One Hour Cinnamon Rolls

If you crave fluffy, gooey, melt-in-your-mouth cinnamon rolls but thought you didn’t have the time, these One Hour Cinnamon Rolls are here to change your mornings forever! Warm, pillowy spirals loaded with buttery cinnamon sugar are ready in the same time it takes to watch your favorite show.

This recipe is truly a game-changer: no overnight rise, no waiting—just a single hour to pure cinnamon-sugar bliss. Each roll is tender and soft, with a luscious cream cheese glaze that’s rich, tangy, and utterly irresistible.

Perfect for lazy weekend brunches, holiday mornings, or surprise sweet treats for the family—no special occasion required. This is my go-to recipe when I want bakery-worthy cinnamon rolls in record time, and they never last long at my table!

Why You'll Love This Recipe

• Ready from start to finish in just one hour—no long rise time required!
• Soft, fluffy, bakery-style rolls with gooey cinnamon-sugar layers.
• No stand mixer needed—simple ingredients and easy steps.
• Perfect for breakfast, brunch, or special occasions (but easy enough for any day).

Key Ingredients for One Hour Cinnamon Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Instant Yeast

Instant yeast makes this recipe fast and hassle-free. It can be mixed directly into the dry ingredients—no need to bloom first—helping the dough rise quickly so your rolls are ready in just one hour. If you only have active dry yeast, it works too, but you’ll need to bloom it in warm milk first and add an extra 10–15 minutes for proofing.

Whole Milk

Milk gives the dough a tender crumb and richness you simply can’t get with water. Warm the milk until it’s just slightly warmer than body temperature for best yeast activation. You can substitute 2 percent or a non-dairy milk (like almond milk), but whole milk yields the softest rolls.

Brown Sugar

Packed brown sugar in the filling ensures a gooey, caramel-like center with lots of deep flavor. Light or dark brown sugar both work here. If you’re out of brown sugar, white granulated sugar is a fine backup, though the filling will be a bit less rich.

Ground Cinnamon

Fragrant ground cinnamon is the star ingredient in the filling. Use the freshest cinnamon you can for the most aroma and warmth. Feel free to adjust the amount to your taste, or add a pinch of nutmeg for extra spice.

Cream Cheese

Cream cheese in the glaze takes these rolls over the top, adding a tangy, creamy finish. Use full-fat brick-style cream cheese for the best texture. For a lighter option, substitute neufchâtel or even Greek yogurt (the glaze will be a bit tangier).

Instructions for One Hour Cinnamon Rolls

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Dough

In a large mixing bowl, whisk together the warm milk, melted butter, granulated sugar, and yeast. Let sit for 5 minutes until foamy. Add the egg, salt, and most of the flour (start with 3 1/2 cups), mixing with a spatula or wooden spoon until the dough comes together.

Knead the Dough

Turn the sticky dough out onto a floured work surface. Knead for 4–5 minutes, adding more flour as needed until the dough is soft, smooth, and only slightly tacky. Allow the dough to rest for 5 minutes, covered with a clean towel, to relax the gluten.

Shape and Fill the Rolls

Roll out the rested dough into a large 16x12-inch rectangle, about 1/4 inch thick. Spread the softened butter all over the surface. Sprinkle evenly with brown sugar, followed by ground cinnamon—don’t be shy!

Roll Up and Slice

Starting from the long edge, tightly roll up the dough into a log. Pinch the seam closed. Using a sharp knife or unflavored dental floss, slice into 8 even rolls. Place them in a greased 9x13-inch baking dish.

Quick Rise

Loosely cover the rolls with plastic wrap or a kitchen towel. Turn on your oven to 200°F for 2 minutes, then turn it off—this creates a warm but not hot environment. Place the pan in the oven for a quick 20-minute rise, until puffy but not quite doubled.

Bake

Remove pan from oven, then preheat oven to 350°F (175°C). Bake the rolls uncovered for 22–25 minutes, or until golden brown on top and cooked through. Remove from oven and let cool slightly.

Make the Glaze and Frost

While the rolls are cooling, beat together the softened cream cheese, butter, and vanilla in a bowl until smooth. Gradually mix in the powdered sugar and enough milk to reach a creamy, pourable consistency. Spread generously over the warm rolls and serve!

Recipe Variations

Make Them Maple

Swap half the brown sugar for maple sugar, or drizzle pure maple syrup into the filling for a delicious maple-cinnamon twist. Add a touch of maple extract to the glaze for extra flavor.

Nutty Cinnamon Rolls

Add a half cup of finely chopped pecans or walnuts to the cinnamon-sugar filling before rolling up the dough. This brings wonderful crunch and a nutty depth to every bite.

Dairy-Free Version

Use almond milk or oat milk in place of whole milk, and swap in dairy-free butter and vegan cream cheese for the glaze. The rolls are still perfectly soft and flavorful!

Gluten-Free Option

Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Be sure to check that your yeast is gluten-free as well. The rolls may be a touch denser, but still delicious and satisfying.

Citrus Cinnamon Rolls

Add 1 tablespoon of orange or lemon zest to your filling for a bright, fruity note. Top with a citrus-infused glaze by adding juice and zest to the frosting.

Serving Suggestions

Serve these One Hour Cinnamon Rolls warm and gooey from the oven, topped with extra glaze and maybe a sprinkle of chopped pecans for crunch. Pair them with fresh fruit, a tangy yogurt parfait, or a side of crispy bacon for a truly complete brunch spread. They’re fantastic with hot coffee, chai, or a tall glass of cold milk.

Storage and Reheating

Store leftover cinnamon rolls in an airtight container at room temperature for 1 day, or in the refrigerator for up to 4 days. To reheat, microwave a roll for 15–20 seconds or warm in a 300°F oven for about 6 minutes. For longer storage, freeze unfrosted rolls, tightly wrapped, up to 2 months. Thaw overnight in the fridge and frost after reheating.

Frequently Asked Questions About One Hour Cinnamon Rolls (FAQ)

Q: Can I make these cinnamon rolls ahead of time?
A: Yes! You can shape the rolls, cover tightly, and refrigerate overnight before the final rise. Let them sit at room temperature for 30 minutes in the morning before baking.

Q: Can I freeze these cinnamon rolls?
A: Absolutely. Freeze baked (but unfrosted) rolls for up to 2 months. Thaw at room temperature and add glaze after reheating.

Q: Why didn’t my dough rise?
A: Be sure your yeast is fresh and your milk isn’t too hot (which can kill the yeast) or too cold (which can slow rising). A warm, draft-free environment really helps!

There you have it: the easiest, most decadent One Hour Cinnamon Rolls you’ll ever bake! Try them for your next breakfast treat, and don’t forget to leave a comment or a rating if you love them as much as we do. Enjoy every gooey, cinnamon-packed bite!