There are few smells as magical as a tray of fresh cinnamon rolls baking in the oven. The warmth of cinnamon, the sweetness of caramelized sugar, the buttery swirl tucked inside a soft, pillowy dough—it’s the kind of kitchen memory that lingers long after the last roll has disappeared.
For me, cinnamon rolls are a weekend ritual. They remind me of cozy mornings when the house is still quiet, the oven’s humming along, and everyone wanders into the kitchen drawn by that irresistible scent. This recipe is my go-to because it’s approachable enough for a beginner baker, yet indulgent enough to feel truly special. The dough is soft and fluffy, the filling is perfectly spiced, and the cream frosting melts into the warm rolls for that classic bakery-style finish.
If you’ve ever been intimidated by homemade cinnamon rolls, this recipe will change your mind. It’s straightforward, forgiving, and delivers that melt-in-your-mouth texture 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
The secret here is the blend of flours. Bread flour gives enough structure for a chewy, bakery-style bite, while all-purpose flour keeps the rolls tender and soft. The short rise time makes them weeknight-friendly without sacrificing flavor, and the simple frosting ties everything together with just the right sweetness.
Final Thoughts
There’s nothing quite like pulling a tray of homemade cinnamon rolls from the oven and watching everyone’s faces light up. They’re soft, gooey, and just indulgent enough to feel like a celebration—even if it’s just a lazy Saturday morning.
I hope this recipe becomes one of those “keeper” recipes in your home, the kind you turn to when you want to treat yourself and the people you love.
Simple 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
- Crucial: Warmth is Key: The secret to the 1-hour rise time is keeping your ingredients and environment warm. Ensure your milk is warmed to (not too hot or it will kill the yeast!).
- The Quick Rise Trick: After shaping the rolls, you can place the pan on a warmed kitchen counter or, for best results, place them in a turned-off oven with just the light on. The light generates enough heat to encourage a quick, active rise.
- Do Not Overbake: Because these are fast-rising, they can overbake easily. Check them starting at the low end of the bake time (around 15 minutes). You want the tops to be golden brown, but the centers should still look soft and slightly gooey.
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