Today I am sharing a recipe for One Hour Cinnamon Rolls! This quick cinnamon roll recipe is delicious and will become your favorite way to make cinnamon buns!
These super quick cinnamon rolls are ready to go in the oven in just one hour! And the results are amazingly good cinnamon rolls!!!
I love homemade cinnamon rolls. What I don’t like is how long they take to make. I especially love them for breakfast but who wants to get up 2-3 hours before breakfast in order to have hot, fresh out of the oven cinnamon rolls?? Not me.
I decided to see if I could use my basic cinnamon roll recipe and do it with a few tweaks in an hour. I did and they were just as delicious as when I spend 2-3 hours making cinnamon rolls!!
It is tradition for our family that we have homemade cinnamon rolls when we watch our church’s semi-annual General Conference and that was this weekend. I started an hour before the session was to begin. By the time the opening prayer and opening song were done my cinnamon rolls were ready!!
Gather your ingredients together before hand so everything is ready when you need it. I used bread flour in my cinnamon rolls but regular all purpose flour works well too.
How to Make Quick Cinnamon Rolls
To make one hour cinnamon rolls, mix together your warm water, buttermilk, sugar, melted butter and yeast. To get your buttermilk to room temperature quickly just pop it in the microwave for 15 seconds or so.
You use a lot of yeast in this recipe but that is what makes them rise so fast. I didn’t find that it affected the flavor at all using so much yeast. Put this in your Kitchen Aid and mix. Allow to sit for 15 minutes. After 15 minutes it will look like this.
Add your salt, eggs and flour into this mixture and mix for 10 minutes using the bread hook and then allow to rest for 10 minutes. We are at 35 minutes and counting.
While the dough is resting mix up your filling – sugar, brown sugar, butter and cinnamon.
Stir together until it resembles wet sand.
After the dough has set for 10 minutes spray your counter top with cooking spray. This works much better than flouring your counter top. Put dough on counter and using your fingers or a rolling pen spread dough into into a 12 x 16 inch triangle. Sprinkle with filling.
Roll up into a log. I used a spackling tool that I keep in my kitchen for candy making to cut the rolls but you could use the string trick or a sharp knife. I do not us it to spackle with!!
This recipe makes 12 large rolls but you can also double it easily for more. Place the rolls on a cookie sheet. I line mine with a Silpat but you could also use parchment paper.
Your time should be at about 45 minutes. I let them rise for 15 minutes which put me at an hour. They don’t rise much but don’t worry they will in the oven. While they were rising and baking I mixed together my frosting which is a combination of butter, vanilla, powdered sugar and half and half or milk. Add in just enough milk to make it the right consistency for you.
So at the hour mark I put them into the oven to bake. They took about 12 minutes.
Then slather those warm babies with the frosting and eat!!
These are seriously good cinnamon rolls! They are so good in fact we had to go deliver most of them to our neighbors so we didn’t eat them all.
Delicious cinnamon rolls in an hour – o.k., 72 minutes! How amazing is that. The only bad part is, they are so easy and so fast you may want to make them everyday!!!
If you love these you might also enjoy:
Quick Cinnamon Roll Recipe
1 Hour Cinnamon Rolls
Ingredients
- 1 C water warm
- 3/4 C buttermilk room temperature
- 1/2 C sugar
- 1/4 C butter melted
- 3 Tbsp yeast regular
- 1/2 Tbsp salt
- 2 eggs
- 5-6 C bread flour
Filling
- 2 Tbsp butter melted
- 1/2 C brown sugar
- 1/2 C sugar
- 2 Tbsp cinnamon
Frosting
- 1/4 C butter softened
- 3 C powdered sugar
- 1 tsp vanilla
- enough milk or half and half to make it spreading consistency.
Instructions
- Mix together water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit for 15 minutes..
- Add in salt, eggs and flour and mix for 10 minutes.
- Allow to sit for 10 minutes.
- While resting prepare your filling
- Mix together 2 Tbsp melted butter, brown sugar, sugar and cinnamo0n.
- Roll dough out on to greased countertop into a 12 x 16 inch square.
- Sprinkle with filling and roll up. Cut into 12 large rolls.
- Place rolls on a cookie sheet covered with a silpat or parchment paper.
- Let rise for 15 minutes
- Bake at 400 for 12-15 minutes.
- Mix together frosting and spread on warm rolls.
Notes
Nutrition
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Laura
October 8, 2012 at 7:59 amThe dough is similar to my 30 min rolls recipe, but sounds excellent for a sweet bread. Most definitely gonna have to give this one a try!
Leigh Anne
October 8, 2012 at 12:15 pmLove those 30 minute rolls!!!
Lindsey from therhouse.com
October 8, 2012 at 9:15 amBeautiful photos! I am excited to try it out! Pinned it for later. 🙂
Leigh Anne
October 8, 2012 at 12:15 pmLindsey, Hope you have a chance to make them. Be careful though because once you do you will want to make them again and again!
Susan Holdman
October 8, 2012 at 10:58 amI will be making these very soon. I wonder, can the unbaked rolls be frozen for another time?
Leigh Anne
October 8, 2012 at 12:15 pmI think they could totally be frozen. I would freeze them before the final 15 minutes where they rise.
Katie
April 25, 2013 at 2:28 pmI made these last week – only had 4.5 tsp (1Tbsp & 1.5tsp) yeast and they still came out great. I ended up getting 18 fist-sized rolls out of them!
I froze 6 right after they were done rising and let them defrost over night in the fridge. Pulled them out just 20min before baking and they were still very yummy!
Barbara
October 8, 2012 at 5:25 pmAbout how long does it take to get buttermilk to room temperature as that will add to the total recipe time. I really want to make these tomorrow morning. Could I just put buttermilk in microwave for 10-15 seconds to warm to room temperature?
Leigh Anne
October 8, 2012 at 5:49 pmThat is exactly what I did – just put it in the microwave for about 15 seconds or so.
Enjoy!
Season
October 9, 2012 at 10:24 pmI don’t have buttermilk. Can I just use regular milk?
Leigh Anne
October 9, 2012 at 11:04 pmSure or you could add 1/2 tbsp vinegar to the milk to make it buttermilk.
Mary
January 23, 2017 at 4:10 pmIf you don’t keep buttermilk in your fridge, you could just use dry buttermilk and warm water.
Heather @French Press
October 8, 2012 at 8:15 pmI will be making these for sure!!
Leigh Anne
October 9, 2012 at 6:41 amYou won’t be sorry!!
Jen Nikolaus
October 8, 2012 at 10:07 pmOH MY GOODNESS. These look TO DIE FOR!!! Pinning now and for SURE making! Thank you so much for sharing on Chef In Training’s Tuesday Talent Show, I just had to click! YUM!!!
~Jen @ Yummy-Healthy-Easy
Leigh Anne
October 9, 2012 at 6:41 amJen, Thanks! These cinnamon rolls are to die for! You will want to make them over and over so beware..
Lee Anne
October 9, 2012 at 6:31 amThis recipe looks wonderful! I wonder if I could I use quick yeast in this recipe? I get it in the bulk at SAMs and it’s all I use. =)
Thanks for sharing!
Leigh Anne
October 9, 2012 at 6:40 amI think you totally could – I would use 2/3 the amount of yeast (I looked at Red Star yeast website and that is what they recommend) i.e. if the recipe calls for 3/4 tsp use 1/2 tsp
Nancy Wengren
November 8, 2016 at 7:32 amHow much quick rise yeast would you use in place of the 3 tbsp of regular yeast. Also do you need to proof it first or just combine it with the other ingredients?
Leigh Anne
November 8, 2016 at 8:57 amYou can actually use it 1:1, you just don’t have to activate it in water. You can try it with less but from what I’ve read you just use the same amount but it only has to rise once.
Kim V.
October 9, 2012 at 8:12 amDoes it hurt your granite to spray it with the cooking spray? I am always worried about that. It seems like it would work better than the flour.
Leigh Anne
October 9, 2012 at 8:20 amNot at all – I use a butter spray and it’s no different than any food/grease etc. that gets on my counters on a daily basis. It is so much easier to clean up than flour too!
Frieda
September 29, 2013 at 2:57 pmMake sure your granite countertops have been sealed. If not, the naturally porus granite will absorb excess oil and make it difficult to clean. Oil spray is definitely better than additional flour in shaping breads.
Heidi
October 9, 2012 at 9:32 amWHAT A WONDERFUL IDEA ABOUT SPRAYING YOUR COUNTER! Never thought of doing that! Duh! I’ve been a little timid about making homemade cinnamon rolls but this recipe and your SIMPLE instructions and little time it takes gives me the confidence I need! Can’t wait to try them-thinking of making them for Bible Fellowship class next month (it’s my turn for breakfast!)
http://www.browneyedgirlygirl.com/2012/10/country-living-fair-coming-right-up/
Leigh Anne
October 9, 2012 at 12:25 pmHeidi – wish I’d seen the idea to spray your counters 20 years ago! So much easier than cleaning the flour off the countertop!!! Enjoy!
Julie Spady
October 9, 2012 at 11:32 am1. I am so hungry….I want theses….now!!!
2. I wish I could do this on my countertop. But I have tile. Darn
3. Can’t wait to make these!!
Karla
October 9, 2012 at 3:08 pmLeigh Anne….I just made these and they turned out FABULOUS. Thanks for sharing. However, my mixer…..the one I bought when we first moved to Portland in 1980….died while mixing the dough. I think I should thank you for that also…. I have been wanting a new one and just needed the right excuse. I definetly have it now 🙂
Leigh Anne
October 9, 2012 at 4:38 pmKarla, Glad I could be of help and glad you liked the rolls too. I’m patiently or not so patiently waiting for my refrigerator to die so I get a new one. It’s 19 years old – it’s about time!!
Erin
October 9, 2012 at 3:30 pmThese look fantastic!
Thanks for the tip about cooking spray on the counter instead of flour. I bet it’s easier to clean up than flour too. 🙂
Jessica
October 9, 2012 at 6:31 pmThanks so much for sharing your recipe! I combined it with Smitten Kitchen’s pumpkin cinnamon roll recipe and cream cheese icing and they were AMAZING! This is the perfect recipe for the mornings when my little one is in Kindergarten – those two and a half hours go by FAST 🙂
Leigh Anne
October 9, 2012 at 11:04 pmI love that you made them into pumpkin cinnamon rolls and I bet the cream cheese icing was amazing!!! Thanks.
Heidi
October 15, 2012 at 6:50 pmI just made these cinnamon rolls. They were delicious and so easy to make! I posted the results on my blog so be sure to stop by and check out my review. Thanks for sharing. I enjoyed them a lot.
Leigh Anne
October 15, 2012 at 7:01 pmSo glad you enjoyed them – yours look great!!! I tried to leave a comment on your blog but it wouldn’t let me ?
Brandi
October 20, 2012 at 12:54 pmHello can you tell me how much yeast to use it just says 3T regular yeast? what is regular yeast? and what is 3T?
Thanks
Leigh Anne
October 20, 2012 at 1:12 pmSorry about that A capital T is an abbreviation for a Tablespoon. Regular yeast vs. the Rapid Rise yeast. You want dry active yeast.
Katie P
October 30, 2012 at 3:37 pmI found this post probably about 1.5 weeks ago, and I’m currently in the process of making these for the 3rd time! I’ve shared the recipe with about a zillion friends, too! They are SO so soooo delicious and WAY easier (and tastier if I’m being honest, but don’t tell my mom that!) than the recipe my mom uses that takes over 4 hours. Thanks so much for posting this. Sending half the batch with my hubby to work tonight, and I’m looking forward to hearing how all his coworkers raved about what a wonderful wife I am. 🙂
Leigh Anne
October 30, 2012 at 4:09 pmSo glad you like them!! It is amazing how delicious they are how little time they take!!
Yvonne Guzman
November 12, 2012 at 7:38 pmI have always been intimated by making
anything w/ yeast. Thank you for this simple &
delicious cinnamon roll recipe. I”m not afraid
of yeast anymore. Enjoyed these this morning for
breakfast w/ some hot coffee, wonderful!
Leigh Anne
November 12, 2012 at 10:59 pmSo glad liked them that you have overcome your fear of yeast!! They are yummy aren’t they!?
Kimberly
November 21, 2012 at 5:57 amMade these rolls for the first time Mondy. They are amazing!!!! I love that my Mixer does all the work. Will be making these again and again. Love your website! :0) Happy Thanksgiving!
Katie Friend
January 15, 2013 at 8:50 amHi Leigh Anne! Love your site (and facebook posts!) I am wondering if you use (for this recipe) salted or unsalted butter? I tend to always use salted but then read on another site that for baking you should use unsalted. What is your opinion and what did you use for these? Thanks! Can’t wait to try these!! 🙂
Leigh Anne
January 15, 2013 at 9:11 amI typically always use salted butter. If I use unsalted I will always specify that in the recipe. If I am using a recipe that calls for unsalted butter I will use salted butter and just cut the amount of salt in the recipe down by half.
Emily
January 16, 2013 at 5:09 pmYou said put the dough into a triangle but I think you mean rectangle?
I’m making these this Sunday mmmm can’t wait.
Leigh Anne
January 16, 2013 at 6:33 pmYou’re right – a rectangle!!
Shannon
February 24, 2013 at 8:23 amNot sure what happened..my duo was uber sticky and very puffy… Had to try to turn it into bread
Leigh Anne
February 24, 2013 at 1:20 pmSounds like you just needed to add a bit more flour. Just add enough so that it is not sticky and can be rolled out and handled.
noor
May 17, 2013 at 4:35 amlooks nice can we use all purpose flour or plain flour.
Leigh Anne
May 17, 2013 at 7:13 amI am sure you could. I haven’t done it so not sure how it would effect the texture.
Brandi
May 28, 2013 at 4:50 pmMy works in the oilfield and had to be in at 2am today. At 11:30 last night I had the *brilliant* idea to make cinnamon rolls for his entire crew. But how was I going to get them done in time? I stumbled on your recipe and I’ll never wait hours for rising rolls again! I pulled two dozen out of the oven and sent him on his way with piping hot Cinnamon Rolls at 1:30 this morning! Thanks so much!!
Leigh Anne
May 28, 2013 at 5:00 pmYou are so right – I will never go back either. So glad you loved the recipe as much as I do!
Christine
September 18, 2013 at 4:59 pmI don’t own a mix master — can I do this by hand?
Leigh Anne
September 18, 2013 at 7:22 pmYou definitely can – it’s just a bit more work.
Courtney Sams
February 22, 2015 at 1:10 pmHello! These look delicious! Can’t wait to make them! I’m a college student and don’t have a stand mixer, could you knead these by hand? If so, how? Thank you!!! Also, love reading your family’s General conference traditions 🙂
Leigh Anne
February 22, 2015 at 2:27 pmCourtney, You can definitely knead them by hand, it’s just more work! Enjoy!
DAPHNE SAGE
May 21, 2015 at 10:53 pmI AM NOT THAT FAMILIAR WITH THE DIFFERENT TYPES OF YEAST. IS DRY ACTIVE YEAST THE SAME AS INSTANT YEAST? THANKS!
Leigh Anne
June 2, 2015 at 12:51 pmNo dry active yeast has to be activated in water, instant yeast or rapid rise yeast does not.
Eva Peters
August 15, 2015 at 11:19 amLeigh Anne, I have baked your 60 minute cinnamon rolls many times since discovering the recipe back in 2014, and I’ve got to say, these are the BEST cinnamon rolls I’ve ever had. My husband absolutely loves them and always asks me to make them when I’m looking for a dessert recipe. : ) They freeze exceptionally well also and are great warm or cold. I just wanted to say “thanks” for sharing this delightful recipe!
Leigh Anne
August 21, 2015 at 2:41 pmEva, Thank you so much for taking the time to say thank you! I love hearing from people when they love my recipes as much as I do!
Rene
November 19, 2015 at 4:58 pmI’ve made these twice now, and they are quite easy and delicious. We have food allergies in our family, so I substituted dairy free margarine (Nucoa) and I used Vanilla Soy milk that was “soured” with 1/2 T lemon juice. They turned out fantastic, and took about 90 minutes, start to finish! Thanks for the recipe. My son is always asking for cinnamon rolls, and I’m always saying, “They take too long.” Not anymore.
Kapu
December 3, 2015 at 3:04 pmis regular yeast the same or difficult than fast acting yeast? Is it in the packet or jar?
Leigh Anne
December 3, 2015 at 3:16 pmIt is not the same as rapid rise or fast acting yeast. the regular dry active yeast comes in a jar or a packet.
Kapu
December 6, 2015 at 8:08 amthank you!
Kapu
December 3, 2015 at 3:21 pmI took the time to read the comments and found my answer. I’ll be making these after church on Sunday. 🙂
Kapu
December 6, 2015 at 8:07 amThese are in the oven as we speak. The wait is killing me. Cinna Rolls before church. Life is good. Then to have these after 3 hours of church will be AWWWSOME!
Stacy
December 23, 2015 at 7:54 amI made these this morning for my nieces. They were amazing, but absolutely massive! I got 16 giant cinnamon rolls out of this. I think next time I’ll try half the yeast.
Marlo
December 24, 2015 at 4:54 amHas anyone tried these with gluten free flour? Looking for an easy Christmas morning recipe that won’t make everyone sad we can’t eat gluten any more! 🙂
Leigh Anne
December 24, 2015 at 7:45 amMarlo, I haven’t tried them with gluten free flour but if you have a good gluten free flour you like I’d give it a try!
Stephanie
April 3, 2016 at 2:04 pmI made these cinnamon rolls this morning for Conference!! Delish!!! My hubby requested 2 dozen of them for the fire station on Tuesday morning. He works an hour from home, do you think I could refrigerate them before they rise and bake and he can bake them at the station so they are piping hot? Will the hour drive with no refrigeration be ok for them?
Leigh Anne
April 3, 2016 at 2:09 pmI am so glad you enjoyed them. I think it would work fine to refrigerate and then let them rise and bake!
Elizabeth
April 7, 2016 at 3:48 amPerhaps preparing them and freezing them before they rise the night before. They would thaw on his way to work and be ready to bake when he gets there. I haven’t made Canon rolls yet, but I’ve done this with other breads.
Leigh Anne
September 17, 2016 at 9:39 amSounds like a good plan!
Ginger
September 17, 2016 at 8:51 amI make cinnamon rolls often. I’ve used the same recipe my whole married life (26 years 😀). After seeing your recipe come up in my feed the other day, I decided to try them this morning. Amazing! We all loved them. They are a bit quicker than my regular recipe, which is nice. Thanks! Love your blog!
Leigh Anne
September 17, 2016 at 9:39 amGinger, Thanks so much for the kind comment. I’m so glad you love them too and the blog!! Thanks
Princess
September 25, 2016 at 11:43 amThe regular yeast, donyou mean Instant yeast
Leigh Anne
September 25, 2016 at 5:46 pmYes, Instant versus rapid rise
Emily
October 1, 2016 at 5:39 amGoing to use these for Conference weekend:) Thanks for sharing!!! Happy Conference!
Leigh Anne
October 1, 2016 at 9:49 amEnjoy Conference Emily and the rolls!
lisa bumstead
October 1, 2016 at 8:10 pmThe print out recipe is missing the step after putting the rolls on the pan to let the rolls rise for 15 minutes. Thank you for the great recipe. I’ve made these twice. The second time I cut the cinnamon a little bit.
Leigh Anne
October 3, 2016 at 4:50 pmThanks, got that updated.
Lauren
October 2, 2016 at 2:08 pmJust made these for general conference as well! they turned out perfect and incredibly yummy! They turned out huge too! I did use 2 TBSP active dry yeast and it was perfect. Thank you so much!
Bri
November 18, 2016 at 7:51 amIf I make these the night before and just have hem ready to bake in the morning, would they still turn out?
Leigh Anne
November 18, 2016 at 7:59 amBri, If you are looking for a cinnamon roll to make the night before and then bake in the morning I would recommend this recipe: https://www.yourhomebasedmom.com/overnight-cinnamon-rolls/
Casey
February 17, 2017 at 5:30 amHow do you know if you should use 5 or 6 cups of flour?
Leigh Anne
February 17, 2017 at 9:08 amCasey, Depending on your weather and your altitude the amount may vary. You just add in enough so that the dough is not sticky and can be worked with easily.
Vicki Skonieczny
June 23, 2017 at 4:32 amJust tried these and brought them over to our daughter and son-in-laws house last night. Everyone went mad for these. I can’t believe I waited so long to try this recipe. Now it will be the only one I make. So easy and such a beautiful dough to work with. Thank you, thank you, thank you!!! These were amazing.
Leigh Anne
June 23, 2017 at 6:42 amSo glad you love them too! It is the only cinnamon roll I make anymore too!
Linda
December 17, 2017 at 7:36 pmWhat if you only have a hand mixer? Do you have to mix for 10 minutes? Suggestions?
Leigh Anne
December 23, 2017 at 12:10 pmA handmixer should work as long as it is heavy duty enough.
Lucille
April 6, 2018 at 2:51 pmHelp! I consider myself an experienced baker however do not have much experience working with yeast. I watched the video several times prior to undertaking the rolls today and studied the recipe instructions closely. When I transferred the dough onto the counter I realized there was a problem right away. The dough was extremely sticky compared to the photos I saw on the blog. With some difficulty I was able to roll it, though it was mushy, and the mushy rolls are in the oven. I was curious to see how they would taste before I threw them out! So, could I get some advice on where I went wrong; I suspect there was not enough flour, but am not sure? Any comments/advice much appreciated. Thank you.
Leigh Anne
April 6, 2018 at 3:04 pmLucille, Any time your dough is too sticky, add additional flour to make it workable. Your altitude and weather can effect your dough.
Lucille
April 6, 2018 at 3:22 pmThank you very much Leigh Anne for the prompt response. I will try these again in the next few days, as I would like to try to successfully bake these rolls. Do you think this would work – I start with five cups and then when the mixer is half way through the mixing, starting to add the extra flour until the consistency is no longer sticky? Am just trying to understand how best to approach this. Thank you.
Leigh Anne
April 23, 2018 at 11:00 amThat should work fine. There are so many things that can effect the stickiness of the dough. Just work it until you can handle it without it sticking all over your hands.
Susan Rubin
June 11, 2018 at 11:39 amCould I use All Purpose Flour instead of Bread Flour?