Cinnamon Rolls:
These fluffy, tender, and flavorful cinnamon rolls are everything you want, including this sinfully delicious, cream-cheese frosting. We are hooked on them and hope you will love this cinnamon roll recipe and its quick prep time!
Cinnamon Rolls
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A tale of a million batches.
Full Disclosure: Sometimes these cinnamon rolls actually take me more than an hour to make. But they can be made in just an hour. If you are in a time crunch, be sure to prepare these in a warm place so they rise quickly.
Cinnamon rolls are my family’s favorite treat. My husband is basically obsessed with my mom’s cinnamon rolls. I love making them for him, but her recipe takes many, many hours, and is a true labor of love.
You can take that to mean I rarely make them despite how happy they make my husband because, frankly, I don’t have time. It is easier to just go buy him some.
But then, one fateful day, my aunt posted on her Facebook a review of a recipe she had tried for easy cinnamon rolls. 1 Hour Cinnamon Rolls from TacPasket. She said she loved them and that they were as big as hub caps. And tasted good too.
My kids were in bed. My husband was gone (work), and I had nothing to read or watch, and had promised myself to take the night off. So I decided to make them.
When I first read the ingredients I was a little nervous.
The recipe is very simple, calls for a LOT of yeast, and has a few methods that I had never tried before, like oiling your counter top instead of flouring it, and instead of rolling out the dough, you press it out by hand.
But I decided I had nothing to lose except 10 ½ cups of flour and 6 Tbs of yeast, so why not try it.
I was so worried they would be yeast-y. But they weren’t. They were actually very good.
I have since made and played with the recipe dozens of times. While I have not strayed far from the original version, I have found a few things that work better for me. First, the frosting had to go.
Too plain.
I like my cinnamon rolls to be rich and delightful. I want my kids to go and brag to their friends about how their mom makes the best cinnamon rolls of all time, and I think that starts with frosting. A cream cheese icing is a must for me with this cinnamon roll recipe.
Climate, Altitude, and Temperature
Second, for my climate, altitude, etc. I needed a little more flour to get the right dough consistency. That is the tricky thing with baking. The first time I made them I did not have enough flour and the dough was too sticky, and hard to work with. The next time, I lost count and had to eye ball the dough, and that is when I realized the flour amount should probably be adjusted.
So then I made them 10 more times until I figured out what works for me. I still eye ball the dough, and adjust if needed to get it right. I also always like to use my silicone baking mats, they make for an easy, quick clean up.
Next, rise time.
Oh how tricky this can be as there are so many factors that contribute to it. My first attempt, I followed the recipe exactly, and the rolls were a bit denser than I wanted. I like light, fluffy, tender rolls that practically melt in your mouth. So, if that is what you want too, let them rise. Thus, it is possible these will be 90 minute cinnamon rolls instead of 1 hour. But it is worth it.
Lastly, I wanted a slightly richer filling, and thicker, so I use some brown sugar as well as white, and I am generous with the butter.
So, the actual dough recipe is pretty much the same, the filling altered, the method slightly altered. And the frosting all new.
But put it all together and you get perfect cinnamon rolls in a short period of time.
The Result
My oldest son, whom we often call the “town crier” has pretty much told everyone in our neighborhood about my cinnamon rolls.
Probably because in the months I worked on perfecting the recipe I made them 2-3 times a week.
As a result, most of the 10-14 year old boys in the neighborhood have tried these rolls. And lots of the girls too.
But their parents had not yet, and many commented on it to me. So, one Sunday I made 3 batches (72 rolls) and invited everyone over.
I got no complaints. And lots of compliments. So if you are looking for an easy, delicious, and fun treat, then try a cinnamon roll on me!
They are even perfect for turning into these Turkey Cinnamon Rolls for a Thanksgiving breakfast.
Tips for Perfect Cinnamon Rolls:
- Remember, warmer room temperature allows dough to rise more quickly.
- Adjust sweetness of cream cheese frosting to sweetness preference.
- Add more or less cinnamon, to preference.
- Of course, you can add to recipe ingredients favorite additions such as nuts and raisins, or simply enjoy!
- Put some spice back in your love of baking with these brilliant space-saving cooling racks.
Other Favorite Eazy Peazy Baked Goods:
Enjoy!
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1 Hour Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 3 1/2 cups warm water 110 degrees
- 3/4 cup sugar
- 1/2 cup oil
- 6 Tbs active dry yeast
- 1 Tbs salt
- 3 large eggs
- 10 1/2 -11 cups flour
- 2 Tbs Oil for countertop
Cinnamon-Sugar
- 2/3 cups white sugar
- 1/2 cup brown sugar
- 1 Tbs cinnamon
- 1 cup butter
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 tsp vanilla
- 4-6 cups powdered sugar
- 3-4 Tbs heavy whipping cream
Instructions
- In a large mixing bowl with non-skid bottom, combine warm water, sugar, oil, and active dry yeast.
- Stir it a few times, then let it sit for a full 15 minutes.
- At this point, you can preheat the oven to 400 degrees.
- Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.
- Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
- Once it has mixed for ten minutes, touch the dough, does it only slightly stick to your finger? if so let it sit for 10 minutes. If it is too sticky, let it mix a few minutes longer before letting it sit. It should double in size. It will take longer if your kitchen is cold.
- After it has doubled in size, you want to pour some oil onto the counter top (instead of flour) to roll your dough out on.
- Divide the dough in half, and using your hands, press it into a rectangle.
- Melt butter in a microwave safe bowl, and pour half of it onto the dough that you have pressed out into a rectangle.
- In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle half over the melted butter.
- Tightly roll into a log and cut into 12 even sized pieces.
- Repeat with the remaining roll dough, and the other half of the melted butter and sugar.
- Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
- Bake 12-15 minutes.
- While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
- When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.
Video
Notes
** I use active dry yeast, Red Star brand, and it works great. I have not tried it with instant yeast or other brands.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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roselle says
Can I use self raising flour or plain flour as we dont have all purpose dlour here in the UK
Ida Mettlen says
All purpose flour is plain flour.
Rachael says
all purpose is plain flour! As far as I know they are the same thing.
Tanya Edgil says
I’ve never made cinnamon rolls before. Do I use rapidrise yeast or or active dry yeast?
Rachael says
Active dry yeast
Kimberly says
In canada there is traditional yeast and quick rise yeast.. I am assuming to use quick rise? Thank you.
Kimberly
Rachael says
I do. Thanks!
Kathy says
Can you use self rising flour
Brittany says
Can you half this recipe?
Sarah says
I made these and my dough was a huge blob and I had to throw it away. I followed the steps exactly but after the dough had risen and i rolled it up with the butter and sugar mixture it wouldn’t stay together and hold for me to cut it. Any suggestions? I’ve made plenty of cinnamon rolls before so i wasn’t expecting these to not turn out.
Rachael says
Sarah, I am not really sure I understand what went wrong? I have made these hundreds of time, as written, and created a video to help show the experience as well. Might I suggest leaving one edge free of any topping, and wetting it slightly with water then press and seal the dough, so that it sticks together, then you can cut and place them on the tray more easily.
Karly says
Thses are amazing. Also pretty dangerous, now knowing that I can have gourmet cinnamon rolls within the hour whenever I want. NEED to try these soon!
Rachael says
Hahaha yes so dangerous!
You will love them though.
Bethany says
These cinnamon rolls look so delicious!!
Inci @ Bella's Apron says
Yummy Love how the pics turned out I love Cinnamon Rolls and will be giving these a shot
Christina says
Help!!! I’m making my rolls now and my dough is sooooo sticky ! I let it rise …. I don’t know if it’s suppose to be this sticky or not ??? Help please
Rachael says
They should not be too sticky. The dough should stick to your finger, but release as you pull away. You may need to add more flour, or more kneading time. If you did not knead long enough they won’t be the right consistency.
Karen says
Could you puts nuts (pecans) on them or them? I can’t wait to try them!
Norma says
I need to know: Is 6 Tbs tablespoons or teaspoons/ I have used tbls for tanblespoons and tsp for teaspoons so….
Brooke says
6 tablespoons, which is equivalent to 18 teaspoons – which is equivalent to 8 packages of active dry yeast (each package is 2-1/4 tsp)
Rachael says
Thanks for providing that answer!
Rachael says
TBS = Tablespoons tsp = teaspoons
Thanks for asking.
Liza Murphy says
This sounds so amazing.. we love cinnamon rolls here at home. One question though. The recipe states oil for the cupboard (1/4 cup should be enough) I’m not sure what this means. I’m pretty sure it’s a type-O. I would love to make this recipe soon. Thanks in advance
Rachael says
It should say counter! I will fix it. Basically you put oil down and roll your dough out on it.
Michele says
I look forward to trying these. And I really liked the suggestion of a heating pad under the bowl to help the dough rise. I noticed you haven’t fixed the wording cupboard – counter, as I wondered what you meant but figured it out.
Whitney says
I have a question about the servings on the nutritional guide. The recipe says it should make 24 rolls. But the nutritional guide says it makes 48 servings. I’m trying to figure the nutritional value per roll. Should I double the values?
Rachael says
That means I made a mistake when I entered in the nutritional information. So I will fix that. But yes, just double the values.
Denise says
Does recipe make 24 since each half of doughbis cut into twelve pieces or should each dough half be cut into 24 pieces to equal 48 rolls?
Rachael says
24 rolls, sorry my recipe card plug in kept glitching and making it 48 since it is 2 pans.
Shirley says
I let these rise for about 30 minutes— very good rolls! My batch made 32 smaller rolls. I used orange peel and 1/3 c sugar with a stick of melted butter in each roll to make orange rolls— a family favorite! Start to finish was under 2 hours— love that!
Rachael says
Yes, I often use these for orange rolls too! Happy to hear they worked out for you.
Cat says
Can I make these the night before and leave in fridge overnight to cook?
Rachael says
Cat, if you mix your dough the day before, and let it slow rise in the fridge it should be fine. I haven’t tried it since it is such a quick recipe anyway, but in theory it should work. Just mix the dough, then cover and refrigerate, then the next day, roll out, fill, roll, and cut, and let them rise a second time before baking.
Melissa Martin says
This is an amazing recipe, and I have made it several times. I have changed the filling slightly, adding a little more cinnamon sugar mixture (at the request of my husband) and combining the mixture with the butter to make a paste that I spread on the dough. But I love that I can make beautiful, delicious cinnamon rolls in such a short amount of time! Thank you!
Rachael says
Melissa, I am so glad you like it! And your filling sounds amazing. My family loves these rolls too and we make them way too much. Hahah more than I like to admit.
Meagan says
By far the best Cinnamon Roll recipe I’ve tried! Thanks!
Rachael says
Thank you Meagan for the comment. I am so glad you liked it.
Deb says
What kind of oil do you use for your cinnamon rolls? Olive oil? Coconut oil? I don’t have canola oil or vegetable oil in the house. Thanks! Want to try these soon!