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)

4.6 from 115 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. Apparently I’m just the worst baker ever because these didn’t work for me at all and I followed everything to a tee 🙁 some of us just aren’t cut out for baking I guess LOL

    1. Two suggestions: check the expiration date on your yeast and make sure the liquid isn’t too hot. It should be about 115 degrees. Too hot and it will kill the yeast. Too cold and it just won’t activate the yeast. Don’t give up 🙂

    2. Hey, don’t feel discouraged. I’ve attempted to make a dish before and it was a MAJOR flop! So I made up my mind I was going to get it right and you know what! I figured it out and can make it perfect every time now!!! Makes me proud of myself. You just hang in there and trust me you’ll figure out!!! I have confidence in you! 😃

  2. These were great for our New Years morning treat! So glad to have found a quick recipe (since I never plan ahead enough to rise dough overnight 😉

    1. You are welcome to try another ingredient but it will alter the taste and texture. It may not set up as well as the regular flour. I hope that you enjoy it and that is works out for you. Let me know how it turns out! XOXO

  3. I loved your recipe. It was easy to make, and just the right amount of sugar. I don’t prefer over sweet store bought rolls. This is a great alternative when my kids crave cinnamon buns.
    Thank you so much for the great instructions and great recipe.

  4. Just to clarify, Bake for 15-20 once the oven reaches 375 or from the time we turn up the temp? 🙂 the recipe kind of reads the later but for me that was not enough time so I guess it means bake for 15-20 once the oven reaches 375? Would be good to clarify to future readers. Thanks for the recipe! They’re still in the oven now but smelling great! I can’t believe how much they’ve risen!

  5. These were absolutely amazing. They were the easiest, quickest, and most delicious cinnamon rolls I`ve ever made! This will be my go to from now on.

  6. I used liquid measuring cups when I did the milk and water and my dough was still dry and wouldn’t come together. I ended up having to add more water to get it to come together. Is it because I didn’t use dry measuring cups?

    1. Depending on the humidity of the room and variability of flour batch to batch, the same bread recipe can need differing amounts of water. It’s not a problem to add a little more water as needed depending on your circumstances (ie dry weather) to get the desired texture. Using measuring cups instead of weighing your flour can also create variability. If your flour has settled in the bag or canister you could be adding more flour when you scoop it out. This recipe doesn’t include weights of the ingredients so I suggest scooping the flour with a spoon into the measuring cup to prevent it from compressing too much. Hope that makes sense and helps for next time 🙂

    1. With these cinnamon rolls the best way to make them at that time. It takes less than an hour and sets up quickly. Hope that helps and you are able to make them all at once. If you try it beforehand let me know how you like it and if they turn out just as good! XOXO

  7. Unfortunately, cooking at 375 for 20-25 minutes is not feasible, as mine burned on the bottom??? Is it necessary to butter the bottom of the pans, or do you need to set the rack higher in your oven 🙁

  8. I LOVE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! this recipe it’s THE best . I made it three times already, my mom says that i am going to make them all fat .
    (I’m 10 and i love baking) anyway I totally recommend it i’s awesome!!!!!!!!!!!!!!!!!!!


  9. I LOVE!!!!!!!!!!!!!!!!!!!!!!!! this recipe it’s THE best . I made it three times already, my mom says that i am going to make them all fat .


  10. Recipe was working great until I turned the oven on to heat to 375. The top of the rolls were scorched before the oven got to temp!

    1. Oh no! I am so sorry! I am not sure why they would have burned so quickly. I have not had that powerful of an oven. The only thing I can think of would be your oven rack is too high but I am sure it is on the middle rack. I am not sure why it would do that so fast.

      1. Not all oven dials are calibrated correctly either, so maybe try using an oven thermometer to make sure that the oven is at the correct temp.

    2. I’m in a park model with a regular sized propane gas oven and it bakes differently. I did not put the rolls into the oven until it reached 375 degrees because they would have burned in the long preheating this oven does.

    3. Some ovens use the broiler when preheating, which would cause the tops of your rolls to burn while the rest was undercooked. Try taking them out while the oven preheats, then putting them back in once it’s up to temperature.

  11. I’ve baked several cinnamon roll recipe and failed horribly. But I baked this recipe this morning and totally hit the jackpot!! They were scrumptious! Thank you for sharing!

  12. I have made these 3 times now. I love them! So does my boyfriend and his family! Total hit. I will continue to use this recipe 🙂

  13. Great taste. Nice texture. I added a extra quarter cup of flour to the dough and extra sugar to the cinnamon mix. Took more like 90 minutes but well worth the effort.

  14. Could I replace the egg with applesauce due to an egg allergy? I don’t have flaxseed or fancy ingredients, and I love that these rise so quickly and aren’t vegan, so I’d love to make them! I have used applesauce in place of eggs in other recipes…

  15. Hey! I tried this recipe last week and it went fantastic! Can I make them in the morning and serve them in the afternoon? I would like to make them for my daughter’s birthday! Thank you in advance from Argentina!! María

  16. This is an awesome recipe! I made it and the look on my husbands face as he tore into them was pure delight! The dough was soooo tender and the recipe was so quick and easy I got it done spur of the moment Sunday morning to enjoy with our coffee! Great recipe and it’s definitley going into my keeper box for more Sunday mornings!

  17. I’m confused now about time and temp. Is this correct? 1) Heat oven to 200 degrees for 10 minutes. Turn oven off and place rolls in oven to rise for 20 minutes. 2) leave rolls in oven, heat to 375, and when oven reaches 375 (you wouldn’t know this unless your oven beeps to let you know it has reached desired temp) start timing and bake for 15-20 minutes. OR 3) after rising for 20 minutes, remove rolls from oven, bring temp to 375 and then put rolls in oven and bake 15-20 minutes. Which method is correct, 2 or 3? Thank you.

  18. Why does it say keep the rolls in the oven and turn up to 375 ,instead of saying remove from oven until temperature reaches 375,.

  19. Mine came out good but the top of the roll seems so dry instead of soft, the icing covers it but it still seems bready

  20. My husband woke up one Saturday about a month ago begging me for cinnamon rolls. I googled a quick recipe and decided to try this. We’ve made these more than 6 times since then! They are THE perfect cinnamon roll recipe…I’m throwing all my old ones away.

    This recipe make a delicious smelling dough that’s easy to put together (I do add a lot of flour during the kneading). I cut down a bit on the butter and brown sugar in the filling (just because we eat these like twice a week!)

    We decided to try an overnight break after the rolling and cutting and it worked like a charm. Just get them out of the fridge in the morning, preheat oven to 200 degrees, 20 minute rise, preheat oven to 375 with rolls in the oven, then bake 10-15 min, just like the recipe says. It takes about an hour in the morning, but it’s mostly rising and baking so I can do it while I get ready. Thank you SO MUCH for sharing this AMAZINGLY PERFECT recipe!

  21. Hi Lori,

    Sorry to hassle you but I don’t want to mess this up. Do I leave the buns in the oven when I turn the temp up to 375 or do I remove it and put it back in when the oven has reached 375 and bake it for 15 to 20 minutes? You assistance will be greatly appreciated. Thanks Christine

    1. Putting them in the fridge should slow the fermentation enough overnight. They’ll have more of a complex flavor due to a longer fermentation. I would probably let them come up to room temp before putting them in the oven though. They’ll take longer than the designated amount of time to bake seeing as they won’t be warm when the baking time begins. Hope this helps!

  22. Made two batches because the first one didn’t rise at all. Second batch barely rised a little… Made pretzel buns yesterday with regular active dry yeast and they turned out amazing. Think I will be looking for a recipe that uses that.

    1. You can still use active dry yeast in this recipe! You just need to dissolve it in the water/milk/butter solution instead of adding it to the flour 🙁

  23. Hi! i am a Family Consumer Sciences Teacher and I am trying to do this recipe with my class but I was wondering if I were possible to refrigerate the dough to use and then proof the next day? Since we have only 50 minutes.

  24. Deliciousness!! In less than an hour!! I, too, found that the dough was a bit crumbly until I added the egg. Then it looked too wet! But I just let my KitchenAid mixer do the work, and after a few minutes it looked just fine. I’ve always wanted to make cinnamon rolls but never wanted to get up early enough. This is the answer! I will be making these again and again.

  25. Mine turned out pretty dry. I used active dry yeast and let them rise 10 min longer before turning oven to 375, and I forgot to cover them with foil. I’m assuming this may be why.

  26. I love this recipe, but it’s a little misleading to state they take 45 minutes. The total inactive time is 45 minutes. Unless you are a magician and just snap your fingers to get everything mixed/rolled out/etc, they actually take about an hour to make. Still good and still quick, but definitely not 45 minutes 😉

  27. Active dry yeast needs to be dissolved to activate properly. If you give this recipe a try again dissolve the yeast in the water/milk/butter solution instead of adding it to the dry ingredients and you should be good to go ! 🙂

  28. The perfect cinnamon rolls! Satisfied my craving without the feeling of sugar overload 🙂
    Super easy to make and quick. I replaced the water with milk in the second batch and turned out fluffier.

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