  28. I’ve never left a comment before but today is an exception. My husband made this recipe for me because I love cinnamon rolls and let me tell you, he’s our baker at home and he has made cinnamon rolls with pecans and it doesn’t top this one. Even he agreed it was better than anything we’ve bought from cinnabon and made before. It’s delicious and almost finished it. Thank you for this recipe! I can’t wait to have more for Christmas 🎄.



    Reply

    1. Thanks so much, Stephanie! I’m so happy to hear you and your husband loved them and hope you enjoy your next batch on Christmas!

      Reply

  29. These have gotten rave reviews from everyone I’ve made them for. I had to make two trays because people were jealous they didn’t get any. The BEST cinnamon roll recipe ever!!



    Reply

  30. Wow!! I have made these 3 times because I absolutely love this recipe! This recipe is so easy to follow and I will be using it forever…



    Reply

  31. I wish I could post a picture of how perfect these came out from the raw version to cooked and out of the oven. Easy to follow recipe and will definitely be my go to from now on!

    Reply

  32. Can the yeast be replaced with rapid rise instant yeast? Planning to make these in the morning and this yeast is all I have on hand.

    Reply

    1. Hi Sommer – I haven’t personally tested it with rapid rise yeast so I unfortunately can’t speak to how it would turn out. If you used this type of yeast it would essentially eliminate the need for proofing the dough, but as this recipe is based on using traditional yeast I’m not sure it would yield the same results. If you try it let me know how it turns out, but I’d recommend making it as written for best results.

      Reply

  33. Ok, I already have a question/concern…. Your very 1st instruction is not clear on how much butter to “melt”. (the full stick or just Half (for the dough)) Idk

    Reply

    1. Hi, Jay! Apologies for the confusion. The first step is for making the dough so you will need to melt 1/2 stick (1/4 cup) of the unsalted butter. I’m updating the recipe instruction to avoid any future confusion. Hope you enjoy it!

      Reply

  36. I confess I was skeptical about a one hour recipe for yeast cinnamon rolls but I tried the recipe after reading the positive comments. I’m so glad I did because they really are amazing. The recipe works out beautifully and my kids proclaimed them “the best ever”! I followed the recipe exactly and they are a huge success.



    Reply

  37. Holy amazeballs! Perfect recipe. Amazing outcome!!!!! Do not change a thing! Thank you for this absolute amazing recipe!



    Reply

    1. Thank you for your sweet comment and 5 star rating, Jennifer! I’m so glad you loved them as much as our family does!

      Reply

      1. Just a quick question….is there a trick on nailing the exact amount of baking minutes? The recipe calls for 20-25 minutes. I know each oven is different, however is there a secret in finding it besides trial and error?

        Reply

        1. Hi Jennifer, I wish there was an easier way but honestly it’s mostly trial and error when it comes to baking times since different ovens bake at different rates based on age. I always recommend (minimally) starting at the lowest recommended time and/or doing it for even less if you know your oven tends to bake things quicker. You can always add on more time if needed. Sorry I couldn’t be more help!

          Reply

  38. I made these rolls and the taste and dough consistency were wonderful! However, a lot of the cinnamon sugar filling pooled out into the bottom of the pan and became a tough chewy mess. Do you have any advice on what I might have done wrong or could try next time to keep the filling inside and stay soft and delicious on the bottom as well?

    Reply

    1. Thanks Haley! It sounds like you might not have rolled the cinnamon rolls tight enough and/or the way you cut them could have caused some of the filling to fall out. Make sure you roll the dough as tightly as possible, and use either dental floss or a sharp serrated edge knife to cut the rolls. If you press down too hard when cutting, it can cause the filling to seep out, so try to use gentle back and forth motions. If you find the dough is too soft when you’re trying to cut it, I recommend placing it in the fridge to chill for a bit and then try again. Alternatively, you can always line the bottom of your pan with some parchment paper in case any filling does fall out. Hope this helps!

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  39. I’ve always avoided making homemade cinnamon rolls because I was super intimidated by them, but I am so happy I tried this today! They turned out great and I can’t wait to try it again with my own spin on it 🙂 thank you for sharing!



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    1. I’m so happy to hear this, Kate! Glad you enjoyed them and I hope you have fun putting your own spin on it with other flavors/ingredients! Thank you for commenting and for giving it 5 stars – I really appreciate it!

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  41. Wanted to surprise my daughter on her birthday. She has a rare food allergy & we have to make most baked good from scratch. Unfortunately, these didn’t turn out. The dough remained sticky, never got tacky, and I had to throw it out. I followed your recipe exactly; what could have caused this to happen?

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    1. Hi Shanna, I’m sorry to hear they didn’t turn out for you! If they were sticky it’s likely due to not adding enough flour to your dough. Also depending on the temperature of the room/humidity in the air, that can also impact things. Although I do provide exact amounts for everything, when it comes to dough you sometimes may need to add a little extra flour to get it to that perfect consistency. I always recommend adding about a tablespoon at a time and working it in until the dough becomes tacky and loses the stickiness. And if the dough gets too warm you can always pop it in the fridge for 15 minutes or so to make it easier to handle. I do hope you’ll give it another try and let me know if I can answer any other questions.

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  42. This was my first attempt at making cinnamon rolls – what a HIT! Took me a little longer than an hour but only because I was triple-checking that I didn’t miss a step! These were absolutely delicious and tasted amazing after being warmed in the microwave even days later. Thank you for the great recipe! 😊

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    1. I’m so happy to hear that you enjoyed them – they’re a family favorite around here. Thanks so much for your sweet comment!

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    1. Yes, to make ahead, prepare your 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.

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  44. 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?



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    1. 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

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    1. 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!

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  46. 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!

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  47. 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! 🙂



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  48. These turned out AMAZING. They were SO delicious and easy to make. Will definitely be making these again!



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  49. 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!!

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  50. 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 !!!



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  51. 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! 🌻



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  52. These were SO good! My first time making cinnamon rolls from scratch and now there’s no going back. Absolutely perfect!



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    1. 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.

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    2. Hi Brooke, the oven should be turned off when you are letting the rolls rise in the oven. Hope that clarifies!

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  54. 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?