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Quick 1-Hour Cinnamon Rolls Recipe

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For the Dough:

For the Filling:

  • 1/4 cup granulated white sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 4 Tbsp butter, softened

For the Cream Cheese Icing:

  • 2 ounces cream cheese, room temperature
  • 1 1/2 Tbsp unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • ¾ cup powdered sugar
  • 12 tablespoons milk (if needed)


  1. Combine 1 cup of milk (3/4 cup if using einkorn) and 4 Tbsp butter in a small microwave-safe bowl or a mug. Microwave in 5 second intervals, stirring well each time. The butter should melt and the mixture should reach 105F – 110F (use a thermometer to be sure). If the temperature is warmer than 110F, the yeast will die. Stir while blowing on the mixture to cool it down.
  2. In the bowl of a stand-mixer fitting with a dough paddle, or a large bowl if you’re working the dough by hand, combine the warmed milk and butter with the yeast; stir well. Add 3 cups of flour and beat on medium-low speed until the dough becomes a ball and starts to pull away from the sides of the bowl. If you need to add additional flour, add it 1 Tbsp at a time and use no more than 3 ½ cups total.
  3. Continue beating the dough for about 5 minutes, or until the dough is no longer sticky (you should be able to poke the dough with your finger, remove it without the dough sticking to your finger, and the indentation stays). Remove the dough, form it into a ball with your hands, and place it in a greased bowl. Cover with a kitchen towel and let the dough rest in a warm area for 10 minutes.
  4. Meanwhile, mix together the granulated sugar and brown sugar with the cinnamon and set it aside. Grease your baking dish using either butter wrappers or cooking spray.
  5. When the dough is ready, turn it out onto a lightly floured surface. Using a rolling pin (floured if needed), roll the dough out into a large rectangle (about 9” x 13”). Use a butter knife to spread 4 Tbsp of room temperature butter* evenly over the dough. Sprinkle the cinnamon sugar mixture over the butter.
  6. Starting at one the long 14” edges, roll the dough tightly and pinch the final seam together to seal the filling. Use a very sharp knife to cut the dough into 11 pieces for a pie plate, or 12 pieces for a 9” x 13” rectangle baking dish.
  7. Place the cinnamon rolls into your greased baking dish, cover with a kitchen towel, and let it rise in a warm place for 25 minutes. Preheat the oven to 350F.
  8. While the dough is rising, whisk together the cream cheese icing ingredients in a small bowl. If the icing is too thick, add milk 1 Tbsp at a time.
  9. When the rolls are done rising, remove the kitchen towel and bake the cinnamon rolls for 15-20 minutes, until they’re golden brown and cooked through. Remove the pan from the oven and let it cool on a wire rack for about 5 minutes before icing.
  10. Drizzle with the prepared icing and serve warm. Store leftovers in a container with a secure lid to keep the cinnamon rolls soft and prevent them from getting hard.


  • Use a thermometer to test the temperature for the milk and butter. You want it between 105F and 110F. Any warmer and you’ll kill the yeast. Any cooler and the yeast won’t activate. I recommend microwaving the milk and butter in 5 second intervals.
  • If you use all purpose einkorn, reduce the milk to ¾ cup. Einkorn takes longer to absorb liquid than regular all-purpose flour, so we reduce the liquid up front.
  • You can use coconut sugar in lieu of granulated sugar and brown sugar. It’s one small step towards a healthier cinnamon roll.
  • Preheat the oven while the dough rests. Once the dough is ready, the recipe comes together really fast. You’ll be all set if you start the oven a bit early.
  • Slice the cinnamon rolls using dental floss for a super clean cut.
  • Trim the ends of the rectangle and the ends of the rolled dough if you want perfectly even cinnamon rolls.
  • A pie plate will fit 11 rolls, and a 9” x 13” rectangle pan will fit 12 rolls.


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