Easy Cinnamon Roll Recipe (2024)

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This easy cinnamon roll recipe is smothered with homemade cream cheese frosting. They’re super soft, gooey, and quick—made in just one hour!

Whether you make them for breakfast or brunch, this recipe will be well-loved, just like our Mini Cinnamon Rolls and Nutella Cinnamon Rolls.

Made in 1 Hour!

My entire family is OBSESSED with Homemade Cinnamon Rolls. My mom has been making them for as long as I can remember.

Our classic recipe takes a little more time, so we wanted to master an easy cinnamon roll recipe that was more simple and could be made in an hour and we love them just as much!

Here are all the reasons why we love them:

• Quick. With less rise time, they’re made in just an hour!
• Delicious. The rolls are soft and so yummy and are great for holidays like Easter, Christmas and New Years.
• Frosting. We added cream cheese to the cinnamon roll icing for extra thickness and a little tang, and it’s absolutely perfect!

IngredientS

• warm water – If the water is too cold the yeast will not bloom properly. If the water is too hot it could kill the yeast.
• buttermilk – or make your own buttermilk. Must be at room temperature so that the yeast can work its magic.
• unsalted butter
• sugar
• rapid rise yeast – or an equal amount of instant yeast or active dry yeast. Be sure the yeast is fresh, old yeast doesn’t work as well and you wont get light and fluffy cinnamon rolls.
• large eggs
• salt
• bread flour – All-purpose flour also works well for this recipe, but bread flour works best. To make your own, add 1½ teaspoons of vital wheat gluten to a 1 cup measuring cup then fill the cup the rest of the way up with all-purpose flour. Sift the contents.
• granulated sugar
• light brown sugar – or dark brown sugar
• unsalted butter – melted
• ground cinnamon
• powdered sugar
• cream cheese – softened
• milk – or half-and-half
• vanilla extract

How to Make Easy Cinnamon Rolls

1. MIX. In a large bowl (or bowl of a stand mixer with a dough hook) stir together water, buttermilk, sugar, melted butter, and yeast. Allow to sit for 15 minutes.
2. REST. Add in salt, eggs, and flour (for flour, be sure to spoon in and top off and start with 4½ cups – you want the dough to be sticky). Mix for 10 minutes and allow to rest for 10 minutes.
3. FILLING. Prepare your filling by mixing together melted butter, brown sugar, sugar, and cinnamon. Set aside the cinnamon sugar mixture.
4. ROLL OUT. On a floured surface, roll dough into a 12 x 16-inch rectangle using a rolling pin. Spread your filling over the top and roll it up.
5. BAKE. Cut into 12 large rolls (or 18 smaller rolls). Place rolls in a large, greased baking dish or jelly roll pan. Bake at 375°F for 15-20 minutes.
6. FROSTING. While baking, mix together the frosting ingredients in a small bowl. Spread a layer on top of the cinnamon rolls while they’re warm, and then spread another layer of frosting once they have cooled.

Storing Info

• STORE. Place cinnamon buns on a plate and cover tightly with plastic wrap or foil, or place in an airtight container. They should keep at room temperature for 2-3 days.
• FREEZE. Freeze rolls unfrosted or frosted. Wrap the pan, or individual rolls, with plastic wrap and again with aluminum foil and put in the freezer. Let them thaw overnight and warm them in the oven for a few minutes.
  • To freeze unbaked: shape the rolls and freeze them before you bake them. Be sure to wrap them tightly and they should be able last for 6-8 weeks in the freezer. Allow several hours for them to thaw before you put them in the oven to bake.

Recipe adapted from Your Homebased Mom.