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4.89 from 9 votes

1-Hour Cinnabon Cinnamon Rolls

In one hour, ooey gooey cinnamon rolls topped with a thick layer of cream cheese icing!
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Breakfast
Cuisine: breakfast
Keyword: cinnamon rolls
Servings: 12 rolls
Calories: 600kcal
Author: Heather Perine


For the dough:

  • 1 cup (240 g) warm milk
  • 1/3 cup (5 1/3 Tbs., 76 g) melted butter
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons (7 g - 1 pkg.) rapid rise yeast
  • 4-4 1/2 cups (480-540 g) all purpose flour
  • 1 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:

  • 8 oz. (227 g) cream cheese cold
  • 5 Tbsp. (71 g) unsalted butter room temperature
  • 2 tsp (8 g.) vanilla extract
  • 2 1/2 cups (283 g) confectioners sugar sifted


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.
  • 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:

  • 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.
  •  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


  • 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. 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.


Calories: 600kcal | Carbohydrates: 91g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 76mg | Sodium: 322mg | Potassium: 162mg | Fiber: 2g | Sugar: 52g | Vitamin A: 15.5% | Calcium: 8.4% | Iron: 14.5%