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)

Quick 45 Minute Cinnamon Rolls

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings 9 Rolls
Course Breakfast, Snack
Cuisine American

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

  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.

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.

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.

  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. 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!

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