Easy One Hour Cinnamon Rolls Recipe

Introduction

These Easy One Hour Cinnamon Rolls are perfect when you want a warm, comforting treat without the long wait. Soft, fluffy, and filled with a rich cinnamon sugar mixture, they’re finished with a smooth cream cheese icing that’s simply irresistible.

Ingredients

• 1 cup milk (whole or 2%)
• 1/4 cup (1/2 stick) unsalted butter
• 1 (0.25 ounce) packet active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 Tbsp cinnamon
• 1 tsp vanilla extract (for filling)
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract (for icing)
• 2-4 Tbsp milk (add 1 tbsp at a time for icing)

Instructions

1. Step 1: Melt 1/4 cup (1/2 stick) unsalted butter in a small microwave-safe bowl for 40-45 seconds. Pour into a medium bowl and set aside.
2. Step 2: Heat 1 cup milk in the same bowl for about 45 seconds. Pour it into the melted butter. Use a thermometer to ensure the mixture is between 100-110°F. If too hot, let it cool to this range before proceeding.
3. Step 3: Stir in 1/4 cup granulated sugar and the yeast until dissolved. Cover with a towel or plastic wrap and let sit for 10 minutes until frothy.
4. Step 4: Meanwhile, preheat your oven to its lowest setting (around 170°F).
5. Step 5: Once the yeast mixture is foamy, add 1 large egg, 1/2 tsp salt, and 1 tsp vanilla extract. Stir to combine.
6. Step 6: Gradually add 3 1/2 cups flour in 1/2 cup increments, folding in with a spatula. Use your hands for the last bit to form a soft, slightly tacky dough that is not sticky.
7. Step 7: Shape dough into a ball, cover with a towel, and place in the turned-off warm oven to proof for 10 minutes.
8. Step 8: While proofing, prepare the filling: beat together 1/2 cup softened butter, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 Tbsp cinnamon, and 1 tsp vanilla extract until combined.
9. Step 9: After proofing, roll dough out on a lightly floured surface to a 14″ x 18″ rectangle, about 1/4″ thick.
10. Step 10: Preheat oven to 350°F. Spread the cinnamon sugar butter mixture evenly over the dough, almost to the edges, using an offset spatula.
11. Step 11: Starting with the short side nearest you, tightly roll the dough into a log.
12. Step 12: Pre-mark the dough to cut 12 even rolls: first in half, then in quarters, then 3 slices in each quarter. Cut slowly with a serrated knife, using a back-and-forth sawing motion to prevent filling from leaking.
13. Step 13: Place rolls in a greased 9×13-inch pan. Bake for 20-25 minutes until light golden brown.
14. Step 14: Let rolls cool on a wire rack for 10 minutes.
15. Step 15: Make the icing by mixing 4 ounces softened cream cheese, 2 cups powdered sugar, 1 tsp vanilla, and 2-4 Tbsp milk (adding one tablespoon at a time) until smooth and your desired consistency is reached.
16. Step 16: Spread the cream cheese icing over the warm cinnamon rolls, serve, and enjoy!

Tips & Variations

• Use a digital thermometer to ensure the milk and butter mixture is the correct temperature for yeast activation.
• Substitute half the all-purpose flour with bread flour for extra chewy rolls.
• For a vegan version, replace butter with oil, use plant-based milk, and a flax egg instead of the chicken egg.
• Add chopped nuts or raisins to the filling for extra texture and flavor.

Storage

Store baked cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the uniced rolls for up to 2 months. Reheat individually in the microwave for 20-30 seconds and add icing after warming for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the initial rise. Let it come to room temperature before rolling and baking.

What if my cinnamon rolls are too sticky to handle?

Lightly flour your hands and rolling surface. If the dough is overly sticky, add a little more flour—but avoid adding too much to keep the rolls tender.

Easy One Hour Cinnamon Rolls Recipe

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★★★★★

4.8 from 98 reviews

This Easy One Hour Cinnamon Rolls recipe delivers soft, fluffy cinnamon rolls with a sweet cinnamon-sugar filling and a creamy cream cheese icing. Perfect for a cozy breakfast or dessert, these rolls are quick to prepare using a warm proofing method and bake to a golden brown finish in under an hour.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 cup milk (whole or 2%)
• 1/4 cup (1/2 stick) unsalted butter
• 1 (0.25 ounce) packet active dry yeast (make sure it’s not expired)
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 1/2 cups all-purpose flour

Cinnamon Sugar Filling

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 Tbsp cinnamon
• 1 tsp vanilla extract

Cream Cheese Icing

• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2–4 Tbsp milk (add 1 tbsp at a time)

Instructions

1. Prepare the butter and milk: Melt 1/2 stick of unsalted butter in a microwave-safe bowl for 40-45 seconds until fully melted. In the same bowl, heat 1 cup of milk for 45 seconds.
2. Mix yeast activation liquid: Pour melted butter into a medium bowl and add the warmed milk. Use a digital thermometer to ensure the mixture is between 100°F and 110°F to activate the yeast properly.
3. Add sugar and yeast: Stir in 1/4 cup granulated sugar and one packet of active dry yeast until dissolved. Cover and let sit for 10 minutes until frothy.
4. Preheat oven for proofing: While waiting for the yeast to activate, preheat your oven to its lowest setting (around 170°F).
5. Mix dough ingredients: Once the yeast mixture is frothy, add 1 large egg, 1/2 tsp salt, and 1 tsp vanilla extract. Gradually add 3 1/2 cups of all-purpose flour in 1/2 cup increments, folding with a spatula until combined. Use hands to incorporate the last of the flour to get a soft, slightly tacky dough.
6. Proof the dough: Form the dough into a ball, cover it with a cloth, turn the oven off, and place the dough inside the warm oven to proof for 10 minutes.
7. Prepare cinnamon sugar filling: In a medium bowl, use an electric mixer to combine 1/2 cup softened butter, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 1 1/2 tablespoons cinnamon, and 1 teaspoon vanilla extract until well mixed. Set aside.
8. Roll out the dough: Transfer the proofed dough to a lightly floured surface or pastry mat and roll into a 14″ x 18″ rectangle, about 1/4″ thick.
9. Preheat oven for baking: Preheat the oven to 350°F.
10. Spread filling: Using an offset spatula, spread the cinnamon sugar butter mixture evenly over the dough, almost to the edges.
11. Roll into a log: Starting from the short side closest to you, tightly roll the dough vertically away from you to form a log.
12. Cut into rolls: Pre-mark the log into 12 even slices by halving, quartering, and then making three slices in each quarter. Cut slowly using a serrated knife with back-and-forth sawing motions to avoid squashing or leaking filling.
13. Arrange in pan and bake: Place the 12 cinnamon rolls into a 9×13-inch baking pan sprayed with non-stick cooking spray. Bake for 20 to 25 minutes until light golden brown.
14. Cool rolls: Let the cinnamon rolls cool for 10 minutes on a wire rack after baking.
15. Prepare cream cheese icing: While rolls are cooling, beat together 4 ounces softened cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons milk (adding 1 tbsp at a time) until smooth. Adjust milk for desired thickness.
16. Ice and serve: Spread the cream cheese icing over the warm cinnamon rolls, serve immediately, and enjoy!

Notes

• Use a digital thermometer to ensure the milk mixture is between 100-110°F for proper yeast activation.
• Do not press too hard when cutting the cinnamon rolls to keep filling intact.
• Proofing the dough in a warm oven speeds up rising for quicker baking.
• Add milk gradually to the icing to control thickness.
• For softer rolls, use whole milk or 2% milk as recommended.

Keywords: cinnamon rolls, quick cinnamon rolls, easy cinnamon rolls, cream cheese icing, breakfast pastries