These one hour cinnamon rolls are super soft, delicious and slathered with an amazing melt-in-your-mouth frosting. Just as yummy as the classic cinnamon roll recipe, but done in half the time!
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Quick Cinnamon Rolls from Scratch
Let’s be honest though…sometimes they just take way too long unless your making this cinnamon roll casserole. But I have finally come up with a homemade quick cinnamon roll recipe that tastes just as yummy and is done in HALF the time!
This is one of my favorite breakfasts to make for Christmas morning. You can make these cinnamon rolls in one hour (okay plus a few minutes) and they turn out amazing. They’re soft, fluffy and have the best cinnamon sugar flavor. They are perfect for my family of 6. We really don’t need more than 1 cinnamon roll each…so 8 is the perfect amount for us! Feel free to double the recipe though if you have a bigger family or want leftovers.
How to Make 1 Hour Cinnamon Rolls
- Proof the yeast: Add warm water (bath temperature), yeast and 1 Tablespoon of sugar to a small bowl (I like to use a large measuring cup) and stir. Cover with paper towel and let sit until bubbly (about 5 minutes).
- Make the dough: Stir together the butter, milk, sugar and salt in a separate bowl. When the yeast mixture has bubbled, add to the bowl with the butter mixture and stir. Add one cup of flour and mix until smooth. Then add remaining flour in 1/2 cup increments.
- Knead: Knead for a few minutes. Add more flour if dough is still sticky. You want the dough to be slightly sticky, but not to the point where it covers your hands in dough. When the dough is soft, cover bowl with plastic wrap and place in warm spot. Let dough rise for about 20 minutes.
Rising tip: If you don’t have a warm spot in your house, turn on the oven to 200°F and then turn it off. Then place the dough inside to allow to rise.
- Making filling: Combine the melted butter, sugars and cinnamon to a bowl and mix.
- Roll and cut: When dough has risen, punch it down and roll the dough on a floured surface into a large rectangle that’s about 10×12 inches. Using a pastry brush, spread the cinnamon-sugar mixture onto the dough (I didn’t end up using all of the filling). Then roll the dough up and cut into 1″ pieces with a large knife or dental floss
- Bake in oven: Add dough pieces to a buttered pie dish (about 1″ apart) and let rise for 20 minutes. Bake for 18 to 20 minutes at 350°F. You want them to be golden brown. Remove from oven and let cool.
The creamy and rich cinnamon roll frosting is what takes these rolls over the top. I prefer a thicker frosting, but you could also make a thinner cream cheese glaze if you want a more subtle taste and texture. A tangy sour cream frosting is also a good alternative if you don’t have any cream cheese on hand.
You’ll need highly active yeast (or rapid rise yeast). That’s what makes this recipe so quick. The rolls won’t rise as fast if you use traditional yeast.
Just add a little more flour. I would add in small increments (a Tablespoon at a time) until it is slightly sticky and smooth.
They should be a little bigger than palm size. If yours weren’t this size, let them rise a little longer next time around.
You can make these up to 12 hours ahead of time. Simply roll them out and place on a baking sheet. Let sit for 30 minutes to rise and then cover tightly with foil that has been sprayed with non stick spray. Refrigerate overnight. Then in the morning, remove from the fridge and let rise about 1-2 hours before baking. Then bake as directed.
5 star review
“NEW FAVE RECIPE! These were super easy to make and came out perfect. Soft and delicious. Highly recommend.”– Monique
- Freezing unbaked rolls: Place the unbaked cinnamon rolls in a pie dish and cover tightly with foil. Store in freezer for up to 2 months. Remove from freezer when ready to bake and let them thaw and rise on the counter for 4 to 5 hours. I like to let them rise in the oven during the last hour. Then bake according to directions.
- Freezing them baked: Let cool completely, then place in a freezer container. When ready to enjoy, set out to thaw overnight.
More Cinnamon Roll Inspired Recipes
1 Hour Cinnamon Roll Recipe
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 Tablespoon ground cinnamon
- ⅓ cup warm water
- 1 Tablespoon highly active yeast
- 5 Tablespoons granulated sugar , divided
- ¼ cup unsalted butter , melted
- ¼ cup warm milk
- ½ teaspoon fine sea salt
- 2 to 2 1/2 cups all-purpose flour , or more or less as needed
- 5 Tablespoons unsalted butter , at room temperature
- ¼ cup salted butter at room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
- In a small bowl, combine the sugar, brown sugar, and cinnamon.
- In a small bowl, stir together the warm water, yeast, and 1 Tablespoon sugar. Cover with a paper towel. Let sit 5 minutes, or until bubbly.
- In a stand mixer fitted with a dough attachment, stir together melted butter, milk, salt, and the remaining 4 Tablespoons sugar. Stir in yeast mixture until combined. Add 1 cup flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead 1 to 2 minutes. If the dough is too sticky, add a little more flour until smooth and soft..
- Cover the bowl with plastic wrap and place in a warm spot. Let rise about 20 minutes.
- Preheat the oven to 350°F. Butter a pie dish.
- Once your dough has risen, punch it down and roll out on a floured surface. You want to form a rectangle, approximately 10×12 inches. It doesn’t have to be perfect. Spread softened butter onto the dough with a brush and then sprinkle the filling evenly over the top. Gently press the sugar down into the butter. Roll the doll, length-side, into a swirl.
- Cut the dough into 1-inch pieces with floss or a large knife. Place rolls, swirl-side up, into pie dish, about 1 inch apart. Let rolls rise about 15 minutes.
- Bake 18 to 20 minutes, or until golden brown. Remove from oven and let cool.
- In a large bowl, beat together butter, powdered sugar, vanilla, and milk. You can add more milk or powdered sugar to reach your desired consistency. Spread over the top of the rolls.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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