Easy Cinnamon Rolls in just 1 hour that your family will love. Cut down on all the time and effort but keep all the amazing cinnamon sugar flavors!
Easy One Hour Cinnamon Rolls
Easy Cinnamon Rolls are a delicious holiday breakfast option for people with a small or large crowd. This recipe is easy enough to make for a small family brunch or for a Christmas morning breakfast for your entire extended family.
Cinnamon rolls can often be a labor of love, like my friend Maria’s recipe for Cinnamon Rolls her dad makes which look AMAZING and have the added fun of raisins too. These are a shortcut cinnamon roll, hopefully with a lot of great flavors too!
Tips for the perfect EASY cinnamon rolls:
- Use a stand mixer to do all the work. Other than warming the milk almost all the work is done in the stand mixer with almost no effort.
- Make sure your yeast is fresh – use rapid rise or instant yeast.
- Keep as many of your ingredients at room temperature as possible (butter, cream cheese, milk, etc.). I find measuring and leaving them out an hour or so before you start is perfect.
- You don’t need a thermometer on the milk if you don’t want to use one, you’re looking for something that feels warm to the touch but not hot. Like coffee just before it finally cools down. If you’re unsure of this use a thermometer, you don’t want to kill the yeast.
- You can definitely get these rolls done in just about an hour, but if you have a few extra minutes, I’d give them more time in the final rise, it will only help.
- To make a warm rising place in the winter: I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a few of seconds then close the door. The residual warmth is perfect for these rolls.
Looking for more delicious holiday friendly baked goods?
- Lemon Curd Sticky Rolls with Cream Cheese Glaze
- Ultimate Glazed Cinnamon Roll Pound Cake
- Apple Crisp Crumb Cake
- Best Ever Banana Crumb Muffins
- Easy Cinnamon Roll Coffee Cake
What is your favorite part of the cinnamon rolls? My husband’s is the outside layer, mine is the delicious center bite!
Tools used in these Easy Cinnamon Rolls:
Saucepan: Easy for sauces, cleans well and inexpensive. I’ve used this pan for clients for years, and use this one for home (gotta love wedding gifts!).
Stand Mixer: Let your stand mixer do all the work, the dough and the icing are done in this.
Sheet Pan: I use two of these pans and do 9 rolls to a pan.
Easy Cinnamon Rolls
- Yield: 18 Servings
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Course: Breakfast, Brunch
- Cuisine: American
- Author: Sabrina Snyder
- 2 cups whole milk
- 1/2 cup butter room temperature
- 6 1/2 cups all-purpose flour divided
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 packets instant rapid rise yeast
- 2 large eggs
FOR THE FILLING:
- 1 cup sugar
- 3 tablespoons ground cinnamon
- 1/2 cup butter room temperature
CREAM CHEESE ICING
- 12 ounces cream cheese (1 1/2 packages) softened
- 1/3 cup butter room temperature
- 1 tablespoon vanilla extract
- 5 cups powdered sugar
- 3 tablespoons milk
Note: click on times in the instructions to start a kitchen timer while cooking.
- In a small saucepan heat the milk and butter to 110 degrees (warm to touch).
- Into your stand mixer add the yeast and milk and whisk and let sit for one minute.
- Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
- PRO TIP: COVER YOUR MIXER WITH A CLEAN DISH TOWEL.
- Attach the dough hook and turn the mixer on speed 3-4 (low to medium).
Let it go for 5-7 minutes, you want the dough to become a ball that doesn’t stick to the walls of the bowl.
- If you find sticking add flour 1/4 cup at a time until it pulls away (no more than another cup)
- Take the dough out, grease the stand mixer bowl and put it back in.
- Cover the dough with your dish towel you used to keep the flour in the stand mixer.
Let sit for 10 minutes while you set the oven to preheat to 350 degrees and you make the filling.
- In a medium sized bowl mix the sugar and cinnamon.
- Using a large even surface, add 1/2 cup of flour and roll it out onto the surface to coat the rolling pin and the surface.
- Roll out the dough into a large rectangle about a 1/2 inch thick (if your space is limited do this in two halves).
- Spread the butter over the dough (I use my hands) and sprinkle the cinnamon sugar over the butter.
- Roll the dough tightly to form a long log and using a piece of thread slice off pieces.
- The dough will make 18 large cinnamon rolls.
- Place the rolls into buttered baking pans or jelly rolls.
Place the rolls into a warm place for 20 minutes (I have a second oven, so I heat it to warm when I start the recipe, then turn it off and open the door for a couple of seconds then close the door. The residual warmth is perfect for these rolls).
CREAM CHEESE ICING:
- In your stand mixer whisk all the ingredients together.
TO FINISH THE CINNAMON ROLLS:
Bake the rolls for 18-20 minutes or until golden brown.
- Spread the cream cheese frosting over the rolls and serve warm or at room temperature.
Yield: 18 Servings, Amount per serving: 574 calories, Serving Size: 1 roll, Calories: 574g, Carbohydrates: 87g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 78mg, Sodium: 331mg, Potassium: 125mg, Fiber: 1g, Sugar: 51g, Vitamin A: 750g, Vitamin C: 0.1g, Calcium: 79g, Iron: 2.4g
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