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An ooey gooey quick cinnamon roll recipe with a thick layer of cream cheese icing …ready in only an hour! These 1 hour cinnamon rolls are like a cinnabon cinnamon rolls that you can make at home.
Recipe Updated Recently (3/29/20)
Seriously try not to drool. I know it’s going to be tough. Because these copycat cinnabon cinnamon rolls that are made in an about hour start to finish are totally droolworthy.
Basically, get those sweatpants and get ready.
I’ve made these cinnamon rolls a few times. It took me a few attempts to get this recipe right, but when I did. Boy oh boy. I am going to make these for any brunch coming up in my life. Mother’s Day? Yup. Easter? Definitely. Any Sunday that needs it. Check. Because I mean cinnamon rolls can be a time consuming process but when they are done in an hour there’ no excuse not to whip some up.
So let’s grab some yeast and let’s do this because I’m getting impatient. I want cinnamon rolls. Like now.
Ingredients Needed For this Copycat Cinnabon Cinnamon Recipe
For the dough:
- Milk – I used whole milk for the best flavor, and texture.
- Butter – I used unsalted butter so I can control the amount of salt
- Sugar
- Salt
- Rapid Rise Yeast
- Flour
- Egg
For the filling:
- brown sugar
- cinnamon
For the icing:
- cream cheese
- powdered sugar
- butter
- vanilla
Tips for making these one hour cinnamon rolls
- You want to use a thermometer to test the temperature of your milk/butter mixture before adding to the bowl. Yeast is a living thing, which means if the milk is too hot, it will kill the yeast. If the milk is too cold the yeast will not proof properly. Because this mixture uses Rapid Rise Yeast, it can be at a higher tempreature than use for other types of yeast. The mixture can be between 120-130°F. You can read more here from Bob’s Red Mills about what temperature kills yeast.
- Measure your flour accurately. Either measure using this method described in this post, or use a kitchen scale for best accuracy.
- You can use your stand mixer with a dough hook attachment to make kneading this bread easy or make your bread dough in a mixing bowl with a dough whisk, and knead your bread dough by hand.
How to make these 1 hour cinnamon rolls
Let’s face it. Cinnamon rolls might be the ultimate breakfast treat. Worth every calorie. But all that time waiting for the dough to rise? No way Jose. Not this girl. So what is a person to do? Eat oatmeal. Yea, right. Nope, use fast-acting yeast.
And there you go! These cinnamon rolls, adapted from Lauren’s Latest, from dough to baked and to your tummy in an hour.
Making The Dough:
Start by combining the milk, sugar, salt, and butter together in a sauce pan over medium heat. combine the milk, Heat until the butter melts and then allow to cool.
Into the bowl of a stand mixer, measure out 2 cups of flour and yeast with dough hook attachment .
Once butter mixture has cooled, add into stand mixer and mix on low. Add in the egg and combine.
Add in remaining 2 cups of flour. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.
Shaping The Cinnamon Rolls
To help roll out the dough, I like to use my silicone pastry mat.
Once you have the dough rolled out, go ahead and slather it in butter. Sprinkle it with brown sugar and cinnamon. You know what Heaven is made of. And roll it on up. Place them in a 9 by 13 inch pan.
Quick tip: Use thread or unwaxed unflavored dental floss to cut the rolls without squishing the dough.
You can freeze them at this point if you would like and continue with the second rise and baking at a later date! Just wrap in dish, well. Then you need to let them rise for 20-25 minutes until puffy.
And the best part of these rolls? They take 20 minutes to bake. Seriously. Do you hate me for introducing these into your life?
Frosting These 1 Hour Cinnamon Rolls
And of course, half the reason I eat those cinnamon swirled treats is the thick layer of vanilla cream cheese frosting on top. I used my go-to cream cheese frosting recipe that I have used to frost a carrot cake, pumpkin cupcakes, and my favorite red velvet cupcakes.
The key is to keep the cream cheese frosting cold when you mix it with the butter. When you frost your rolls, use only half the frosting so it can melt into all those cinnamoney (yes spell check that IS a word) nook and crannies. Then once they have cooled (if you can wait that long) spread the remaining frosting on.
Ok now you can dive in.
Bet you’re glad you busted out those sweatpants now aren’t you?
1 hour cinnamon roll FAQ’s
Can I freeze these cinnamon rolls?
Yes! And you should! This is what eases the stresses of holidays. After rolling and cutting after the first rise, you can wrap the pan in plastic wrap (and then a layer of tin foil to ensure no freezer burn). When ready to bake, allow to thaw overnight in the fridge, or at room temperature for 2 hours then continue with the second rise and bake as directed.
You can also freeze baked cinnamon rolls. After baking, allow to cool completely before wrapping up and freezing.
You can also read my full post on how to freeze bread here. And be sure to download my FREE freezing bread cheatsheet.
How do you store cinnamon rolls?
If you have them covered in cream cheese icing, then they will need to be refrigerated (should keep for up to 2-3 days). Just warm them ( I do this in the microwave for a few seconds until warm and gooey again). You can also try warming them in the oven for a few minutes (200oF). If they are unfrosted, then you keep them at room temperature for 2-3 days.
Can I use active dry yeast?
What makes these ready in an hour is the use of the rapid rise yeast. So if you use active dry yeast, they will take longer to rise. They are usually not interchangeable and I have not tried this with ADY. So I recommend using the rapid rise instant yeast.
If you do use active dry yeast, you want the milk mixture to be lower in temperature – 105-110°F.
Can I use low fat milk for cinnamon rolls?
I like using whole milk for best texture. It adds fat. Which adds flavor and richness. But a low fat milk should work just fine!
What if my cinnamon roll dough is too sticky?
The dough should be somewhat sticky. It should come off the sides of the bowl, but still stick to the bottom of the bowl. If it’s not coming away from the sides of the bowl, then add in a bit more flour. Just add a few tablespoons at a time though, so you don’t end up adding too much (which will make for a tough cinnamon roll in the end).
Can I make these one hour cinnamon rolls ahead of time?
Yes you can make them the night before. Just warm them up gently in an oven or in the microwave for a few seconds (10-15 for each roll.
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1-Hour Cinnabon Cinnamon Rolls
Ingredients
For the dough:
- 1 cup (240 ml) milk
- 1/3 cup (5 1/3 Tbs., 76 g) unsalted butter
- 1/2 cup (99 g) granulated sugar
- 1 teaspoon table salt
- 4 1/2 teaspoons (2 pkg.) rapid rise yeast
- 4-4 1/2 cups (480-540 g) all purpose flour
- 1 large egg 50 g
For the filling:
- 1/3 cup (5 1/3 Tbs., 76 g) softened unsalted butter
- 1 cup (220 g) packed light brown sugar
- 2 tablespoons (12 g) ground cinnamon
For the icing:
- 4 oz. (113 g) cream cheese
- 2 1/2 Tbsp. (36 g) unsalted butter room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (142 g) confectioners sugar sifted
Instructions
Making the dough:
- In a sauce pan over medium heat, combine the milk, granulated sugar, salt, and butter. Heat until the butter melts and then allow to cool. (Mixture should be about 120-130oF.) If using active dry yeast, the mixture should be between 105-110oF.
- Into the bowl of a stand mixer, combine 2 cups of flour and yeast with dough hook attachment .
- Once butter mixture has cooled, add into stand mixer and mix on low. Add in the egg and combine.
- Add in remaining 2 cups of flour - 1/2 cup at a time (You may not need it all). I find 4 cups is perfect (but this may depend on how you measure your flour - refer to my notes). Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.
Shaping the cinnamon rolls:
- Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
- Sprinkle counter with flour and roll dough to be about 12x16 inches.
- Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
- Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin.
- Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan.
- Cover the dish with a towel and allow to rise in a warm draft place for about 20-25 minutes until puffy. (If you used instant or active dry, rise times will be longer)
- Bake about 20 minutes or until tops start to brown lightly.
Make the cream cheese icing:
- Cream the cream cheese and butter together.
- Add in your vanilla extract.
- Then add in your sugar 1/2 cup at a time, and mix until smooth and creamy.
- Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again
Notes
- You want to use a thermometer to test the temperature of your milk before adding your yeast. Yeast is a living thing, which means if the milk is too hot, it will kill the yeast. If the milk is too cold the yeast will not proof properly. You want the milk mixture to be around 105-110°F.
- Measure your flour accurately by spooning the flour into your measuring cup and then level it off. Be sure to NOT pack it down. Either measure using this method described in this post, or use a kitchen scale for best accuracy.
- It's better to have your dough be on the bit sticky side, this will result in a fluffier roll.
- You can use your stand mixer with a dough hook attachment to make kneading this bread easy or make your bread dough in a mixing bowl with a dough whisk, and knead your bread dough by hand.
Nutrition
Sharon says
Cinnabon rolls made right at home in an hour? Yes, please!! These look so delicious.
Heather says
Yes one hour Sharon!..sounds good to be true but it isn’t 🙂
Veena Azmanov says
This is picture perfect and delicious. Love the creamy frosting on it. The kids to enjoy them.
Heather says
Thank you Veena! Oh yes, kids will definitely love these. Of course adults will too! 🙂
Claire | The Simple, Sweet Life says
I love Cinnabon but these cinnamon rolls look even better! Love that they’re so fast and easy to make, too.
Cathleen @ A Taste of Madness says
You can make this in under 1 hour? Yes please! These look perfect for Mother’s Day!
Charlotte says
This looks great but I’m not seeing the step where you add the yeast. I’m assuming after you allow the milk mixture to cool to the 105-110?
Sarah says
I wonder this too…… it says to test the temp of the milk, but in the list of steps, it says to add the yeast to the flour mixture, then put the cooled milk mixture in?
Heather says
Hi Sarah! Sorry for any confusion. So you want to make sure the butter/milk mixture that you prepared on the stovetop (to melt the butter) isn’t too hot before adding to the rest of the ingredients that contain the yeast. If it’s too hot it will kill the yeast. So by “cooled” I mean it needs to be cooled down to 105-110. It can be sometimes over that temperature after being on the stovetop.
Karen says
I’m confused by this. Active dry yeast calls for liquid to be 105-110. Rapid rise yeast calls for liquid to be at 120-130.
Heather says
Hi Karen, these cinnamon rolls do use rapid rise yeast so yes it can withstand a higher temperature of 120-130F since it’s not being directly added to the milk mixture and since it’ mixed with flour first. I’ll be sure to update the post with this information!
Lori | The Kitchen Whisperer says
One hour cinnamon rolls!?!? My family will go nuts over these for sure!!! They sound delish and so easy!!
Heather says
Thanks Lori! Yes they are so easy and delicious. Your family will love them for sure.
Anne Lawton says
You can’t go wrong with a cinnamon roll that’s for sure! I love that they are easy to make too!
Heather says
Thanks Anne! Yes they are easy and sooooo goood!
Marisa F. Stewart says
What a great recipe to have on hand!! When you’re craving cinnamon rolls you can have them on the table in no time. When it comes to yeast the only kind we use is the instant variety. It never fails us.
Heather says
Thanks Marisa! Yes it’s a great one to remember for brunch. And I’m with you I always keep instant yeast on hand!
Neha says
Delicious all the way! Also the recipe looks so easy and approachable, need to try this out soon!
Heather says
Thanks Neha..it’s a definitely easy yeast recipe to start with!
Amanda Mason says
I love cinnamon rolls and these look amazing. Such great tips in this post….super helpful to those of us making these!! Can’t wait to try these!
Heather says
Thanks Amanda! Yes the tips hopefully have you rocking these out in your kitchen.
Jagruti Dhanecha says
This is the recipe I want to keep for cinnamon rolls, can’t beleive it in an hour they are ready. Such a beautiful pics you have taken.
Heather says
Thanks Jagruti! Yes it’s a great one to keep in your backpocket!
Dorinda says
So tonight we had breakfast for dinner, and my hubby was craving cinnamon rolls. After a lazy afternoon, I ran out of time to make a full batch so we tried these. They turned out well. I think I maybe should have left them in the oven for just another couple of minutes, as the middle was a tad on the doughy side. But it also could have been the texture of a recipe that is only allowed to rise once instead of twice. I made up my own glaze – a salted, maple and brown sugar cream cheese concoction that my husband approved of. Definitely will try these again, and if I have the time, I may try giving them that extra rise. 🙂
Heather says
Hi Dorinda! I love the sounds of this glaze! The one rise only works if you use the rapid rise yeast. If you use active then it would need to go through a second rise. I also like to check the internal temperature with a thermometer for 190oF to gauge whether or not they are done. Hopefully that helps for the second time you try!
Debbie says
These are delicious. However I can’t seem to get them to rise in the 20-25 minutes. Should they get fat and poofy during this time? Do you have a picture you can post of what yours look like right before going in the oven? Thanks!
hperine@gmail.com says
THey should be a little poofy but won’t necessarily double in size.
Stephanie says
I just made these, but I added 2 cups of flour in the bowl with the yeast, added the milk mixture, and then 2 cups more of flour. Way to much flour!! Anyone else have that problem? Next time I will have to add the flour in slower. Lol
Heather says
Hi Stephanie! Sorry to hear that. Could be from how you measured your flour. I always recommend measuring flour with a digital scale to be accurate. However if you don’t own one be sure to fluff up the flour, spoon (don’t pack it in) to the cup and the level off. I’ll be sure to put a note in the recipe to help!
Victoria Minkoff says
What size pan should you be using?
Heather says
Hi Victoria! I used a 9*13 sized pan!
Jessica says
Made these this morning! They were so good. Better than some other “best cinnamon rolls ever” recipes. The bread was soft and fluffy and delicious even when you don’t get a cinnamoney part. Also I didn’t have milk so I used half and half instead … so good!
Heather says
Aw thank you so much Jessica! I’m so glad you loved them!