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1-Hour Cinnamon Roll Recipe

4.9 from 47 votes

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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

4.9 from 47 votes

1-Hour Cinnabon Cinnamon Rolls

This 1-hour Cinnamon Roll Recipe is the quick version of my ultimate Cinnabon clone. You'll never need another recipe for Cinnamon Rolls!
servings 16 Rolls
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr

Ingredients

for the dough-

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: 380kcal | Carbohydrates: 59g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 233mg | Potassium: 121mg | Fiber: 2g | Sugar: 30g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1.9mg
Course: Breakfast, Dessert
Cuisine: American
Keyword: cinnamon roll recipe, cinnamon rolls, how to make cinnamon rolls

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Recipe Rating




185 Responses
  1. Anna

    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.

  2. Kimberly C

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

  3. Trilby C.

    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.

  4. Morgan Wuergler

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

  5. Kristin

    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.

  6. Victoria Schimming

    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!

  7. Elsie indenbosch

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

  8. Miranda

    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!

  9. Amber Dembkowski

    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!

  10. Casey

    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!!!

  11. Heather Walker

    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!

  12. Emily

    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!!!

  13. Nathan Burkholder

    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!

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