Quick 45 Minute Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try this Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze, Quick and Easy Cinnamon Rolls or Caramel Apple Cinnamon Rolls for more cinnamon roll flavors.

Quick Cinnamon Buns

Quick 45 Minute Cinnamon Rolls

This is 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!

 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!

What you need to make Quick 45 Minute Cinnamon Rolls

Don’t let the ingredient list scare you!

Most of the ingredients are right in your refrigerator and pantry.

These quick 45 minute cinnamon rolls come together quickly and easily in just a few simple steps.

First, prepare and make the dough.

This is the base and does take a little bit of time because of kneading and letting rise.

Next, the filling mixture is simple and only a few easy ingredients that mix together quickly.

Spread over the dough and roll tightly.

The glaze is the last part and comes together easily and always tastes good when making it ;).

All together the combination of these ingredients turn out to be one of the best holiday breakfasts!

It is a tried and true favorite recipe and that everyone loves.

We make it year after year and for holidays throughout the year.

Dough:

  • Flour: adds thickness and combines it all together.
  • Sugar: sweetness for taste and texture.
  • Salt: adds just enough to help the yeast rise.
  • Instant Yeast: helps the dough rise at a quicker pace.
  • Water: softens the dough creates a sticky, gooey texture.
  • Milk: creamy and smooth texture with a hint of flavor.
  • Unsalted Butter: blends perfectly together. 
  • Large Egg: just what you need to combine it all together.

Filling:

  • Butter: melted and used to combine the cinnamon and brown sugar tougher.
  • Cinnamon: adds the rich flavor into the cinnamon rolls.
  • Brown Sugar: brings in a little sweetness to the cinnamon rolls.

Glaze: 

  • Powdered Sugar: has sweetness and thickness to make this icing glaze come together.
  • Vanilla Extract: perfect blend of icing and tastes SO good!
  • Milk: creamy and smooth additive that combines with the powdered sugar. 

How to Make Quick 45 Minute Cinnamon Rolls

Simply start with making the dough and let rise.

Once it is has risen the filling is simple to mix together and spread over the dough.

Let rise and take a break to wrap presents, sing Christmas music or simply lay down. haha

Next bake and smell your home as it is filled with sweetness.

Lastly, drizzle the glaze over top of the cinnamon rolls while they are still warm.

Watch the glaze fall into the cracks and in-between the cinnamon rolls getting ooey-gooey.

These cinnamon rolls are SO good and just melt in your mouth.

Trust me! These cinnamon rolls will not last long and are always a huge hit!

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

To Make Filling:

  • 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. Remove from oven and top with glaze.

To make glaze:

  • Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Steps to making 45 minute cinnamon rolls.

Tips for Making Quick 45 Minute Cinnamon Rolls

There are several tips for making quick 45 minute cinnamon rolls but simply following the recipe is straight forward and will help make the best of the best cinnamon rolls!

Watch how easily these cinnamon rolls come together.

Here are some tips that will help make these cinnamon rolls even better for you.

  • Liquids: Any liquid, like water or milk should all be warm to keep the yeast active.
  • Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit, once it reaches 200 degrees F. turn the oven off and let the dough rise in the oven.
  • Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well and your cinnamon rolls may turn out flat.
  • Proof the yeast: You can proof the yeast by simply adding water, yeast and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming discard that yeast mixture. Your cinnamon rolls will not rise.
  • Filling Variations: Try pumpkin pie spice to the mixture or using fruit fillings to add a little more flavoring.
  • Rolling out the Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
  • Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
  • Spray your wrap: When letting your cinnamon rolls raise or anytime they are covered, spray the aluminum foil or plastic wrap before covering your cinnamon rolls. This will avoid the covering from sticking to the cinnamon rolls.
  • Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
  • Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavors to your cinnamon rolls.
  • Frosting: Let your cinnamon rolls cool for a couple of minutes but it is best to frost while they are hot and the frosting can melt on them into each of the layers.
  • Baking Rolls: When baking the cinnamon rolls, leave more space between each of the rolls for the rolls to expand and become rounder.
  • Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on dough cycle. Once it is done let the dough rise for another 10 to 15 minutes the follow along with the next instruction steps in the recipe.

Frequently Asked Questions:

Here are a few questions that you may have when making cinnamon rolls.

Hopefully these frequently asked questions and answered can help make these cinnamon rolls easier for you.

Enjoy making these quick 45 minute cinnamon rolls this holiday season.

  • What type of yeast do you use when making quick 45 minute cinnamon rolls? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quick enough compared to the high active yeast.
  • What flour is best to use when making this cinnamon roll recipe? All-Purpose flour is best for baking. If you need to use bread flour or a gluten free flour that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
  • Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the winter time, you may need a little more time rising the dough since it is colder than normal. To help, place in the oven, by a window with sunlight or simply give them a little more time than an hour.
  • What do you do if cinnamon roll dough is too sticky? Add a tablespoon of flour until it is no longer sticky on your fingers.
  • How big do 45 minute cinnamon rolls get after baking? Let your rolls rise until they are a little bigger than the size of your palm or baseball.
  • How do you know when cinnamon rolls are done baking? When the center, cinnamon roll is fully baked that is a good indicator that the pan is also done baking. You can always use a toothpick or knife to see if the dough is sticky and raw looking. If so, continue baking for another 10 minutes watching it closely not to over bake.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Do these quick 45 minute cinnamon rolls have to be refrigerated? Not at all. Storing the refrigerator will last a few days longer but not necessary. These cinnamon rolls will store well in an airtight container or wrap plastic wrap around them individually. Store at room temperature for about 3 to 5 days in a cool area.

Quick Cinnamon Buns Storing Quick 45 Minute Cinnamon Rolls:

Quick 45 minute cinnamon rolls don’t last long!

I haven’t had a chance to even freeze these or store more than 24 hours.

They are that good and always a family favorite.

These cinnamon rolls are perfect in an airtight container or covered sitting out on the counter.

Simple and easy recipe that comes together so quickly and easily!

  • Making cinnamon roll dough ahead of time: This is always a great idea when making the next day for breakfast. Simply follow the instructions before baking your cinnamon rolls. Once sliced and in a pan to rise. After they have risen, make sure they are covered and place in the refrigerator for up to 24 hours. Before baking your cinnamon rolls, remove from the refrigerator and let rise once again for about one hour. Then follow the instructions and bake accordingly.
  • Making cinnamon rolls ahead of time: Follow the quick 45 minute cinnamon roll instructions accordingly. Once they are baked, frosted and cooled down. Place your pan of cinnamon rolls in an airtight container or in cover with plastic wrap or aluminum foil. Keep in the refrigerator for about  one week or on the counter top for 3 to 5 days.
  • Can you freeze cinnamon roll dough? Yes, this works well too! Place your cinnamon roll dough on a baking sheet or pan and cover tightly with foil or plastic wrap sprayed. When ready to bake, thaw overnight and let rise for about 5 hours. Once they have doubled in size and risen, continue to follow the instructions for baking. This cinnamon roll dough will last in the freezer for up to 1 month.
  • Can you freeze cinnamon rolls? Yes! These are great for freezing. The glaze can either be left off until warming up or leave it on while it is in the freezer. Following the cinnamon roll instructions bake, frost or freeze your glaze separately. Then let cool, cover and place as a pan or individually wrapped cinnamon rolls in the freezer for up to 1 month. When ready to eat, let your cinnamon rolls thaw over night on the counter top or refrigerator.
  • Warming up cinnamon rolls: When ready to warm up, place in the oven for best results and warm up on low until the frosting has melted through or use a microwave to warm up in 15 to 30 second intervals. Try not to over heat in the microwave leaving these overcooked and dry.

More Delicious Cinnamon Recipes to try:

Quick Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls

4.7 from 10 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings 9 Rolls

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Course Breakfast, Snack
Cuisine American
Keyword breakfast cinnamon rolls, breakfast rolls, cinnamon rolls, holiday breakfast, holiday cinnamon rolls, quick cinnamon rolls, rolls

Ingredients

  • 2 3/4 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast 1 packet = 2 and 1/4 teaspoons
  • 1/2 cup water
  • 1/4 cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg

Filling:

  • 1/4 cup 1/2 stick unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • 1/4 cup brown sugar

Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee

Instructions

To Make dough:

  1. 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.

To Make Filling:

  1. 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.

  2. 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.

To make glaze:

  1. Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Recipe Notes

Updated on December 23, 2019

Original Post on May 25, 2016

Nutrition Facts
Quick 45 Minute Cinnamon Rolls
Amount Per Serving
Calories 316 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 39mg13%
Sodium 274mg11%
Potassium 77mg2%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 24g27%
Protein 5g10%
Vitamin A 273IU5%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I tried this recipe and it went great! I made mine with egg replacement because I’m allergic to egg. They came out moist, soft and chewy. Thanks for sharing your recipe.

  2. These cinnamon rolls were Amazing and my family loved them..my only question would be if I doubled the recipe would it make bigger rolls..or how could I make them a little larger!! Other then that I commend you these rolls were simple, quick and absolutely delicious my no 1 go to for cinnamon rolls for sure thankyou for sharing!!

    1. Roll second batch out. Cut strips and pinch to end of current rolled bun and wrap around. That should go about twice at least around bun. They look a bit lopsided but adds a bit more girth to them Didn’t affect the taste….or if you are blessed with a large counter top, roll double batch out and roll then cut the fatter rolls. I had to do strips apartment living, tiny counters

    2. I think that you could roll your dough from the short side for larger rolls. And maybe cut six slices 1 1/2 inches wide?

      I made these rolls for the third time this morning. They are the best I’ve made, and I bàke a lot. I have the recipe to make 8 rolls, and I use an egg yolk for the egg.

  3. I just made these amazing cinnamon rolls tonight and they were super fast, easy and delicious! I am so impressed. The dough was perfect and so easy to work with! I left the rolls in the oven while the temp came up to 375 and they seemed to rise a bit more during that time. As soon as the oven came up to temperature, I started the timer. They were done at 15min and were fluffy and yummy! Thank you!

  4. I think I let it rise too long, and I may do a bit less cinnamon though, because mine came out tasting like a cinnamon hot candy…
    but, overall alright tasting.

    1. 5 stars
      These were amazing! The only substitution I made was adding cream cheese to the icing mix 🙂 But they were quick and delicious! I will be making these Christmas morning!

      1. 5 stars
        Love this recipe! I go to school in Missouri and it turns out great there, but I tried to make them at home in Colorado and they didn’t rise properly. What are any suggestions for high altitude adjustments for this recipe? Thanks!

  5. Two pictures show parchment paper used, One shows no parchment used and the instructions only indicate a greased pan. Does it matter if parchment is used?

  6. I made these today- easy directions! I was so nervous about yeast, kneading and rolling. They turned out delicious. I will scale back a tiny bit on the cinnamon next time, my young boys may like them sweeter. I over measured a bit. I thought they were perfect though.

  7. Definitely a recipe worth having–easy and delicious. I was worried the butter would melt and leak into the pan, but just enough seeped out to make a perfect little crust on the bottom of each roll. When I make again I’ll let it rest a bit longer than five minutes–mine was still a bit too elastic to roll out easily, but that could be the result of either my flour or my kneading. I will never spend more time making cinnamon rolls!

  8. How would the taste or consistency change if I used nut milk instead of regular milk? Thinking specifically of regular almond milk. I’m new to baking and with nut milks and looking for advice. Thanks!

  9. The dough was GREAT! However, 2TBSP of cinnamon was WAY too much for me! I plan to half the amount of cinnamon, otherwise great recipe!

    1. Nice recipe, I left off the glaze and instead sprinkled a little sugar on top after brushing with a little melted butter. Very tasty as I don’t like really sweet breakfasts.

    2. Nice recipe, I left off the glaze and instead sprinkled a little sugar on top after brushing with a little melted butter. Very tasty as I don’t like really sweet breakfasts. Oh I also added chopped pecans to filling.

  10. 5 stars
    My first time making homemade cinnamon rolls and this recipe was perfect!! Everyone loved them. Will definitely be my go-to. Thanks so much.

  11. These were the best ever cinnamon rolls. Going to try and double the recipe, nine buns are just not enough. LOL Thanks for the recipe.

  12. Made these Christmas morning for the first time, and they were amazing! Easy, fluffy and delicious! Well definitely make again.

  13. 4 stars
    I left the rolls in the oven while the temp rose to 375 and they cooked too quick. Thankfully I checked in them and the browned tops were covered by the glaze. My family still loved them!

  14. I was shocked how quickly these rose! They were super quick to make and oh so delicious!! Thanks for the recipe, Alyssa!

  15. 5 stars
    Absolutely delicious. I read the recipe wrong and put more butter in the middle but it was so good. Thanks, these seems as good as ones that rise for a long time. A real keeper.

  16. 5 stars
    This is my favorite recipe for cinnamon rolls! I’ve been baking bread for 50 years so I wasn’t looking for the easiest or quickest recipe, just perfect cinnamon rolls. This dough is so easy to work with, even though it is quite soft. I made these this morning for at least the tenth time because my grandchildren go crazy for them. I thought it was time to send you a thank you note!

  17. 5 stars
    After years of proofing and rising dough in a cool house, I finally found a timesaver recipe that tastes just as delicious. The only thing I do differently is that I mix the softened butter, brown sugar and cinnamon all together and then spread it on the raw dough. Delish!

  18. 5 stars
    Very nice recipe! A few comments: 1) I had to add at least a 1/2 cup more flour than called for to make the dough workable. (Could have been my extra-large egg or maybe I mis-measured.) 2) Next time I’ll probably use more filling for more flavor and gooeyness. 3) I ended up baking about 5 minutes extra for better browning on top. The oven rising worked well and the timing was spot-on. Thank you !

  19. Sadly, I just of messed up somewhere because when my sister makes them, these are the best. I kept my liquids warm & used new rapid rise instant yeast but for some reason, they are in the oven and didn’t rise 🙁

  20. Second time making these and both times the dough was really sticky! I was afraid to add more flour for fear of making them too dense. Had to use a spoon to scrape the dough out of the bowl even, very wet.

    Unfortunately, my second batch the dish exploded in the oven and I didn’t get to taste them. But what should I do about the wet dough? Thanks.

  21. 3 stars
    Good fast dough. Way, way too much cinnamon. It almost burns the tongue. I even said to my kids as I made it that there was about double the cinnamon that should be in the recipe but trusted the blogger, thinking it must come together somehow. Even wiping it off as you unroll the roll, there is too much left over. So I have a batch of rolls that are too spicy to eat.
    If you halve the cinnamon, it will turn out great.

  22. Great recipe and I must have read the instructions wrong I used 2 teaspoons of cinnamon but that wasnt enough so I put in 2 more they are great ! Thanks Alyssa for sharing it .

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