This post may contain affiliate links. Please see disclosure policy here.
Delicious, warm, gooey cinnamon rolls in just an hour. It is possible and delicious! These quick cinnamon rolls are fast and easy to make!!
I love a good cinnamon roll and have tried lots of different recipes. These Amish Cinnamon Rolls with Caramel Frosting are so tender and delicious and if I need to start the night before I always makes these Overnight Cinnamon Rolls. But when I am in a hurry or don’t want to spend hours in the kitchen these One Hour Cinnamon Rolls are my go to.
These super quick cinnamon rolls are ready to go in the oven in just one hour! Believe it or not!! 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!!
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
- Mix together your warm water (105-110 degrees F), 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. The important thing here is that all your liquids except your water be room temperature and not cold.  Let this sit for 15 minutes.
- Yeast. 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. You use dry active yeast, NOT rapid rise yeast.
- Add yeast mixture to your dry ingredients and eggs. Mix dough for 10 minutes using the bread hook of your mixer or by hand. If your mixer seems to be working too hard to knead the dough, do it by hand.
- Â Cover dough and allow to rest for 10 minutes. We are at 35 minutes and counting.
How to Make One Hour Cinnamon Rolls
- While the dough is resting mix up your filling – sugar, brown sugar, butter and cinnamon. Mix together until it resembles wet sand.
- Flour your work space and roll out dough. Roll into a 12 x 16 inch triangle. Sprinkle with filling.
- Roll dough up into a log, starting at long edge.
- Using a piece of thread or unflavored dental floss, cut dough into 12 large rolls. Place the rolls on a cookie sheet that is sprayed with baking spray or lined with parchment paper.
Your time should be at about 45 minutes.
- Let them rise for 15 minutes which will put you at one 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.
- At the hour mark, put them into the oven to bake. They bake in about about 12-15 minutes. So technically they are 72 minute cinnamon rolls but One Hour Cinnamon Rolls just sounds better!
While they are baking mix up your frosting. The recipe calls for half and half but you can use whipping cream or milk.  If you like the frosting to melt into the cinnamon roll, frost them while they are still warm. If you prefer the frosting to sit on top of the cinnamon roll, allow them to cool. Whichever way you choose, slather those babies with the frosting and enjoy!
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!!!
Can I Freeze Cinnamon Rolls?
Place the cinnamon rolls, individually, on a baking sheet in the freezer and flash freeze. Wrap each cinnamon rolls individually in plastic wrap and a layer of foil to protect against freezer burn. When you are ready to enjoy one, remove from the freezer and unwrap from foil and plastic. Let it thaw at room temperature and them rewarm briefly in the microwave (too long and it will get soggy) or wrap in foil and reheat in oven after it has thawed at 300 degrees F.
Cinnamon rolls will last in the freezer for up to two months.
Check out more delicious sweet roll recipes:
And check out all of my favorite kitchen products and tools in my Amazon Store.Â
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Quick Cinnamon Rolls
1 Hour Cinnamon Rolls
Ingredients
- 1 cup water warm (105-110 degrees F)
- 3/4 cup buttermilk room temperature
- 1/2 cup sugar
- 1/4 cup butter melted but not hot
- 3 Tbsp yeast regular
- 1/2 Tbsp salt
- 2 eggs
- 5-6 cups bread flour can all use all purpose flour
Filling
- 2 Tbsp butter melted
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 Tbsp cinnamon
Frosting
- 1/4 cup butter softened
- 3 cups 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 rectangle.
- Sprinkle with filling and roll up. Cut into 12 large rolls using thread or dental floss.
- 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.
Nutrition Facts:
Originally posted October 8, 2012
If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis!
Meg van says
How far apart should the rolls be placed?
What size of pan did you use
Thank ha
Kelley says
I just made a double batch of 1-hour cinnamon rolls this evening. I normally will follow a recipe on my 1st take to see where I may tweak it to taste. This was basically the same recipe for the sweet roll dough. Not nearly enough filling in the version I used but the sweet roll bread was very good. I liked the looks of the filling part of this version better so I’ll try it in the next batch.
Judy says
This is the only cinnamon bun roll recipe that I use. I’ve done it many times now using all purpose flour and it comes out just amazing. Very addictive. Thank you so much for such a great recipe
Leigh Anne says
I am so glad you love it too!!
Erika Campbell says
I just want to say that I’ve tried my fair share of cinnamon roll recipes and this one is BY FAR THE BEST!! The other recipes weren’t bad, they just weren’t fluffly, gooey, and perfectly sweet and cinnamony, ya know?… like what you expect when going to a Cinnabon. This – recipe – NAILS IT!! I’m so happy to have found this…FINALLY! And the center is nooo disappointment. Thank you so much for this!
Leigh Anne says
I love hearing that!! Thanks so much
Susan Rubin says
Could I use All Purpose Flour instead of Bread Flour?
Leigh Anne says
You may, the bread flour makes them a little more tender
Lucille says
Thank 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 says
That 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.
Lucille says
Help! 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 says
Lucille, Any time your dough is too sticky, add additional flour to make it workable. Your altitude and weather can effect your dough.
Linda says
What if you only have a hand mixer? Do you have to mix for 10 minutes? Suggestions?
Leigh Anne says
A handmixer should work as long as it is heavy duty enough.
Vicki Skonieczny says
Just 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 says
So glad you love them too! It is the only cinnamon roll I make anymore too!