These Quick & Easy Cinnamon Rolls are the BEST simple cinnamon rolls to make in only 1 hour – with my pro tips and tricks! Fluffy, sweet and delicious with an easy cream cheese frosting!
If you’re a fan of homemade cinnamon rolls but hate spending half the day waiting for dough to rise, these Quick and Easy One Hour Cinnamon Rolls are exactly what you need! They’re super soft, fluffy, perfectly sweet, and filled with that classic cinnamon sugar swirl we all love, but they come together in a fraction of the time of traditional from-scratch cinnamon rolls.
Whether you’re making them for a weekend breakfast, a holiday morning brunch, or just because, these cinnamon rolls feel like a special treat but they’re simple enough for everyday baking!
This recipe works so well because it removes one of the biggest barriers to homemade cinnamon rolls: time!
Traditional cinnamon roll dough relies on long rise times to develop structure, texture, and flavour. In this one hour recipe, the dough is designed to rise quickly while still producing a soft, tender texture. You get that same fluffy, bakery-style result without needing hours of rising time.
The dough is easy to handle, which makes rolling and shaping simple even if you’ve never made cinnamon rolls before. It creates a consistent swirl, bakes evenly, and stays soft after baking.
It’s also a very forgiving recipe. Even if your kitchen is a little bit cool or your timing isn’t exact, these cinnamon rolls still turn out beautifully every single time. That reliability is what makes this recipe one my readers come back to again and again!
5 Pro Tips for Quick and Easy Cinnamon Rolls in ONLY 1 Hour!
In order to achieve a fluffy dough that rises well, the temperature of the wet ingredients when they hit the yeast is critical: too cold, and the yeast won’t be able to grow; too hot and the liquid will kill the yeast. Both of these situations will cause your dough to be tough and dry, and you’ll be lucky if it rises at all.
To help these rolls rise quickly, use warm milk that feels like the temperature of a baby’s bath water (not too hot!).
Cinnamon bun dough should be tacky to the touch, but not so sticky that it’s very messy. It should pull away from the sides of the mixing bowl easily and the bowl should appear fairly clean. If the dough appears too sticky, continue kneading and add flour one tablespoon at a time until the dough reaches that tacky texture.
Too little flour and the dough will be too sticky and will result in dense buns. Too much flour and the dough will be tough, resulting in dry, crumbly buns.
The BEST way to get your dough to rise quickly is to use warm water to warm up the mixing bowl as the dough rises. Once you’ve made the dough, place the bowl inside another larger bowl and pour very warm (almost HOT) water into the larger bowl (between the two bowls- just until the water gets at the same height as the dough is in the initial bowl) so the heat from the warm water is absorbed by the first bowl and warms up the dough inside – just be sure you don’t get any water inside the bowl with the dough! Warm dough rises much faster, and with this warm water trick you’ll be able to cut the rise time from the typical 60 or 90 minutes to only 20 minutes!
Placing your dough in a metal bowl to rise when you use this trick helps the dough rise even faster since metal conducts the heat from the water more than a glass or plastic bowl would. If you’re short on mixing bowls you can also place the bowl with the dough in your kitchen sink and fill the sink with warm (almost hot) water to just below the top of the mixing bowl. Again, just be sure you don’t get any water inside the bowl with the dough!
Turn the dough out onto a very lightly greased work surface rather than flouring the work surface. This makes the dough easy to roll out and it helps the surface of the dough to remain soft instead of drying it out like adding more flour would do. I like to spritz my counter top with a little bit of vegetable oil to make sure the dough doesn’t stick and it works like a charm!
There’s no need to let the rolls rise a second time – simply place them in a cold oven and set the oven to the correct temperature. The rolls will complete their final rise as the oven preheats, and this will cut down the baking time too!
Combine your ingredients until a soft dough forms. It should come together easily and feel smooth after a short knead.
Give the dough a short rest so it relaxes and rises, using the warm water trick (see the PRO Tips section above!). This makes rolling it out much easier and helps create a better texture.
Roll the dough out evenly so it’s the same thickness across the surface. This helps the rolls bake uniformly.
Cover the dough with the cinnamon sugar filling ingredients all the way to the edges so every bite has that classic flavour.
Roll the dough into a log, keeping it even from end to end. A consistent shape helps the rolls bake evenly.
Cut the rolls evenly so they bake at the same rate and look uniform in the pan.
Arrange the rolls in your baking dish and let them rise in the oven as it preheats. Start the baking time when the oven gets to temperature.
Bake just until the tops are lightly golden and the centres are set. Avoid over-baking to keep them soft.
Spread the frosting over the warm rolls so it melts slightly into the tops.
- Apple Pie Rolls: Add some diced apples and a pinch of nutmeg into your cinnamon filling for a spiced apple version.
- Chocolate Chip Swirls: Add a generous amount of chocolate chips to the cinnamon-sugar mixture for a sweet, chocolatey version.
- Nuts and Raisins: Mix raisins or chopped pecans into the filling for added texture.
- Strawberry Cheesecake: Try this Strawberry Cheesecake Sweet Rolls recipe, but use the fast-rise trick for quick and easy Strawberry Cheesecake Sweet Rolls.
- Cranberry Orange Rolls: Add fresh orange zest to your dough and cranberries to the filling for a citrusy twist. Top with an orange glaze for extra flavour. Try our Cranberry Orange Sweet Rolls recipe!
- Maple Bacon Rolls: Drizzle maple syrup over your prepared rolls and top with crispy bacon bits for a savoury-sweet combination.
- Pumpkin Spice Rolls: Mix pumpkin puree and pumpkin pie spices into your dough for a festive autumnal take on the original. Try our Pumpkin Spice Cinnamon Rolls recipe!
- Blueberry Lemon Rolls: Fill your rolls with fresh blueberries and lemon zest, and top with a lemon glaze for a refreshing twist. Try our Lemon Blueberry Sweet Rolls recipe!
- Chai Spice Rolls: Blend chai spices like cardamom, ginger, and cloves into your cinnamon filling for a warm, spicy version of the original.
Store at room temperature
Keep the rolls in an airtight container for up to 2 days.
Refrigerate for longer storage
Store in the fridge for up to 5 days, although they’re best fresh. Be sure to reheat before serving if you’ve stored them in the fridge.
Reheat before serving
Warm in the microwave for 15–20 seconds to restore softness.
Freeze for later
Freeze baked rolls (unfrosted or frosted) for up to 2 months. Thaw and reheat before serving.
Why are these called one hour cinnamon rolls?
These are called one hour cinnamon rolls because this recipe is designed to take about an hour, from start to finish, without long rise times.
Can I freeze the dough?
Yes, freeze after shaping the rolls. Thaw in the fridge and allow to rise before baking.
Can I use instant yeast instead of active dry yeast?
Yes. You can use either active dry yeast or instant yeast in this recipe.
How do I know when they’re done baking?
They should be lightly golden on top and set in the centre without being doughy.
Can I make these cinnamon rolls ahead of time?
Yes. You can prepare them the night before, refrigerate, and place them in a cold oven in the morning, straight from the fridge. Start the baking timer when the oven gets to temperature and bake as directed.
Can I double the recipe?
Yes, this recipe doubles well. Just be sure not to overcrowd your baking pan.
Can I freeze unbaked cinnamon rolls?
Yes! Freeze the rolls in a freezer-safe baking pan and cover well with plastic wrap. Thaw them in the fridge and then bake as directed.
More Cozy Treats You’ll LOVE
- Swedish Cinnamon Buns (Kanelbullar)
- Cinnamon Sugar Pull-Apart Bread
- Cinnamon Sugar Muffins
- Strawberry Cheesecake Sweet Rolls
- Sugary Cinnamon Twists
- Cranberry Orange Sweet Rolls
- Pumpkin Cinnamon Rolls
- Carrot Muffins
- Crumb Cake
- Best Ever Whole Wheat Cinnamon Buns
- Lemon Blueberry Sweet Rolls
- Cherry Almond Coffee Cake
- Rhubarb Streusel Cake
Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Quick and Easy Cinnamon Rolls (One Hour Cinnamon Rolls)
Recipe: Ingredients
For the dough:
- 1 1/4 cups warm milk just above body temperature
- 1/3 cup sugar
- 1 tablespoon instant dry yeast (active dry yeast also works)
- 1/3 cup butter melted
- 1 egg
- 3 2/3 cups all purpose flour
- 1 teaspoon salt
For the filling:
- 1/4 cup butter melted
- 1 cup brown sugar
- 1/2 – 1 tablespoon cinnamon to taste
For the frosting (optional):
- 1/3 cup full fat cream cheese at room temperature
- 1/3 cup powdered sugar
- 1 teaspoon lemon juice
Recipe: Instructions
- Into the bowl of your stand mixer (or in a large mixing bowl), add the warm milk, the sugar, and the yeast. Mix together with a fork.
- Add the melted (and cooled) butter to the milk mixture. Be sure the melted butter isn't too hot or it will kill the yeast.
- Add the egg to the milk mixture.
- Add the flour and salt to the bowl on top of the milk mixture and set the mixer to low speed (use the dough hook for this). If making by hand, mix with a wooden spoon.
- After about a minute you should see a sticky dough starting to come together. Scrape down the sides of the bowl if necessary.
- Turn up the mixer speed slightly and allow the mixture to knead the dough for about 2-3 minutes. The dough should be tacky to the touch, but not so sticky that it's very messy. It should pull away from the sides of the bowl easily and the bowl should appear fairly clean.
- If you don't have a stand mixer, you can knead the dough by hand on a lightly floured work surface for 3 minutes after the wet and dry ingredients are combined.
- Cover the bowl with some plastic wrap and place it inside another large mixing bowl. Pour some hot water (from the tap or recently boiled kettle) between the two bowls to gently heat up the dough. This will help it rise very quickly. Be careful not to use water that's too hot as this will cook the dough that's touching the mixing bowl. Also, be careful not to get any water into the bowl with the dough (See the information in the blog post for more tips on how to do this!). Let the dough rise for 20 minutes.
- While the dough rises, grease a large cast iron skillet (or a 9-inch by 13-inch baking dish also works) with butter.
- In a separate bowl, combine the brown sugar and the cinnamon. I use 1 tablespoon of cinnamon, but feel free to use a little less if you'd prefer a more subtle taste.
- Turn the dough out onto a work surface that's been very lightly greased with vegetable oil. Using a rolling pin, roll out the dough evenly until you have a rectangle that's approximately 18 inches wide and 12 inches deep. Brush the dough with the melted butter. Spread the brown sugar and cinnamon mixture evenly over the dough.
- Roll up the dough from the long side until you've got one long roll. Cut the long roll in half, then in half again, and then each of those sections into 3 pieces until you have 12 cinnamon rolls. Try to cut the rolls to an even thickness as this promotes even baking. You don't want some rolls to be overdone and others to be raw in the middle.
- Arrange the 12 pieces in the pan you've greased.
- Place the cinnamon rolls in a cold oven and set the oven to bake at 375°F (190°C). The cinnamon rolls will rise for a second time in the oven as it preheats.
- Set the oven timer for 23 minutes. When the oven timer goes off the cinnamon rolls should be baked to a golden brown colour. If 2-3 more minutes of baking are required, allow the rolls to bake for a few additional minutes (every oven preheats differently, so watch them around the 20-minute mark if your oven preheats very quickly!).
For the frosting:
- While the cinnamon rolls are baking, mix together the cream cheese, powdered sugar, and lemon juice in a bowl until smooth.
- Remove the pan from the oven and let the buns cool in the pan for about 15 minutes before smearing the frosting over the warm buns.
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Just made these & they’re the first time ever making homemade cinnamon rolls. They were delicious!
They look great, Evie!
Ooops! Forgot to give the rating in my previous comment. 5 stars!
Thanks Charmaine!
I made these and they were fantastic! It was only the 2nd time I’ve ever made cinnamon rolls and it was easy and successful, not to mention taking less time. I’m making them again today. Thanks for the great recipe 🙂
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Decided last minute this morning I wanted to try to make homemade cinnamon rolls. So glad I found this recipe! Easy for a first timer and so delicious.
They look yummy! Thank you for taking the time to leave your feedback!
I love these and make them often! Could I make ahead of time and bake in the morning?
Yes! You totally can, just leave them on the counter for a while so they get up to room temp before baking!
Was easier than I expected but it turned out great ! Thanks. I’m not a very good cook but I did it😍
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Never going back to a traditional recipe again! My go to from now on!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback
Uncomplicated instructions… A short list of ingredients I already have on hand… Only 1 hour! Honestly, I didn’t believe it but I made them anyway. I have to admit, “Better than nothing” was my expectation. Let me tell you, I was SO wrong! They were fantastic! Infact, Im making more & wondered if I can double the batch? They are super easy & amazing. Thank you so much.
We’re so happy you enjoyed our recipe! Thank you for taking the time to leave your feedback! Yes, you can double it, but ,my personal recommendation would be to use two bowls for the raising time.
These are very good! Never made these before made the dough in my 11 cup cuisinart. Made it pretty quick. I skipped the frosting and my kids gobbled them up.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
I tried this recipe about a month ago for the first time. A coworker asked if I could make something with cinnamon for the next day. They were a huge hit and the pan was gone in under 2 minutes. They are amazing!!!!
We’re so happy you and your coworkers liked the recipe! Thank you for taking the time to leave your feedback ☺️
Hi,
I don’t have a stand mixer and my shoulder won’t let me hand mix anymore 😢, could I mix it in a bread maker on the dough setting? I don’t have a lot of practices with my machine yet.
Thanks.
You can try but you’ll have to keep an eye on it!
After testing multiple quick cinnamon rolls recipes, yours has become my favourite! It doesn’t have too much yeast, the instructions are clear and they’re actually done in less than one hour. Keep up the good work!
Thanks for your feedback, John!
Delish! My hubby asks me to make them every week.
Ahahahah! We’re happy you and your husband enjoy our recipe!
These are the absolute best cinnamon rolls! Thanks for the recipe, even my 8 year old loves helping when I make them.
We’re so happy to hear that our recipe is one of your family favourites. Thank you for your feedback!
When I first saw the recipe I thought NO WAY! Cinnamon Rolls in 1 hour? Now, this is my go to recipe that we make every other week.
Thanks for your feedback Kimmy. We’re happy you’re enjoying our recipe!
Store was out of the frozen cinnamon rolls so tried this recipe on Christmas morning. I’ve never made cinnamon rolls before but these were very easy. I was very proud that I didn’t “kill the yeast”! Lots of smiles on my family’s faces. I will definitely make these again and again!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Was a bit concerned as a cinnamon roll virgin because the dough looked oddly smooth when coming out of the oven, but completely successful. Really appreciate they aren’t soggy in the middle. Also found this recipe very adaptable to make pizza rolls (reduce dough sugar by half and layer thin ham slices, mozza slices and pizza sauce) and swedish cardamon rolls or twists (substitute cinnamon for cardamon powder and add 2 pods of black cardamon seeds)
Have made about 10x now, always very pleased.
We’re so happy you enjoyed our recipe! It sounds like you are having tons of fun with it and are becoming a roll expert. Thank you for taking the time to leave your feedback! We see you rollin’ WE’RE LOVING <3
Fantastic! They taste and smell amazing!
We’re so happy you enjoyed them! We also think they’re fantastic that’s why we’re just making a batch for ourselves.
I’ve made this recipe twice and both times, I needed just a bit extra flour because my dough was too tacky. Thank you for including commentary and step by step instructions – even as a frequent baker I always read the “pro tips.” These are delicious!
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Can you start with a hot oven? I am making dinner and already have the oven hot.
No, unfortunately starting with a cold oven is the key to making these yummy cinnamon rolls in an hour. However, you could raise them a second time at room temperature for about 20 minutes and then bake them in a preheated oven.