Ingredients
For the dough:
- 1 cup lukewarm milk
- 1/3 cup lukewarm water
- 1 package (2 1/4 teaspoons) instant yeast
- 3 tablespoons granulated sugar
- 3 1/2 cups (15.75 ounces) all-purpose flour
- 1 teaspoon fine salt
For the filling:
- 3/4 cup packed light brown sugar
- 3 tablespoons ground cinnamon
- 1/8 teaspoon fine salt
- 4 tablespoons unsalted butter, melted and cooled
For the icing:
- 3 tablespoons heavy cream
- 1 cup powdered sugar
Directions
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Preheat the oven to 350°F.
For the dough:
-
In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes.
For the filling:
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In a small bowl combine the brown sugar, cinnamon, and salt.
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After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Brush all over with melted butter. Sprinkle evenly with the cinnamon sugar mixture, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
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Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces. Place in greased pie pan or 9 by 13-inch baking pan. At this point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking. Bake for about 20 to 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.
For the icing:
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While the rolls cool, whisk together the icing ingredients until smooth. Drizzle all over the warm rolls and serve.
Recipe Notes
To ensure these cinnamon rolls really are quick and easy, stick with the instant yeast (or sometimes called rapid-rise yeast) called for in the recipe.
Those look awesome! I just love how easy they are 🙂
Fast cinnamon roll? This is my kind of recipe; yummy and quick! Yay, more time for last minute Christmas stuff!
Perfect timing! I’ve really been wanting to make homemade cinnamon rolls for Christmas morning and these look perfect! Christmas Eve is always really busy for us, too, but this looks so fast that I’m sure I can squeeze in enough time to prep them! Thanks, Tessa! 🙂 I picked up some awesome tips from your cinnamon roll video yesterday, too!
Tessa,
Why do so many recipes use unsalted butter, then add salt? Does salted butter work or not?
Hi Tim, Robin has a great answer for you. To explain it a step further, there are no guidelines or rules for how much salt manufacturers put in salted butter. It can actually vary greatly from brand to brand so like Robin said by using unsalted you can better control the salt content. Plus unsalted butter is usually fresher since salt acts as a preservative.
Beautiful! What a delicious Christmas morning treat!
I already get your emails but would love your cookbook
Thanks
Tim Roberts, cooking and baking with unsalted butter allows the cook/baker to control the salt content rather than the butter manufacturer. You can use salted butter and omit the salt from the recipe. Merry Christmas!
I’ve already made them! Really quick AND really easy!!
That’s amazing!! Hope you enjoyed!
A thumbs up! A little under the weather so needed a boost. They are easy enough to make in the haze of a won’t-go-away-cold and tasty enough to break through the can’t-smell-or-taste-anything fog!
Will def make again.
Sorry to hear about your cold but what wonderful feedback – thank you!
One more thing – I would not use the Penzeys cinnamon again – or any good cinnamon that is hot. It’s too hot for this recipe.
Cinnamon rolls this gooey and delicious that are ready in a hurry? YES, PLEASE!!!
oh my gosh, I’ve been looking for something to make for my christmas party!
made these yesterday for my family and they LOVED them! would absolutely make these again!
I love your recipes. I’m gonna try to make the cinnamon buns recipe for Christmas. Thanks!
Can these be made the night before and popped in the oven Christmas morning? They sound perfect!
Please read the recipe, “At this point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking.” 🙂
Made this morning and the dough recipe is excellent! Super quick and easy. I will definitely make again, but will change the filling as it was too much cinnamon for our taste. I think 1 tablespoon of cinnamon would be plenty.
These were great! I love how easy they are, considering that I’ve been intimidated by cinnamon rolls for years. I’ve made them twice – once right away and the other where I pulled them out in the morning. I think making them ahead of time and pulling them out in the morning is better. They rose a bit in the fridge and so there weren’t any gaps between rolls which kept them all nice and soft around the edges. Great recipe – thank you!!
So I totally did most of the recipe wrong, but they’re still awesome& WICKED EASY! I don’t have a mixer, so I mixed it by hand (while my 1.5yr old played in the sink). I accidentally did WAY too much sugar, my measuring spoons were in the dishwasher but I had 1 random teaspoon. I’m a CPhT, but also a stay at home mom exhausted right before bedtime so I did 15t instead of 9 (I think I did it right with the cinnamon, got interrupted by daughter reaching in for a handful of flour & sugar in the other bowl. I was measuring all the dry stuff so DD could “wash” the dishes I used- love any recipe without raw egg/meat/poultry!). I only have salted butter & dry activated yeast. I omitted the salt in the cinnamon mixture since I read that stuff in the comments about not knowing how much salt is in salted butter. Once everything was mixed & I had a big ball of dough, DD was “all done” (& drenched) so I covered the dough & put her in bed which took a little over an hour between potty time, changing clothes, etc. (she ALWAYS wants to try going potty when I say it’s bedtime). Hubby “taste tested” the dough for me (snacking on it because he loves dough of any kind) & said it was really good. I tried rolling it out in a rectangular shape (I have a lot of experience with play-doh). I used too much butter in the cinnamon mixture because I didn’t want to leave just a little bit in the dish. I remembered to pinch the one side after cutting it up& one started falling apart on me, so they look great 😉 I doubled the icing because I think there’s never enough in the packaging when you get premixed stuff (once I looked at it I realized it might be overkill & I’ll probably be diabetic after tonight). I’m so glad I didn’t settle on another recipe that came up in my search before yours. Other recipes SAY easy in the title but have more ingredients & steps (or even need to be used with a bread maker). I’m really just a beginner with cooking/baking, I pretty much just started learning after having my daughter (just the last couple months everything I’ve made has been edible, LOL- gettin’ there!), my mom never taught me anything except how to use the microwave. I have allergies to “food additives” (MD’s diagnosis) & all artificial sweeteners- including high fructose corn syrup, so I can’t just go get a package of pillsbury at the market (well I can, but I’d have a swollen tongue, blistered mouth& eczema flare-ups just to name a few symptoms). I can use immaculate baking company, but very few stores near me carry their products & nobody has the cinnamon rolls (I’ve found them on vacation in VA & FL so I know they exist). Thank you again for this amazing recipe& sorry for rambling!
This is such a great recipe!! I wanted to make heart-shaped cinnamon rolls for Valentine’s Day breakfast, and the recipe I normally use takes hours, so I had been planning to prepare them the night before, but of course I completely forgot to do so. I found this recipe in the morning and figured they wouldn’t be as good since they’re so much quicker, but I was definitely wrong! They were delicious and my boyfriend said he liked them even better than the other recipe. Thank you so much!!!
Fabulous, Amy! Thanks for taking the time to comment 🙂
For the dough can you use the thawed bread dough?
Can you use the thawed frozen bread for the rolls then add the filling?
I have no clue, I’ve never used those. Homemade is always better in my book!
I understand the dough ingredients but I am confused as to the order they should be mixed together. Most recipes I have say do not let the yeast hit the warm water before they mix with the dry. Then some say dissolve the yeast in the water with the sugar. Can you please explain the layering. Thank you
Hi Michelle, because this recipe uses instant yeast (specified in the recipe headnote) it doesn’t require proofing with warm liquid before using. It can be added directly in with the other dry ingredients. That’s part of what makes this recipe quick and easy 🙂 IF you’re using active dry yeast, then you will need to add the yeast to the warm liquid in the recipe to proof for about 5 minutes before adding into the other ingredients.
I have a free quick guide to bread baking that you might find helpful here: https://handletheheat.leadpages.co/quick-guide-to-bread/
Hi love your instagram!! quick question with American all purpose flour is that equivalent to strong bread flour here in the UK?Thanks
Hi Tessa! We didn’t make the frosting but the overall recipe was pretty good. They taste DELICIOUS, out the WAZOO!!! I was a little worried at first, but you made me proud! Thanks!!!
Glad to hear it, Destiny!
Hi Tessa! This recipe looks terrific, but I have little experience with instant yeast, so wanted to verify that the 10 minutes rest is enough rise time for the dough (or does it rise while baking?). Thanks!
It rises during baking 🙂
Hello,
I dont’t have all purpose flour would plain or self raising do?
Don’t use self-raising! Plain should work.
These didn’t work well for me at all. The dough was really sticky and didn’t come together well. I ended up having to add a lot more flour. Where did I go wrong?
Hi, Julie! I’m so sorry to hear that. I’ve made this recipe many times, and it’s gotten positive feedback from nearly everyone who’s made it, so I’m thinking there could have been an error in measuring the ingredients? OR, do you live in a really humid climate?
Great recipe!!
I was looking for an easy and quick recipe and this is Super!!!
Thanks
NOT GOOD. Total wet dough. I have made rolls before. I followed the measurements exactly. Excited to try something faster. After waiting ten min. for dough to rest. It was still very wet, had to add a lot of flour even with barely sprinkling lightly with flour each time. It never set up. I had to use a metal flat shelf to roll it into a roll. Cooked and turned out like cinnamon swirl bread. Will not make this again.
Hi Mary, I’m sorry to hear that! However, I’ve personally made this recipe countless times and it’s gotten positive feedback from most of my readers who have made it. As you can see by my step-by-step photos, the dough is certainly not meant to be very wet. Did you weigh the flour? Do you live in a humid climate?
We tried these the other day, and much to our dismay they didn’t turn out :(, I believe due to there not being a rising period after shaping/cutting if you choose not to do the refrigeration overnight as we did. I should have assumed that they would need a rising period :/ what would you suggest/how long etc..
Thank you, and looking forward to trying them again 🙂
Hi Shanna, these do not require a rising period but they do require instant yeast. Did you use instant yeast?
Thank you for your response, we did use instant yeast :|, but I think I’ll try again tomorrow and let them sit in warm oven for a bit and see if that does the trick 🙂
Thanks again
Hi Tessa I’ve tried several recipes in hopes of finding a truly easy to make Cinnamon roll . Trust me, i’ve tried several without much luck. I can’t honestly blame all the recipes i’ve tried because i’m not a verthat y skilled baker or cook when it comes to anything that is made from scratch. My wife , who i’m no longer with used to control everything that went into and came out of the oven .I remember years ago , my mom used to make these incredible cinnamon buns . when they were in the oven baking, the smell was truly something that will stay with me till i’m gone. when they came outta the oven and sat on the table under a clean tea towel cooling, I never left the kitchen until she handed me one of those truly unforgetable ,mouth watering ,sticky, soft,and chewy Cinnamon buns. My mom is still with us and the recipe , although it hasn’t been used since i can remember will one day be shared with you and your many friends. She guards all her recipes but i,m hoping one day she’ll unlock the secrets and i can share it with everyone. Keep up the awesome recipes. The ones i’ve tried have came out as beautiful as you look. Thanks Tessa
Will this recipe work if you use almond milk or soy milk in place of good ol’ fashioned milk?
These are wonderful! I found the recipe when I didn’t feel like going to my usual, time consuming standby. This dough is simply velvet, and uncomplicated to make. Not at all what you would think of a “quick” recipe. I plan on adding this to my regular baking. Thank you, Tessa, for simplifying something that’s usually an all day process.
So happy to hear that, Jen! Thanks for taking the time to comment 🙂
I haven’t been able to get your pin buttons to work on many of your posts. It will go to twitter or print, even when I enlarge the page. When I go to your site I can’t easily find the particular recipe I am looking for. Any suggestions? Thanks, love your recipes and live to home cook everything I can
Have you ever frozen the rolls – so they can be prepared earlier?
I baked these this morning and they are AMAZING!! You’re right, they are so quick and easy! It was my first time making dough and it came together beautifully. We used 2T of cinnamon and that had just the right amount of kick. I baked 6 this morning and have another 6 in the fridge ready for the morning. Thanks for such a great recipe, will definitely be baking this again.
I’m so glad to hear that, Caroline!! Thanks for sharing this 🙂
Hi Tessa, I could not find the link for the cream cheese icing for your cinnamon rolls. Is it just the standard cream cheese icing? I have that recipe. thank you 🙂 Jackie
Tessa, THANK YOU! I have wanted to make cinnamon rolls for years, but have always been intimidated. This recipe is undeniably easy. The dough is the easiest to work with – it is so smooth, it’s FUN to work with! I smiled the whole way through the process. I will certainly be adding this recipe to my regular rotation.
That makes me so happy!! Thanks for sharing, Megan 🙂
This is a wonderful recipe! I’ve made these cinnamon rolls several times already. I did have a sticky dough each time I made these, but I have a tip to combat it. When adding the flour to the wet ingredients(my milk/water temp is 123 degrees F), let the mixture sit for a while to absorb the flour. I then slowly and gently combine together with a nonmetal spoon. I don’t use an electric mixer at all. Once combined, I add a small amount of canola oil to coat the dough. I place a hot damp towel over the bowl and sit it in the top rack of the oven. I place a pot of boiling water on the bottom rack. This basically creates a proofing oven and I let it sit for about 20 minutes. The dough rises fast. I turn out the dough unto my oiled counter and press the dough out with my hands only. I also use softened butter and not melted and just sprinkle/press the cinnamon mix over that. My cinnamon rolls always come out light and fluffy. So if your dough is sticky, don’t add more flour, add a small amount of oil instead. Thank you for this great recipe!
I too have wanted to make my own cinnamon rolls but felt intimidated. There was nothing difficult about these. The dough was perfect. I brought them to school and had several people tell me that they don’t really care for Cinnamon Roll but these were delicious. And as with other HTH treats I have made (rosemary bread and rosemary cheddar cheese bread), had many requests for the recipe.
Yay! That makes me SO happy to hear, Kate. Thanks for taking the time to share 🙂
Hi Tessa! If I want to halve the recipe, what size should I roll out the dough?
The BEST Cinnamon Rolls Ever!! My old recipe would take hours to make cinnamon rolls, but not anymore & this recipe tastes way better!! I have also made this recipe using buttermilk & they turned out delicious. We prefer a cream cheese icing & I slather it on while the cinnamon rolls are still hot – mmmmmm so good! I think I need to go make some right now, just thinking about them makes my mouth water
Love this recipe. Dough is so easy to put together and rolls out just as lovely. Unbelievable to be able to have cinnamon buns in an hour. A definite keeper of a recipe.
I made this for my BF after I was offended he bought rolls in a tube from the store! He LOVED them! I was curious can you freeze these? Either the dough or the finished rolls?
I just finished making these. They’re good for quick rolls. Only thing I changed was that I stirred in a little vanilla in the icing to add some flavor other than just powdered sugar. My hubby and the kids loved these.
I’ve never made homemade cinnamon rolls before. I picked your recipe of all the ones I read from my Google search. They were amazing! I braved it today on Christmas morning and no one was disappointed. This recipe stays in the box of forevermore foods for special occasions.
WOW! My 10 & 8 y/o nephew and niece wanted me to bake with them over Xmas at grandma’s house where we were all staying for the holidays. I hauled all the equipment and supplies cross country and we baked and baked. These were incredibly easy and so good. We made it up the night before Christmas, baked them Christmas morning. I rolled them long-wise so while they were smaller in size, we had enough for all 17 of us. The kids were thrilled (I think they liked drizzling the icing the best) and really, so much better than store bought and every bit as good as bakery fresh. Thanks!
Woohoo!! What a WIN! 🙂
Hello, I have never made cinnamon rolls before I would like to try to make them in mini size and I’m wondering if this recipe would work.
What changes of any, would I have to make to do mini rolls?
Thank you,
I made this as I’ve been obsessed with finding the best cinnamon roll recipe. I think I found the Holy Grail. Tried other recipes but keep comping back to this one. Thanks heaps for sharing. Thinking about doubling the recipe so i can have extra for gift giving.
I have made these 4 times now with not an issue, AND I’m baking in Mexico where the ingredients are slightly different!!
I’m a little surprised how in many comments people are over complicating the “easy” process, no need!
Making cinnamon rolls used to be a two day commitment …I’m so glad I found an easy homemade way! Thank you!
I agree with those saying Penzy’s spices are too spicy for the amount of cinnamon called for in this recipe. 1.5 tablespoons were plenty. These are the easiest, quickest rolls. Everybody loved them and agreed there is no reason to ever make our usual complicated cinnamon rolls. Perfect!
In the process right now waiting the 10 min and made my filling just wondering what I can use instead of butter can I use coconut oil or Olive oil
I’ve only tested this recipe with butter, Sabrina! I wouldn’t use olive oil. Maybe coconut oil, or a vegan butter substitute.
At what temperature should i bake it
The temperature is in the recipe card – 350°F.
I was craving something sweet for breakfast. Cinnamon rolls have always been my favorite. Grandma’s recipe takes all day. I came across this recipe and thought..no way.
I made them this morning and ate one already. They are fabulously delicious!! AND so quick.
Unfortunately I didn’t have milk in the house stop I used unsweetened almond milk. So, so good!! I used a homemade cream cheese frosting.
These are definitely a keeper and will be made for Christmas morning for sure. Thank you so much for sharing.
NOT QUICK AT ALL!!!
If You’re looking for a quick recipe use a biscuit recipe instead of an overnight recipe.
I was wondering if you could make ahead of time and freeze them? This recipe looks amazing and I’m looking forward to making them!
Hello,
Please can you mention the measuring cups(120/220g) used for water/milk?
Thank you
Can I use 2% milk?
Way too much cinnamon mixture! Maybe 1/2c brown sugar and 4tbs Cinnamon. Although I still think that might be too much.
3tbs melted butter would likely be enough too.
Sort of akin to the terriblee store bought-looks like cardboard and deosn’t taste much better!. Wish I could find a recipe where the dough comes out soft and yeasty, not brick hard.
Can you make this recipe without a stand mixer, ie. Dough Hook? I prefer to knead my dough by hand. Plus, ☺ I don’t have a stand mixer.
I’ve been making homemade cinnamon rolls all my life and this recipe is a keeper
I should’ve rated this a few years ago–but these are the most delicious, cinnamon-y, easy rolls you will ever make. I have made them so many times. With a mixer or by hand, these ALWAYS come together. I do not have time for bread to rise or rest for hours, because I don’t plan ahead well with this stuff. Just take my word–these are so darn good. They turn out beautiful. EVERY TIME. Go make them…now!
I was in a humid climate when I made these and had to add more flour, but they turned out AMAZING! They are so fluffy! I had a question though. I’m trying to make these now and only have active dry yeast. Besides letting it proof, is there a longer rise time? Also, I am at Higher elevation. Any tips?
Hi
So I found that quite a bit of the sugar mix ‘dropped out’ of the cut rolls when I lay them in the pan. This did give my buns a delicious sugary glazed base a bit like toffee apples but I don’t think it’s ‘meant’ to do that?!
Maybe the tip below to use softened not melted butter would fix that as it would ‘affix’ the sugar better? Or I didn’t roll the log tightly enough… I did also halve the recipe so perhaps that played a role…
Anyway it was very good to be able to make quick cinnamon rolls – thanks for the recipe!
P.S. could you freeze the dough log pre-baking do you think?