Filed Under: Bread | Breakfast | Christmas | Dessert | Videos

Quick and Easy Cinnamon Rolls

Recipe By Tessa Arias
December 19th, 2014
4.57 from 23 votes
4.57 from 23 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!

4.57 from 23 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

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!)

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Recipe Rating

  1. #
    Baby June — December 19, 2014 at 3:50 am

    Those look awesome! I just love how easy they are 🙂

  2. # — December 19, 2014 at 4:40 am

    Fast cinnamon roll? This is my kind of recipe; yummy and quick! Yay, more time for last minute Christmas stuff!

  3. #
    Megan — December 19, 2014 at 5:55 am

    Perfect timing! I’ve really been wanting to make homemade cinnamon rolls for Christmas morning and these look perfect! Christmas Eve is always really busy for us, too, but this looks so fast that I’m sure I can squeeze in enough time to prep them! Thanks, Tessa! 🙂 I picked up some awesome tips from your cinnamon roll video yesterday, too!

  4. #
    Tim Roberts — December 19, 2014 at 5:59 am

    Why do so many recipes use unsalted butter, then add salt? Does salted butter work or not?

    • #
      Tessa — December 20, 2014 at 4:43 pm

      Hi Tim, Robin has a great answer for you. To explain it a step further, there are no guidelines or rules for how much salt manufacturers put in salted butter. It can actually vary greatly from brand to brand so like Robin said by using unsalted you can better control the salt content. Plus unsalted butter is usually fresher since salt acts as a preservative.

  5. #
    Dana @ 3boysunprocessed — December 19, 2014 at 6:10 am

    Beautiful! What a delicious Christmas morning treat!

  6. #
    Kathy — December 19, 2014 at 6:28 am

    I already get your emails but would love your cookbook

  7. #
    Robin M. — December 19, 2014 at 6:36 am

    Tim Roberts, cooking and baking with unsalted butter allows the cook/baker to control the salt content rather than the butter manufacturer. You can use salted butter and omit the salt from the recipe. Merry Christmas!

  8. #
    Irene — December 19, 2014 at 6:49 am

    I’ve already made them! Really quick AND really easy!!

    • #
      Tessa — December 20, 2014 at 4:41 pm

      That’s amazing!! Hope you enjoyed!

  9. #
    susie — December 20, 2014 at 9:00 am

    A thumbs up! A little under the weather so needed a boost. They are easy enough to make in the haze of a won’t-go-away-cold and tasty enough to break through the can’t-smell-or-taste-anything fog!

    Will def make again.

    • #
      Tessa — December 20, 2014 at 4:38 pm

      Sorry to hear about your cold but what wonderful feedback – thank you!

  10. #
    susie — December 20, 2014 at 9:12 am

    One more thing – I would not use the Penzeys cinnamon again – or any good cinnamon that is hot. It’s too hot for this recipe.

  11. #
    Gaby — December 20, 2014 at 1:47 pm

    Cinnamon rolls this gooey and delicious that are ready in a hurry? YES, PLEASE!!!

  12. #
    natahsa — December 21, 2014 at 12:08 am

    oh my gosh, I’ve been looking for something to make for my christmas party!

  13. #
    Wafa — December 21, 2014 at 11:01 am

    made these yesterday for my family and they LOVED them! would absolutely make these again!

  14. #
    Rosemary Ortiz — December 22, 2014 at 3:53 pm

    I love your recipes. I’m gonna try to make the cinnamon buns recipe for Christmas. Thanks!

  15. #
    Laura Witte — December 24, 2014 at 4:45 am

    Can these be made the night before and popped in the oven Christmas morning? They sound perfect!

    • #
      Tessa — December 24, 2014 at 8:39 am

      Please read the recipe, “At this point you could cover and refrigerate the rolls overnight then let them come back to room temperature for 1 hour before baking.” 🙂

  16. #
    Kira — December 28, 2014 at 10:13 am

    Made this morning and the dough recipe is excellent! Super quick and easy. I will definitely make again, but will change the filling as it was too much cinnamon for our taste. I think 1 tablespoon of cinnamon would be plenty.

  17. #
    Elena — January 1, 2015 at 8:19 pm

    These were great! I love how easy they are, considering that I’ve been intimidated by cinnamon rolls for years. I’ve made them twice – once right away and the other where I pulled them out in the morning. I think making them ahead of time and pulling them out in the morning is better. They rose a bit in the fridge and so there weren’t any gaps between rolls which kept them all nice and soft around the edges. Great recipe – thank you!!

  18. #
    April — January 11, 2016 at 7:58 pm

    So I totally did most of the recipe wrong, but they’re still awesome& WICKED EASY! I don’t have a mixer, so I mixed it by hand (while my 1.5yr old played in the sink). I accidentally did WAY too much sugar, my measuring spoons were in the dishwasher but I had 1 random teaspoon. I’m a CPhT, but also a stay at home mom exhausted right before bedtime so I did 15t instead of 9 (I think I did it right with the cinnamon, got interrupted by daughter reaching in for a handful of flour & sugar in the other bowl. I was measuring all the dry stuff so DD could “wash” the dishes I used- love any recipe without raw egg/meat/poultry!). I only have salted butter & dry activated yeast. I omitted the salt in the cinnamon mixture since I read that stuff in the comments about not knowing how much salt is in salted butter. Once everything was mixed & I had a big ball of dough, DD was “all done” (& drenched) so I covered the dough & put her in bed which took a little over an hour between potty time, changing clothes, etc. (she ALWAYS wants to try going potty when I say it’s bedtime). Hubby “taste tested” the dough for me (snacking on it because he loves dough of any kind) & said it was really good. I tried rolling it out in a rectangular shape (I have a lot of experience with play-doh). I used too much butter in the cinnamon mixture because I didn’t want to leave just a little bit in the dish. I remembered to pinch the one side after cutting it up& one started falling apart on me, so they look great 😉 I doubled the icing because I think there’s never enough in the packaging when you get premixed stuff (once I looked at it I realized it might be overkill & I’ll probably be diabetic after tonight). I’m so glad I didn’t settle on another recipe that came up in my search before yours. Other recipes SAY easy in the title but have more ingredients & steps (or even need to be used with a bread maker). I’m really just a beginner with cooking/baking, I pretty much just started learning after having my daughter (just the last couple months everything I’ve made has been edible, LOL- gettin’ there!), my mom never taught me anything except how to use the microwave. I have allergies to “food additives” (MD’s diagnosis) & all artificial sweeteners- including high fructose corn syrup, so I can’t just go get a package of pillsbury at the market (well I can, but I’d have a swollen tongue, blistered mouth& eczema flare-ups just to name a few symptoms). I can use immaculate baking company, but very few stores near me carry their products & nobody has the cinnamon rolls (I’ve found them on vacation in VA & FL so I know they exist). Thank you again for this amazing recipe& sorry for rambling!

  19. #
    Amy — February 15, 2016 at 12:42 pm

    This is such a great recipe!! I wanted to make heart-shaped cinnamon rolls for Valentine’s Day breakfast, and the recipe I normally use takes hours, so I had been planning to prepare them the night before, but of course I completely forgot to do so. I found this recipe in the morning and figured they wouldn’t be as good since they’re so much quicker, but I was definitely wrong! They were delicious and my boyfriend said he liked them even better than the other recipe. Thank you so much!!!

    • #
      Tessa — February 16, 2016 at 4:46 pm

      Fabulous, Amy! Thanks for taking the time to comment 🙂

  20. #
    Welitehat04 — March 12, 2016 at 2:30 pm

    For the dough can you use the thawed bread dough?

  21. #
    Welitehat04 — March 12, 2016 at 2:31 pm

    Can you use the thawed frozen bread for the rolls then add the filling?

    • #
      Tessa — March 13, 2016 at 1:43 pm

      I have no clue, I’ve never used those. Homemade is always better in my book!

  22. #
    michelle — March 23, 2016 at 7:39 pm

    I understand the dough ingredients but I am confused as to the order they should be mixed together. Most recipes I have say do not let the yeast hit the warm water before they mix with the dry. Then some say dissolve the yeast in the water with the sugar. Can you please explain the layering. Thank you

    • #
      Tessa — March 24, 2016 at 3:39 pm

      Hi Michelle, because this recipe uses instant yeast (specified in the recipe headnote) it doesn’t require proofing with warm liquid before using. It can be added directly in with the other dry ingredients. That’s part of what makes this recipe quick and easy 🙂 IF you’re using active dry yeast, then you will need to add the yeast to the warm liquid in the recipe to proof for about 5 minutes before adding into the other ingredients.

      I have a free quick guide to bread baking that you might find helpful here:

  23. #
    Nicola — April 2, 2016 at 3:12 am

    Hi love your instagram!! quick question with American all purpose flour is that equivalent to strong bread flour here in the UK?Thanks

  24. #
    Destiny King — April 8, 2016 at 7:27 pm

    Hi Tessa! We didn’t make the frosting but the overall recipe was pretty good. They taste DELICIOUS, out the WAZOO!!! I was a little worried at first, but you made me proud! Thanks!!!

    • #
      Tessa — April 9, 2016 at 6:14 pm

      Glad to hear it, Destiny!

  25. #
    Libbi — April 29, 2016 at 9:22 am

    Hi Tessa! This recipe looks terrific, but I have little experience with instant yeast, so wanted to verify that the 10 minutes rest is enough rise time for the dough (or does it rise while baking?). Thanks!

    • #
      Tessa — May 1, 2016 at 8:02 pm

      It rises during baking 🙂

      • #
        Mel — October 14, 2020 at 1:25 pm

        I will say make sure 100% you are using instant yeast as regular yeast even with warm water will not rise during baking…. that dough will have to sit (for those without experience using it.) The rolls will have heavier consistency and taste raw, but hard… so be sure to use instant yeast or wait more time to let the dough rise.

  26. #
    Rodella — August 6, 2016 at 8:55 am

    I dont’t have all purpose flour would plain or self raising do?

    • #
      Tessa — August 7, 2016 at 8:57 am

      Don’t use self-raising! Plain should work.

  27. #
    Julie — August 7, 2016 at 6:47 am

    These didn’t work well for me at all. The dough was really sticky and didn’t come together well. I ended up having to add a lot more flour. Where did I go wrong?

    • #
      Tessa — August 7, 2016 at 8:48 am

      Hi, Julie! I’m so sorry to hear that. I’ve made this recipe many times, and it’s gotten positive feedback from nearly everyone who’s made it, so I’m thinking there could have been an error in measuring the ingredients? OR, do you live in a really humid climate?

  28. #
    Angelica — August 21, 2016 at 10:03 am

    Great recipe!!
    I was looking for an easy and quick recipe and this is Super!!!

  29. #
    Mary — September 17, 2016 at 4:30 pm

    NOT GOOD. Total wet dough. I have made rolls before. I followed the measurements exactly. Excited to try something faster. After waiting ten min. for dough to rest. It was still very wet, had to add a lot of flour even with barely sprinkling lightly with flour each time. It never set up. I had to use a metal flat shelf to roll it into a roll. Cooked and turned out like cinnamon swirl bread. Will not make this again.

    • #
      Tessa — September 18, 2016 at 12:44 pm

      Hi Mary, I’m sorry to hear that! However, I’ve personally made this recipe countless times and it’s gotten positive feedback from most of my readers who have made it. As you can see by my step-by-step photos, the dough is certainly not meant to be very wet. Did you weigh the flour? Do you live in a humid climate?

  30. #
    Shanna — September 22, 2016 at 8:51 pm

    We tried these the other day, and much to our dismay they didn’t turn out :(, I believe due to there not being a rising period after shaping/cutting if you choose not to do the refrigeration overnight as we did. I should have assumed that they would need a rising period :/ what would you suggest/how long etc..
    Thank you, and looking forward to trying them again 🙂

    • #
      Tessa — September 23, 2016 at 9:16 am

      Hi Shanna, these do not require a rising period but they do require instant yeast. Did you use instant yeast?

  31. #
    Shanna — September 30, 2016 at 8:56 pm

    Thank you for your response, we did use instant yeast :|, but I think I’ll try again tomorrow and let them sit in warm oven for a bit and see if that does the trick 🙂
    Thanks again

  32. #
    Stan Perreault — October 9, 2016 at 4:43 pm

    Hi Tessa I’ve tried several recipes in hopes of finding a truly easy to make Cinnamon roll . Trust me, i’ve tried several without much luck. I can’t honestly blame all the recipes i’ve tried because i’m not a verthat y skilled baker or cook when it comes to anything that is made from scratch. My wife , who i’m no longer with used to control everything that went into and came out of the oven .I remember years ago , my mom used to make these incredible cinnamon buns . when they were in the oven baking, the smell was truly something that will stay with me till i’m gone. when they came outta the oven and sat on the table under a clean tea towel cooling, I never left the kitchen until she handed me one of those truly unforgetable ,mouth watering ,sticky, soft,and chewy Cinnamon buns. My mom is still with us and the recipe , although it hasn’t been used since i can remember will one day be shared with you and your many friends. She guards all her recipes but i,m hoping one day she’ll unlock the secrets and i can share it with everyone. Keep up the awesome recipes. The ones i’ve tried have came out as beautiful as you look. Thanks Tessa

  33. #
    Cristal — December 21, 2016 at 9:36 am

    Will this recipe work if you use almond milk or soy milk in place of good ol’ fashioned milk?

  34. #
    Jen — January 21, 2017 at 8:10 am

    These are wonderful! I found the recipe when I didn’t feel like going to my usual, time consuming standby. This dough is simply velvet, and uncomplicated to make. Not at all what you would think of a “quick” recipe. I plan on adding this to my regular baking. Thank you, Tessa, for simplifying something that’s usually an all day process.

    • #
      Tessa — January 22, 2017 at 11:48 am

      So happy to hear that, Jen! Thanks for taking the time to comment 🙂

  35. #
    MARTHA DOOLEY — June 4, 2017 at 7:53 am

    I haven’t been able to get your pin buttons to work on many of your posts. It will go to twitter or print, even when I enlarge the page. When I go to your site I can’t easily find the particular recipe I am looking for. Any suggestions? Thanks, love your recipes and live to home cook everything I can

  36. #
    Marti Crockett — December 15, 2017 at 9:05 am

    Have you ever frozen the rolls – so they can be prepared earlier?

  37. #
    Caroline — December 20, 2017 at 7:37 pm

    I baked these this morning and they are AMAZING!! You’re right, they are so quick and easy! It was my first time making dough and it came together beautifully. We used 2T of cinnamon and that had just the right amount of kick. I baked 6 this morning and have another 6 in the fridge ready for the morning. Thanks for such a great recipe, will definitely be baking this again.

    • #
      Tessa — December 21, 2017 at 9:48 am

      I’m so glad to hear that, Caroline!! Thanks for sharing this 🙂

  38. #
    Lori — December 31, 2017 at 3:17 pm

    I made these Christmas night and fridged them til the next afternoon..let them sit about an hr. and baked for 18 min. I also used a cream cheese frosting..absolutely perfect gooey easy and soooo delicious,

  39. #
    Jackie — January 19, 2018 at 6:38 pm

    Hi Tessa, I could not find the link for the cream cheese icing for your cinnamon rolls. Is it just the standard cream cheese icing? I have that recipe. thank you 🙂 Jackie

  40. #
    Megan — January 27, 2018 at 9:19 am

    Tessa, THANK YOU! I have wanted to make cinnamon rolls for years, but have always been intimidated. This recipe is undeniably easy. The dough is the easiest to work with – it is so smooth, it’s FUN to work with! I smiled the whole way through the process. I will certainly be adding this recipe to my regular rotation.

    • #
      Tessa — January 29, 2018 at 9:33 am

      That makes me so happy!! Thanks for sharing, Megan 🙂

  41. #
    Alexia — January 30, 2018 at 1:59 pm

    This is a wonderful recipe! I’ve made these cinnamon rolls several times already. I did have a sticky dough each time I made these, but I have a tip to combat it. When adding the flour to the wet ingredients(my milk/water temp is 123 degrees F), let the mixture sit for a while to absorb the flour. I then slowly and gently combine together with a nonmetal spoon. I don’t use an electric mixer at all. Once combined, I add a small amount of canola oil to coat the dough. I place a hot damp towel over the bowl and sit it in the top rack of the oven. I place a pot of boiling water on the bottom rack. This basically creates a proofing oven and I let it sit for about 20 minutes. The dough rises fast. I turn out the dough unto my oiled counter and press the dough out with my hands only. I also use softened butter and not melted and just sprinkle/press the cinnamon mix over that. My cinnamon rolls always come out light and fluffy. So if your dough is sticky, don’t add more flour, add a small amount of oil instead. Thank you for this great recipe!

  42. #
    Kate-San Diego — February 1, 2018 at 8:35 pm

    I too have wanted to make my own cinnamon rolls but felt intimidated. There was nothing difficult about these. The dough was perfect. I brought them to school and had several people tell me that they don’t really care for Cinnamon Roll but these were delicious. And as with other HTH treats I have made (rosemary bread and rosemary cheddar cheese bread), had many requests for the recipe.

    • #
      Tessa — February 4, 2018 at 2:24 pm

      Yay! That makes me SO happy to hear, Kate. Thanks for taking the time to share 🙂

  43. #
    Zainab — February 16, 2018 at 8:54 am

    Hi Tessa! If I want to halve the recipe, what size should I roll out the dough?

  44. #
    Shannon Sharpe — February 28, 2018 at 6:04 pm

    The BEST Cinnamon Rolls Ever!! My old recipe would take hours to make cinnamon rolls, but not anymore & this recipe tastes way better!! I have also made this recipe using buttermilk & they turned out delicious. We prefer a cream cheese icing & I slather it on while the cinnamon rolls are still hot – mmmmmm so good! I think I need to go make some right now, just thinking about them makes my mouth water

  45. #
    Sandy D — August 26, 2018 at 8:05 am

    Love this recipe. Dough is so easy to put together and rolls out just as lovely. Unbelievable to be able to have cinnamon buns in an hour. A definite keeper of a recipe.

  46. #
    Rachel Vincent — September 22, 2018 at 7:46 am

    I made this for my BF after I was offended he bought rolls in a tube from the store! He LOVED them! I was curious can you freeze these? Either the dough or the finished rolls?

  47. #
    Brittany — October 7, 2018 at 8:32 am

    I just finished making these. They’re good for quick rolls. Only thing I changed was that I stirred in a little vanilla in the icing to add some flavor other than just powdered sugar. My hubby and the kids loved these.

  48. #
    Kerri — December 25, 2018 at 11:49 am

    I’ve never made homemade cinnamon rolls before. I picked your recipe of all the ones I read from my Google search. They were amazing! I braved it today on Christmas morning and no one was disappointed. This recipe stays in the box of forevermore foods for special occasions.

  49. #
    cynthia — January 26, 2019 at 1:57 pm

    WOW! My 10 & 8 y/o nephew and niece wanted me to bake with them over Xmas at grandma’s house where we were all staying for the holidays. I hauled all the equipment and supplies cross country and we baked and baked. These were incredibly easy and so good. We made it up the night before Christmas, baked them Christmas morning. I rolled them long-wise so while they were smaller in size, we had enough for all 17 of us. The kids were thrilled (I think they liked drizzling the icing the best) and really, so much better than store bought and every bit as good as bakery fresh. Thanks!

    • #
      Tessa — January 28, 2019 at 12:00 pm

      Woohoo!! What a WIN! 🙂

  50. #
    Lynn — March 5, 2019 at 11:48 pm

    Hello, I have never made cinnamon rolls before I would like to try to make them in mini size and I’m wondering if this recipe would work.
    What changes of any, would I have to make to do mini rolls?
    Thank you,

  51. #
    Sandee — March 23, 2019 at 9:20 pm

    I made this as I’ve been obsessed with finding the best cinnamon roll recipe. I think I found the Holy Grail. Tried other recipes but keep comping back to this one. Thanks heaps for sharing. Thinking about doubling the recipe so i can have extra for gift giving.

  52. #
    Paula — April 21, 2019 at 7:24 am

    I have made these 4 times now with not an issue, AND I’m baking in Mexico where the ingredients are slightly different!!
    I’m a little surprised how in many comments people are over complicating the “easy” process, no need!
    Making cinnamon rolls used to be a two day commitment …I’m so glad I found an easy homemade way! Thank you!

  53. #
    Cyndi — May 29, 2019 at 7:55 pm

    I agree with those saying Penzy’s spices are too spicy for the amount of cinnamon called for in this recipe. 1.5 tablespoons were plenty. These are the easiest, quickest rolls. Everybody loved them and agreed there is no reason to ever make our usual complicated cinnamon rolls. Perfect!

  54. #
    Sabrina Ortegon — June 13, 2019 at 11:52 am

    In the process right now waiting the 10 min and made my filling just wondering what I can use instead of butter can I use coconut oil or Olive oil

    • #
      Tessa — June 13, 2019 at 12:29 pm

      I’ve only tested this recipe with butter, Sabrina! I wouldn’t use olive oil. Maybe coconut oil, or a vegan butter substitute.

  55. #
    Wessel Kotze — August 5, 2019 at 7:57 am

    At what temperature should i bake it

    • #
      Tessa — August 5, 2019 at 9:26 am

      The temperature is in the recipe card – 350°F.

  56. #
    Bobbi — October 29, 2019 at 8:38 am

    I was craving something sweet for breakfast. Cinnamon rolls have always been my favorite. Grandma’s recipe takes all day. I came across this recipe and way.
    I made them this morning and ate one already. They are fabulously delicious!! AND so quick.
    Unfortunately I didn’t have milk in the house stop I used unsweetened almond milk. So, so good!! I used a homemade cream cheese frosting.

    These are definitely a keeper and will be made for Christmas morning for sure. Thank you so much for sharing.

  57. #
    Jennifer — November 28, 2019 at 3:13 pm

    If You’re looking for a quick recipe use a biscuit recipe instead of an overnight recipe.

  58. #
    Michelle Briggs — December 5, 2019 at 3:04 pm

    I was wondering if you could make ahead of time and freeze them? This recipe looks amazing and I’m looking forward to making them!

  59. #
    AWesomegamer — January 13, 2020 at 3:49 am

    Please can you mention the measuring cups(120/220g) used for water/milk?
    Thank you

  60. #
    Alberta — January 31, 2020 at 12:09 pm

    Can I use 2% milk?

    • #
      Armin — September 23, 2020 at 8:46 am

      She said you can use that.

  61. #
    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.

  62. #
    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.

  63. #
    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

  64. #
    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!

  65. #
    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?

  66. #
    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?

  67. #
    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!

  68. #
    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

  69. #
    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!

  70. #
    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!

  71. #
    katie — December 20, 2020 at 11:09 pm

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

  72. #
    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!

  73. #
    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

  74. #
    Anonymous — April 17, 2021 at 10:08 am

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

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