Easy no-rise soft, buttery quick cinnamon rolls made in UNDER ONE HOUR! Yes, you read that. No overnight rise! Made in a 9x13 pan and yielding 12 cinnamon rolls, these make for the perfect weekend treat, special birthday mornings, or neighbor thank you gifts!
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Iโve been on a mission to develop the perfect EASY & QUICK cinnamon roll recipe that didnโt require overnight rising (in fact, basically no rising at all) and after 8 batches & 2 weeks of me swimming in recipe development, I have finally concocted the perfect, easy and quick cinnamon rolls. If you ever wanted to know how to make yeast cinnamon rolls from scratch, Iโve got the full, step-by-step tutorial here for you below! I mean, just look at that texture and tell me you don't want to devour the entire pan right this second...
What makes these 1 hour cinnamon rolls so perfect?
- You can make these quick cinnamon rolls in under an hour, start to finish. Yes thatโs right; wake up at 9am and be devouring warm cinnamon rolls by 10am! No need to prep ahead of time or make the night before!
- They have a super soft, buttery, yet perfectly-stretchy bread texture that rivals the bakery or cinnabon. The texture (aside from flavor of course!) was my top priority and these are spot on, if I say so myself.
- Although this recipe does require active dry yeast, all the rest of the ingredients are likely ones you have on hand! (Trust me, youโll start keeping yeast on hand after this!)
What You Need to Make One Hour Quick Cinnamon Rolls:
This is just an overview, click here to jump down to full recipe card for the recipe amounts and condensed, printable recipe instructions.
- Unsalted butter
- Milk (1%, 2%, Whole)
- 2 ยผ teaspoons active dry yeast *(0.25oz packet, see photo below)
- Granulated sugar
- Light brown sugar
- Egg
- Cinnamon
- Salt
- Vanilla Extract
- All-Purpose Flour
- + Cream Cheese Frosting: Cream cheese, powdered sugar, milk, vanilla extract, and pinch of salt
How to Make One Hour Quick Cinnamon Rolls:
This is just an overview, click here to jump down to full recipe card for the recipe amounts and condensed printable recipe instructions.
Step 1: Start Dough Mixture & Let Sit for 10 Minutes
In a small microwave safe bowl, melt ยผ cup unsalted butter for 45 seconds. Pour into a larger, medium-sized bowl. Using that same bowl you just microwaved the butter in, pour in 1 cup milk and microwave that for 45 seconds. Once done, pour that in with the melted butter. Add in 2 ยผ teaspoons dry active yeast and ยผ cup granulated sugar and stir with a whisk until combined. Cover with a clean dish towel or plastic wrap and let sit for 10 minutes, or until foamy.
Tip: If your yeast mixture doesn't foam after about 20 minutes, your yeast was likely dead and you need to restart with fresh yeast.
Step 2: Add Flour Mixture
Once your dough starter has been sitting for 10 minutes and has a layer of foam on top (see image 1) remove cover and mix in 1 egg, ยฝ teaspoon salt, and 1 teaspoon vanilla extract.
Once combined, start adding in 3 ยฝ cups all-purpose flour, one cup at a time. You should be able to mix this with a spatula until you get to the end of adding the flour. At that point, you will need to use your hands. Keeping the dough in the bowl, gently form it into a ball. If dough is sticky, sprinkle 1 tablespoon of flour to the outside. Cover and let sit for 10 minutes.
Step 3: Mix Cinnamon Roll Filling
While the dough is proofing for 10 minutes, go ahead and mix up the cinnamon filling so it's ready! To do so, mix together ยฝ cup softened butter (if straight from fridge, microwave for 30 seconds), ยฝ cup light brown sugar, ยฝ cup granulated sugar, 2 tablespoons cinnamon, and 1 teaspoon vanilla extract. As long as your butter is soft enough, this can easily be mixed by hand with a spatula. If your butter isnโt mixing well, you can use a mixer to whip it all together. Set aside.
Tip: You don't want your butter to be super melted (just a little is okay!) or the filling will be more likely to seep through the bottom of the pan and crystallize.
Step 4: Roll Out Dough
After 10 minutes, remove cover and place dough on a flour-covered surface (about ยฝ - 1 tablespoon flour). I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14x18โ rectangle that is ยผโ thick.
Step 5: Spread on Filling
Once rolled, spread on cinnamon sugar mixture making sure to spread to the outside edges.
Tip: I like using a mixture of both white & brown sugar as I feel it has the best flavor and doesnโt get too sticky. I tested this with only brown sugar and felt it was too gritty & sticky, while the all-white sugar was too sweet and didnโt have the depth of flavor that brown sugar provides. So I use both!
Step 6: Roll Dough into Log
Now itโs time to roll! Itโs important to roll vertically (i.e. start rolling at a SHORT side) so that your cinnamon rolls are nice & thick and so you can yield 12. If you roll it the other way, theyโll be smaller and a bit dinky. You want to roll relatively tight, but not too tight.
Step 7: Cut Dough into 12 Rolls
Once rolled, use a serrated edge knife to slightly โscoreโ the tops so you know where to cut. Start in the center, then add slits in the center of those and then divide each of those sections into two parts. I know that sounds confusing, so just look at the picture below!
Tip: Using a serrated edge knife and cutting slowly in a sawing motion is important, as a normal knife will likely squish the dough.
Step 8: Bake
Place cut cinnamon rolls in a greased 9x13 baking pan and bake for 24-26 minutes until the tops are slightly golden brown. Allow to cool for a bit (10-15 minutes) before adding frosting to prevent the frosting from totally melting. If you plan to eat them later, wait to frost until they're cooled for a prettier frosting presentation.
Tip: You can technically split this into two 9-inch round pans, but I prefer 9x13 because you'll get more soft rolls (as the round pan exposes more edges and the edges will be a little harder). I don't know about you, but the center rolls are the best ones!
Step 9: Top with Cream Cheese Frosting
To make cinnamon roll icing: add softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl and use a hand or stand mixer to mix until combined and smooth (about 30-60 seconds). Slather on warm cinnamon rolls and enjoy!
For birthday cinnamon rolls or any celebratory event, add on a few sprinkles because WHY NOT?!
Frequently Asked Questions:
What if I donโt have yeast? Can I substitute something else? Is there a way to make these "no yeast cinnamon rolls'?
I tested these with 1 tablespoon of baking powder instead of the yeast and while they did puff up a bit, the texture wasnโt great. So I wouldnโt recommend it unless youโre OK with the texture being more dense, less โbread-likeโ and a little gummier. But if it was me, Iโd just wait to make these until you pick up a packet of yeast - itโs worth it! (If you do add this, skip the first 10 minute proof and add baking powder at the same time as the flour.)
Can I use water instead of milk?
The milk definitely gives the rolls a more moist, stretchy, and perfect bread texture. Water will work, the texture will just be a little different. So I definitely recommend using milk when you can! Using 1%, 2% or whole milk is best (or even buttermilk!), as we want a little fat in there that skim milk doesn't offer.
Can I make these the night before?
You can, although they will end up being much puffier than what these photos show (which can sometimes mean they bake faster & are more airy & therefore crunchy). To make the night before: prep the recipe up until baking, cover the pan with a clean cloth or plastic wrap, and let sit out overnight until ready to bake (no refrigeration needed).
Can I freeze cinnamon rolls?
Yes! These freeze beautifully. You can freeze them using any of these methods:
- Freeze Unfrosted, Baked Cinnamon Rolls: Bake, allow to completely cool, thoroughly wrap with plastic wrap, then freeze the entire pan (unfrosted). When ready to serve, allow to thaw to room temperature then place pan in oven (covered with foil) at 400 degrees for 10-15 minutes to warm up. Allow to slightly cool before adding frosting.
- Freeze Frosted, Baked Cinnamon Rolls: You can also freeze after frosting, just be aware that the frosting is going to melt down when you warm them back up. Not a bad thing if you donโt care about presentation! * If using this method, I recommend removing the rolls from the pan and using the defrost function on your microwave. Defrost in 30 second increments until thawed, then switch to the normal microwave mode to heat for 20-30 seconds until warm.
- Freeze Cinnamon Rolls Before Baking: After slicing dough and placing in pan, wrap the entire pan thoroughly in plastic wrap. When ready to bake, thaw completely to room temperature (1-2 hours), then bake. Since the rolls will likely raise a bit when thawing, you will likely need to cut baking time down to about 18-22 minutes. If you don't want to freeze them in the pan, you can just freeze the rolls in the pan for 2-3 hours until they're frozen & hard then transfer the frozen rolls in a freezer ziploc bag.
- Freeze Baked Individual Cinnamon Rolls: After baking, cooling and frosting, wrap each cinnamon roll individually (in plastic wrap or a freezer ziplock bag). When ready to eat, reheat cinnamon rolls in microwave for 20-30 seconds until warm. Again, frosting is going to get messy here but this is a great thing to send back with college kids for a quick treat!
How to keep homemade cinnamon rolls fresh?
For the freshest rolls, cover pan with plastic wrap or place in plastic bag for 1-2 days. If the rolls are frosted and you don't enjoy them immediately (like within 2-3 hours), cover and place in fridge. But really, do cinnamon rolls ever last that long?
Do you have a cinnamon roll frosting without cream cheese?
Yes! See the notes section below for an alternative cinnamon roll icing without cream cheese. I personally prefer the cream cheese one, but this one is good if you like a sweeter, sugary icing.
Quick 1 Hour Cinnamon Rolls
Ingredients
Dough
- ยผ cup unsalted butter (ยฝ stick)
- 1 cup milk 1%, 2%, Whole
- 2 ยผ tsp active dry yeast 0.25 ounce packet
- ยผ cup granulated sugar
- 1 large egg
- ยฝ teaspoon salt
- 1 teaspoon vanilla extract
- 3 ยฝ cups all-purpose flour
Filling
- ยฝ cup unsalted butter (1 stick) slightly softened
- ยฝ cup light brown sugar
- ยฝ cup granulated sugar
- 2 tablespoons cinnamon
- 1 teaspoon vanilla extract
Cream Cheese Frosting (see notes below for non-cream cheese option)
- ยผ cup unsalted butter (ยฝ stick) softened
- 4 ounces cream cheese softened
- 1 ยฝ cups powdered sugar
- 1 teaspoons vanilla extract
- pinch of salt
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Be sure to view images in post above for visuals for each step!
- Preheat oven to 350ยฐF.
- In a small microwave-safe bowl, melt unsalted butter (ยผ cup, i.e. ยฝ stick) for 45 seconds. Pour into a larger, medium-sized bowl. Using that same small bowl you just microwaved the butter in, pour in milk (1 cup) and microwave for 45 seconds. Once done, pour milk in with the butter. Add in active dry yeast (2ยผ teaspoons, i.e. 1 packet) and granulated sugar (ยผ cup); stir with a whisk until dissolved. Cover with a clean dish towel or plastic wrap and let sit for 10 minutes.
- Once your dough starter has been sitting for 10 minutes, remove cover and mix in egg (1 large), salt (ยฝ teaspoon), and vanilla extract (1 teaspoon).ย Once combined, start adding in all-purpose flour (3ยฝ cups total), one cup at a time. You should be able to mix this with a spatula until you get to the end of adding the flour. At that point, you will need to use your hands. Keeping the dough in the bowl, gently form it into a ball. If dough is sticky, sprinkle 1 tablespoon of flour to the outside. Cover and let sit for 10 minutes (while waiting, proceed to next step to make filling).
- While the dough is proofing, go ahead and mix up the cinnamon filling so itโs ready! To do so, mix together softened unsalted butter* (ยฝ cup, i.e. 1 stick), light brown sugar (ยฝ cup), granulated sugar (ยฝ cup), cinnamon (2 tablespoons), and vanilla extract (1 teaspoon). As long as your butter is soft enough, this can easily be mixed by hand with a spatula. If your butter is too cold and isn't mixing well, you can use a mixer to whip it all together. Set aside.Tip: You donโt want your butter to be super melted (just a little is okay!) or the filling will be more likely to seep through the bottom of the pan and crystallize.*If your butter is straight from fridge, microwave for 20-30 seconds to soften.
- After 10 minutes, remove cover and place dough on a flour-covered surface (about ยฝ โ 1 tablespoon flour). I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14ร18โ rectangle that is ยผโ thick.
- Once rolled, spread on cinnamon sugar mixture, making sure to spread to the outside edges.
- Now itโs time to roll! Itโs important to roll vertically (i.e. start rolling at a SHORT side) so that your cinnamon rolls are nice & thick and so you can yield 12. If you roll it the other way, theyโll be smaller and a bit dinky. You want to roll relatively tight, but not too tight. (See images in post above)
- Once rolled, use a serrated edge knife to slightly โscoreโ the tops so you know where to cut. Start in the center, then add slits in the center of those and then divide each of those sections into two parts. (See images in post above for a visual.)Tip: Using a serrated edge knife and cutting slowly in a sawing motion is important, as a normal knife will likely squish the dough.
- Place cut cinnamon rolls in a greased 9ร13 baking pan and bake at 350ยฐF for 24-26 minutes until the tops are slightly golden brown. Allow to cool for a bit (10-15 minutes) before adding frosting to prevent the frosting from totally melting. If you plan to eat them later, wait to frost until theyโre cooled for a prettier frosting presentation.
To Make Cream Cheese Frosting:
- Add softened unsalted butter (ยผ cup, i.e. ยฝ stick), softened cream cheese (4-ounces), powdered sugar (1ยฝ cups), vanilla extract (1 teaspoon), and a pinch of salt to a medium-sized bowl and use a hand or stand mixer to mix until combined and smooth (about 30-60 seconds). Slather on warm cinnamon rolls and enjoy! (See notes below for a cinnamon roll frosting recipe without cream cheese.)
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Video
Notes
2 cups powdered sugar
2 teaspoon vanilla extract
2-4 T. milk (add 1 tablespoon at a time until it's the consistency you want)
Pinch of salt Add butter, powdered sugar, vanilla extract, and a pinch of salt to a medium-sized bowl and use a hand or stand mixer to mix until combined and smooth (about 30-60 seconds). Add milk, one tablespoon at a time, until it's the consistency you desire.
Jessica Engstrom
Wow,
So many cinnamon roll recipes out there but none like this! So quick and easy you would think you bought the pre-made dough, but so tasty you'd think a gourmet chef made it fresh. A definite must try.
Melissa
Ahhh thank you so much for leaving this review, Jessica! My goal for these cinnamon rolls was to make sure they were super tasty yet still easy/quick to make, so your review made my day! :)
Sophia
Absolutely loved these!
Melissa
Yay! Iโm so glad you loved this recipe! Thanks for taking the time to leave a review, Sophia!
Tiffany
Was good. Iv never made cinnamon rolls before.
Melissa
Iโm so glad you gave these a try and enjoyed them - thanks for leaving a review, Tiffany!
Payton Lumley
Love it ๐ they were so good, it took me 1 hour and 30 minutes because it was my first time but Iโm sure I could have cut it down to an hour. Definitely will make again. I am part of the baking challenge
Melissa
Taking your time is important Payton, so that you feel comfortable! Thank you for participating in the baking challenge, I am so glad that you enjoyed the cinnamon rolls!
Maria V
Ok, I had to make some substitutions based on my dietary needs (which I will list below), and I'm hoping my comment might help others! The taste was amazing, and the texture needed some work - I have recommendations below.
I made these gluten-free and milk-free (butter is ok for me). I used Bob's Red Mill 1:1 baking flour, and my recommendation would be to use LESS flour than the recipe states. When I formed my dough ball, I knew it didn't look right because it seemed too dry. The cinnamon rolls also came out hard, but that might also be because I cooked them too long. For me, the tops weren't getting brown AT ALL within 26 minutes, so I just kept cooking them until they got the smallest bit browned. Honestly, it was probably around 35 minutes ๐ฌ so no wonder they're hard, lol. Next time I might try baking at 375 to see if they can get browned without baking forever. I also used instant yeast instead of active dry yeast, and per my internet research, I reduced the amount by 25%. And finally, I subbed the milk for almond milk and I don't think that made any difference.
Melissa
Hi Maria! Thank you so much for leaving your substitutions for other readers who may be looking to make GF and/or milk free! I tested these GF once using that same 1-to-1 flour and that alone didn't result in a great texture. So if you master them with your adjustments, be sure to report back!
Christina Galvez
I never made cinnamon rolls from scratch, but this recipe was the easiest to follow and didnโt take forever, which is the best when you have hungry boys. Another recipe completed and finding so much joy in baking again! Thank you
Melissa
Reading your comment made me SO HAPPY Christina! I am glad that you found joy making this recipe and that you enjoyed them!
Olivia
Omg this is amazing!! It took me an hour and it tasted soooo good!!!! Best ever!!
Melissa
So glad that you enjoyed these cinnamon rolls Olivia!
Thank you for leaving a review - I appreciate it!
Madison
These were SO good and so easy to make!!
Melissa
So glad that you found this recipe easy and enjoyed the cinnamon rolls, Madison!
Thank you for participating in the baking challenge and leaving a review, I appreciate it!
Adam
So light and fluffy, it was better than store bought. Really recommend it.
Melissa
So glad that you enjoyed the cinnamon rolls Adam!
Thank you for taking the time to leave a review, I so appreciate it!
Nora
These cinnamon rolls were seriously so amazing! As promised, they were even BETTER than Cinnabon!
Melissa
I am so glad that you thought so Nora!
Thank you for taking the time to leave a review, I greatly appreciate it.
Sylvia
These cinnamon rolls are so easy to make and absolutely delicious 10\10
Melissa
So glad that you found the recipe easy and delicious Sylvia, thank you for taking the time to leave a review!
Kathryn
So simple and so good! Loved this monthโs baking challengeโgreat fall recipe for a cold morning!
Melissa
So glad that you loved the cinnamon rolls, Kathryn!
Thank you for participating in this month's baking challenge too!
Megan
So good! ๐คค
Melissa
So glad that you enjoyed the cinnamon rolls, Megan!
Linda
Great baking challenge. These are easy and delicious!
Melissa
So glad that you enjoyed the cinnamon rolls Linda!! Thank you for leaving your review and participating in the baking challenge!
Bre
These turned out amazing even though all my filling ran out because I canโt read directions. They didnโt even stay in the pan long enough to cool. I love all the helpful hints throughout the recipe.
Melissa
I am glad that you enjoyed the recipe and found the recipe helpful!
Thanks for leaving a review Bre, I appreciate it!
Luciana
Letโs just put it this way, I have never made dough from scratch- let alone cinnamon rolls, and they were perfect!
Melissa
I am so glad that you enjoyed the cinnamon rolls Luciana!
Rose Marie A. Klavon
Just love this recipe and my husband can eat at one setting๐
Melissa
I am so glad that you and your husband love this recipe Rosie!
Thank you for leaving a review, I really appreciate it!
Nicole
I canโt tell you enough how much I love these cinnamon rolls! They are delicious! The melting of the glaze frosting to the cinnamon twist is so good!
Melissa
So glad that you liked this recipe Nicole!
Thank you for taking the time to leave a review, I appreciate it!
Bonnita Bernhardt
Has anyone turned these into Carmel rolls? My family likes Carmel rolls. Thanks
Melissa
Hi Bonnita! I haven't tried this recipe with caramel but I think it would work fine - let me know if you try it!
Brianna
Great recipe , needed a little more cook time. I would say extra 5 minutes,
Melissa
Glad that you liked the recipe and know your oven Brianna! Everyone's can be so different!