There’s something about cinnamon rolls that feels like a slow morning kind of food—soft dough, buttery cinnamon swirls, and that sweet vanilla glaze melting into every crack. But let’s be honest… most mornings aren’t slow. That’s exactly why these Foolproof 1-Hour Cinnamon Rolls exist.
They give you all the comfort and nostalgia of homemade cinnamon rolls without the long rise times or complicated steps. From mixing bowl to warm, gooey rolls in just one hour, this is the recipe you reach for when the craving hits and you want something homemade now.
Perfect for weekend mornings, last-minute guests, or anytime you need a little extra cozy without the wait, these cinnamon rolls bake up soft, fluffy, and irresistibly gooey every single time.
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Why You’ll Love These Cinnamon Rolls
- Soft, fluffy dough – The mix of bread flour and all-purpose flour gives the perfect balance of structure and tenderness.
- Perfectly spiced – Just the right amount of cinnamon sugar without being overpowering.
- Simple, beginner-friendly steps – No complicated techniques here, just classic, reliable baking.
- Ready in about 1 hour– Faster than many traditional overnight rolls, but still with incredible flavor.
- Frosting that melts into every swirl – Rich, sweet, and customizable to your taste.
Ingredient Break down
Here’s what makes these cinnamon rolls irresistible:
Filling
- Granulated sugar + brown sugar – The combination adds depth, with white sugar caramelizing and brown sugar lending a touch of molasses richness.
- Cinnamon – The star of the show. Warm, cozy, and comforting.
- Softened butter – Helps the sugar mixture stick to the dough and creates those gooey pockets inside the swirl.
Dough
- Warm water + yeast – The foundation of rise. The yeast comes to life in the warm water and sugar.
- Granulated sugar – A little for feeding the yeast, a little more to lightly sweeten the dough.
- Melted butter – Keeps the dough rich and tender.
- Warm milk – Adds softness and helps create a pillowy crumb.
- Cinnamon – A small amount in the dough itself to carry that flavor throughout.
- Sea salt – Enhances all the flavors.
- Bread flour + all-purpose flour – The mix ensures a chewy yet soft texture.
Frosting
Milk – Adjusts the frosting to the perfect spreadable consistency.
Salted butter – Balances sweetness with a little savory richness.
Powdered sugar – For the classic sweet frosting texture.
Vanilla extract – Adds depth and warmth.
Instructions
- Step 1: Combine yeast mixture with flour mixture and remainder of wet ingredients, knead for 1-2 minutes.
- Step 2: After a quick 20 minute rise, roll out dough. Spread butter, sprinkle cinnamon sugar mixture over top.
- Step 3: Cut into 1 inch slices and place in greased baking dish. Allow to rise another 15 minutes.
- Step 4: Bake at 350 for 18-20 or until golden brown on top. Frost immediately. Enjoy!
Step-by-Step Instructions
Make the Filling
In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon until they’re perfectly blended. Set it aside—you’ll come back to this sweet mixture when your dough is ready to roll.
Make the Dough
- Activate the yeast – In a small bowl, mix the warm water, yeast, and 1 tablespoon of sugar. Cover with a towel and let it sit for about 5 minutes. You’ll know it’s ready when it’s foamy and bubbly.
- Mix the base – In the bowl of a stand mixer fitted with a dough hook, combine the melted butter, warm milk, salt, cinnamon, and the remaining 4 tablespoons of sugar. Stir in the yeast mixture.
- Add the flour – Start with 1 cup of bread flour and mix until smooth. Then add the remaining flour, ½ cup at a time, until the dough comes together. Knead for 1–2 minutes until soft and slightly tacky, but not sticky.
- Let it rise – Cover the bowl with plastic wrap and set it in a warm spot. Let the dough rise for about 20 minutes, until slightly puffy.
Roll and Shape
- Prepare your pan – Preheat the oven to 350°F. Butter a pie dish or 9-inch round baking pan.
- Roll the dough – Punch down the dough, then roll it out on a lightly floured surface into a rectangle, about 10×12 inches. Don’t stress if it’s not perfect.
- Add the filling – Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, then gently press it down so it sticks.
- Roll it up – Starting with the long edge, roll the dough into a tight log. Slice into 1-inch pieces using floss (my favorite trick for clean cuts) or a sharp knife.
- Second rise – Place the rolls swirl-side up in your prepared pan, leaving a little space between each. Let them rise for about 15 minutes while the oven heats.
Bake
- Bake for 18–20 minutes, or until the rolls are golden brown and smell heavenly. Remove from the oven and let them cool slightly.
Frost
Spread the frosting over the warm rolls and watch it melt into all the nooks and crannies.
While the rolls bake, whisk together the butter, powdered sugar, vanilla, and milk until smooth and spreadable. Adjust the consistency as needed with a touch more milk or sugar.
Tips & Variations
- Overnight option – After shaping the rolls, cover and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking.
- Extra gooey – Double the filling for a sweeter, stickier roll.
- Cream cheese frosting – Swap half the butter in the frosting for cream cheese for that classic tangy bakery-style finish.
- Nutty twist – Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
- Spice it up – Add a pinch of nutmeg or cardamom to the filling for a more complex flavor.
Serving Suggestions
- Breakfast treat – Pair with hot coffee or tea for a cozy start to the day.
- Holiday mornings – A must-have for Christmas or Easter brunch.
- Dessert – Serve warm with a scoop of vanilla ice cream.
Storage
- Room temperature – Store in an airtight container for up to 2 days.
- Refrigerator – Keep covered in the fridge for up to 5 days. Warm before serving.
- Freezer – Freeze baked (but unfrosted) rolls for up to 2 months. Thaw and warm, then add frosting.
FAQ
Can I use instant yeast instead of active yeast?
Yes, but skip the proofing step. Just add it straight to the flour mixture.
My dough is sticky—what should I do?
Add a little flour, a tablespoon at a time, until it’s soft but no longer sticking to your hands.
How do I reheat cinnamon rolls without drying them out?
Warm in the microwave for 15–20 seconds with a damp paper towel over the top, or reheat in the oven at 300°F for about 10 minutes.
Why This Recipe Works
This recipe is built for real life—busy mornings, hungry kids, and those moments when you want something homemade without spending half the day in the kitchen. A quick-rise dough and the right balance of fat and sugar mean these cinnamon rolls rise fast but still bake up soft, fluffy, and tender every time. There’s no complicated technique here—just simple ingredients doing exactly what they’re supposed to do.
The cinnamon sugar filling melts into the dough as it bakes, creating gooey centers without leaking out or drying the rolls. Finishing them with a simple vanilla glaze while they’re still warm lets it seep into every swirl, giving you that classic bakery-style texture in a fraction of the time.
This recipe has become a staple in my kitchen because it works on our schedule. It’s the kind of thing I can throw together while my boys are still rubbing the sleep out of their eyes, and somehow still have warm cinnamon rolls on the table before they start asking what’s for breakfast. That’s the real test of a good recipe—it fits into everyday life, it delivers every single time, and it creates those small, cozy moments you remember long after the pan is empty.
Final Thoughts
These simple 1-hour cinnamon rolls prove that homemade baking doesn’t have to be complicated or time-consuming to feel truly special. With their soft, fluffy texture, buttery cinnamon filling, and sweet vanilla glaze, they deliver all the comfort of classic cinnamon rolls—without the long wait.
This is the kind of recipe you’ll come back to again and again. It’s reliable, forgiving, and perfect for both beginner bakers and seasoned home cooks who just want something warm and cozy on the table fast. Whether you’re making them for a quiet morning at home or sharing them with people you love, these cinnamon rolls have a way of turning an ordinary day into something a little more special.
If you try them, don’t be surprised if this becomes your go-to cinnamon roll recipe—the one you make whenever the craving hits and time is short.
Love desserts? Try out some of my favorites:
Old Fashioned Sourdough Discard Cinnamon Rolls
Better Than Anything Chocolate Cake
Sourdough Discard Cinnamon Roll Focaccia
Foolproof 1 Hour Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon until they’re perfectly blended. Set it aside—you’ll come back to this sweet mixture when your dough is ready to roll.
- Activate the yeast – In a small bowl, mix the warm water, yeast, and 1 tablespoon of sugar. Cover with a towel and let it sit for about 5 minutes. You’ll know it’s ready when it’s foamy and bubbly.
- Mix the base – In the bowl of a stand mixer fitted with a dough hook, combine the melted butter, warm milk, salt, cinnamon, and the remaining 4 tablespoons of sugar. Stir in the yeast mixture.
- Add the flour – Start with 1 cup of bread flour and mix until smooth. Then add the remaining flour, ½ cup at a time, until the dough comes together. Knead for 1–2 minutes until soft and slightly tacky, but not sticky.
- Let it rise – Cover the bowl with plastic wrap and set it in a warm spot. Let the dough rise for about 20 minutes, until slightly puffy.
- Roll and Shape
- Prepare your pan – Preheat the oven to 350°F. Butter a pie dish or 9-inch round baking pan.
- Roll the dough – Punch down the dough, then roll it out on a lightly floured surface into a rectangle, about 10×12 inches. Don’t stress if it’s not perfect.
- Add the filling – Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture on top, then gently press it down so it sticks.
- Roll it up – Starting with the long edge, roll the dough into a tight log. Slice into 1-inch pieces using a sharp serrated knife.
- Second rise – Place the rolls swirl-side up in your prepared pan, leaving a little space between each. Let them rise for about 15 minutes while the oven heats.
- Bake for 18–20 minutes, or until the rolls are golden brown and smell heavenly. Remove from the oven and let them cool just slightly before frosting.
- While the rolls bake, whisk together the butter, powdered sugar, vanilla, and milk until smooth and spreadable. Adjust the consistency as needed with a touch more milk or sugar.
- Spread the frosting over the warm rolls and watch it melt into all the nooks and crannies.
Notes
- Warm milk matters: Make sure your milk is warm, not hot (about 105–110°F). Milk that’s too hot can slow or kill the yeast, while properly warmed milk helps the dough rise quickly.
- Dough texture: The dough should be soft and slightly tacky but not sticky. Add flour gradually—too much flour can make the rolls dense instead of fluffy.
- Rolling tip: Roll the dough tightly, but not too tight. This keeps the cinnamon filling tucked inside while still allowing the rolls to expand and bake evenly.
- For extra gooey centers: Place the rolls close together in the pan so they support each other as they rise and bake.
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