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Delicious, warm, gooey cinnamon rolls in just an hour. These quick one hour cinnamon rolls are fast and easy to make!!
Why You’ll Love This Recipe!
These super quick one hour cinnamon rolls are ready to go in the oven in just one hour! And the results are amazingly good!!
I love homemade cinnamon rolls, especially for breakfast, but I don’t love how long they take to make. Who wants to get up 2-3 hours early to have hot, fresh cinnamon rolls in the morning?
I decided to see if I could use my basic cinnamon roll recipe and tweak it to get homemade cinnamon rolls in an hour. I did and they were just as delicious as when I spend 2-3 hours making them!
Ingredients Needed
- Buttermilk, room temperature
- Sugar, granulated sugar, brown sugar and powdered sugar
- Butter, melted
- Active Dry Yeast
- Salt
- Eggs
- Bread Flour
- Ground Cinnamon
- Milk or Cream
How to Make Quick One Hour Cinnamon Rolls
- Mix together your warm water and yeast in the bowl of your stand mixer. Allow to sit for 5-10 minutes or until bubbly and foamy.
- Add room temperature buttermilk, sugar and cooled melted butter to yeast mixture and stir to incorporate.
- Add dry ingredients and eggs to yeast mixture.
- Mix dough for 10 minutes using the bread hook on your stand mixer or by hand.
- Cover dough and allow to rest for 10 minutes.
- Combine sugar, brown sugar, butter and cinnamon. Mix together until it resembles wet sand.
- Roll out dough on floured work service with a rolling pin. Roll into a 12 x 16 inch rectangle.
- Sprinkle with cinnamon sugar mixture.
- Roll, starting at long edge. Place seam on bottom.
- Cut cinnamon roll dough into 12 large rolls using a piece of unflavored dental floss or a serrated knife.
- Place the rolls on a prepared cookie sheet.
- Allow rolls to rise for 15 minutes. They won’t rise much, but don’t worry they will in the oven.
- Bake at 400 degrees F for 12-15 minutes.
- Combine softened butter, vanilla, powdered sugar and enough milk to make it the right consistency for frosting.
- Remove rolls from oven and frost.
Tips from Leigh Anne
- Gather your ingredients together before hand so everything is ready when you need it.
- I used bread flour, but regular all purpose flour works fine too.
- If you are new to working with yeast, check out all my tips on how to proof yeast.
- To cut my cinnamon roll dough easily and cleanly, I use unflavored dental floss.
Frequently Asked Questions
Can I freeze cinnamon rolls?
Place the rolls, individually, on a baking sheet in the freezer and flash freeze. Wrap each roll individually in plastic wrap and a layer of aluminum 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.
What type of yeast should I use?
For this recipe I use dry active yeast, not rapid rise, quick rise yeast or instant yeast. You use a lot of yeast in this recipe but that is what makes them rise so fast. I didn’t find the large amount of yeast affected the flavor at all.
Check out more delicious roll recipes:
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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 your warm water and yeast in the bowl of your stand mixer. Allow to sit for 5-10 minutes or until bubbly and foamy.
- Add room temperature buttermilk, sugar and cooled melted butter to yeast mixture and stir to incorporate.
- Add dry ingredients and eggs to yeast mixture. Knead for 5-10 minutes or until dough is soft and smooth.
- Allow dough to sit for 10 minutes and rise.
Filling:
- Combine sugar, brown sugar, melted butter and cinnamon for filling. Mix together until it resembles wet sand.
- Roll dough out on a lightly greased or floured 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.
Tips & Notes:
Nutrition Facts:
Julie Spady says
1. 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!!
Heidi says
WHAT 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 says
Heidi – wish I’d seen the idea to spray your counters 20 years ago! So much easier than cleaning the flour off the countertop!!! Enjoy!
Kim V. says
Does 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 says
Not 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 says
Make 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.
Lee Anne says
This 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 says
I 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 says
How 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 says
You 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.
Jen Nikolaus says
OH 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 says
Jen, Thanks! These cinnamon rolls are to die for! You will want to make them over and over so beware..