Quick and Easy Cinnamon Rolls - Handle the Heat
Filed Under: Bread | Breakfast | Christmas | Dessert | Videos

Quick and Easy Cinnamon Rolls

By Tessa Arias
December 19th, 2014
4.60 from 25 votes
4.60 from 25 votes

Quick and Easy Cinnamon Rolls take just 1 hour from start to finish and are unbelievably ooey, gooey, and sticky and overloaded with sweet cinnamon flavor! You are going to love this one!

Yield: 12 cinnamon rolls

Prep Time: 25 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: SO MUCH perfect sweet cinnamon flavor!! Most cinnamon rolls you buy are just sickeningly sweet but these are as much cinnamon as they are sweet. Texture: Ooey, gooey, and sticky. Ease: The name doesn't lie, these are ridiculously quick and easy. Who needs canned cinnamon rolls when you can have fresh homemade ones in an hour?? Appearance: Swirly goodness, cinnamon rolls of any kind are positively mouthwatering. Pros: Quicker and easier without sacrificing beauty or taste. Especially perfect for Christmas morning! Cons: None! Would I make this again? 100% yes.

I’m always excited to share new recipes with you guys because I only share the ones that I think are amazing. However, sometimes I leave the kitchen with something particularly amazing on my hands that is just screaming to be shared. This Quick and Easy Cinnamon Roll recipe falls exactly into that category!

Perfect in under 1 hour?! PIN this one!

Some other quick and easy cinnamon roll recipes I’ve tried were either made with awfully sticky and difficult to shape dough, which just made a mess (hello, not “easy!”) and resulted in homely looking rolls. Or other quick and easy recipe variations left you feeling like you were just eating pizza dough baked with cinnamon sugar and butter, not bad but not exactly what you want in a cinnamon roll.

This recipe, however, is the answer to any and all of those problems.

If you can make pizza dough you can make this dough, however it’s so much more tender and rich tasting thanks to the milk and sugar.

1 hour for homemade cinnamon rolls!? These look PERFECT.
Those two ingredients are basically the only difference from my favorite pizza dough recipe and we knead this cinnamon roll dough until it’s perfectly smooth. The only difference I noticed from traditional cinnamon rolls is that these are just slightly less fluffy. Hardly noticeable and a perfectly acceptable sacrifice for 1 hour gratification in my book!

Quick and Easy Cinnamon Rolls in just 1 hour
I also absolutely overload these rolls with as much butter-cinnamon-sugar filling that can possibly fit. Literally. There’s 3 (!) tablespoons of cinnamon and it may all look like too much filling but it’s what’s going to give these rolls unparalleled taste and texture. Just trust me here!

Doesn't get better than cinnamon rolls in less than an hour!!! PERFECT.
P.S. – these Quick and Easy Cinnamon Rolls would be especially perfect for Christmas morning. In our family it isn’t Christmas morning without presents, Christmas music, and cinnamon rolls baking away perfuming the entire house in their intoxicating aroma. ‘Tis the season!

4.60 from 25 votes

How to make
Quick and Easy Cinnamon Rolls

Yield: 12 cinnamon rolls
Prep Time: 25 minutes
Cook Time: 20 minutes
Inactive Time 15 minutes
Total Time: 1 hour
Quick and Easy Cinnamon Rolls take just 1 hour from start to finish and are unbelievably ooey, gooey, and sticky and overloaded with sweet cinnamon flavor! You are going to love this one!


For the dough:

  • 1 cup lukewarm milk
  • 1/3 cup lukewarm water
  • 1 package (2 1/4 teaspoons) instant yeast
  • 3 tablespoons granulated sugar
  • 3 1/2 cups (15.75 ounces) all-purpose flour
  • 1 teaspoon fine salt

For the filling:

  • 3/4 cup packed light brown sugar
  • 3 tablespoons ground cinnamon
  • 1/8 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted and cooled

For the icing:

  • 3 tablespoons heavy cream
  • 1 cup powdered sugar


  1. Preheat the oven to 350°F.

For the dough:

  1. In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients and stir until combined. Turn the mixer on medium speed and knead for 5 minutes, or until smooth. Remove the dough to a floured work surface, cover, and let rest for 10 minutes.

For the filling:

  1. In a small bowl combine the brown sugar, cinnamon, and salt.
  2. After the dough has rested, use a floured rolling pin to roll it out into about a 9 by 15-inch rectangle. Brush all over with melted butter. Sprinkle evenly with the cinnamon sugar mixture, leaving a 1/2-inch border at the far edge. Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
  3. Use a very sharp knife to cut off the ends then cut the dough into 11 to 12 equal pieces. Place in greased pie pan or 9 by 13-inch baking pan. At this point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking. Bake for about 20 to 25 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.

For the icing:

  1. While the rolls cool, whisk together the icing ingredients until smooth. Drizzle all over the warm rolls and serve.

Recipe Notes

To ensure these cinnamon rolls really are quick and easy, stick with the instant yeast (or sometimes called rapid-rise yeast) called for in the recipe.
Course : Breakfast
Cuisine : American
Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Lauren — December 23, 2022 at 9:22 am

    Can you make these a day or two ahead and keep them in fridge before baking?

    • #
      Kiersten @ Handle the Heat — January 3, 2023 at 2:41 pm

      Hi Lauren! We haven’t tried that with this recipe, though it should work okay, as long as the rolls are covered well so they don’t try out in the fridge. Alternatively, check out this Gooey Cinnamon Roll recipe! In the pink tip box above the recipe, Tessa talks through how to make in advance 🙂 Happy baking!

  2. #
    Kim — December 17, 2022 at 8:50 am

    Have you ever heard of someone making these with gluten free flour and, if so, how did they turn out?

    • #
      Kiersten @ Handle the Heat — December 19, 2022 at 9:50 am

      Hi Kim! No, we have never tried that, sorry! We don’t bake with gluten-free alternatives. Let us know how it goes if you give that a try!

  3. #
    Victoria — October 12, 2022 at 11:32 am

    I want to make this recipe for my son who is away at college. I was wondering, can I make the rolls and freeze them individually so he can take out a couple and bake them instead of having to bake the entire batch at once?

    • #
      Kiersten @ Handle the Heat — October 13, 2022 at 10:48 am

      Hi Victoria! We haven’t tried that, but it could work – but each individual cinnamon roll might dry out in the oven, or expand too much and lose some of its filling in the process. The best idea might be to make the cinnamon rolls from start to finish, and then freeze individually once fully cooled. Then he can just thaw one at a time, and pop it in the microwave or toaster oven to reheat through! 🙂

  4. #
    Lesa Cooper — March 8, 2022 at 7:41 pm

    Just came out of the oven! Look amazing and so easy! Can’t wait to post a pic on the member’s page! Truth is I don’t need to taste them to know they will be out of this world because its Tessa’s recipe!!! Of course it will be amazing!

    • #
      Emily — March 9, 2022 at 12:41 pm

      Aw yay!! Thanks for the rave review, Lesa 🙂

  5. #
    Hebatallah Fathelbab — January 2, 2022 at 6:01 pm

    I literally just made these and they smell phenomenal!

    I didn’t want to bake the 12 rolls today and I want to save some for next weekend to bake.

    How can I freeze these and how to bake them afterwards?

    • #
      Emily — January 3, 2022 at 10:18 am

      Hi there! I hope you enjoyed them! Yes, you can freeze them. Follow the directions in the pink tip box above THIS RECIPE to bake from the freezer. Make sure to freeze in an air-tight container. 🙂

  6. #
    Kelsie — December 23, 2021 at 4:46 am

    Hi Tessa!
    I’m wondering if I use ‘Dry yeast’ how much will I need to use and how long to prove before I put in the fridge overnight or can I put straight into the fridge once cut and in the pan?

    • #
      Emily — December 23, 2021 at 9:32 am

      Hi Kelsie! We haven’t worked with dry yeast in this recipe, so I can’t say for sure! Please let us know how it goes if you give it a try!

  7. #
    Anonymous — April 17, 2021 at 10:08 am

    My Dad loves this, I made it for his birthday!

  8. #
    Faye — January 14, 2021 at 7:44 am

    Made this recipe for breakfast this morning and it is absolutely delicious and very easy to follow. I just need more practice cutting the dough so they all have equal shape. Adding to my fav recipes!

    • #
      Faye — January 30, 2021 at 4:03 pm

      Update: made this again last week per the whole family request! And they are asking me again to make this haha! Great for breakfast and snacks to go for work

  9. #
    Cindy Wall — January 4, 2021 at 7:39 am

    Such a yummy and easy recipe. My family absolutely loved these cinnamon rolls. Because I like my rolls snug and tight I did not use two round baking dishes as shown in the video- instead I used an oblong casserole dish and it fit my 12 rolls perfectly. I did use a little extra butter in the cinnamon part and then drizzled a little extra on top before baking because…that’s just how my family likes it. Make these! Yummmm

    • #
      Tessa — January 5, 2021 at 1:07 pm

      So glad these cinnamon rolls were a hit with the family!

  10. #
    katie — December 20, 2020 at 11:09 pm

    How many days can you keep these in the fridge for?

  11. #
    Bella — November 2, 2020 at 7:22 pm

    I was wondering how you got this to rise. Yeast isn’t listed in the ingredients on the first page. I did find it on the second page. I’ll be trying it tomorrow. I would give up chocolate for a cinnamon roll anyday. Thanks!

    • #
      Tessa — November 5, 2020 at 2:03 pm

      Hmm yeast is an ingredient for this recipe, which helps the cinnamon rolls to rise! Hope you enjoy this recipe!

  12. #
    Rahima — October 24, 2020 at 1:27 pm

    Made these for the first time and they came out really well, very easy to follow recipe. Watching the video also helped as I could see what texture the dough needed to be. Will definitely make again!

  13. #
    Wendy — July 30, 2020 at 2:44 pm

    This is my second time making these cinnamon rolls and they are delish!!! Thank you so much for sharing your recipe

  14. #
    Chrystal — July 12, 2020 at 10:41 am

    I don’t usually leave comments on recipe pages but I felt like I had to pay credit where it’s due! These cinnamon rolls were absolutely AMAZING! They were so quick and easy to make and were gone within seconds! I got compliments that they tasted just like Cinabon! I am making a second batch today as my family is highly begging for more! Great recipe that will be made over and over again for sure!!!! THANK YOU!

  15. #
    Helen — May 17, 2020 at 3:47 am


    So I found that quite a bit of the sugar mix ‘dropped out’ of the cut rolls when I lay them in the pan. This did give my buns a delicious sugary glazed base a bit like toffee apples but I don’t think it’s ‘meant’ to do that?!

    Maybe the tip below to use softened not melted butter would fix that as it would ‘affix’ the sugar better? Or I didn’t roll the log tightly enough… I did also halve the recipe so perhaps that played a role…

    Anyway it was very good to be able to make quick cinnamon rolls – thanks for the recipe!

    P.S. could you freeze the dough log pre-baking do you think?

  16. #
    Amber — April 24, 2020 at 6:20 pm

    I was in a humid climate when I made these and had to add more flour, but they turned out AMAZING! They are so fluffy! I had a question though. I’m trying to make these now and only have active dry yeast. Besides letting it proof, is there a longer rise time? Also, I am at Higher elevation. Any tips?

  17. #
    Katie T. — April 21, 2020 at 6:36 am

    I should’ve rated this a few years ago–but these are the most delicious, cinnamon-y, easy rolls you will ever make. I have made them so many times. With a mixer or by hand, these ALWAYS come together. I do not have time for bread to rise or rest for hours, because I don’t plan ahead well with this stuff. Just take my word–these are so darn good. They turn out beautiful. EVERY TIME. Go make them…now!

  18. #
    Jayne Finley — April 12, 2020 at 10:15 am

    I’ve been making homemade cinnamon rolls all my life and this recipe is a keeper

  19. #
    Janet Devereaux — February 15, 2020 at 1:00 am

    Can you make this recipe without a stand mixer, ie. Dough Hook? I prefer to knead my dough by hand. Plus, ☺ I don’t have a stand mixer.

  20. #
    Baker42 — February 2, 2020 at 8:16 am

    Way too much cinnamon mixture! Maybe 1/2c brown sugar and 4tbs Cinnamon. Although I still think that might be too much.

    3tbs melted butter would likely be enough too.

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