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
©Eazy Peazy Mealz by EazyPeazyMealz.com
Pin it to your (Board Type) board to SAVE it for later!
Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
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!
Are you looking for an easy weeknight dinner solution?
Try the Eazy Peazy Mealz Recipe Binder: Get a printable version of all our favorite recipes in one convenient e-book for only $5!
Plus, you’ll get so much more, from conversion charts and tips, to meal planning worksheets and shopping lists. 200 + pages to make your weeknights easier.
⇒ ⇒ Get it here ⇐ ⇐
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.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!Pin to your Sweets board:
Kristi says
These tasted great even several days after I made them to take camping. The only issue I had (I’m sure it was me) was my filling ran out during baking? What did I do wrong?? I can’t wait to make them again!
Rachael says
Well shoot, I am not sure why your filling ran out. I haven’t really had that problem. But maybe try using less butter, or roll tighter. I can see if I can figure it out, but that is my best guess. I am glad you were happy with them!
Linda says
What a sticky blob of dough! I measured everything carefully before I added to the mixing bowl. I’m going to bake the blobs to see what happens. Such a shame…
Rachael says
You need to keep mixing. It is very sticky at first, but if you keep mixing it will become less sticky. Mix until you can touch the dough and it sticks only slightly to your finger. I will add some notes to the recipe.
Missy says
I’ve had a fear of baking with yeast, until now! I made a half batch and they were amazing! My son who is a Cinnabon freak said these were the best he’s ever had! Thank you for sharing! ❤️❤️
Rachael says
Thank you Missy! I am so glad your son loved them. This made my day.
Jeannie Thouvenin Turner says
Just finished making 1/2 batch I had just a little bit left and made 5 small dinner rolls. Everything was so good. My family was so happy to see that I had made them. I told them it wasn’t my normal receipt they weren’t to sure so I said just wait till we try them. Right on the spot these are amazing. Had to think a little on the math part lol but turned out great.
Rachael says
Thank you, so glad to hear your family enjoyed them!
Aidan says
Hi! I just made these and they are WONDERFUL! I was wondering, though, how to best store them? They probably won’t last more than two days in my house, but I’m wondering if they should be stored on the counter in a container, or if they should be stored in the fridge? They’re all frosted, so I assume fridge since it’s a cream cheese frosting, but wanted to ask!
Rachael says
If you already frosted them I would store them in an airtight container in the fridge. Thanks!
Rebecca says
I just made your cinnamon rolls!! They are huge and 3 out of four of my family members liked them. Just a few questions….what size mixer do you have? When I started mixing the flour in the dough climbed up right away making it almost impossible to continue mixing, even when putting the dough back down into the bowl. Also, the finished product came out good except they tasted very yeasty. How do I avoid that with the next batch? Less yeast? Longer mixing time? Half the recipe? Thank you for any help!
Rachael says
I have the standard kitchen aid (not sure on size), and it definitely climbs, but I just push it down. I haven’t had a problem. I would say you should cut the recipe in half if you are finding it is climbing too much. Sometimes a little more flour does the trick too. The yeast taste is surprising to me, as I have never experienced this. You could cut back on the yeast and give it a little longer rise time. Thanks, and I am sorry they didn’t work out as well for you as they do for me.
Lisa says
Love these! I made a batch of these about month ago and there were so many, I shared with a neighbor who has 6 kids. They polished them off in seconds. Lol
Today, one of the kids said they like the cinnamon rolls, hint hint, so tomorrow I’m making a batch for them.
They turned out perfect the first time that I couldn’t believe I made them!!
Rachael says
Thank you for letting me know! I am so glad you guys liked them. Hopefully they turn out just as well the second time.
Kathy says
I haven’t made these, but I plan to. I haven’t read through all the comments, but I do have a suggestion for ya. When cutting your rolls from the “log”, use sewing thread. Place the thread under the dough, at the desired with (cut) and just pick up the thread and crisscross the thread over top of the log. This helps you from smashing the rolls.
Rachael says
Thank you for the suggestion. I have heard floss works well too. I just never have it with me in the kitchen, and so I grab what is closest. Lol. I should just put some in my drawer. Thanks!
Linda McLaughlin says
Hands down THE BEST cinnamon rolls ever and the easiest too!! I have been searching for the perfect cinnamon roll for years and this is it!!! So tender and moist! I cut the recipe in half to try it tonight and it made 21 huge rolls!! The only thing I added was more brown sugar and cinnamon, because I like a lot of it. I always add maple flavoring in addition to vanilla when making homemade frosting as well, but everything else was your recipe. **I baked on 380 degrees for 12 minutes.
Rachael says
Thank you Linda! I am so glad they turned out great for you and that you were able to make them your own. Thanks for commenting.
Bernnie Linster says
These are the best rolls. First time I made them my 19 yr.old grandson walkrd in and said it sure smells good in here then preceded to eat 6 rolls. Wow !”Can I take some home with me? These are soooo good. Easy to make did cut back on the oil on counter. With my next batch. I let people know about these. Had some come for coffee and try them. Big hit. Made 5 doz. For our small school reunion bruch again they were a big hit. Fist thing to go and I had lots of compliments. So now it is my turn to say THANK YOU SO MUCH FOR SHARING THIS RECIPE.
Rachael says
Thank you for telling me this story! I loved it. Hahaha I am so glad these easy cinnamon rolls were a hit with the grandson and the class reunion. And that you for taking the time to comment.
Anu says
Thank you so much for sharing this recipe. These are DELICIOUS! My first time making cinnamon rolls so I followed the recipe to the tee and they came out perfectly. I got almost 50 with the full recipe. Oh and the cream cheese frosting is heavenly?
Rachael says
Thank you And, so glad you loved it. We make these cinnamon rolls way too much because they are just that good.
Dawn says
can these be mixed up in a bread machine and then rolled out
Rachael says
I don’t know why not, but I haven’t ever tried it.
Pearl says
Hi Rachael
I am from Australia. Could you convert the measurement into grams please? I would greatly appreciate it. Thank you.
Mary says
Unfortunately mine did not turn out. i was questioning 6tbsp yeast as they ended up tasting very yeasty and dense. i have made many successful cinnamon roll recipes before but this one did not work for me. Not sure where i went wrong.
Rachael says
Mary, this makes me so sad, especially since as you can see I have lots of positive comments. We make these literally every single week, so I know they turn out. I would be happy to help you trouble shoot, but understand if you just want to move on.
Michelle jenkinson says
I made these last week . I’ve never made cinnamon rolls before. These were Amazing ? best thing I’ve ever eaten. My family loved them will definitely be making these again
Thanks for the recipe.
Rachael says
So glad you guys liked them. We love these 1 hr cinnamon rolls, probably too much. We make them weekly, and I wish I was exaggerating.
Lara says
Mine didn’t rise at all. I got the regular traditional yeast so that must mean I need the quick rise then??
Rachael says
I use active dry yeast. You may have killed your yeast with too hot of liquid. Or the yeast may have been bad already. Hard to tell, but it should have risen regardless.
Leslie Pond says
Made these for the first time a few months ago and now they are requested for every birthday breakfast!!! Tomorrow is my sons birthday and I was prepared to make his usual request and then he asked for these instead. Never using another cinnamon roll recipe again!!!! So quick and easy and so so yummy!!!
Rachael says
Leslie! Thank you for sharing that. I love hearing that they have turned into a family favorite at your house. They certainly are at ours.
Regan says
Hi! Was curious if you’ve ever tried freezing these rolls after baking them? I love being able to mix up large batches of things and stick them in the freezer to have to pull out when needed.
Rachael says
I have several times, and it works great. Just pop them in the microwave for a 45 seconds or so and you are good to go.
Kari Owens says
These turned out great! I did decide on the second half to use softened butter instead of melted butter and they turned out better. Not taste wise, but they looked prettier and held their shape better. this was my first time ever making cinnamon rolls and they are a hit.
Rachael says
Oh good to know! Thanks for the tip. I will have to try that next time.