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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Sue Holgersson says
Oh my goodness!! This is the BEST ever!! If you were here right now I’d hug your neck!!
Marci Bartu says
Absolutely wonderful!!!! Easy to make and the directions are fabulous!! So glad for the tutorial. My cinnamon rolls in the past have never turned out so great! Thanks for the recipe.
Rachael says
Marci, thanks for taking the time to comment, I love that you enjoyed the cinnamon rolls. They are a family favorite around here.
Marci Bartu says
Oh…and I cut the recipe in half and used one jumbo egg and everything worked out great!
Rachael says
Thank you for sharing your success in halving the recipe! We love this one too.
Jodie says
Will it take longer for your dough to rise if your kitchen isn’t vary warm?
Jodie says
Ok sorry, I just read the directions and the answer to my question is yes.
Mary says
I made this recipe per instruction and 6 Tablespoons of yeast was way too much.
Rachael says
Mary, we make this recipe EVERY SINGLE WEEK, and I tested it over and over, and found that to be just the right amount to get it to rise quickly, and not be too yeast-y, but of course feel free to adjust to your preference. Isn’t that the best part about cooking? Being able to make something your own.
Lee Ann says
I made these rolls yesterday and cut the recipe in half. The dough didn’t seem sticky or goey until I started back to spread it out on the oiled counter. It got worse with the melted butter. I’m thinking maybe I should add more flour and use softened butter mixed with the cinnamon sugar. And if so, will I be able to spread it on the dough? The melted butter just ran all over the counter along with the cinnamon sugar resulting in very plain rolls. Plus I couldn’t get a tight roll due to the sticky mess.
Bonnie Waters says
I added the sugar/cinnamon to the melted butter and spread on dough that way, rather than just try to work with melted butter . . . I was afraid of the butter running off!
Shanee' Askren says
These were delicious and fairly easy to make. However, they are so light and airy and oily that they kind of just slump over before you bake them, and they are huge! It is a little hard to keep them together. Is that what you have noticed? Texture was great, flavor was good but will probably add a bit more filling. Overall it is now my go-to recipe, even my gma who I made them with loved them and wanted to keep the recipe and she makes cinnamon rolls a lot.
Rachael says
Shanee, you could add a little more flour, or a little less oil on the cup board, or you could knead them a little longer, as this will toughen the dough up a little. We like them as airy as possible. I am so glad you enjoyed them. Thanks for taking the time to comment.
Shanee' Askren says
I have since made these dozens of times, I use them for family events and last year sold them at the Farmer’s Market! The main change i do different is I use spray Pam oil instead of just pouring oil out on counter, use soft butter not melted and add a bit more filling. We all love them!! Getting ready to make some today and going to see about freezing some before baking, wishing this had been tried by someone cause I’m a recipe follower and not an experimenter!
Sue says
Just double checking before I try making these…6 TABLESPOONS yeast?! Much higher amount than I expected!
Rachael says
I know! It scared me the first time too, but yes, it is accurate!
Joann says
These cinnamon rolls sound womderful. But can you use margarine instead of butter? We have dairy allergies in my family.
Rachael says
I have never tried, but I would imagine it would still work.
Dorette Amir says
Rachael, My son is Celiac, can I make these with all purpose gluten free flour. Do you think they will turn out?
Rachael says
I have never tried, but I have baked with the Bob’s Red Mill 1-to-1 gluten free flour plenty and it has worked great,. So I am guessing yes!
Kathy Felkel says
These were wonderful! The best I have ever made and I have made plenty! My go to recipe! I did change from all purpose flour to bread flour. It gives a much more tender dough.
Rachael says
Oh thank you for the feedback on the flour. I will have to try that. We make them a lot and love them. Even my husband who can barely make anything makes them, so that is really nice for me. Thanks for the kind comment. Enjoy!
Loraine says
Did you use the same amount of bread flour as the recipe calls for with the all purpose flour?
Robin says
Can you bake them in a 13 by 9 baking dish
Rachael says
You can! They are rather large though, so you may need to put fewer in it than you would on a cookie sheet.
Bonnie Waters says
I made these this afternoon and just a couple ?/comments . . . what speed do you use wtih Kitchen-aid? I used lowest to 2nd level speed and was constantly stopping to push the dough off beater. I did a half batch and used your idea of mix 3 eggs in my measure cup & used 1/2 (which was about 3 oz). Dough was rather gummy, but using the oil on my hands and on counter worked great to work with and stretch. Recipe says makes 48 servings (but recipe says to cut 24). I did half batch and made 24 rolls, which filled my Large Bar Pan. I did make the full frosting recipe, but didn’t think it was all that much for my half batch of recipe. (Put chop nuts on half and look forward to making more with additional ingred – choc chips, etc.) mmmmm,mmmm good! B >:0) *took pics to share on my fb page.
Rachael says
Thank you for the feedback, I will definitely take a look at and update the recipe to reflect the speed and the amounts. I use a low setting, and I do have to push it down once or twice while it kneads.
Gina says
Hello Rachael, I was wondering what is the amount of cinnamon that you use? I am not sure what a t is.
Rachael says
Cinnamon is one tablespoon! Thanks for asking.
rebecca vigil says
I had to leave you a comment because I just made these and they were fantastic!! I got 2 thumbs up all around and I shared with three different neighbor families.
I’m in Utah, as well. So I appreciate having a recipe that works well in our altitude. I halved the recipe and used Rapid Rise yeast, just because that’s what I had on hand. But that’s the only adjustment I made. And it turned out beautifully! And I have a confession. I’m terrified of yeast. Like, absolutely petrified. I’ve been trying to get over it but have only ventured into the bread machine recipes so far. So for these to work was a huge feat. Thank you!! Next time, I think I’ll add more cinnamon, just because we are a bit obsessed with it at our house. But that’s just personal preference. Well done! It’s a winner.
Rachael says
Thank you Rebecca! I am so glad it worked for you. And I am so proud of you for venturing into yeast. It is definitely intimidating.
Carol says
Has anyone made the dough in a bread maker? How did you do it?
Rachael says
I haven’t tried it, but I just got a new bread maker, so I may have to.
Marilyn says
What attachment do you use for your Kitchen Aide?
Rachael says
I use the kneading hook when making these 1 hr cinnamon rolls. Thanks!
Cindy Berube says
I too am a bit confused by the yield of 48 servings with 24 rolls…
Rachael says
Sorry Cindy, my recipe card plugin is often glitchy. I will have to update it. Thanks!
Brit says
Can these be made with a hand held mixer with regular attachments or do I need something special? I only have a hand held mixer with the normal attachmeny,but would love to make this recipe . Any suggestions on how to make it work with what I have would be greatly appreciated
Rachael says
You can knead by hand. You definitely would not be able to knead it with a regular hand mixer. So I would suggest mixing everything together, then put some flour on your counter, and using your hands to knead the dough to a nice smooth consistency. It will be really sticky at first, so knead until you can touch it and it only sticks slightly to your fingers.