Soft, fluffy, and generously swirled with cinnamon sugar, these One Hour Cinnamon Rolls are the perfect solution when you want homemade cinnamon rolls without waiting all day. Made with instant yeast and simple pantry ingredients, this recipe delivers bakery-style results in just about an hour from start to finish.
These rolls bake up tender with a gooey cinnamon center and are finished with a smooth glaze that melts right into the warm rolls. Perfect for breakfast, brunch, holidays, or anytime a cinnamon craving strikes.
Why You’ll Love These Cinnamon Rolls
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Ready in about one hour
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Soft and fluffy texture
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Made with instant yeast for quick rising
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No overnight proofing required
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Perfect for beginners and experienced bakers
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Ideal for weekends, holidays, or special mornings
Ingredients
Dough
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2¾ cups all-purpose flour
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3 tablespoons granulated sugar
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1 teaspoon salt
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1 packet (2¼ teaspoons) instant yeast
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½ cup warm water
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¼ cup warm milk
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3 tablespoons unsalted butter, melted
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1 large egg
Cinnamon Filling
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¼ cup unsalted butter, softened
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½ cup brown sugar
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1½ tablespoons ground cinnamon
Glaze
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1 cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
How to Make One Hour Cinnamon Rolls
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Preheat oven to 375°F (190°C). Lightly grease a baking dish.
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In a large bowl, mix flour, sugar, salt, and instant yeast.
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Add warm water, warm milk, melted butter, and egg. Stir until a soft dough forms.
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Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic.
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Cover and let rest for 10 minutes.
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Roll the dough into a rectangle about ¼-inch thick.
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Spread softened butter evenly over the dough.
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Sprinkle brown sugar and cinnamon evenly on top.
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Roll the dough tightly from the long side and cut into 9–12 rolls.
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Place rolls into the prepared baking dish.
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Let rise for 15–20 minutes, until slightly puffy.
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Bake for 18–22 minutes, until golden brown.
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Whisk glaze ingredients together and drizzle over warm rolls.
Tips for Perfect Cinnamon Rolls
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Use warm, not hot, liquids to avoid killing the yeast.
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Roll the dough tightly to keep the filling from leaking.
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Slice rolls with unflavored dental floss for clean edges.
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Drizzle glaze while rolls are warm so it melts into the layers.
Make-Ahead and Storage
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Store leftovers in an airtight container at room temperature for up to 2 days.
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Refrigerate for up to 5 days.
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Reheat gently in the microwave for best texture.
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Rolls can be frozen before glazing for up to 2 months.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, but the dough will need a longer rise time.
Can I add cream before baking?
Pouring a small amount of warm cream over the rolls before baking makes them extra soft and gooey.
Can I make these without eggs?
Yes, substitute the egg with ¼ cup milk or yogurt.
Final Thoughts
These One Hour Cinnamon Rolls prove that homemade baked goods don’t have to take all day. Soft, buttery, and perfectly sweet, they are a guaranteed crowd-pleaser that tastes just like bakery rolls but comes together quickly in your own kitchen.