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’.
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!
How to Make Cinnamon Rolls
- 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 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.
- 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.
- 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 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.
- 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.
Cinnamon Roll Icing
- 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.
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!!
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!
- Puff Pastry Cinnamon Rolls
- Cinnamon Roll Cookies
- Pumpkin Cinnamon Rolls
- Caramel Apple Cinnamon Rolls
- Cinnamon Roll Sheet Cake
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
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!
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 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.
Pauline says
Think I will stick with pilsbury. Less than an hour and yummy. They come out perfect every time.
Carrie Hodges says
Yummy
Hannah Kinney says
Can’t wait to try this recipe!!!
Elizabeth says
I want to make these! They look easy and so yummy!!
Nathan Burkholder says
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!
Anna says
These look so yummy! Can’t wait to try them!
Erin Raatjes says
These make me SO hungry for cinnamon rolls! Or ice cream….. or….. let’s face it… anything… 🙂
Kelster says
Craving cinnamon rolls today. Looks like one hour rolls will be on the menu.
Emily says
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!!!
Heather Walker says
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!
Danielle says
I need to make these soon!
Casey says
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!!!
Amy Heinle says
These look so yummy..I think I gained five pounds just looking at them!
Elisa E. says
Love cinnamon cinnamon rolls! Will have to try these!!
Julie Giles says
These look delicious!! Perfect for Father’s Day this weekend I can’t wait to try this recipe!
Jenn Pace says
These look amazing! I’ll definitely be filing this one away for our weekend breakfasts!
Steve says
Looking forward to trying this recipe for a ‘sweet-tooth satisfied in a pinch’ moment. 🙂
Autumn Vigil says
Love cinnamon rolls but don’t love how long they take to make. Will definitely be trying these out!
Amber Dembkowski says
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!
Miranda says
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!
Gretchen says
These look delicious I can’t wait to try them!
Katie Gallagher says
I cannot wait to try these this weekend! ????
Katie Gallagher says
Can’t wait to try these this weekend! ????
Lisa Hicks says
These look so good!!
Carolyn Cheeseman says
These look so amazing!!
Kim says
Yumm! Perfect for the mornings that you don’t have several hours to make these!!!
Emilis Albin says
These are the best cinnamon rolls! We make them often:) Thanks for sharing such a great recipe!
Erin H says
Can’t wait to try them. They look delicious!!!
Melody Neudorf says
I can’t wait to try these! Mm cinnamon rolls!
Elsie indenbosch says
I love your original Cinnabon recipe – going to try this one out and hopefully it’ll be my new “go to” recipe!
Victoria Schimming says
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!
Amanda says
We love cinnamon rolls at our house. I think these would be perfect to try for Father’s Day on Sunday!
Kristin says
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.
Morgan Wuergler says
Love cinnamon rolls but dislike the time it takes to make them. I love that these only take 1 hour! Thank you!!
Lauren says
I can’t wait to try these this weekend.
Patti says
I love making cinnamon rolls for my family. Homemade rolls are the best and I can’t wait to try these!
Madeline says
Oh my gosh…one hour cinnamon rolls?!? This post is DANGEROUS. must try this weekend!!
Laura says
Making these tomorrow morning with my son! They look amazing ????
Ellie P says
These are soooo good!!! The family totally approved!
Rebecca Pickett says
May I prepare these the night before and bake the next morning?
Trilby C. says
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.
Liz Anderson says
I need these in my life! My mouth is watering just looking at them!
Kimberly C says
I have been looking for a cinnamon roll recipe that is quick and easy and these sound perfect!! They look delicious as well!!
Rebecca Smith says
Thanks for posting just in time for Father’s Day! They were a hit!
Sue Ginter says
Can’t wait to try these!
Gwen says
These look amazing! Thanks so much. I’m looking forward to trying them.
Peg says
These turned out great. The dough was great to handle. I will definitely make these again!!
Anna says
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.
phyllis warmack says
enjoy
Darlene says
Can u use quick rise yeast?