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 ⅓ 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!
Other Breakfast Recipes You May Enjoy
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 (345 + 45 g) all purpose flour plus additional ⅓ cup 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 (120 ml) whole milk
- ¼ cup (60 ml) water
- 4 Tablespoons unsalted butter cut into 8 pieces
- 1 large egg + 1 large egg yolk lightly beaten, room temperature preferred
FILLING
- ½ cup (100 g) light brown sugar tightly packed
- 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 (125 g) powdered sugar
- 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.1 ½ Tablespoons of butter for greasing pie plate
- Combine flour, sugar, cornstarch, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment and stir until well combined.2 ¾ cups (345 + 45 g) all purpose flour, ¼ cup sugar, 2 Tablespoons cornstarch, 2 ½ teaspoons rapid rise/instant yeast, 1 ¼ teaspoons salt
- 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).½ cup (120 ml) whole milk, ¼ cup (60 ml) water, 4 Tablespoons unsalted butter
- 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).1 large egg + 1 large egg yolk
- 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.½ cup (100 g) light brown sugar, 1 Tablespoon ground cinnamon, ⅛ teaspoon salt
- 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 ¼ cup butter evenly over the dough and then sprinkle evenly with brown sugar mixture, leaving about ½” of dough uncovered around the perimeter.¼ cup unsalted butter
- 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.2 oz cream cheese, 2 Tablespoons unsalted or salted butter, 1 teaspoon vanilla extract, 1 cup (125 g) powdered sugar, 1 Tablespoon milk or heavy cream
- Once rolls have finished baking, allow them to cool for 10 minutes before covering evenly with frosting. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Barb
Hi Sam, made these last weekend and absolutely loved them! I want to make them for a brunch but need lots! Can the recipe be doubled or tripled? Also, when making a larger quantity, could they be made on a sheet pan? Thank you….and your baby is darling!! I’m having a baby shower brunch for my daughter (first grandchild!) and the reason for making theses delicious cinnamon rolls again!
Miriam Rose Blanar
I’m going to make these on Christmas for breakfast and I’m so excited to make these, but I have a question. Would it make a difference if I used bread flour? Do you think it would change the texture? I read somewhere that it would make it softer and fluffier. What do you think?
Sugar Spun Run
Hi, Miriam! Cinnamon Rolls are my family’s favorite Christmas morning breakfast too. I am excited for you to try my recipe! I have not tried using bread flour so I am not certain how it will alter the texture. If you try it, I would LOVE to know how it turns out. I hope that you enjoy! 🙂
sacha
These were so delicious. My boys and husband ate them all up. I had to hide one for myself 🙂
Sugar Spun Run
I am so glad that everyone enjoyed them, Sacha! I hope you were able to as well. lol. Thanks so much for commenting. 🙂
Sean
Absolutely amazing! Subbed mascarpone cheese for the cream cheese in the icing (family preference) but otherwise followed the recipe exactly. A new family favorite. Thanks Sam for yet another wonderful recipe!!
Sugar Spun Run
Thank you so much, Sean. I am so glad that the cinnamon rolls have now become a family favorite. I love the sound of the mascarpone icing too. Enjoy! Thanks for commenting. 🙂
Melissa Torrez
Might as well call these “BEST 1 Hour Cinnamon Rolls” because that is exactly what they are! Made them last night and they are an instant hit with the family. Amazing recipes, thanks Sam!
Sam
I am so happy to hear this! So glad they were such a success, Melissa! They are one of my family’s favorites, too 🙂
Thank you so much for commenting!
Danielle Frisbie
After you make the cinnamon rolls, can you stick them in the freezer and keep on making more cinnamon rolls & put them in a freezer as well for a later date?
Sam
Hi Danielle! Do you mean after they have finished baking? I haven’t frozen them myself but if you wanted to freeze them after they’ve baked and cooled I think that would be fine.
Mark Buehrer
Can you use regular granulated yeast in this or does it have to be quick rising?
Sugar Spun Run
Hello, Mark! Yes, you can use regular yeast but it will take longer to rise. I hope that you enjoy the cinnamon rolls. 🙂
Sarah
These were absolutely amazing. Directions and video were very clear. You have a talent at baking and cooking, as evidenced by your delicious recipes on this site! Great cooking/baking tips for people along the way as well!
Sam
Thank you so much, Sarah! I am so glad you enjoyed the cinnamon rolls! 🙂
Pilar
Hi Sam
Im the recipe you use 4 tbsp butter for the dough, but in the video 3. Which one is the right amount? Thanks
Sam
Hi Pilar, I’m sorry about that. The correct amount is 4, though I have used both with success. I will get that fixed, thank you for bringing it to my attention.
Pilar
Thanks Sam! Did them yesterday and they came out really nice!! Really love your blog, it’s great!
Sam
I’m so happy to hear you enjoyed, and that you are enjoying the blog! Thank you for following along, Pilar <3
Dc
Can I make these the night before and cook in the morning? Looks wonderful I’ve been searching for a perfect cinnamon roll recipe. Thx
Sam
I did try this. I didn’t like them nearly as much. The quality of the cinnamon rolls was degraded. They were much more dense and didn’t rise as much.
Angelina B
This girl is the only Baker I seen to leave comments on because these were SO good. Hands down..better than cinnamon rolls that take hours. My baby boy requested these for test day (its tradition he picks his treat on testing days)…so I had to quickly find this and I saw her picture and knew it would be good…It made my day ..and my boys lived them! Your recipes are the best! I never comment unless they are phenomenal and I always take a moment to comment on your recipes!
Sam
Thank you so much, Angelina! I love hearing from anyone who uses my recipes so thank you for your time leaving the comment. Happy baking! 🙂
Emily Sherwod
I’m testing out your “secret ingrediant” by making your oatmeal cookies and chocolate chip cookies for Christmas. I bake bread quite a bit and often add potato flakes to add softness to the bread and to prevent bread from drying out too fast. For one loaf I add 4 Tablespoons of potato flakes. My son loves soft squishy bread. He would wipe out this whole pan of rolls if I didn’t make him share!
Sam
Thank you for this tip! I hope you enjoy the recipes, Emily! Merry Christmas!
Kim Baird
These are best cinnamon scrolls I have ever had by a long shot! Very dangerous though. you’ll want eat 2, 3 or more! So good.
Amazing recipe Sam. You have a super talent!
Sam
Thank you so much, Kim! I am so glad you enjoyed them. 🙂
Jessica
Delicious and very easy to make. My family loved them. They didn’t last very long lol.
Sam
I am so glad everyone enjoyed them, Jessica! 🙂
Madonna Habib
Made those today and my husband ate half the tray and said those were the best one’s he’s ever had, lol!
Anyway, easy recipe, thanks alot!
Sam
I am so glad everyone enjoyed them, Madonna! 🙂