Quick & Easy Cinnamon Rolls From Scratch Recipe

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Supremely easy cinnamon rolls with only one short rise! Whether you’re short on time or a novice baker, this recipe is perfect for you.

My most used cinnamon roll recipe! Great for beginners!

This is a recipe for classic, gooey, soft and cinnamon-y covered in frosting homemade CINNAMON ROLLS… when you need them in a hurry.

If you have the time, I think the VERY best recipe for cinnamon rolls is right here. But if you don’t have the time or patience for that, these are a close second, and I know you will love them!

My most used cinnamon roll recipe! Great for beginners!

I know this makes me sound like a 10-year old, but my favorite part of these cinnamon rolls is the frosting!

For a long time, I only ever made cream cheese frosting to go on top of homemade cinnamon rolls. Don’t get me wrong– cream cheese frosting is G-O-O-D. But once I had tried this frosting on my cinnamon rolls, there was just no going back.

It’s perfectly ooey and gooey and tastes a lot like the frosting you get inside a can of refrigerated cinnamon rolls. Which I think is completely nostalgic, because it reminds me of eating cinnamon rolls when I was a kid.

My most used cinnamon roll recipe! Great for beginners!

The dough is made easily by using my much used-and-loved Quick Dough recipe. Which– by the way– is fabulous. I use this recipe at least once a week for pizza crust, dinner rolls, pigs-in-a-blanket, and… cinnamon rolls! It’s really an awesome recipe to keep in your back pocket for those crazy weeknight dinners.

But back to cinnamon rolls…

You can have these babies on the table in less than an hour. I’d say 40 minutes, give or take.

Here’s the secret to making the magic happen so fast: you’ll need an electric heating pad about the same size as a 9×13 baking dish.

My most used cinnamon roll recipe! Great for beginners!

Have you ever used a heating pad to speed up the rising process? I do it all the time, and it is the best. Simply set your cinnamon rolls (pre-baked, of course) on top of the heating pad (I set mine to high) and cover them with a towel. After about 15 minutes, they’re plumped up and ready to go into the oven.

If you don’t have a heating pad, have no fear! My quick dough is just that– quick! So even without a heating pad, these rolls will rise in relatively little time (about 30 minutes).

Enjoy πŸ™‚

My most used cinnamon roll recipe! Great for beginners!

Quick and Easy Cinnamon Rolls

Yield: 8

Supremely easy cinnamon rolls with only one short rise! Whether you're short on time or a novice baker, this recipe is perfect for you.


  • 1 tbsp active dry yeast
  • 1 cup warm water (think warm bath water)
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 2 + 1/2 cups flour

For the Filling:

  • 1/4 cup melted butter
  • 1 cup brown sugar, divided
  • 1 tbsp ground cinnamon

For the Frosting:

  • 6 tbsp melted butter
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 2-3 tbsp milk


  1. Pour the warm water into the bowl of a stand mixer. Dissolve the yeast in the water with the 1 tbsp of sugar.
  2. Once the yeast is foamy, add 2 cups of flour, the oil, and the salt. Knead until dough forms, adding the additional 1/2 cup flour as needed to help the dough form.
  3. Cover dough and set aside.
  4. Mix together the 1 cup brown sugar with the cinnamon. Set aside.
  5. Roll the dough into a large, thick rectangle (about the size of a 9x13 baking dish). Brush 1/4 cup melted butter over the rectangle. Sprinkle the brown sugar mixture on top.
  6. Roll the dough, starting at the long side. Slice into 8 pieces. Place them cut side down into a well greased 9x13 baking dish or sheet.
  7. Cover and let rise on a warm heating pad until doubled in size. Meanwhile, preheat oven to 375ºF.
  8. Bake for 15-20 minutes until golden brown on top.
  9. Make the icing: vigorously whisk together the melted butter, powdered sugar, vanilla, and milk until a smooth icing forms. Drizzle over cinnamon rolls before serving warm.
My most used cinnamon roll recipe! Great for beginners!
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31 thoughts on “Quick & Easy Cinnamon Rolls From Scratch Recipe”

    • Thanks! We love staying in πŸ™‚ One time my husband convinced me to go out, and I was super miserable. Mostly because I’m a brat, but I just love our little tradition so much!

  1. These look amazing Ashton. Sometimes I think that the simple homey recipes are the absolute best, and these definitely fit the bill. I love your New Years tradition. Nathan and I have a small handful of traditions that we’ve built, and they are so special!

    • That’s awesome! I’m wondering if we’ll ever manage to build our own! It looks like we’re probably going to live near family our whole lives, so we’ll see….!

  2. I think we may have a new, New Years Eve tradition, that is great idea!! These rolls are certainly worthy of a special occasion, but I think I could eat them every day!

  3. I need more special days that involve ooey gooey cinnamon rolls! What a fun tradition to ring in the new year! I love that you guys have made that your special one out of every holiday…you guys are just way too cute πŸ™‚ Now hand me a roll covered in frosting please!!!

  4. I think that’s a great tradition for New Years!!! I’ve never made Cinnamon Rolls, but it’s always on my “To Make” list! Gonna have to make these very soon!

  5. Awh, I love you and Chris! Cutest. Couple. Ever. Hopefully you made these this AM for his birthday in addition to that glorious waffle I saw on IG πŸ™‚ nothing beats homemade cinnamon rolls, extra gooey-style!

  6. These look delicious. Thank the good Lord I just ate some ooey gooey goodness in the form of cinnamon rolls I made today. Oh because it’s a special occasion….uh…tomorrow is my anniversary. And it’s probably National Butter Day or something! πŸ˜‰

  7. Just checked out your recipe for cinnamon rolls and the dough recipe. Can’t wait to give them both a try. They sound yummy!!

  8. Do you think these could be made up through step 5 and then refrigerated until warming/rising and baking them? I want to have these Christmas morning but there is no way I’ll be able to get that all done before breakfast! I was thinking if I got them in the pan I could refrigerate them overnight and let them warm to room temperature and rise in the morning, but having little to no experience working with dough and yeast based things I don’t know if this will work…

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