One Hour Cinnamon Rolls Recipe

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One Hour Cinnamon Rolls Recipe: Is there anything better than warm cinnamon rolls that you made yourself and just took out of the oven? Yes, fresh cinnamon rolls that are ready to eat in just one hour! ♡

There will be soft, chewy, lightly yellow dough, a buttery cinnamon-sugar swirl filling that you can’t resist, and your choice of icing (traditional or cream cheese icing, you decide!) generously poured on top. These are bakery-style cinnamon rolls. The best part is that they are surprisingly easy to make, and as they bake, they will make your home feel incredibly cozy and hygge-like. Everyone who has tried these cinnamon rolls says that they are so good when they come out of the oven in a warm pan.


I put this cinnamon roll recipe back at the top of the page this weekend because it seems like we all need some extra comfort food right now. If you’re new to working with yeast and fresh dough, please don’t be frightened at all! I promise to give you clear advice for every step of the way, and we also have a movie that shows you what to do.



I’ve also changed the recipe below so that you can make the dough with or without a stand mixer and saved it. I also gave you two choices for icing, so you can pick the one you like best! Let me tell you, these cinnamon rolls are the best. Let’s make some with your rolling pin!



One Hour Cinnamon Rolls Recipe



  • 1 cup milk (I used 2% milk)
  • 1/4 cup butter, softened
  • 3 to 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 envelope (2 1/4 teaspoons) instant (“rapid rise”) yeast
  • 1 egg


  • 1/4 cup granulated white sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup butter, softened


  • 4 ounces (1/2 cup) cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 12 tablespoons milk (if needed)


  • Warm up the butter and milk – Put milk and butter in a bowl that can go in the microwave. Turn the heat down to low and stir after one minute. Heat the mixture for 20 seconds at a time, stirring after each one, until the butter melts and the milk feels warm to the touch but not hot. (You should use a food thermometer to check the temperature—the blend should be around 110°F.) Just wait a few minutes for it to cool down if it’s too hot.
  • Together the dry ingredients – In a different bowl, mix 3 cups of flour, salt, and white sugar with a whisk.


  • Combine the dough – Add the warm milk mixture to the bowl of a stand mixer with the dough-hook attachment. Sprinkle the yeast on top, and then give the mixture a quick stir. Add the egg and flour mixture, and beat on medium-low speed until everything is mixed together. If the dough is stuck to the bowl walls, add up to an extra 1/2 cup of flour until it starts to roll into a ball and pulls away from the bowl walls. Keep hitting at a medium-low speed for 5 minutes. Take the dough out and use your hands to shape it into a ball. Put it in a bowl that has been greased and cover it with a wet towel.Take a 10-minute break.


  • Combine the sugar and cinnamon – To make the filling, mix the brown sugar, powdered sugar, and ground cinnamon in a small bowl with a whisk until everything is well mixed.
  • Make the dough flat – Spread the dough out on a floured surface when it’s ready. Form the dough into a big rectangle shape with a floured rolling pin. The rectangle should be about 9 by 14 inches. A pizza cutter can be used to cut the dough into a square with straight edges. With a knife or an angled spatula, cover the whole surface of the dough with 1/4 cup of melted butter. Put the cinnamon and sugar filling on top of the dough in an even layer.


  • Cut the rolls into pieces – Beginning at the 14-inch edge, roll the dough up tightly. Press the last seam together a little to make it seal. Cut off the two ends of the roll with a knife or a piece of dental floss (about 1/2-inch on each end should do). This will make the sides even. Cut the rest of the dough into 11 or 12 equal pieces. (A pie plate holds 11 rolls, but a rectangular dish holds 12 rolls.)
  • Allow the dough to get bigger – Cut the cinnamon rolls in half and put one in a greased 9-inch pie plate or 9-by-13-inch baking dish. Cover the dish with a wet towel, and leave it in a warm place to rise for 25 minutes.  Warm the oven up to 350°F.


  • Make the frosting – While the dough is rising, put the ingredients for the cream cheese icing in a bowl and make sure they are well mixed. If it’s too thick, add one more tablespoon of milk at a time until it’s the right consistency for you. Add more powdered sugar if it’s too thin.
  • Bake – Take the dish out of the oven once the rolls have risen. Put the rolls in the oven on the middle rack and bake for 15 to 20 minutes, or until they are golden and cooked all the way through. Take them out of the oven and set them on a wire rack to cool for at least five minutes.
  • Frost – Cover with the icing that you made earlier, and serve hot.



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