Quick 45 Minute Cinnamon Rolls

Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! 

Quick Cinnamon Buns (18 of 23)

Hey guys! It’s Layla here from GimmeDelicious.com and today I’m sharing the only cinnamon bun recipe you will ever need! These cinnamon rolls are Incredibly soft and fluffy and ready in just 45 minutes. And no, they are not made with pre-made or canned dough. The dough is made completely from scratch and rises super fast thanks to my oven proofing method.

You basically make the dough and let it rest for just 5 minutes then roll and cut the cinnamon rolls and let them rise in a warm pre-heated 200 fahrenheit degree oven. They will rise in just 20 minutes and are then ready for baking. You then turn on the oven to 375F and bake for 15 minutes and that’s pretty much it!

Quick Cinnamon Buns (2 of 23)   The result is soft and fluffy cinnamon rolls that are out of this world. Top with my easy glaze and enjoy these warm rolls right out of the oven! Quick Cinnamon Buns (19 of 23)

4.7 from 29 reviews
Quick 45 Minute Cinnamon Rolls
Serves: 9
  • 2 and ¾ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
  • ½ cup water
  • ¼ cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg

  • Filling:
  • ¼ cup (1/2 stick) unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • ¼ cup brown sugar

  • Glaze:
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee
  1. To Make dough: In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

  2. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

  3. To Make Filling: After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.

  4. TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

  5. To make glaze: Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.



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  1. Quick Cinnamon Rolls are right up my alley! Perfect for a weekend breakfast!

  2. Shawnna says:

    oh yummy! These look divine!

  3. Is parchment paper used to line the pan?
    The photo shows the pan lined, the recipe reads to grease the pan.

    • I made these yesterday a.m. and they are awesome. So easy, fast and delicious, a winning combination if ever there was one! A keeper for sure. Thank you Layla.

  4. KariAnn McLeod says:

    These look yummy!! But, do you bake them for 15-20 as soon as you turn the oven back on, or do you let it heat up to 375 then start timer? Thanks!

  5. Shenaaz says:

    Hi Alyssa. I tried your recipe yesterday. It was a real hit. I’m making my second batch right now.
    It’s so easy peasy…. Soft and delicious….. I’ve shared it with all my friends. Thanks for sharing…..

  6. I followed this recipe to a T, and the dough was very dry and wouldn’t form together. It was very hard to roll out, and they didn’t rise (I even left them for an extra 10 mins). Wasn’t very impressed. I’ll be sticking to my usual recipe.

    • Maybe your yeast wasn’t working. That’s happened to me before. I made these this morning and they turned out great.

    • Sounds like there was too much flour. Although you put in the amount called for, flour can be variable if you measure by volume. Consider using less flour or sifting it before measuring it. I’m lazy and don’t like sifting so I just add less than the recipe calls for (2 cup to 2 1/2) and then add additional flour as needed to make it just a little sticky but reasonable to handle.
      Also, as the previous comment notes, if you add too-hot of liquid to the yeast, it will kill it, or if the yeast is old it won’t always work.

  7. Thank you for the recipe! I tried it: had a great result! Enjoyed them! 🙂

  8. Redtango says:

    I tried to make this and overall it turn out good. But my rolls aren’t leveled, meaning it’s higher in the middle and slopes down as it spirals outward. Do you know why? It was even height when it was cut and before the rise. Thanks.

    • It’s probably because the rolls were too close. When they rise, they can’t expand outwards, so they tend pop up in the middle.

    • The recipe calls for rolling the dough tightly, but I’ve found that doing that causes the symptom you describe. Not too tight works better.

    • Also, my usual (very long) cinnamon roll recipe says to poke the middles down before baking to prevent this. These quick ones are in the oven right now, hopefully they turn out! They appear to be!

  9. Made these the other day. They were absolutely AMAZINGGGG!! Thank you sooo much for sharing this recipe. My whole family devoured them in minutes. Definitely a keeper.

  10. I made these on the weekend and they were delicious and so easy to make. Thanks for a great recipe.

  11. I made these, for the first time, this morning for my daughters birthday breakfast. Very easy! To answer the oven temperature question, I started timing as soon as I turned the temp up. Another thing to note is you might want to double the glaze as it didn’t make nearly enough. But then again, we LOVE the glaze too!
    On first taste, I thought the dough part might need something a little extra…maybe orange peel? I’m not sure! That was a little bland for me. Perhaps I needed to let them cool a few minutes! BUT, the birthday girl did totally approve!
    Thank you for this recipe….I will make it again and again and again!

  12. Jen Graham says:

    Just made these for breakfast and YUMMMM!!! They turned out perfect and delicious! Thank you for sharing! This will now be my fave go to recipe!

  13. I have tried and failed at my fair share of cinnamon roll recipes. Not sure why. They just came out tough or tasteless, or something else. But this recipe….? It worked! Oh. My. Goodness! Easy…Check! Tasted good…Check! Adding this recipe to my go-to folder of recipes…YES!!! Thank you so much for sharing your recipe.

  14. I’ve made these and worked out great. Made a second batch but doubled the mix cause I have a big family. I just tac on another 10 min for cook through. I also for the filling used coconut sugar to give it a caremal flavor.
    This is a quick and easy recipe and you can change the filling to what you want. Maybe next time I will use nutella.

  15. This recipe is perfection! I made these an they were light, fluffy an delicious . My family loved them. This tops the rest . I did try another recipe that came out doughy an although they weren’t bad they weren’t 5 star like this recipe. Never again will I make another this recipe is the keeper. Only thing I did different was added a little softened butter to the icing other than that I stuck to the recipe. Thanks for sharing it.

  16. These cinnamon rolls are perfect! I’ve made these many times now and its the only recipe I’ll ever use absolutely delicious. They are fluffy pillow like melt in your mouth amazing.
    Thank you for sharing the best recipe ever.

  17. I have tried many different cinnamon roll recipes, this one is a keeper!!! I had to add just a little more flour, and I used my own recipe for frosting, but it was so easy,so simple and very tasty!!! Thanks for the share!!

  18. is whole milk condensed milk?

    • No, you buy whole milk in a jug or carton like normal milk. It’s usually 3.25% versus 1% or 2%.

    • No it isn’t. It’s often labelled as homogenized milk, although all milk goes through this process. You can find it at any grocery store and it’s usually between 3% and 5% fat.

  19. They look very delicious and very easy to make

  20. First time I have ever successfully made cinnamon rolls! Thanks so much!

  21. OMG this recipe is freakin AWESOME!!! I made these this morning for me & my kiddo. They are soooo good & were totally no fuss to make. This one is definitely going into my keeper box. Thanks for sharing!

  22. These turned out perfect. Better than expected. Dough was moist and fluffy. Very easy recipe. It took me about 1.5 hours to make these, not 45, but well worth it. I had to cook them a little longer than 20 minutes as I was waiting for the oven to heat up, and finished them off at 400 degrees to get the browned tops. I made a cream cheese icing instead of the regular one in the recipe and it was all so delish. Great job!

  23. Never made cinnamon buns before and they turned out perfect! I made the dough in my kitchen aid mixer in minutes! Great recipe!

  24. These are amazing! Just made them and they are gone. Instead of the glaze I put 1/4 cup melted butter and 1/4cup brown sugar in the pan before putting the dough into bake. It makes the buns gooey good. When you take them out of the oven turn them upside down on a cookie sheet to cool.

  25. I did not have a lot of confidence when I put the rolls in the oven, but they actually came out really delish. I need to improve how I cut them, however, since they are kind of different sizes. Great recipe and easy to follow. I only had Active dry yeast so instead of adding it to the flour, I activated it in the warmed milk, water, butter mixture. Will def make again.

  26. These are very very soft and moist. Probably the best recipe for cinnamon rolls i’ve come across.
    I’m going to try it now using sourdough starter instead of yeast.

  27. This was my first every recipe using yeast! Turned out perfectly! However maybe I’m just slower in the kitchen or since it was my first time, but it took my about 1 1/2 hours from start to finish.

  28. This was really easy. I did find that the tough was still to sticky so I just rolled it out on a flour surface and add a little flour when I rolled it out. I made extra filling because it didn’t seem to be enough. I made a second batch and added pumpkin pie spice to the filling instead of the cinnamon. I also doubled the icing and added cream cheese to it……perfect!

  29. These turned out great! My little guy has a dairy allergy so I used dairy free butter and soy milk and they were delicious! I will definitely be making these again!

  30. Layla…
    This recipe is just wonderful and unbelievably easy to make. I’m suspecting that a number of the few negative posts I read here are due to what I call “pilot error” any number of things can cause a recipe to fail but it usually is not due to the actual recipe. Making bread no matter how simple is based on at the very least, good flour, especially fresh yeast and understanding how to ensure it will activate in a recipe. So aside from my short discourse….I would again like to say what a great little recipe!!!

  31. My dough didn’t rise much either and was so sticky I had to add much flour to even get it to lessen. 🙁 Don’t know what I did wrong. Followed the directions.

  32. They look perfect! I’ve never made cinnamon buns before but would love to have these ready to go on Christmas morning – can they be frozen? Before baking vs after baking?
    Thank you 🙂

  33. Rebecca Mendoza says:

    Hi. How would you store these?

  34. Thank you for publishing this recipe. This was very easy to make, especially for someone who doesn’t bake very much. I went exactly by the recipe, except I cut the amount of glaze in half. I’m printing this now and it will be my go-to recipe for cinnamon buns. Can’t wait to make it again. Delicious!

  35. They are AMAZING, thank you so much for sharing that recipy. We are living in Africa and I am always so happy when I find something that gives me a bit homefelling. They are easy to make, super yummi and my Boyfriend managed to eat 4 in one go 🙂

  36. Katie McGinnes says:

    I have to say these did not turn out well, and I am used to baking and cooking. I did have to warm the warm with the butter about 20 second longer than suggested to get the butter to melt, so I am wondering if my liquid was just too warm. I may try these again, or I’ll probably go back to the old method. I’m glad it works for some of you, though.

  37. This recipe made the best cinnamon rolls I have ever made and is a real time saver. The texture of the bread was soft and tender. I made them in nine inch pan (9 rolls) and had plenty of filling and glaze.

  38. I forgot to note that I just used 2 teaspoons of cinnamon. I was afraid 2 tablespoons would be excessive.

  39. Trish Johnson says:

    I wanted an easy, fairly quick cinnamon roll recipe for New Years Day morning. After googling the night before, I came across your recipe which seemed easy enough. Well, I made them and they were fantastic! Your directions were spot on. The dough was sticky so I would add a little bit of flour at a time, which didn’t affect them at all. My husband and I loved them. I will definitely make them again. Thank you!

  40. Very easy & a family pleaser!!!

  41. Just made these on a snowy morning. So good!

  42. This was my first attempt at cinnamon rolls. I was doing fine until it came time to roll and cut them. Then it was a big mess. The butter cinnamon and sugar squished out in the filling and spilled out. I am still going to bake them just because I don’t want to waste the ingredients. Question is, should I not have used all the cinnamon sugar mix?

    • Patem111 says:

      It sounds like you might have rolled them too tightly. If you try them again, try not to apply too much pressure when rolling them. What also may help is leaving a little rim around the edges that if the filling does move and expand, it will cover the blank dough you left and not get left on the counter. I actually like more filling and made extra for mine. You could cut down on the filling, but I think you would lose some flavor. Try the other suggestions though, and I am sure your rolls will be much better the next time.

  43. Simple, very tasty! A hit at our place and making my second batch in a week!

  44. Hi there! I think this recipe sounds really delicious and easy to make. I will definitely be trying it. I was just wondering though, if this recipe could be revised/adjusted to become orange rolls and what would need to done to do that? Thanks!

  45. Sheila Haynes says:

    These are amazing! It was fast and easy! They won’t last long here!!!

  46. Just made these rolls tonight! Perfect, speedy, delish and a keeper! Perfect size recipe for the two of us! Thank you!

  47. That looks delightful.

  48. Wondering if anyone has tried making these the night before? I bake A LOT and know that you can refrigerate dough after it has risen and then put in the refrigerator to slow down the rising. I am assuming that you would need to bring back up to room temp before baking…just wondering if anyone has done this since I didn’t see anything in previous comments. Also, wondering if these could be frozen unbaked?…just a thought 😉

    • Elizabeth says:

      I have made the dough the night before, rolled the cinnamon rolls, and popped them in the oven the next morning. It worked out perfectly! I have not tried it for this recipe, however.

  49. These are absolutely amazing! They were quick and easy. I’d like to let them rise just a big more and in my oven they needed a lot more time to get golden brown, but they are light and full of flavor and not too sweet, they truly are perfect. And so so so easy to make!

  50. Berta Dozler says:

    My husband says these are some of the best cinnamon rolls he has ever tasted.

  51. Amazing recipe!! The only I’m gonna use now. 🙂 I doubled the recipe which made 24 very large rolls! I was actually shocked at how much they rose! They were soft and perfect! My siblings devoured them in one sitting. 😛

  52. Louisa Oswald says:

    Can’t wait to try these!!! They look so good!

  53. I’ve never made any kind of yeast bread from scratch and this was very easy and came out perfectly! Everybody loved them. They were fluffy, moist, soft, everything you expect from a cinnamon roll.

    My only question as a newbie was: When rolling, do you roll up starting on the long side or the short side? I rolled from the short side and it worked really well. I also had two that didn’t have a lot of filling because I didn’t realize I had to get the stuff all the way to the edges.

  54. Whoa! I tried these for the first time and it was a hit. Thanks Layla

  55. Can you let this sit & rise overnight and then back in the morning?

  56. Makes a really nice dough. I’ll definitely make these again. However, against my better judgment I followed the recipe and left the buns in after rising and while the oven heated to 375. The tops burned a bit. Next time I’ll pull them out while the ovens heating. Otherwise it’s a great recipe!

    • I haven’t made this yet and was wondering if you should pull them out while the oven heats to 375, or leave them in. Thanks for posting this, so I know to pull them out!

      • Alyssa says:

        Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven. After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap. TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden.
        Hope that explains it for you! Happy Baking!

        Your Recipe Critic,

  57. Dawn Kraft says:

    Best cinnamon rolls ever! For the filling I used extra butter and heaping measurements of the brown sugar and cinnamon because we like our sweets extra sweet. I was a little worried when the dough turned out very sticky and didn’t rise very much in the greased bowl, but the cut rolls rose beautifully in the 200 degree oven and turned out fantastic! Also, as others have found they took closer to 1 1/2 hours from start to finish, but who cares! Still much easier than many other recipes I found online and well worth it. Thanks for sharing your recipe!

  58. Renee T. says:

    Recipe worked well, and the rolls were surprisingly soft and puffy, for such a short rise time. It actually took me 1.5 hours from prep to table (I had made a 1 hour cinnamon roll recipe earlier in the week that took close to 2 hours, so this recipe brings me closer to the “quick” I have been searching for!), but still very tasty for such an accelerated recipe. This recipe is definitely a keeper!

  59. My friend gave me this link to try your cinnamon rolls (she said hers turned out great) so I can’t wait to try them. However, I do have a question – the recipe called for unsalted butter (in the rolls and filling), with the inclusion of a tsp of salt into the batter. I have 10 sticks of salted butter at home (as that is what I usually bake with). Would it ruin the recipe to use the salted butter I have (and omit the tsp of salt)? If it won’t rise or come out right, I’ll buy unsalted butter, but I’d love to use what I have already, if it’ll turn out. What do you think?

    • Alyssa says:

      Hi Megan!
      When I looked up salted butter and unsalted butter this is what I found: The salt content of regular butter varies by manufacturer, so using unsalted butter is a means of controlling how much salt is in baked goods. If you’re going to substitute salted butter for unsalted butter, reduce the amount of salt in the recipe by 1/4 teaspoon per 1/2 cup of butter. I hope this helps! Thanks for your question! Xo

      Your Recipe Critic,

  60. Dee-Jaye says:

    These turned out FANTASTIC! I have made many 45 minute rolls before as I am a teacher and constantly looking for quick recipes. These are by FAR the BEST I have come across! They rise great. they are light and fluffy and delicious!
    My one tip might be they are a bit cinnamon-y for me. So I will cut it down from 2 Tbsp. to 1 and 1/2. I also will up the brown sugar from 1/4 c. to 1/2 c. Thank you so much for the great recipe!!!

    • Wow, that is such a sweet compliment and so nice of you to say! Thank you for sharing! Those are great tips to know! Xo

      Your Recipe Critic,

  61. Made these this morning for Mothers Day! 💐 They turned out GREAT! Super awesome recipe. I made a little more filling & icing because I love my cinnamon rolls bursting with each. Lol. Other than this I didn’t change anything with the recipe & followed exactly. Family LOVED them. Mom, Grandma & kids happy. 😍 Super easy to make. Gooey & dough was perfectly soft. I will only use this recipe in the future & double batch it! Thanks!

    • Oh, that is wonderful to hear! I am so happy your Mothers Day was great! You all deserve it! Happy Mother’s Day! Enjoy those cinnamon rolls! Xo

      Your Recipe Critic,

  62. Just made these for the second time! However, we were out of milk and I’d already measured the dry ingredients. Substituted sour cream and they were delicious. They seem to take me about an hour total to make, but still the quickest homemade cinnamon rolls I’ve ever made! And the kids adore them.

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