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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’.
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 to Try!
- Chewy Soft Cinnamon Rolls
- The Best Homemade Cinnamon Rolls
- Warm Cinnamon Roll Cheesecake Dip
- Cinnamon Roll Cake Recipe
- Gluten-Free Cinnamon Rolls
- Christmas Tree Cinnamon Rolls
- Pumpkin Cinnamon Rolls with Maple Glaze
- Puff Pastry Cinnamon Rolls
- Cinnamon Roll Cookies
- Caramel Apple Cinnamon Rolls
- Pancake Mix Raspberry Cinnamon Rolls
- Cinnamon Roll French Toast Waffles
- Cinnamon Roll Pancake & Waffle Syrup
- Cinnamon Roll Pretzels
- Monster Blood and Guts {Raspberry Cinnamon Roll Pull-Aparts}
- Sweet Orange Rolls
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
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.
[…] 1-Hour Cinnabon Cinnamon Roll Recipe […]
Do you think using almond milk would make much difference (my son is allergic to cow’s milk)?
Can you use gluten free flour and almond/ soy milk as im both gluten and dairy intolerant.
Cinnamon rolls are my favorite! Doing them in an hour…even better! Thanks for the recipe!
This recipe looks delicious, Will be trying it my next go around of cinnamon rolls!!!
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!!)
These look so good!!! I can’t wait to make them!
I’m looking for the additional ingredients to make the gooey lstuff at the bottom of the rolls. Any ideas
These look amazing! I have not succeeded at making cinnamon buns yet, I am looking forward to trying these!
Finally, a cinnamon roll recipe that doesn’t take all 3 hours. Thank you. Cinnamon rolls are my favorite!
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!
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.
These cinnamon rolls are the BEST!!! Proud of you Lauren with your self taught success in the kitchen!
Heidi
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!
I don’t know what can get better than 1 HOUR cinnamon rolls! I will definitely be trying these.
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.
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!) 😆
👏🏻👏🏻👏🏻
These are the best eveh❣️❣️❣️
Love the idea of cinnamon yeast rolls that are done in an hour!!!. No longer having to wait for this deliciousness!!
Love your regular Cinnabon rolls recipe, so need to try this one too!!
Do I need a stand mixer to do this?
No!
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!
So glad you enjoyed them!! 🙂
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.
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/
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!
Could I slice the dough and freeze them and take out and bake as I want to eat them?
Yes! Just be sure to let them defrost completely before baking.
Love these cinnamon rolls. They are ah-mazing! Have made them several times.
These look delicious! Can’t wait to try them!!!
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!
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 🙂
I’ve never commented but these are my favorite!!! Love love love cinnamon rolls and 1 hour- a dream come true!
These look so delicious! Must try them soon.
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!
These are amazing! My grands love them❤️
I really need to find an hour to try and make these!!! I have never in my life made cinnamon rolls!
[…] make otherwise. Perhaps out of boredom? Who knows. You maybe saw my Instagram photo of some cinnamon rolls I threw together, yes? Usually I’m on the health-food train, but because today is Friday, I […]
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.
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!!
These were amazing! This recipe is definitely a keeper????????Thank you!
My family loves this recipe. Thanks for sharing.
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!
So good
Cinnamon buns
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.
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!
Made it tonight. It was delicious!
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!!!
Tried it out… it was a big hit for sure. I cooked it 35 min but they were great! Thanks,
Barry
I felt the dough was too dense and the cinnamon sugar filling was very dry and didn’t melt. Disappointed
Please print
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