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Soft and fluffy homemade 1-hour cinnamon rolls topped with creamy vanilla glaze, baked until golden and gooey.
Summer Dempsey

Foolproof 1 Hour Cinnamon Rolls

These simple 1-hour cinnamon rolls are soft, fluffy, and filled with buttery cinnamon sugar, then finished with a sweet vanilla glaze. Made with a quick-rise dough, they deliver all the comfort of classic homemade cinnamon rolls in a fraction of the time.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 412

Ingredients
  

Filling
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar
  • ½ Tablespoons ground cinnamon
  • 2 Tablespoons unsalted butter at room temperature
Cinnamon Rolls
  • ⅓ cup warm water
  • 1 Tablespoon highly active yeast
  • 5 Tablespoons granulated sugar divided
  • ¼ cup unsalted butter melted
  • ¼ cup warm milk
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 c bread flour
  • 1 to 1 ½ c all purpose flour using more or less as needed
Frosting
  • ¼ cup salted butter at room temperature
  • 1 ½ cups powdered sugar
  • 2 teaspoon vanilla extract
  • 1 Tablespoon milk

Equipment

  • Stand Mixer
  • 9 inch Glass Pie Dish

Method
 

Make the Filling
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Roll and Shape
  6. Prepare your pan – Preheat the oven to 350°F. Butter a pie dish or 9-inch round baking pan.
  7. 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.
  8. 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.
  9. 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.
  10. 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
  1. 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.
Frost
  1. 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.
  2. 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.