I’ve been making cinnamon rolls for my family for years, and this quick and easy recipe has become a staple in our household. It’s a classic dish that never fails to impress, and I’m excited to share it with you today.
The best part about this recipe is how simple it is to make – just a few ingredients and some basic kitchen equipment are all you need to get started. The end result is a delicious, sweet treat that’s perfect for breakfast, brunch, or even as a snack.
My kids love helping me mix the dough and roll out the cinnamon swirls, making it a fun activity for the whole family. We love serving these rolls warm, slathered in butter and topped with a drizzle of glaze – it’s the perfect way to start the day or satisfy a sweet tooth.
Plus, this recipe is great because it’s relatively healthy compared to other baked goods – we use whole wheat flour and reduce the amount of sugar in the dough. This means we can enjoy our favorite treat without feeling too guilty about indulging.
Whether you’re looking for a special occasion recipe or just something easy to whip up on a Tuesday morning, this quick and easy cinnamon rolls recipe is sure to become a favorite in your household too.
Quick and Easy Cinnamon Rolls
4.6 from 1569 votes
These quick and easy cinnamon rolls use a simple yeast dough and a buttery cinnamon sugar filling. They bake up soft and gooey in under an hour, perfect for a weekend breakfast or brunch.
1In a large mixing bowl, combine 1 cup of flour, granulated sugar, yeast, and salt.
2In a small saucepan, heat milk, water, and 3 tablespoons butter until warm (120-130°F), stirring occasionally.
3Add the warm liquid and egg to the flour mixture and beat with an electric mixer on low speed for 30 seconds, then on high speed for 3 minutes until smooth.
4Stir in the remaining 1 1/4 cups flour to form a soft dough.
5Turn the dough onto a lightly floured surface and knead for 4 to 5 minutes until smooth and elastic, adding a little more flour if needed.
6Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
7In a small bowl, mix the brown sugar and cinnamon for the filling.
8On a lightly floured surface, roll the dough into a 12×9-inch rectangle.
9Spread the 1/4 cup softened butter over the dough, then sprinkle the cinnamon sugar mixture evenly on top.
10Starting from a long side, tightly roll the dough into a log and pinch the seam to seal.
11Cut the log into 8 equal slices using a sharp knife or dental floss.
12Place the slices cut-side up in a greased 9-inch round or 8×8-inch baking pan.
13Cover the pan with a towel and let the rolls rise in a warm place for 20 to 30 minutes until doubled in size.
14Meanwhile, preheat the oven to 375°F.
15Bake the rolls for 20 to 25 minutes until golden brown and the center rolls are cooked through.
16While the rolls bake, make the glaze: beat cream cheese and 2 tablespoons butter with an electric mixer until smooth.
17Add powdered sugar, vanilla, and 1 tablespoon milk, beating until creamy.
18Add more milk if needed for desired consistency.
19Spread the glaze over warm rolls and serve immediately.
For a faster rise, place the rolls in a warm oven (turned off) with a bowl of hot water. You can also prepare these rolls the night before: after assembling, cover and refrigerate. In the morning, let them sit at room temperature for 30 minutes before baking as directed.
Watch Video Of How Quick and Easy Cinnamon Rolls Works
One of my favorite things about this quick and easy cinnamon rolls recipe is how versatile it is – whether you’re serving them at breakfast or as an after-school snack, they’re always a hit with my family.
Plus, they freeze beautifully so we can enjoy them at any time of year.
To store leftover rolls, simply let them cool completely before wrapping tightly in plastic wrap or aluminum foil and refrigerating or freezing until ready to serve.
❓ Frequently Asked Questions About Quick and Cinnamon Rolls
Q: What type of flour should I use for this recipe?
A: You can use either all-purpose flour or whole wheat flour for this recipe. If you prefer a lighter texture, all-purpose flour is the way to go. However, if you’re looking for a nuttier flavor and more fiber content, whole wheat flour is the better choice.
Q: Can I make these rolls ahead of time?
A: Yes, you can make these rolls ahead of time. Simply prepare the dough through the first rise, then refrigerate it overnight or store it in the freezer until you’re ready to bake them. Just allow the dough to come to room temperature before rolling out and baking.
Q: How do I get the cinnamon swirls evenly distributed throughout the dough?
A: To achieve evenly distributed cinnamon swirls, make sure to spread the cinnamon mixture evenly throughout the dough before rolling it out. You can also try using a pastry brush to apply the cinnamon mixture if you find it difficult to spread by hand.
Q: Can I substitute active dry yeast with instant yeast?
A: Yes, you can use instant yeast instead of active dry yeast in this recipe. However, keep in mind that instant yeast may not provide as much rise as active dry yeast due to its faster acting properties.
Q: How do I store leftover cinnamon rolls?
A: To store leftover cinnamon rolls, let them cool completely before wrapping them tightly in plastic wrap or aluminum foil and refrigerating or freezing until ready to serve.
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