Soft, fluffy, and dripping with gooey cinnamon sugar, these 1 Hour Cinnamon Rolls are a dream come true for busy bakers. In just 40 minutes of prep and 20 minutes of baking, you’ll have warm, golden rolls with a tender crumb and a swirl of sweet, spiced filling. The aroma of cinnamon and butter wafting through your kitchen is irresistible, promising a treat that’s as comforting as it is indulgent.
Topped with a creamy, velvety frosting that melts into every crevice, each bite is a perfect balance of rich, buttery dough and warm, fragrant spices. Whether for breakfast, brunch, or dessert, these rolls are a crowd-pleaser that feels homemade yet fits seamlessly into your schedule. Fresh, fragrant, and utterly satisfying—they’re worth every minute.
Ingredients for 1-Hour Cinnamon Rolls
- Cinnamon Rolls:
- 1 ½ Tablespoons butter (for greasing pie plate)
- 2 ¾ cups (345 + 45 g) all-purpose flour (plus additional ⅓ cup as needed)
- ¼ cup sugar
- 2 Tablespoons cornstarch (cornflour in the UK; shake the jar before measuring)
- 2 ½ teaspoons rapid rise/instant yeast (e.g., Hodgson Mill Fast Rise Yeast)
- 1 ¼ teaspoons salt
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) water
- 4 Tablespoons unsalted butter (cut into 8 pieces)
- 1 large egg + 1 large egg yolk (lightly beaten, room temperature preferred)
- Filling:
- ½ cup (100 g) light brown sugar (tightly packed)
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter (softened; microwave for a few seconds if needed)
- Icing:
- 2 oz cream cheese (softened)
- 2 Tablespoons unsalted or salted butter (softened)
- 1 teaspoon vanilla extract
- 1 cup (125 g) powdered sugar
- 1 Tablespoon milk or heavy cream
Step-by-Step Instructions
- Preheat and Prepare: Preheat oven to 200°F. Melt 1 ½ Tablespoons butter in a 9 ½” pie plate to grease it. Set aside.
- Mix Dry Ingredients: In a stand mixer bowl with a paddle attachment, combine 2 ¾ cups flour, sugar, cornstarch, yeast, and salt. Stir until well mixed.
- Heat Wet Ingredients: In a small saucepan, combine milk, water, and 4 Tablespoons butter. Heat over low until butter melts and mixture reaches 110-115°F. Let cool if too hot.
- Combine Wet and Dry Ingredients: With mixer on low, slowly pour heated milk mixture into the bowl. Add beaten eggs and mix on medium until combined. Scrape sides if needed.
- Knead Dough: Switch to a dough hook. Gradually add up to ⅓ cup additional flour until dough is elastic and slightly sticky. Transfer to an oiled bowl, cover with plastic wrap, and let rest for 10 minutes.
- Prepare Filling: Whisk brown sugar, cinnamon, and salt in a small bowl. Set aside.
- Roll and Fill Dough: On a floured surface, roll dough into a 15×9” rectangle. Spread ¼ cup softened butter evenly, then sprinkle with brown sugar mixture, leaving a ½” border.
- Roll and Cut: Starting with the long end, roll dough tightly. Cut into 9 slices (about 1 ¾” wide) and arrange in the prepared pie plate.
- First Rise: Cover with foil and place in the 200°F oven. Turn off the oven and let rise for 15 minutes. Remove and place on top of the oven.
- Second Rise and Bake: Preheat oven to 350°F. Let rolls rise while oven heats. Bake uncovered for 18-20 minutes or until lightly golden brown.
- Prepare Icing: While baking, beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar, then milk or cream, until smooth.
- Finish and Serve: Let rolls cool for 10 minutes, then spread icing evenly over the top. Enjoy!
Storage and Reheating Tips
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, microwave individual rolls for 15-20 seconds or warm them in a 300°F oven for 5-10 minutes. For best results, add a splash of milk or cream before reheating to keep them moist.
Time-Saving Hacks
To save time, prepare the dough the night before and let it rise in the refrigerator overnight. In the morning, simply roll, fill, and bake. You can also make the icing ahead of time and store it in the fridge—just give it a quick stir before using. If you’re short on time, skip the second rise and bake immediately after cutting the rolls—they’ll still be delicious!
Recipe Variations to Try
Switch up the filling by adding chopped nuts, raisins, or even a drizzle of caramel sauce before rolling. For a fruity twist, mix in a layer of thinly sliced apples or mashed bananas. If you’re feeling adventurous, swap the cinnamon for pumpkin spice or cardamom for a unique flavor. You can also experiment with different icings, like maple glaze or a citrus-infused frosting.
Equipment Guidance
A stand mixer with a dough hook makes kneading the dough a breeze, but you can also mix and knead by hand—just be prepared for a little arm workout! A rolling pin and a sharp knife or bench scraper are essential for shaping and cutting the rolls. If you don’t have a pie plate, a 9×9” baking dish works just as well.
Common Questions Answered
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate it first by dissolving it in warm water (110°F) with a pinch of sugar for 5-10 minutes.
Why is my dough sticky?
Add flour 1 tablespoon at a time until it’s manageable, but avoid over-flouring to keep the rolls soft.
Can I freeze these?
Absolutely! Freeze unbaked rolls on a baking sheet, then transfer to a freezer bag. Thaw and bake as usual when ready to enjoy.
1 Hour Cinnamon Rolls
Ingredients
CINNAMON ROLLS
- 1 ½ Tablespoons butter for greasing pie plate
- 2 ¾ cups all purpose flour plus additional ⅓ cup flour 345 + 45 g
- ¼ cup sugar
- 2 Tablespoons cornstarch cornflour in UK, shake the jar or box before scooping and leveling your cornstarch
- 2 ½ teaspoons rapid rise/instant yeast I use Hodgson mill fast rise yeast
- 1 ¼ teaspoons salt
- ½ cup whole milk 120 ml
- ¼ cup water 60 ml
- 4 Tablespoons unsalted butter cut into 8 pieces
- 1 large egg + 1 large egg yolk lightly beaten, room temperature preferred
FILLING
- ½ cup light brown sugar 100 g, tightly packed
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter softened (it needs to be soft enough to easily spread, so pop it in the microwave for a few seconds if it’s still firm at room temperature)
ICING
- 2 oz cream cheese softened
- 2 Tablespoons unsalted or salted butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar 125 g
- 1 Tablespoon milk or heavy cream
Instructions
- Preheat your oven to 200°F and prepare a 9 ½” pie plate by melting 1 ½ Tablespoons of butter in your pie plate. Set aside.
- Combine flour, sugar, cornstarch, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment and stir until well combined.
- In a small saucepan* combine milk, water, and butter over low heat. Stir occasionally until butter is melted and mixture reaches between 110-115°F (if your mixture gets too hot, just remove it from the heat and allow it to cool back down to the indicated temperature range).
- Turn your stand mixer to low speed and slowly pour heated milk mixture into the bowl, stirring until just combined. Add your lightly beaten eggs and increase speed to medium, continue to stir until completely combined (if needed, pause to scrape down the sides and bottom of the bowl so all flour is absorbed).
- Switch your paddle attachment out for a dough hook if you have one and continue to stir on medium low speed. Gradually add up to ⅓ cup (45g) additional flour as needed until dough clings together and pulls away from the sides of the bowl. It should develop a soft, elastic texture and will be slightly sticky/tacky to the touch.
- Transfer your dough to a lightly oiled heatproof bowl and cover tightly with plastic wrap. Allow to rest in a warm place (I usually place mine on top of my preheating oven) for 10 minutes. Meanwhile, prepare your filling.
- Whisk together brown sugar, cinnamon, and salt in a small bowl. Set aside.
- Once your dough has finished resting (it may not have risen very much, this is fine) transfer to a clean, lightly floured surface and use a rolling pin to roll out to a 15×9” rectangle. Spread softened ¼ cup butter evenly over the dough and then sprinkle evenly with brown sugar mixture, leaving about ½” of dough uncovered around the perimeter.
- Starting with the long end, roll your cinnamon rolls into a tight roll. Cut into 9 slices (about 1 ¾” width per slice) and arrange into prepared pie plate. Cover with foil and place in your 200°F oven and turn off the oven. Allow dough to rise for 15 minutes. Once 15 minutes has passed, remove covered pie plate and place on top of your oven. Preheat your oven to 350°F and leave rolls covered, allowing them to continue to rise while your oven preheats. Once oven is preheated, remove foil and bake rolls for 18-20 minutes or until lightly golden brown on top.
- While your cinnamon rolls are baking, prepare your icing.
- Use an electric mixer to beat together softened cream cheese, butter, and vanilla extract until creamy. Gradually add sugar until completely combined. Add milk or cream, and stir well until creamy and smooth.
- Once rolls have finished baking, allow them to cool for 10 minutes before covering evenly with frosting. Enjoy!