One-Hour Cinnamon Rolls – Super soft and delicious cinnamon rolls slathered with an amazing melt-in-your-mouth frosting. Just as yummy as the classic cinnamon roll recipe, but done in half the time!
These homemade cinnamon rolls are one of my favorite breakfasts to make! They’re soft, fluffy and done in a little over an hour. I also love to make sweet rolls, french toast and glazed orange scones.
Homemade cinnamon rolls
One of my all-time favorite things to make around the holidays is cinnamon rolls (and my sweet orange rolls). They are so fun to make with my kids and are such a yummy treat. Let’s be honest though…sometimes they just take way too long. I’ve finally come up with a cinnamon roll recipe that tastes just as yummy and they are done in half the time!
You can make these homemade cinnamon rolls in one hour (okay plus a few minutes). They are perfect for my family of 4. We really don’t need more than 2 cinnamon rolls each…so 8 is the perfect amount for us! Feel free to double the cinnamon roll recipe though if you have a bigger family or just want to indulge. ;)
We love this classic cinnamon roll recipe, but sometimes I’ll make fun variations to switch it up a bit. My kids love it when I put a chocolate twist on the recipe and make chocolate chip cinnamon rolls. Or I’ll even drizzle on some homemade caramel to make more of a sticky cinnamon roll variation.
How to make cinnamon rolls
Add warm water, 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).
Then stir together 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 for 1 to 2 minutes. Add more flour if dough is still sticky.
When the cinnamon roll dough is soft, cover bowl with plastic wrap and place in warm spot. Let dough rise for about 20 minutes.
If your house isn’t warm enough, preheat oven to 200° and add a small pan of water. Then turn it off and set the dough bowl in the oven to rise.
Make the cinnamon roll filling while the dough is rising. Just add butter, sugars and cinnamon to a bowl and mix.
When dough has risen, punch it down and roll the dough on a floured surface into a rectangle that’s about 10×12 inches. Using a pastry brush, spread filling 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 floss. Add dough pieces to a buttered pie dish (about 1″ apart) and let rise for 15 minutes.
Bake cinnamon rolls for 18 to 20 minutes at 350. You want them to be golden brown. Remove from oven and top with cinnamon roll icing.
Cinnamon roll icing
The cinnamon roll frosting is really what makes these cinnamon rolls divine, so make sure to slather it right on top!
- Add butter, powdered sugar, vanilla and milk to a large bowl.
- Beat ingredients together until smooth and creamy. Add more milk or powdered sugar if needed to reach desired consistency.
- Spread cinnamon roll frosting on top of warm cinnamon rolls and serve. Enjoy!
Frequently asked questions for cinnamon roll recipe
What type of yeast do you use for one hour cinnamon rolls? These one hour cinnamon rolls call for highly active yeast (or rapid rise yeast). The cinnamon rolls will not turn out if you use traditional yeast.
What do you do if cinnamon roll dough is too sticky? If your dough is too sticky, just add a little more flour. I would add in small increments (a Tablespoon at a time) until it is no longer sticky and is smooth.
How big do cinnamon rolls get after baking? The size of the rolls should be a little bigger than palm size. If yours weren’t this size, let them rise a little longer next time around.
Can you make cinnamon rolls the night before? Yes. I would suggest heating them up for a few seconds in the microwave when serving to get that ‘fresh out of the oven’ taste.
Do cinnamon rolls have to be refrigerated? No, the cinnamon rolls can be stored at room temp for about 2 days. Just make sure to store in an airtight container or wrap with plastic wrap or aluminum foil. If stored in the fridge, the rolls will last a few days longer.
One-Hour Cinnamon Rolls
- 1/3 cup warm water
- 1 Tablespoon highly active yeast
- 1 Tablespoon sugar
- 1/4 cup butter (melted)
- 1/4 cup warm milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 to 2 1/2 cups flour (more or less as needed)
- 5 Tablespoons butter (softened)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 Tablespoon cinnamon
- 1/4 cup salted butter (softened)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 Tablespoon milk
- In a small bowl, add warm water, yeast and 1 Tablespoon of sugar. Stir, and cover with a paper towel. Let sit for about 5 minutes until bubbly.
- In a large bowl, stir together butter, milk, sugar and salt. Add yeast mixture when ready and stir until combined. Add one cup of flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead for 1-2 minutes. If the dough is too sticky, you can add a little more flour.
- Once dough is nice and soft, cover the bowl with plastic wrap and place in a warm spot. Allow dough to rise for about 20 minutes. If it’s a cool day, warm your oven to 200° with a small pan of water, turn it off and set the bowl in there to rise.
- While dough is rising, make the filling. Combine the butter, sugars and cinnmon in a small bowl.
- 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 filling onto the dough with a brush and then roll the dough up. I did not use all of the filling. Cut the dough into one inch pieces with floss or a large knife. Place dough onto a buttered pie dish with rolls about 1 inch apart. Let rolls rise for about 15 minutes.
- Bake at 350 for 18-20 minutes or until golden brown. Remove from oven and allow to cool.
- While the rolls are cooking, beat together the frosting ingredients in a large bowl and then spread on top of the rolls. You can add more milk or powdered sugar to reach your desired consistency.