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Quick and Easy Cinnamon Rolls (under an hour!)

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5 from 1 review

These are the best quick and easy Cinnamon Rolls to make! Ready in under an hour and they are ooey gooey cinnamon sugar-filled and fluffy deliciousness to try. Plus they only require a few ingredients to make.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 60 mins

Yield: 8-9 rolls 1x

Ingredients

Scale

Rolls:

  • 2 3/4 cup all-purpose flour (please note I haven’t tried gluten-free flour here!)
  • 1/4 cup coconut sugar
  • 2 1/4 teaspoons instant/rapid yeast (please check before using!)
  • 1/2 cup filtered water
  • 1/4 cup milk of choice (can be non-dairy or dairy)
  • 2 tablespoons unsalted butter
  • 1 large egg

Filling:

  • 2 tablespoons softened butter
  • 1/4 cup coconut sugar
  • 2 tablespoon cinnamon
  • 1/4 cup milk of choice (can be non-dairy or dairy)

Icing:

  • 1 cup powdered sugar
  • 2 tablespoons milk of choice (can be non-dairy or dairy)

Instructions

  1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, and yeast. Mixing them first ensures even distribution of the yeast and sugar so your rolls rise properly. Set aside.
  2. Heat the Wet Ingredients: In a small microwave-safe bowl, combine the water, milk, and butter. Heat in 30-second increments, stirring after each, until the butter is melted (about 90 seconds total). The mixture should be warm, not hot – around 110°F is ideal. If it’s too hot, let it cool a bit before adding to the dry ingredients so you don’t kill the yeast.
  3. Combine Wet and Dry Ingredients: Pour the warm liquid mixture into the bowl of dry ingredients. Stir with a fork or spatula until the dough starts to come together. It may look a bit shaggy at first – that’s okay!
  4. Add the Egg and Knead: Add the egg and mix until combined. Knead the dough either by hand or using a stand mixer fitted with a dough hook for about 5-6 minutes, until the dough becomes soft, smooth, and no longer sticky.
  5. Form the dough into a ball, place it back in the bowl, cover it with a towel or plastic wrap, and let it rest for 5 minutes. This quick rest helps the gluten relax, making the dough easier to roll out.
  6. Prepare the Pan and Oven: Preheat your oven to 200°F – this is just to create a warm environment for your rolls to rise later. Spray a 9×9 or 8×8-inch baking pan with cooking spray and set aside.
  7. Make the Filling: In a small bowl, mix together the coconut sugar and cinnamon until well combined. This simple blend will give your rolls that classic, fragrant swirl of sweetness.
  8. Roll Out the Dough: Once the dough has rested, lightly flour your surface and rolling pin. Roll out the dough into a 15×9-inch rectangle, about ¼ inch thick. Try to keep it even so your rolls bake uniformly.
  9. Spread the softened butter evenly across the surface of the dough, leaving a small border around the edges. Sprinkle the cinnamon sugar mixture evenly on top.
  10. Roll and Slice: Starting from the long side, roll the dough up tightly into a log. Use a sharp knife or unflavored dental floss to cut into 8–9 equal pieces. The dental floss trick helps make clean cuts without squishing the dough.
  11. Let the Rolls Rise: Place the rolls in your prepared pan and cover them loosely with plastic wrap or foil. Turn off the warm oven, place the pan inside, and let the rolls rise for about 20 minutes.
  12. Add Milk and Bake: After 20 minutes, remove the plastic or foil. Drizzle ¼ cup milk evenly over the tops of the rolls – this keeps them soft and adds a touch of extra richness.
  13. Return the rolls to the oven and turn the temperature up to 375°F. Bake for 15–20 minutes, or until the tops are golden brown and the edges are set.
  14. Cool and Glaze: Let the rolls cool in the pan for 10–15 minutes before glazing. This helps the icing set beautifully without melting completely into the rolls.
  15. To make the icing, whisk together 1 cup powdered sugar with 2 tablespoons milk until smooth and pourable. Drizzle generously over the warm rolls – the best part!

Notes

*Store in airtight container for 5 days.

If you want warm, freshly baked rolls first thing in the morning (without all the early prep work), here’s the best method:

Follow the recipe through Step 8 (rolling, slicing, and placing the rolls in your prepared pan). Cover tightly with plastic wrap or foil. Refrigerate overnight. The next morning, remove the pan from the fridge and let the rolls come to room temperature for about 30–45 minutes while you preheat your oven. Once they’ve puffed up a bit, continue with the recipe – drizzle the milk over top and bake as directed.

  • Author: Rachel Mansfield

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