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1-Hour Cinnamon Roll Recipe

4.65 from 89 votes
By Katie
July 20, 2018
191 comments
Jump to Recipe

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

This 1-hour Cinnamon Roll Recipe is the quick version of my ultimate Cinnabon clone. You’ll never need another recipe for Cinnamon Rolls!

In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I’ve got you covered. I decided to take matters into my own hands, tweak my original cinnamon roll recipe and post a 1-hour version that is *nearly* as fabulous. Obviously, there is a slight difference, but not much. Also, it’s really hard to go wrong with sugar, cinnamon and bread products. Just sayin’.

Cinnamon Roll Recipe

Quick Cinnamon Rolls

This recipe goes so quickly and works so wonderfully because I use super-fast acting yeast and lots of it.

I also cut these rolls a little thinner than the original Cinnabon ones so the centers cook as evenly as the edges and the entire thing puffs up evenly.

The same frosting recipe is used and nearly everything stayed the same within the context of the dough as well.

Sooooo, yeah. Basically, I’ve got this roll recipe for you to use and enjoy…. 🙂

Cinnamon Roll Recipe Ingredients

Okay, get your shopping list ready because there are a lot of ingredients that go into this recipe. Most ingredients you probably already have because they are baking staples. Others you might have to shop around for (like corn syrup).

For the dough, you’ll need warm milk, active dry yeast (use the fast acting kind), salt, granulated sugar, egg, canola oil (or vegetable oil), and all-purpose flour.

For the cinnamon filling, you’ll need softened butter (or margarine), light brown sugar, and ground cinnamon.

For the cinnamon roll icing, you’ll need cream cheese (at room temperature), softened butter (or margarine), vanilla extract, corn syrup, fresh lemon juice, and powdered sugar.

Once you have all of these ingredients, you are ready to make these fast and easy Cinnamon Rolls!

Unfrosted Cinnamon Rolls

How to Make Cinnamon Rolls

  1. In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 3 cups of flour, the remaining sugar, and salt.
  2. Once yeast mixture looks bubbly and frothy, pour into the stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of the bowl to stir flour in evenly. Knead 5 minutes on low.
  3. If the dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be tacky, but not sticky enough to stick to your hands!} Rest dough 5 minutes.
  4. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
Cinnamon Rolls

Filling and Rolling

  1. Sprinkle counter with flour and roll dough to be about 18×24 inches. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
  2. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.
  3. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.

Cinnamon Roll Icing

  1. While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
  2. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.
Cinnamon Roll Recipe

Cinnamon Roll Recipe Tips and Tricks

(some affiliate links below)

Original Recipe. These cinnamon rolls are based on my original Cinnamon Rolls recipe. If you have a little extra time on your hands, give the originals a whirl. If not, these are GREAT!

Thickness. You can cut these rolls to be thin or thick. Either is tasty; you’ll just have to cook the bigger ones longer.

Overkneading. Kneading dough in a stand mixer is a great way to make this dough, however, there is a tendency to add in too much flour. Be sure it’s sticky, but not sticky enough to stick to your fingers. Knead by hand is a great way to ensure the dough doesn’t get over kneaded.

Roulpat. I love my Roulpat for pie crusts, biscuits, cookie dough, and cinnamon roll dough too! It’s like the cousin of the Silpat. A silicone mat meant for doughs, not baking in the oven. It works amazingly well 🙂 I’ve been converted for a few years now and won’t go back. YOU CAN’T MAKE ME!

Food Processor. If you happen to have one of these on hand, it makes whipping the cream cheese frosting together a cinch! Seriously, if you have one, give it a try!!

Cinnamon Roll Recipe

Can I Make Cinnamon Rolls Ahead of Time?

Absolutely! Follow the recipe as directed but stop before baking! At this point, you can cover your rolls with plastic wrap and set them in the fridge overnight. When ready to bake, bring them to room temperature and then pick up where the directions left off and bake. You can even make the frosting ahead of time and refrigerate until ready to use.

Do I Have to use corn syrup?

No! The corn syrup adds a nice shine to the frosting and brings sweetness to it as well.

More Cinnamon Roll Recipes to Try!

Swoon is my middle name. Make sure you save this recipe, especially if you don’t have enough time to make the original Cinnamon Roll Recipe. Have a wonderful day!

xoxo-Lauren

Cinnamon Rolls

1-Hour Cinnabon Cinnamon Rolls

Katie Cooksey
This 1-hour Cinnamon Roll Recipe is the quick version of my ultimate Cinnabon clone. You'll never need another recipe for Cinnamon Rolls!
4.65 from 89 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 16 Rolls
Calories 380 kcal

Ingredients
 
 

for the dough-

  • 1 cup warm milk
  • 4 1/2 teaspoons active dry yeast use the fast acting kind!
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup canola oil or vegetable oil
  • 4-4 1/2 cups all purpose unbleached flour

for the filling-

  • 1/3 cup salted butter softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon

for the frosting-

  • 2 oz. cream cheese at room temperature
  • 1/4 cup salted butter softened
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon corn syrup
  • 1 teaspoon fresh lemon juice
  • 1 1/4 cups powdered sugar

Instructions
 

Making the Dough

  • In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 3 cups of flour, the remaining sugar and salt.
  • Once yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low.
  • If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be tacky, but not sticky enough to stick to your hands!} Rest dough 5 minutes.
  • Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.

Filling and Rolling

  • Sprinkle counter with flour and roll dough to be about 18x24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough.
  • Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin.
  • Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.

For the Frosting

  • While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly.
  • Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Nutrition

Calories: 380kcalCarbohydrates: 59gProtein: 6gFat: 13gSaturated Fat: 9gCholesterol: 33mgSodium: 233mgPotassium: 121mgFiber: 2gSugar: 30gVitamin A: 295IUVitamin C: 0.1mgCalcium: 52mgIron: 1.9mg
Keyword cinnamon roll recipe, cinnamon rolls, how to make cinnamon rolls
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4.65 from 89 votes (37 ratings without comment)

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Recipe Rating




191 Responses
  4. Lisa
    Reply

    5 stars
    I have used this recipe for several years now. I make mine gluten free! It’s the best recipe I have found. I use King Arthur Measure for Measure flour and I add another teaspoon of xanthan gum to the flour. I have found that if you pack the flour they are very dry, so I measure it using the dipping method. These come out tasty and pretty good looking. I often share them at work and even my non gluten free friends like them. Thank you!

  6. Polly
    Reply

    Common sense told me to let the dough raise til doubled and then again after the rolls are formed. Had I not done this, they would have been compact and hard as rocks. As it was, I didn’t let them raise quite enough but they were still good. One hour rolls from start to finish?? I don’t think so.

  7. Laura Sisco
    Reply

    5 stars
    These were so delicious. Have to say was very skeotical about them working without any rise time but dang they worked. My house smelled so good. I never put any icing on my cinnamon buns and these didn’t need any. Will make these again and again.
    Thanks Lauren for the fantastic and so easy and yummy recipe.

  9. Karen
    Reply

    2 stars
    Dough is not sweet enough, kind of tasteless to be honest and not light and fluffy like I thought they would be by the amount of yeast. Will keep looking for that perfect cinnamon roll recipe.

  10. Tina
    Reply

    Question: your instructions say to put 3 cups flour in the mixing bowl and then add 2 tablespoons at a time until it is not sticky. It seemed to take forever to add the 2 tablespoons at a time to get it less sticky. Since the recipe calls for 4 1/2 cups can I put 4 cups in the bowl to start with or would that be too much to add at the beginning? I don’t want to start with too much but it seems the 3 cups is not nearly enough to start with.

    1. Lauren
      Reply

      I mean, it’s up to you. I like starting with 3 cups and working my way up which is why I wrote the recipe like that. I would start with 3 cups in the bowl and have the fourth measured out and sprinkle that is bit by bit. It will mix in quickly at first and then will start to turn into a dough. Thats when you need to be careful with your flour additions. You can always add more flour but can’t take away.

  13. Kelly
    Reply

    5 stars
    I have always wanted to try to make these! One hour just seems like a crazy short amount of time to make this deliciousness!! This would be perfect for Christmas morning! I’ll have to give them a try this year!!

  18. Tammy Wallis
    Reply

    I did not think these would really work – but they did! 1 hour and they were so yummy! My family of 5 devoured the whole pan in one morning! Will definitely use this recipe many more times!!

  19. Kari Schoening
    Reply

    I love this cinnamon roll recipe! They are quick and delicious! I make them for a morning surprise for my kids or a sweet side with chili. My kids even ask for them for their school birthday treats. I have always had a hard time with getting my yeast to activate and rise but I used the tips on this recipe and have had success every time! This is the first recipe I saw that brought me to Lauren’s blog and I have tried others and have loved them. I love the pictures… and explanation with the recipe. Thank you for helping me in my cooking/baking ventures!

  22. Jean Williams
    Reply

    Hi I just made these and should I have let them raise before baking? They are tight and small, did not rise. The dough was tacky maybe too much flour? The dough also tore when I was rolling it out. My husband loves cinnamon rolls and I want to perfect them. Help

    1. Lauren
      Reply

      You can give them more time to rise if they seem too tight and small. But if you added in too much flour, they would have a hard time rising. Perhaps your yeast was old or not fast acting?

  24. Mellissa
    Reply

    Not sure what went wrong, but mine never did rise, and were tough on outside and doughie inside. Sad because they smelled wonderful, and your pics looked so yummy. The recipe is a bit confusing, because it says 4- 4 and 1/2 cups flour but then in directions it says 3 cups. So I assumed once I kept adding flour to the sticky dough and then rolled it out on flour surface it all added up to 4 and 1/2 cups? I think if I had let them rise 20 min instead of putting them straight in the oven, they would have worked out and still only taken an hour with 5 min for yeast to foam 5 min to knead in mixer, 5 min to proof, 20 min to rise, 20 min to bake, and 5 min to cool. Maybe I used wrong kind of yeast and flour? Saf Instant and Lehi Roller Mills Flour usually works for me though when I make my usual cinnamon roll recipe. 🙁

    1. Lauren
      Reply

      SO SORRY this recipe didn’t work for you! You kind of need to use guestimation with yeasted dough! So, the measurement was 4 to 4 1/2 cups flour. Some doughs don’t need the full 4 1/2 cups, depending on climate, humidity and how you measure the flour. Initially when you start mixing, add in 3 cups and then add in little bits of flour as needed until you get a smooth dough that is tacky but won’t stick to your hands. Hope that makes things a little more clear for you!

  30. Karen
    Reply

    5 stars
    My cousin keeps raving how good this recipe is. She makes it all the time!! I need to try it ASAP. It looks easy and so delicious (like all of your recipes!!)

  35. Alexis Beare
    Reply

    5 stars
    this recipe is one of my favorites… to me, the filling and icing is always spot on! Thanks for sharing your hard work and research with us!

  36. Dana Hull
    Reply

    I need to try these – the ones I made for Father’s Day were a bit of a failure. Yeast and I do not always get along.

  38. Rachel Stevens
    Reply

    These look delicious. Can’t wait to try but need to wait until our kids come to visit!!
    Sending my daughter the recipe–she’s a great baker & loves it! Thank you!

  40. Rebecca S.
    Reply

    5 stars
    I made these cinnamon rolls Saturday morning and they were fantastic! I have always wanted to make homemade cinnamon rolls, but I’ve been to intimidated by using yeast. However, I gave it a go and they came out perfect! I will definitely make these again.

  41. Jen Taberski
    Reply

    5 stars
    I was shocked at how easy these were, and how delish they tasted! And this was legit my first attempt! They tasted better than Cinnabon! (Elastic waist bands 4evah!) ?
    ??????

  43. Linda F
    Reply

    Love the idea of cinnamon yeast rolls that are done in an hour!!!. No longer having to wait for this deliciousness!!

  46. Emma
    Reply

    5 stars
    This recipe is my new favorite! I had to try after you posted about them on IG last week. I first made them last weekend as written for a family Sunday brunch and they were a huge hit. I prepped them the night before and placed the rolls in the fridge, covered. Let sit at room temp for 30 min prior to baking in the AM and they came out beautifully. And the frosting? Divine! This weekend I am adapting the recipe to become pecan rolls because I loved the simplicity of the dough so much. Thank you for sharing!

  47. Megan
    Reply

    I make a lot of yeast breads, especially cinnanbon knock offs. I tried this recipe this morning and I didn’t like it. There’s just no comparison to a raised dough. The recipe is quick and easy but that’s about it. I won’t make this again.

    1. Lauren
      Reply

      You’re right! This recipe is for those on the go, or for those who don’t have a ton of time on their hands. You should try my original cinnabons a try. They take much longer to make and are closer to the original: https://laurenslatest.com/my-cinnabon-cinnamon-rolls/

  48. Kathy
    Reply

    5 stars
    I had always been intimidated by the idea of making cinnamon rolls, but I just made these and they were so simple to make and turned out great. I left out the corn syrup but otherwise followed all the directions as written. We will make these again for sure! Thank you!

  52. Shannon
    Reply

    5 stars
    I have made these numerous times and they always turn out great! I have also frozen them once they’re all rolled and sliced into individual rolls. Great recipe!

  53. Julie Ballentine
    Reply

    5 stars
    Love, love, love these cinnamon rolls! My husband and I made them for Christmas morning this year, and it added the perfect touch to our first married Christmas 🙂

  56. Karen
    Reply

    So it helps to read the full instructions first. I put the whole amount of sugar in with the yeast and milk. ? needless to say i had to start all over lol. But it was totally worth it though!

  59. Garlic Butter Fries | Lauren's Latest
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  60. ellie
    Reply

    Took way more than an hour for me – I also just used a simple glaze on top with powdered sugar, butter and milk because my family doesn’t like cream cheese icing. Made these for when the grandkids stayed over and they loved them and said they were better than ones they buy. I found them a bit sweet for me maybe because I couldn’t roll the dough out that big and so I probably had too much filling as mine looked liked I had more in there when cooked than your pictures.

  61. Jeanette
    Reply

    5 stars
    Just made these this morning! So quick and easy. Dough rolled out easily and cooked so flavorful. Other reviews said that the rolls were hard. Mine were not hard at all. Maybe they put in too much flour or cooked too long. I did as recommended and put in extra flour 2 tbs at a time but careful not to add too much. I kept testing it until it wasn’t sticky. My only comment was that they were a little too sweet for my families taste and next time I will only do 2/3 of the brown sugar/cinnamon combo. This is just a personal preference. I do recommend as the recipe states roll the brown sugar and cinnamon mixture into your dough before rolling and also watch the timer when you cook them. I didn’t cook for 20 minutes but only until they started to brown. REALLY GOOD!!

  64. sue ginter
    Reply

    So love you blog and look forward to it every Monday! Oh…I’m off topic 🙂 I plan to try these cinnamon rolls this Thanksgiving weekend! I’ve tried many of your recipes and love them! One my family particularly loves is the gingerbread bars. The girls at work are ALWAYS asking ‘when are you going to make those gingerbread things’? Thanks!

  67. Erin
    Reply

    Has anyone tried to make these gluten free yet? I have celiac’s and can’t have gluten.
    I’m going to try and use Bob’s Red Mill 1 to 1. Let me know if anyone has any other ideas please.

  68. Louiza
    Reply

    5 stars
    Just wanted to say that these were AMAZINGLY DELICIOUS!I have made these little guys twice already this week and the pan is licked clean! Thanks for the recipe and saving time for us cooks in the kitchen!

  70. Nancy
    Reply

    5 stars
    This is the BEST recipe by far that I’ve made. The dough is very simple, soft and forgiving. I love love love it!!! Thanks so much for sharing. It’s a staple in my house!!!

  74. Helen
    Reply

    Trying this right now my dough is not sticky at all its was so dry it didn’t even mix till I put more milk in but now it’s hard

  77. Anna
    Reply

    I own a bakery and thought I’d try these – anything to save time. I was very suspicious with no proofing required. And just as I suspected, they were heavy as lead and tasted terrible. Inedible, in fact. As another commenter said, you can’t rush perfection and this recipe is just leading you on. Blek.

  82. Kimberly C
    Reply

    I have been looking for a cinnamon roll recipe that is quick and easy and these sound perfect!! They look delicious as well!!

  84. Trilby C.
    Reply

    Ohhhhhh my heavens, we are dying to try this recipe! My poor, poor children have never eaten a Cinnabon cinnamon roll (we live in rural Utah, and don’t get to the “big city” very often) – so I’d love to treat them with something that tastes like the real thing!! And let’s face it – we just love cinnamon rolls.

  91. Morgan Wuergler
    Reply

    5 stars
    Love cinnamon rolls but dislike the time it takes to make them. I love that these only take 1 hour! Thank you!!

  92. Kristin
    Reply

    Your cinnamon rolls are the only reason I buy yeast! Can’t wait to try this quick version, maybe for a special Fathers Day breakfast.

  94. Victoria Schimming
    Reply

    5 stars
    I haven’t made these in a while! They are one of my husbands favorites and he will be getting back from training here this week!

  95. Elsie indenbosch
    Reply

    I love your original Cinnabon recipe – going to try this one out and hopefully it’ll be my new “go to” recipe!

  105. Miranda
    Reply

    I have been meaning to try this recipe out! Looks so good, it’s a rainy day in Alberta, Canada and seems like a good baking day! Can’t wait to try these!

  106. Amber Dembkowski
    Reply

    5 stars
    I love this recipe so much! When I want cinnamon rolls I don’t enjoy a long waiting process and one day while searching I found this recipe and it’s now my go to. Thanks for sharing it!

  113. Casey
    Reply

    These cinnamon buns look amazing and I’ve been looking for a recipe that doesn’t take forever to make!! Can’t wait to try these out!!!

  115. Heather Walker
    Reply

    5 stars
    I can’t wait to try this recipe! I have been looking for a good cinnamon roll recipe! Lauren – your recipes rock! So easy to follow and have normal ingredients! I love following you and your adorable little family!

  116. Emily
    Reply

    5 stars
    I just made these a few weeks ago and the whole family was in heaven! Thank you for sharing your talents with the world – my pregnant belly appreciates it!!!

  120. Nathan Burkholder
    Reply

    5 stars
    My fiancé follows your posts and makes your recipes all of the time. These cinnamon rolls are just one of my favorite recipes that she has tried of yours!

  128. Kerstin
    Reply

    I tried the recipe too. i only made half of the recipe and like the others mentioned, the dough was tough and super dry, I had to add more milk to fix it. I think it worked.

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  145. Chele Haynes
    Reply

    Hi Lauren
    I am trying to find out if I can make the Cinnabon cinnamon rolls the day before Christmas and give then as a gift so they can bake them and have them fresh Christmas morning .. Any suggestions on how I might do this so they can have them warm for Christmas morning .. Many thanks .. Love your site 🙂

  146. Kris
    Reply

    5 stars
    Holy cow, these were FANTASTIC!!! I did let them rest a little while longer in the bowl and then let them rise for about 20 minutes after putting them in the pan, but my son who is a cinnamon roll freak said these were WAY better than any we had previously purchased for Christmas morning. Using this recipe to feed 25 hungry swimmers later this week. Thanks for the great recipe!

  148. Rick
    Reply

    4 1/2 teaspoons of yeast. Dough rises? Nope.
    Roll the dough and cut rolls. Let rise? Nope.
    What???
    You. Never let the yeast do its work.
    Color me stumped 🙂

  150. Stephanie
    Reply

    I need to make these gluten free, any variations I need to make? I use the gf flour : Better Batter. Their website says a cup for a cup but I’m always leary

  153. Angela
    Reply

    These are baking now!! My first attempt at cinnamon rolls. My little hand held electric mixer did a great job at mixing the dough til the end! Thanks for sharing.

  154. Elizabeth
    Reply

    I am not sure if you’ll get this, but I have bread machine yeast. Do you think that it will work just as well?

  155. Janaina
    Reply

    5 stars
    hi Lauren! I have made those last night and they came our perfectly!! Thank you! To the person who mentioned that the dough was too dough for the mixer, you cannot use the paddle, rather use the dough attachment.

    This is one of my favorite desserts – I will be making it again soon!!

  156. Amy
    Reply

    Just tried making these. The tough was so thick my kitchen aid mixer could not turn it and started to burn up the motor. I could not roll it out it was so thick and dry. Used all the measurements above with only 4 cups of flour. Any idea why this happened?

  157. Sinfull Bakery - Texas-sized Vegan Cinnamon Rolls
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  158. Jen
    Reply

    One question – what exact kind of yeast did you use? I’ve seen ‘active dry,’ ‘instant,’ and ‘rapid-rise,’ but none that say both ‘active dry’ and either instant or rapid-rise. Just want to make sure I use the right kind! I have SAF instant and Fleischmann active-dry, but am definitely willing to buy a new kind if it means I can have those amazing-looking cinnamon buns in 1 hour!

  159. Joy
    Reply

    I have just made the dough for these Cinnabon Cinnamon rolls. However, they are for 12/30 am so I am going to let the dough set until later today. They are to be for my daughters work brunch. Can’t imagine if/how this would mess up the texture of the roll but just want to make sure they are light/fluffy and not like an Indian rubber ball. I am also going to make the topping with caramel and not the listed and might even put some apricot jam with the filling. I love to experiment with foods/pastries so here goes. thank you for the easy recipe. Happy New Year to you and yours.

  161. Lauren at Keep It Sweet
    Reply

    I’ve been wanting to make your Cinnabon recipe forever! Maybe I’ll finally settle on this one hour version. Hope you and your family had a wonderful Christmas!

  163. Meriem @ Culinary Couture
    Reply

    This recipe is the answer to all my prayers. I’m obsessed with your cinnabon cinnamon rolls and a 1 hour version is just what I need!

  164. Emily @ Life on Food
    Reply

    I love cinnamon rolls. They are my one true baked good I cannot resist. I love that these are extra fast. Waiting is the worst!

  169. Jessica @ Golden Brown and Delicious
    Reply

    UGH. More sugar is the last thing I need right now, but I want these so bad! They look amazing! Enjoy your holiday 🙂

  170. Sara
    Reply

    Is there a substitute for corn syrup? I never use it so hate to buy a whole bottle for one tablespoon. Otherwise they look delicious and I’m definitely pinning these!

  171. Karen @ On the Banks of Salt Creek
    Reply

    You should get a little something extra in your stocking for this one. Planning on making. Everyone will be very happy.

  172. Taylor @ Food Faith Fitness
    Reply

    Cinnabon Cinnamon Rolls in 1 HOUR? OHMAHGASH.
    I want to marry these.
    OR, at least make them for Christmas morning. 😉 Pinned!

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