Easy Cinnamon Rolls
This recipe for warm, buttery cinnamon rolls can be on your table in just 2 hours! They're soft, fluffy, and swirled with a gooey cinnamon-sugar filling, then finished with a rich cream cheese frosting. These are truly the easiest cinnamon rolls I've ever made!
You will Love this Easy Cinnamon Roll Recipe
My mom always made us cinnamon rolls on Christmas morning, except she didn't make them with a homemade recipe.
She always used the Pillsbury ones in the can that you smack against the counter to pop open, and it was always my favorite breakfast of the year.
Today, I try to keep that tradition alive in my own home, only with homemade cinnamon buns that are so much better!
The best part of this easy recipe for cinnamon rolls is that you can make the dough and bake them in under 2 hours. Many recipes take much longer, but these are quick and simple, with most of the time spent waiting for the dough to rise or bake.
The cream cheese frosting makes them irresistible, so don't skip it!
Want more warm cinnamon recipes? Try my cozy cinnamon raisin walut no-knead bread, these nostalgic cinnamon toast cookies or these bakery-style croissant morning buns.
Why This Recipe Works
- The dough comes together quickly with just one rise.
- Can be ready from start to finish in about 2 hours.
- Soft and fluffy texture with a gooey cinnamon-sugar center.
- Tangy cream cheese frosting balances the sweetness.
Cinnamon Roll Ingredients
Yeast - Always make sure your yeast is fresh and active. Expired yeast won't rise, and your rolls will turn out dense.
Flour - Use all-purpose flour for the right balance of softness and structure.
Butter - Choose unsalted butter for both the dough and filling. Quality butter makes a difference in flavor.
Cream cheese - Use full-fat cream cheese for the richest frosting.
Cinnamon - A key ingredient here. Use fresh, high-quality cinnamon for the best flavor.
Vanilla extract - Use a good-quality vanilla. I recommend making your own homemade vanilla extract.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Stand mixer with dough hook
- Large mixing bowls
- Rolling pin
- Sharp chef's knife or serrated knife
- 9-inch pie plate or baking dish
- Electric hand mixer
How to Make Homemade Cinnamon Rolls
Make the Dough
- Melt unsalted butter in a small saucepan, then remove from the heat and add the water and milk. The mixture should be warm, not hot.
- Sprinkle the yeast over top and give it a quick stir, then set aside for about 5 minutes.
- In a medium bowl, whisk together the flour, sugar, and salt.
- Add the butter mixture and egg, then use a rubber spatula to mix until a dough just comes together.
- Turn it out onto a floured surface, then gently knead the dough until smooth and elastic, about 5 minutes.
- Lightly oil another bowl, place the dough inside, cover, and let rest for 20 minutes.
Pro Tip: If your kitchen is cold, place the covered bowl in the oven with the light on (but heat off) to help the dough rise faster.
Make the Filling
- In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, and salt.
- Whisk in 4 tablespoons melted butter until thoroughly combined.
Assemble and Bake
- Roll the dough out on a floured surface into a rectangle about 14-15 inches long and 9-10 inches wide.
- Spread the filling evenly over the dough, getting close to the edges.
- Starting at the top, carefully roll the dough up lengthwise, nice and tight. Pinch the seam to seal.
- Cut into 12 even rolls using a sharp knife.
- Grease a 9-inch pie plate with the remaining tablespoon of melted butter, then place the rolls inside. Cover and let rise for about 30 minutes.
- Preheat the oven to 350°F.
- Once the rolls have nearly doubled, bake uncovered for 20-25 minutes, until golden brown and cooked through.
Pro Tip: Use a serrated knife or unflavored dental floss to slice the rolls cleanly without squishing them.
Make the Cream Cheese Icing and Serve
- Use an electric mixer to cream together softened cream cheese and butter.
- Add powdered sugar, vanilla, and salt, then blend on low until smooth.
- Allow rolls to cool for a few minutes, then spread icing generously on top.
- Serve warm.
Tips for Making Cinnamon Rolls
- Always check that your yeast is fresh before starting.
- Don't overheat the liquid when activating yeast, or it will die. Aim for just warm to the touch.
- Roll the dough evenly so the cinnamon sugar spreads consistently throughout.
- Allow rolls to cool slightly before icing, so the frosting doesn't melt off.
Easy Cinnamon Roll Variations
- Add chopped pecans or walnuts to the filling or as a topping for crunch.
- Swap in cardamom or pumpkin spice with cinnamon for a seasonal twist.
- Use lemon or orange zest in the filling for a bright citrus flavor.
- Drizzle salted caramel sauce instead of cream cheese frosting.
- Add mini chocolate chips to the filling for a chocolatey version.
Serving Suggestions
These cinnamon rolls are best served warm, straight from the oven with the icing spreading into every swirl.
For a big breakfast spread, pair them with my soft scrambled eggs with ricotta or a savory dish like this smoked salmon tart.
They're also great alongside other brunch favorites like candied bacon or my classic homemade bacon, plus an ice-cold glass of cold brew coffee!
How to Store and Reheat Cinnamon Rolls
Store leftover cinnamon rolls tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheat in the microwave for 15-20 seconds or in a 300°F oven for about 10 minutes until warmed through.
These cinnamon rolls can also be frozen (before or after baking) for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
FAQs
Yes. You can assemble the rolls, cover tightly, and refrigerate overnight. Allow them to come to room temperature and rise for about 1 hour before baking.
Yes. Freeze the rolls after shaping but before the second rise. Thaw overnight in the refrigerator, let rise, then bake as directed.
This usually happens if the yeast is old or the liquid was too hot and killed it. Always check your yeast and temperature.
Use unflavored dental floss to cut clean slices. Slide it under the dough, cross over the top, and pull to slice.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Quick Cinnamon Roll Recipe
Ingredients
For the Dough
- 4 tablespoons unsalted butter
- ½ cup water
- ½ cup milk whole or 2% is fine, avoid skim
- 1 packet instant or rapid rise yeast (2 ¼ teaspoons)
- 3 cups all purpose flour plus more for kneading and rolling
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- a few drops of vegetable oil for the bowl
For the Filling
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted butter plus one extra tablespoon for the pie plate, melted
For the Icing
- 8 oz cream cheese softened to room temperature
- 2 tablespoons unsalted butter softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch salt optional
Instructions
Make the Dough
- Melt 4 tablespoons unsalted butter in a small saucepan, then remove from the heat and add the water and milk. The mixture should be warm, but not hot.
- Sprinkle the yeast over top and give it a quick stir, then set aside for about 5 minutes.
- In a medium bowl, whisk together the flour, sugar and salt.
- Add the butter mixture and an egg, then use a rubber spatula to mix until a dough just comes together.
- Turn it out onto a floured work surface, then gently knead the dough until it's smooth and elastic, about 5 minutes.
- Lightly oil the inside of another bowl, place the dough inside, cover and let rest for about 20 minutes.
Make the Filling
- In a medium bowl, combine the brown sugar, granulated sugar, cinnamon and salt.
- Whisk in 4 tablespoons of melted butter until thoroughly combined.
Assemble and Bake
- Remove the dough from the bowl and place it onto a generously floured work surface. Dust some flour on top of the dough and onto the rolling pin, then roll it out into a rectangle about 14-15 inches long and 9-10 inches wide. Do your best to keep the edges as squared off as possible.
- Spread the filling out evenly all over the dough, getting as close to the edges as you can.
- Starting at the top, carefully roll the dough up lengthwise, nice and tight. Use your fingers to gently pinch together the seam to seal everything in.
- Cut the dough into 12 even sized rolls using the sharpest knife you own.
- Grease the bottom and sides of a pie plate with the remaining tablespoon of melted butter, then place the rolls inside. Cover and leave in a warm area to rise for about 30 minutes.
- Preheat the oven to 350℉.
- When the rolls have almost doubled in size, bake them uncovered for about 20-25 minutes.
- Remove the cinnamon rolls from the oven when they're golden brown and have no signs of raw dough remaining in the center.
Make the Cream Cheese Icing
- Use an electric mixer to cream together the softened cream cheese and butter.
- Add the powdered sugar, vanilla and salt, then blend on low speed until no lumps remain.
- Allow the cinnamon rolls to cool down for a few minutes, then slather the icing all over top. Serve warm.
Notes
- Always check that your yeast is fresh before starting.
- Don't overheat the liquid when activating yeast, or it will die. Aim for just warm to the touch.
- Roll the dough evenly so the cinnamon sugar spreads consistently throughout.
- Use a serrated knife or unflavored dental floss to slice the rolls cleanly without squishing them.
- Allow rolls to cool slightly before icing, so the frosting doesn't melt off.
Nutrition
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These are so good! Very simple and easy to follow. Adding to our Christmas brunch list for sure!
Can you make these in a 9x13 pan?
A 9x13" pan is a bit too big, so they might spread out rather than up while they bake. I'm sure they'll still taste great, though! You can bake these in any 8-9" round pan - a cake pan, pie plate, even a cast iron skillet. Or you could try a 9x9" square pan, too. Hope this helps!
The unbaked rolls rise slowly in the refrigerator overnight, so all you need to do the next morning is take the rolls out of the refrigerator and let them sit at room temperature while you heat up the oven.
Genius!! Thanks for the tip.
very yummy rolls, can't have enough of them..
My brother and I LOVED those canned cinnamon rolls! And that thrilling POP! But you're right, the dough part was gross and they never came with enough icing for us. I promise I'll make these real ones for Christmas this year.
Yay! I think you and your brother will love them. And you're 100% right. NEVER enough icing!