Cinnamon rolls don't have to take all morning to make! These quick and easy cinnamon rolls only rise for 30 minutes and are as soft and delicious as ever!
You might also like our easy orange rolls, our quick lemon rolls, or our pumpkin cinnamon rolls---all made with the same dough as the cinnamon rolls in this post! It's fast, easy, and customizable into many variations.
These cinnamon rolls are incredibly easy to make and have become a family tradition. If you have ever been intimidated by making your own homemade cinnamon rolls, this recipe is for you!
Our quick-rise cinnamon rolls only take 30 minutes to rise, making them a realistic option for a weekend breakfast. You don't need to make them the night before (but you can if you want to!)
Why I Like This Recipe
- Quick rise. These easy cinnamon rolls only need to rise for 30 minutes, then go straight into the oven. Fresh cinnamon rolls from start to finish in a little over an hour!
- Easy to adapt. This sweet dough is an adaptation of one I found years ago on Allrecipes. It's incredibly versatile, and I use it for many delicious recipes, such as braided cherry bread, caramel apple cinnamon rolls, and pumpkin cinnamon rolls. Whip up a batch and roll it out into a 12" x 9" rectangle. I only bake with butter, so I made that change, and I use my own homemade frosting.
- Reheats well. For a fresh-from-the-oven taste on day 2 or 3, simply pop a cinnamon roll in the microwave for a few seconds!
What People Are Saying
Made this and baked the next morning for Easter. Literally, the pan was inhaled!
Only change I made was homemade brown sugar because I realized I was out too late into the evening. I went too heavy on the frosting and that’s all I’d personally change! Thanks for a keeper recipe.---Sheila
I’ve made this recipe dozens of times. The best cinnamon roll recipe. And easy too! Turns out perfect EVERY time 🙂---Jessica
Followed recipe and even the icing instructions we right on! Thumbs up at my house!---Pinterest comment.
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Tips and Tricks
- Mix butter, cinnamon, and sugar together for an easy-to-spread filling. You don't need to spread the rolled dough with butter, then sprinkle it with cinnamon and sugar. That can be a mess to roll up. I mix the softened butter, brown sugar, and cinnamon together in a small bowl, then spread it over the rolled-out dough. It's a dream to work with!
- Use dental floss or baker's twine to cut rolls. If you have a sharp serrated knife that works well to cut the rolls into slices before baking, otherwise use dental floss or twine to tie off slices. Works like a charm.
- Let the cinnamon rolls cool slightly before frosting. This may be a matter of personal preference, so I'll share my reasoning with you and let you decide. If you spread the hot cinnamon rolls with icing, it will melt into a glaze over the rolls. If you wait 10-15 minutes, then spread, you'll get a soft frosted cinnamon roll. I prefer to frost warm cinnamon rolls vs. hot, but again, that's simply personal preference.
- Frosting options. I've included recipes for both buttercream frosting and cream cheese frosting. Both are delicious; it's simply a matter of preference as to which one you choose.
🥣 Ingredients
Cinnamon Roll Dough
- Milk: Adding milk to a yeast bread dough enhances the richness and golden color of the baked goods.
- Butter: You are welcome to use margarine if you prefer, but I like salted butter for baked goods, as it adds a richer texture and flavor.
- Flour: Both all-purpose flour and bread flour work well for this recipe.
- Yeast: Use instant yeast if you have it on hand. It works best for this quick-rise recipe.
- Sugar: Just a small amount to sweeten the dough.
- Salt: For flavoring. It's just a small amount, but omitting salt in a bread recipe is a mistake; you'll notice it right away.
- Water
- Egg: Eggs bind ingredients together and add richness.
Cinnamon Roll Filling
- Brown sugar: If you prefer white sugar, you can use it, but brown sugar adds great depth of flavor and gives the cinnamon rolls a caramel flavor.
- Ground cinnamon: Use my measurement as a guide. You can add more or less to taste.
- Butter: Again, butter is my go-to, but you can use margarine.
Buttercream Icing Option
- Butter: I always use salted butter when I bake, but you can use unsalted butter.
- Powdered sugar: Powdered sugar is used in frosting recipes as it is light and is easy to whip to a smooth consistency.
- Milk: Use milk or heavy cream to thin out the frosting to a spreadable consistency.
- Vanilla: A hint of vanilla gives great flavor to the frosting.
Cream Cheese Frosting Option
- Butter: I always use salted butter when I bake, but you can use unsalted butter.
- Powdered sugar: Powdered sugar is used in frosting recipes as it is light and is easy to whip to a smooth consistency.
- Cream cheese: Cream cheese creates an ultra-smooth and rich frosting.
- Vanilla: A hint of vanilla gives great flavor to the frosting.
See the recipe card for full information on ingredients and quantities.
👩🍳 How To Make Quick Cinnamon Rolls
Step 1: Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. You can also heat the milk and butter together in a microwave safe bowl for 90 seconds. Stir until butter is completely melted. Cool until it is just warm, NOT hot.
Step 2: In a large mixing bowl, combine 2 ¼ cups of flour, yeast, sugar, and salt; mix well. Add water, egg, and the milk mixture; mix well.
Step 3: Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, 2-3 minutes. Cover the dough with a damp cloth and let rest for 10 minutes.
Step 4: Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and softened butter. It should be the consistency of frosting. Roll out the dough into a 12x9-inch rectangle. Spread dough with butter/sugar mixture.
*Note: You can also use a pizza cutter to slice the rectangle of dough from step 4 into 12 strips, then roll each strip into a cinnamon roll, OR use the method in step 5 of rolling into a log and slicing into cinnamon rolls.
Step 5: Roll up the dough and pinch the seam to seal. Cut the dough into 12 equal-sized rolls and place them on a lightly greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake in the preheated oven for 20 minutes, or until browned.
Step 6: While the cinnamon rolls are baking, prepare the frosting. Mix ingredients together, then beat until fluffy. Let cinnamon rolls cool 10 minutes. Spread frosting over warm cinnamon rolls.
Cinnamon Roll FAQs
My go-to buttercream frosting recipe is the perfect amount for cinnamon rolls. I use it for sugar cookie bars, too! I have the recipe memorized because it is my favorite go-to recipe!
You can. Prepare them up to the point where you place them on the pan and place in the refrigerator or freezer. Cover tightly with plastic wrap. Pull out and bring to room temperature then let rise for 30 minutes before baking.
Place a cinnamon roll on a microwave safe plate and microwave 5-8 seconds.
More Sweet Roll Recipes To Make
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
Easy Quick Rise Cinnamon Rolls Recipe
Ingredients
Rolls
- ¾ cup milk
- ¼ cup butter softened
- 3 ¼ cup all-purpose flour
- 1 Tbsp. instant yeast
- ¼ cup white sugar
- ½ teaspoon salt
- ¼ cup water
- 1 egg
Filling
- 1 cup brown sugar packed
- 1 Tbsp. ground cinnamon
- ½ cup butter softened
Buttercream Frosting Option
- ¼ cup butter softened
- 1 ½ cups powdered sugar
- 2 Tbsp. milk
- 1 teaspoon vanilla extract
Cream Cheese Frosting Option
- ¼ cup butter softened
- 4 oz. cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until warm NOT hot.Note: you can also heat the milk and butter together in a microwave safe bowl for 90 seconds. Stir until butter is completely melted. Cool until it is just warm, NOT hot.
- In a large mixing bowl, combine 2 ¼ cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; mix well.
- Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, 2-3 minutes.
- Cover the dough with a damp cloth and let rest for 10-20 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter. It should be the consistency of frosting.
- Roll out dough into a 12x9 inch rectangle.
- Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in lightly greased baking sheet.
- Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375 degrees F.
- Bake in the preheated oven for 20 minutes, or until browned.
- While cinnamon rolls bake make the frosting. Mix ingredients together then beat until fluffy.
- Let cinnamon rolls cool 10 minutes. Spread frosting over warm cinnamon rolls.
Lynn says
Excellent! Made these for New Year's morning and they were gone! I was hoping to have one today, but that didn't happen.
Brandy says
Love it!
Brandy says
This has been my go to cinnamon roll recipe for years!
Sheila B says
Made this and baked the next morning for Easter. Literally the pan was inhaled!
Only change I made was homemade brown sugar because I realized I was out too late into the evening. I went too heavy on the frosting and that’s all I’d personally change! Thanks for a keeper recipe.
Brandy says
Sheila, I’m so glad to hear that you liked them!
Jessica G says
I’ve made this recipe dozens of times. The best cinnamon roll recipe. And easy too! Turns out perfect EVERY time 🙂
Brandy says
Best comment of the day! I'm so glad you like them!
Sarah Brazier says
I made these today skeptical because I love my cinnamon roll recipe lol! These are AMAZING! It only took 15 min till brown so watch them while they bake. 20 min May be too long. I love the Carmel-ee crisp taste on the bottom! My husband said if we could give 6 stars on this recipe to do so! Haha! Great recipe Brandy! I’m a believer! Yes girlll!
Brandy says
Thank you for the sweet review, Sarah! 🙂
Laura Keith says
This recipe was perfect! I didn’t have time to make rolls last night and was so glad you had this quick roll recipe. I proofed some regular yeast in the warm milk with some sugar and then made the recipe. My family loved it! They loved how light the rolls are!
Brandy says
I’m so glad, Laura! 🙂
Jennifer says
How much sugar did you add to the warm milk proofing mixture?
Jessica G says
Hands down best and easiest cinnamon roll recipe. I’ve made these countless times and everyone loves them. Thank you for sharing!
Kristine says
Salted or unsalted butter?
Brandy says
Salted
Brooke says
Made these this past weekend and they were so delicious! My family devoured them. I love how fast and easy they were! I will definately make them again!
Brandy says
I'm so glad!! 🙂
Jill Cavanaugh says
Thank you Brandy for this fantastic recipe! Shhh...I have made it 3 days in a row! Once for my family, once to share with a few neighbors, and today to take to my husband's aunt's house for dinner! I really needed this quick recipe in my life (maybe not mydiet though 😉).
Brandy says
Haha! I understand. Good for the stomach, but bad for the waistline! So glad you guys liked them!
Ashley says
Is the T for tablespoon or teaspoon
Anika F. says
Typically, a capital T represents tablespoon while a lowercase t represents teaspoon. Hope this helps!
Holly says
I’ve made this recipe many times that I know it by heart. However if I want to refrigerate and finish in the am at what point can I refrigerate? After cutting the rolls or rolling them up? Because they are nice to cut on chilled dough too.
Either way delish!:) thank you.
Brandy says
Hi! So glad to hear this! Prepare them up to the point where you place them on the pan and place them in the refrigerator. Cover tightly with plastic wrap. Pull out and bring to room temperature, then let rise for 30 minutes before baking.
Linda says
Can I substitute active dry yeast for the instant yeast,how much would I use
Brandy says
Hi Linda! You can substitute it straight over. I've heard that you can add a little extra of the active dry, but I use them interchangeably.
Liz says
Great and easy recipe. I like the quick proofing. Also good with cream cheeses frosting!
Thanks!
Brandy says
Thanks Liz! We made these (and lemon roll) today, too! 🙂
Kelly says
Dang this recipe is so good! Cannot even handle how good it turned out. Thank you so much
Brandy says
Kelly, I'm so glad they turned out amazing for you! We are making them tomorrow! So yummy.
Mike Orlando says
Thank you, Brandy. The problem is I am reading this on Fast Sunday. I am going to given them a try.
Brandy says
Haha! That would definitely be a struggle! 🙂