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    Home » Breakfast

    One-Hour Cinnamon Rolls

    June 20, 2019 By Kimberlee Ho 28 Comments

    Jump to Recipe Print Recipe
    One Hour Cinnamon Rolls | kickassbaker.com Pin for Pinterest

    It never fails that on any given Saturday or Sunday, my kids ask for cinnamon rolls for breakfast. And, it never fails that I always forget to plan ahead when it comes to weekend breakfast or brunch. Always.

    Don't these kids know that most cinnamon roll recipes need to be prepared the night before?! Well, now I'm the hero.

    Because I discovered these ready in one hour homemade cinnamon rolls. And they're not the kind that come out of a can either. These are made start to finish in about an hour. Can I get a woo-hoo for being a weekend breakfast hero?!

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    Homemade cinnamon rolls ready in one hour, you say?

    That's right, you read that correctly. These homemade cinnamon rolls are made from scratch, baked, smothered in cream cheese icing and ready to be devoured in one hour flat.

    They're like miracle cinnamon rolls, that's what they are. The trick to these is instant yeast, which requires much less proofing time than active dry yeast. You could always go the cinnamon rolls in a can route, but... Lemme count the ways this homemade 1-hour recipe is waaaaaay better:

    1. You make them yourself so you know exactly what goes into them
    2. You don't have to worry about popping that scary cardboard tube of cinnamon rolls open with a knife or a spoon. I cringe just thinking of that pop
    3. You get to decide exactly how much cream cheese icing gets slathered all over your warm, fresh-out-of-the oven cinnamon buns. You won't become another victim of the there's-not-enough-icing-for-everyone-so-use-it-sparingly pre-made version
    4. Your house will smell like a bakery and your family will sing your praises for at least a week and it wouldn't be hard to set out some fluffy self-rising flour pancakes with 100% maple syrup topping them to go with the breakfast that turns into a whole morning date
    5. You don't have to think ahead and prepare anything the night before! You can wake up on a lazy weekend morning, prepare these, stick them in the oven and instantly become the mom/dad/sister/brother/aunt/uncle/best friend who makes delicious homemade sticky cinnamon buns for breakfast - hero status, I tell ya

    Putting these Cinnamon Rolls together

    To make these cinnamon rolls, start by mixing the dough and letting it rest for a few minutes while you make the filling. The filling is a simple mixture of cinnamon and sugar which you'll sprinkle on top of a layer of butter. Mmmmmm!

    When the dough has rested, roll it out into a rectangle, spread the butter on top then sprinkle with the cinnamon sugar mixture. Roll it up from the long end, pinch the seams, and cut into 11-12 individual rolls.

    ingredients needed to make cinnamon rolls

    Allow these to rise for 25 minutes then bake. When they're baking, mix up the cream cheese icing (the very best part and really the only reason I make cinnamon rolls to begin with).

    I like to slather as much of the cream cheese icing on top when the cinnamon rolls are still very warm. Some of it will melt and that's perfectly okay! This recipe makes plenty of icing to keep everyone happy.

    Tips for Making This Recipe

    • In the first step, you need to warm up a mixture of milk and butter until the butter is melted. Before moving onto the next step, it's very important to make sure the milk has cooled down to 110 degrees F. You do not want to add your yeast to the milk/butter mixture if it's too hot. This will certainly kill your yeast and any chances of becoming the weekend breakfast hero your family is routing for. Yeast is sensitive in that it needs a warm, not hot, environment in which to bloom and give life to your dough. I highly recommend using a digital thermometer to get an accurate read on the temperature of your milk before adding the yeast to it. The thermometer is inexpensive and if you order one today, I'm sure Amazon Prime will have it to you before the weekend is here!
    • Once you have rolled your dough up with the filling, it's easiest and best to use unflavored, unwaxed dental floss to cut the dough into individual rolls, preventing the dough from getting squished down. To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Very carefully slide the middle of the floss under the dough to the place where you want to cut. Pull the ends of the floss up and cross over the top of the dough, as if you were about to tie a knot. Give a quick tug on both sides of the floss to cut all the way through the dough. This is the best method for not squishing down your dough while cutting it. If you do not have dental floss, use a sharp knife and press down gently to avoid misshapen rolls
    • To get a good rise on your cinnamon rolls in a short time, I recommend placing the covered pan in a slightly warm oven. You can warm up your oven in a couple of ways: 1) turn the oven on for exactly 1 minute to 350 degrees F then turn off and place the pan inside or 2) simply turn on the interior oven light while the rolls are proofing inside. Either of these methods provides a just-warm-enough environment in which to allow the buns to rise

    Like this recipe? Follow me on Pinterest for lots more recipes. And don’t forget to pin this recipe for later by clicking on the image below the recipe or by clicking on any of the images in this post!

    For more delicious weekend breakfast or brunch recipes that won't take you all day to prepare, give these a try:

    • Chocolate Pop Tart Recipe
    • Cinnamon Rolls with Apple Pie Filling
    • Fig Walnut Morning Rolls
    • Bakery-Style Double Chocolate Chip Muffins Recipe

    Useful Kitchen Tools for Making Cinnamon Rolls

    9-inch Round Cake Pan

    Rolling Pin

    Unflavored Unwaxed Dental Floss

    Close-up image of easy homemade cinnamon sticky bun fresh out of the oven

    One-Hour Cinnamon Rolls

    These homemade cinnamon rolls are made from scratch, baked, smothered in cream cheese icing and ready to be devoured in one hour flat.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total Time: 1 hour
    Course: All Recipes, Breakfast, Brunch
    Cuisine: American
    Servings: 12 servings
    Calories: 426kcal

    Ingredients

    Dough

    • 1 cup whole milk
    • ¼ cup unsalted butter
    • 3 ½ cups all-purpose flour divided
    • ¼ cup granulated sugar
    • 1 teaspoon kosher salt
    • 1 envelope instant yeast approximately 2 ¼ teaspoons
    • 1 large egg room temperature

    Filling

    • ¼ cup granulated
    • ¼ cup brown sugar packed
    • 2 tablespoons ground cinnamon
    • ¼ cup unsalted butter very soft

    Cream Cheese Icing

    • 4 ounces cream cheese softened
    • 3 tablespoons unsalted butter softened
    • 1 teaspoon vanilla extract
    • 1 ½ cups powdered sugar
    • 1-2 tablespoons whole milk if needed

    Instructions

    Prepare the Dough:

    • In a small saucepan, combine milk and butter. Heat on low and stir until the butter is melted and the milk is warm to the touch. If needed, let the milk mixture sit for a few minutes until it is warm but not hot. (It should be around 110°F).
    • In a separate bowl, whisk together 3 cups flour, sugar and salt until combined.
    • In the bowl of a stand mixer fitted with the dough-hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine.
    • Add the flour mixture and egg and mix on medium-low speed until combined.
    • If the dough is sticking to the sides of the bowl, add the remaining flour, ¼ cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl (only add up to 3 ½ cups of flour total).
    • Continue kneading for 5 minutes on medium-low speed. Remove dough and gently form it into a ball with your hands.
    • Place it in a bowl greased lightly with vegetable oil and cover with a damp towel.
    • Let rest for 10 minutes.
    • While the dough is resting, whisk together the sugars and cinnamon in a bowl until combined.

    Prepare the Filling:

    • When the dough is ready, gently turn it out onto a lightly floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a to cut the dough into a perfect rectangle.)
    • Use a knife or offset spatula to spread the softened butter evenly over the entire surface of the dough.
    • Sprinkle evenly with the cinnamon and sugar mixture.
    • Beginning at the 14-inch edge, tightly roll up the dough. Pinch together the seam so that it seals.
    • Use a piece of unwaxed, unflavored dental floss (see note below) to “cut” off the two ends of the roll (an inch on each end – discard that dough) so that they are even.
    • Then cut the remaining dough into 11 or 12 equally-sized pieces.
    • Place each of the cut cinnamon rolls into a lightly greased pie plate or 9 x 13-inch baking dish.
    • Cover again with a damp towel and leave the dish in a warm place to allow the cinnamon rolls to rise for 25 minutes.

    Prepare the Icing:

    • While the dough is rising, whisk the softened cream cheese and butter together until combined using an electric mixer or by hand.
    • Whisk in the vanilla until combined.
    • Whisk in the powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin it out to your desired consistency (I usually add in two tablespoons of milk).
    • When the rolls have risen, uncover the dish.
    • Place the dish on the center rack of the oven and bake at 350°F for 15-20 minutes, or until the rolls are golden brown and cooked through.
    • Remove and let cool on a wire rack for at least 5 minutes.
    • Slather on the icing and serve warm.

    Notes

    • To cut dough with dental floss, simply break off a piece of unflavored, unwaxed floss about 12 inches long. Very carefully slide the middle of the floss under the dough to the place where you want to “cut”. Pull the ends of the floss up and cross over the top of the dough. Give a quick tug to cut all the way through the dough. This is the best method for not squishing down your dough while cutting it. If you do not have dental floss, use a sharp knife and press down gently to avoid misshapen rolls
    • To store, cover tightly in plastic wrap and store in the refrigerator for up to 3 days.  Reheat gently in the oven until warmed through. The cinnamon rolls are best stored in the fridge without icing. Store the icing separately in a tightly sealed jar. Iced cinnamon rolls may also be stored in the fridge. The icing may drip and melt into the rolls when reheated, so go ahead and add some more

    Nutrition

    Calories: 426kcal | Carbohydrates: 68.7g | Protein: 6.1g | Fat: 14.7g | Saturated Fat: 8.7g | Cholesterol: 53.5mg | Sodium: 146.5mg | Fiber: 1.9g | Sugar: 39.4g
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!
    One Hour Cinnamon Rolls | kickassbaker.com Pin for Pinterest

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    Reader Interactions

    Comments

    1. Ms R Millar

      February 10, 2020 at 2:08 pm

      How do you stop the filling melting when you leave to rise.?

      Reply
      • Kim

        February 10, 2020 at 3:44 pm

        I've actually not had that issue when making these. Perhaps find a cooler spot to place the dough when they're rising, away from the oven or stovetop, and see if that helps. I hope it does!

        Reply
    2. Tabbatha

      April 06, 2020 at 2:40 pm

      If you only have salted butter do you omit he salt nthat you have listed?

      Reply
      • Kim

        April 06, 2020 at 3:17 pm

        Yes, you can omit the salt altogether if using salted butter. It's difficult to say how much salt is actually in the butter you're using. If you tend to like your food a bit saltier, you can use salted butter and just cut the amount of salt called for in the recipe in half.

        Reply
        • Laurie

          October 04, 2020 at 4:45 pm

          Could you make the dough at night and then roll, slice and bake in the morning?

          Reply
          • Kim

            October 05, 2020 at 4:12 pm

            I think you can certainly try that! I would think it would work, especially if you placed the dough in the fridge to rise overnight. It'll rise slower in the cold temp of the fridge which could work well here. Let me know how it works out for you!

            Reply
      • Kim

        March 08, 2021 at 8:05 am

        How would you recommend mixing the dough without a standing mixer with dough paddle? These look luscious and I’d love to try. Thanks!

        Reply
        • Kim

          March 08, 2021 at 12:53 pm

          Hi Tabbatha! You can certainly mix the dough with a wooden spoon and then by hand when it starts to come together. Good luck!

          Reply
    3. Devon

      April 11, 2020 at 5:55 pm

      These look amazing! Can you make the rolls the night before and leave them in the fridge until you’re ready to bake the next
      morning?

      Reply
      • Kim

        April 11, 2020 at 8:36 pm

        I've never tried it but it should work, since the fridge will slow down the fermentation. Give it a try!

        Reply
    4. Ji Anne

      April 26, 2020 at 10:48 am

      5 stars
      I’ve been finding the best cinnamon rolls recipe and I stumbled across yours while scrolling Instagram. Your post looked absolutely scrumptious and I decided to try yours out and it was nothing short of amazing! I am sticking to yours from now onwards, thank you!

      Reply
      • Kim

        April 26, 2020 at 11:51 am

        So glad you stumbled upon my recipe! And even happier you loved it!

        Reply
    5. KC

      April 26, 2020 at 1:36 pm

      What if I only have regular yeast and not instant yeast? Also, can I sub Bobs gluten free flour??

      Reply
      • Kim

        April 26, 2020 at 3:56 pm

        For the yeast, when you combine it with the milk in step 1, let the yeast/milk mixture sit for 5-10 minutes to allow the regular yeast to bloom. It should get foamy and smell yeasty. Then you can proceed with the rest of the steps.

        Technically you should be able to substitute the regular flour for Bob's 1:1 GF Baking flour. I've never done it, but the package says you can replace it one-for-one with regular flour and I've done so in other recipes. Good luck and enjoy!

        Reply
    6. Karla

      April 26, 2020 at 3:07 pm

      Can this be made gluten free with Bobs GF flour? What do I need to adjust if I only have regular yeast?

      Reply
      • Kim

        April 26, 2020 at 3:58 pm

        Yes, you should be able to replace the flour cup-for-cup with Bob's GF baking flour. If you have regular yeast instead of instant, when you add the yeast to the milk in step 1, allow the mixture to rest for 5-10 minutes to allow the yeast to bloom (it'll get foamy and smell yeasty) then you can proceed with the rest of the steps. Enjoy!

        Reply
        • Carol H

          April 27, 2020 at 8:38 am

          5 stars
          Wiyld live to see some GF recipes, please

          Reply
          • Kim

            April 27, 2020 at 4:10 pm

            awesome! I will definitely share more. I have some on my site already - I will file them under REcipes/Gluten-free going forward. For now, if you search 'gluten-free' on my blog you'll be able to find a few.

            Reply
    7. Jess

      April 27, 2020 at 3:47 pm

      Do you think I could use almond milk instead or regular milk?

      Reply
      • Kim

        April 27, 2020 at 4:38 pm

        yes that should work!

        Reply
        • Lisa

          October 09, 2021 at 11:42 am

          First time baking anything with yeast. Your directions were spot on for this beginner!

          Reply
          • Kim

            October 18, 2021 at 5:00 pm

            How wonderful, Lisa! Hope you enjoyed every last morsel.

            Reply
    8. Jess

      April 27, 2020 at 4:17 pm

      Can I sub almond milk for the regular milk?

      Reply
      • Kim

        April 27, 2020 at 4:38 pm

        Yes, that should work just fine!

        Reply
    9. Shimaa

      December 22, 2020 at 8:45 am

      Hello

      If i will make half the quantity , how can the egg be divided

      Reply
      • Kim

        December 22, 2020 at 8:32 pm

        Here's a little trick for halving the egg - crack it into a small measuring cup, beat it lightly with a fork and measure half the amount into your recipe. Good luck and enjoy!

        Reply
    10. Terina Sargent

      November 19, 2021 at 5:48 am

      5 stars
      I give this recipe 5 ⭐️

      These were sooooo good!

      I only had normal yeast so used that and left dough in the fridge overnight. Not enough rise so I turned oven on and then off and put dough in and had a nice rise within 10mins.

      Had no cream cheese so just topped with a glacé icing whilst they were warm.

      Make these they are amazing!

      Reply
      • Kim

        November 22, 2021 at 7:53 pm

        Thank you so much for baking and sharing how you made these - super helpful!

        Reply

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    Welcome to Kickass Baker! I'm Kim. I'm a working mom and home baker who's constantly in search of a life in balance. Come join me in baking up some sweet treats mixed in with the occasional healthy and savory recipe. Thanks for joining me on my journey called everyday life!

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