These rolls bake up tender with a gooey cinnamon center and are finished with a smooth glaze that melts right into the warm rolls. Perfect for breakfast, brunch, holidays, or anytime a cinnamon craving strikes.
Why You’ll Love These Cinnamon Rolls
- Ready in about one hour
- Soft and fluffy texture
- Made with instant yeast for quick rising
- No overnight proofing required
- Perfect for beginners and experienced bakers
- Ideal for weekends, holidays, or special mornings
Ingredients
Dough
- 2¾ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 packet (2¼ teaspoons) instant yeast
- ½ cup warm water
- ¼ cup warm milk
- 3 tablespoons unsalted butter, melted
- 1 large egg
Cinnamon Filling
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- 1½ tablespoons ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
How to Make One Hour Cinnamon Rolls
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, mix flour, sugar, salt, and instant yeast.
- Add warm water, warm milk, melted butter, and egg. Stir until a soft dough forms.
- Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic.
- Cover and let rest for 10 minutes.
- Roll the dough into a rectangle about ¼-inch thick.
- Spread softened butter evenly over the dough.
- Sprinkle brown sugar and cinnamon evenly on top.
- Roll the dough tightly from the long side and cut into 9–12 rolls.
- Place rolls into the prepared baking dish.
- Let rise for 15–20 minutes, until slightly puffy.
- Bake for 18–22 minutes, until golden brown.
- Whisk glaze ingredients together and drizzle over warm rolls.
Tips for Perfect Cinnamon Rolls
- Use warm, not hot, liquids to avoid killing the yeast.
- Roll the dough tightly to keep the filling from leaking.
- Slice rolls with unflavored dental floss for clean edges.
- Drizzle glaze while rolls are warm so it melts into the layers.
Make-Ahead and Storage
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Reheat gently in the microwave for best texture.
- Rolls can be frozen before glazing for up to 2 months.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, but the dough will need a longer rise time.
Can I add cream before baking?
Pouring a small amount of warm cream over the rolls before baking makes them extra soft and gooey.
Can I make these without eggs?
Yes, substitute the egg with ¼ cup milk or yogurt.
Final Thoughts
These One Hour Cinnamon Rolls prove that homemade baked goods don’t have to take all day. Soft, buttery, and perfectly sweet, they are a guaranteed crowd-pleaser that tastes just like bakery rolls but comes together quickly in your own kitchen