A quick yeast-made Cinnamon roll recipe (with a “secret ingredient”). These soft, fluffy, cinnamon rolls are loaded with gooey cinnamon-y interiors and topped off with a simple cream cheese frosting. Less than an hour needed to rise! Recipe includes a how-to video at the bottom of the post!
We love enjoying these cinnamon rolls any time of the day, but they make an especially indulgent breakfast option. Just like my buttermilk pancakes, and sausage gravy, having my favorite cinnamon roll recipe on the Christmas morning breakfast table is non-negotiable.
Cinnamon Rolls
Whew, we made it through a whole week of candy recipes. I don’t know about you but I am exhausted. Hopefully by now you are ready for something a little different, and I’m pretty excited to be sharing this well-tested recipe for fluffy, perfect cinnamon rolls!
In the past, my most popular cinnamon roll recipe was a yeast-free version. While I still love that one for how simple and quick it is, I’ve been working on overcoming my long-running aversion to working with yeast. I started earlier this year with my easy pizza dough and then threw myself into developing a true, yeast-y cinnamon roll recipe.
Because yeast recipes are a newer territory for me, I had to make sure this recipe worked inside and outside of my kitchen. I had many, many fails (maybe you saw them on my Instagram stories), and when I finally landed on this recipe I was almost shocked by how incredibly perfect it was. The first bite was light and fluffy, the centers were just perfectly gooey, the taste was everything you could ever want in a cinnamon roll.
I then proceeded to test this recipe 5 more times just to be sure and even made my mom try it at home in her own kitchen. This cinnamon roll recipe is a winner.
The “Secret Ingredient” for Perfect Cinnamon Rolls
When you read through the recipe, you’ll notice that I use cornstarch. Cornstarch has been my “secret ingredient” in so many of my recipes (most popularly my chocolate chip cookies) that I can hardly call it a secret anymore. After dozens of recipe fails where I couldn’t manage to achieve the perfect fluffy texture I wanted in my cinnamon rolls, I decided to try adding it to my cinnamon rolls.
Bingo. Once I added the cornstarch, recipe development finally started to move in the right direction. The cornstarch gives these cinnamon rolls a softer texture, helping to give you a tender, light and fluffy roll.
Tips for Making Cinnamon Rolls – Flour & Judging by Feel
You’ll notice in the recipe that these cinnamon rolls call for a range of flour and there isn’t a specified amount of kneading time listed. This is because the specifics will vary in every kitchen, and the best way to know your dough is right is by watching and feeling it.
Your cinnamon roll dough should cling together and form a ball that pulls away from the sides of your mixer bowl. Most likely you’ll need to add more flour to achieve this, but you also don’t want to add too much or you’ll end up with dense and dry cinnamon rolls. I call for up to 1/3 cup in the recipe, but you may need even more, or even less! Add additional flour slowly until it’s clinging together but still slightly tacky to the touch. Watching my video is a good visual if you’ve never made cinnamon rolls before or have any questions about what your dough should look like.
You also don’t need to knead (haha) the dough for a certain amount of time. Some recipes call for 5 minutes of kneading or 10 minutes etc., but all mixers vary so, again, we are going by feel. Over-working this dough can make your cinnamon rolls tough, so once the correct texture is reached, your dough is good to go.
Can I make these Cinnamon Rolls in Advance?
Unfortunately, I found that the quality of the cinnamon rolls degraded after the dough sat for a night in my fridge. For best results, I recommend using the dough as soon as you make it (and it’s had time to rest properly, as per the instructions).
However, I have found that they keep their fluffy texture and soft interiors when stored after baking. I store mine in an airtight container at room temperature. Enjoy within 2 days of baking, and I definitely recommend reheating them before eating. Just popping one in the microwave for a few seconds is sufficient!
I am so excited to hear what you think of these cinnamon rolls once you try them for yourself! Please leave me a comment, tag me on Instagram, or share a pic in my free Facebook Baker’s Club!
Enjoy!
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How do You Make the Best Cinnamon Rolls?
1 Hour Cinnamon Rolls
Ingredients
CINNAMON ROLLS
- 1 ½ Tablespoons of butter for greasing pie plate
- 2 ¾ cups all purpose flour 345g plus additional ⅓ cup (45g) flour
- ¼ cup sugar
- 2 Tablespoons cornstarch cornflour in UK, shake the jar or box before scooping and leveling your cornstarch
- 2 ½ teaspoons rapid rise/instant yeast I use Hodgson mill fast rise yeast
- 1 ¼ teaspoons salt
- ½ cup whole milk 120ml
- ¼ cup water 60ml
- 4 Tablespoons unsalted butter cut into 8 pieces
- 1 large egg + 1 large egg yolk lightly beaten, room temperature preferred
FILLING
- ½ cup light brown sugar tightly packed (100g)
- 1 Tablespoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup unsalted butter softened (it needs to be soft enough to easily spread, so pop it in the microwave for a few seconds if it’s still firm at room temperature)
ICING
- 2 oz cream cheese softened
- 2 Tablespoons unsalted or salted butter softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar 125g
- 1 Tablespoon milk or heavy cream
Instructions
- Preheat your oven to 200°F and prepare a 9 ½” pie plate by melting 1 ½ Tablespoons of butter in your pie plate. Set aside.
- Combine flour, sugar, cornstarch, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment and stir until well combined.
- In a small saucepan* combine milk, water, and butter over low heat. Stir occasionally until butter is melted and mixture reaches between 110-115°F (if your mixture gets too hot, just remove it from the heat and allow it to cool back down to the indicated temperature range).
- Turn your stand mixer to low speed and slowly pour heated milk mixture into the bowl, stirring until just combined. Add your lightly beaten eggs and increase speed to medium, continue to stir until completely combined (if needed, pause to scrape down the sides and bottom of the bowl so all flour is absorbed).
- Switch your paddle attachment out for a dough hook if you have one and continue to stir on medium low speed. Gradually add up to ⅓ cup (45g) additional flour as needed until dough clings together and pulls away from the sides of the bowl. It should develop a soft, elastic texture and will be slightly sticky/tacky to the touch.
- Transfer your dough to a lightly oiled heatproof bowl and cover tightly with plastic wrap. Allow to rest in a warm place (I usually place mine on top of my preheating oven) for 10 minutes. Meanwhile, prepare your filling.
FILLING & ASSEMBLY
- Whisk together brown sugar, cinnamon, and salt in a small bowl. Set aside.
- Once your dough has finished resting (it may not have risen very much, this is fine) transfer to a clean, lightly floured surface and use a rolling pin to roll out to a 15x9” rectangle. Spread softened 1/4 cup butter evenly over the dough and then sprinkle evenly with brown sugar mixture, leaving about ½” of dough uncovered around the perimeter.
- Starting with the long end, roll your cinnamon rolls into a tight roll. Cut into 9 slices (about 1 ¾” width per slice) and arrange into prepared pie plate.
- Cover with foil and place in your 200°F oven and turn off the oven. Allow dough to rise for 15 minutes. Once 15 minutes has passed, remove covered pie plate and place on top of your oven. Preheat your oven to 350°F and leave rolls covered, allowing them to continue to rise while your oven preheats.
- Once oven is preheated, remove foil and bake rolls for 18-20 minutes or until lightly golden brown on top.
- While your cinnamon rolls are baking, prepare your icing.
ICING
- Use an electric mixer to beat together softened cream cheese, butter, and vanilla extract until creamy. Gradually add sugar until completely combined. Add milk or cream, and stir well until creamy and smooth.
- Once rolls have finished baking, allow them to cool for 10 minutes before covering evenly with frosting. Enjoy!
Leslie
I have made several recipes of cinnamon rolls and I have to say that these are the MOST amazing, melt-in-your-mouth cinnamon rolls I’ve ever made! I was skeptical of the very brief proofing time but they are PERFECT and will surely become a staple in our home!
Sam
Thank you so much, Leslie! I am so glad you enjoyed them so much. 🙂
Jeb
Hey Sam, what are your thoughts on using whipped cream cheese…? I would suppose weight for weight they would be the same.
Sam
Hi Jeb! Normally I wouldn’t recommend it but since this is such a small amount it may work. You may need a little extra sugar and I would just stir it together by hand. 🙂
Jeb
Good to know. We are more apt to have whipped in the house because the kids enjoy it. I wanted to know if it was via able in a pinch…
Lea Ripper
I made these this morning for Christmas and they are AMAZING! THE BEST CINNAMON ROLL RECIPE EVER !!!! I will recommend this to everyone I know! Thank you so much Sam and I hope you have a happy holidays with you and your family 🙂
Ashley
I have a weird question..do you prefer this recipe with yeast or your other one without the yeast? I can’t decide which one to try first! Thank you 🙂
Sam
Hmm that’s a really tough question. They are both so good! If I have more time I would probably make the yeast ones. If I’m in a real hurry, no yeast. 🙂
Ashley
Thanks so much for answering! I think the quicker ones will be the ones. Merry Christmas too!
Apryl
Hi! These look great! I only have a hand mixer. Would I still be able to make these?
Sam
Hi Apryl! Yes, I’d actually recommend making by hand rather than with the hand mixer though as it could burn out the motor. Do step 5 as much as you can by hand in the bowl then transfer to a clean lightly floured surface and knead until you have that smooth elastic texture. I hope that helps! 🙂
Ali Lang
I have made these so many times for my husband, and now I’m planning to make them for our extended family for our Christmas Eve breakfast! They’re so easy (even for a novice baker like me!), and they taste great for days! These would make a perfect Christmas morning breakfast, too!
Sam
I am so glad you enjoyed them so much! 🙂
Kay
These were amazing! I made them on a whim at 11:30 at night (it’s finals week lol) and when I tell you I’ve never had a cinnamon roll so delicious! Absolutely recommend these for anyone and everything to make!
Sam
I’m so glad you enjoyed them so much, Kay! 🙂
John
If I make these with the intent they be eaten the next day, should I ice them as usual, then reheat them, or will microwaving ruin the icing?
Sam
Hi John! The icing will be fine reheated. It just gets a little thinner and a little bit stickier, but that’s all part of the experience. 😉
John Tibbetts
Follow up question: if I am making multiple batches, can I just cook them togehter in a bigger tray instead of the pie pan?
Sam
That shouldn’t be a problem. Your baking time will just change a little bit. 🙂
John
I made 4 dozen in 2 large pans, my coworkers finished them off in no time! I also took the end bits I cut off the raw rolls, tossed them in a bread pan and have a nice cinnamon loaf as well!
Sam
That’s a lot of cinnamon rolls!!! I’m so glad everyone enjoyed them so much! 🙂
Darcy russak
Sooo east and yummy!! I had to make more frosting since I hate too much of it while the rolls cooled:)
Sam
🤣 I can’t say that I haven’t had to do the same! I’m so glad you enjoyed them so much! 🙂
Amber
Made these today. They are amazing! And really they are not that hard. I found my artistic side coming out rolling out the dough. Looked SO pretty. Fantastic texture and awesome taste. Thanks for another great recipe!
Sugar Spun Run
I am so glad that you enjoyed the taste and the process of making them, Amber! Thanks for commenting. 🙂
Erika
I have made your chocolate chip cookies, your pizza dough and now your cinnamon rolls. My family LOVED them all! Thank you!
Sam
I am so glad everyone enjoyed everything so much, Erika! 🙂
Toni L Brown
SORRY! I meant to post the Banana Bread article on that recipe page. Apologies – Toni