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Quick 45 Minute Cinnamon Rolls are 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 the top, making this the VERY BEST breakfast!
Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try these strawberry cinnamon rolls, these delicious overnight cinnamon rolls, and of course, these tasty caramel apple cinnamon rolls. There are so many delicious ones to try!
A Reader’s Review
Thank you for sharing this recipe. Just tried it. First time I’ve ever made cinnamon rolls from scratch. Very easy and quick to make. These rolls taste sooo goood!
Quick 45-Minute Cinnamon Rolls Recipe
I love cinnamon rolls but sometimes I want them NOW and not in a few hours. Waiting for the dough to rise, then for them to bake… I don’t have time for that! Which is where this recipe comes in handy! This recipe was inspired by my friend Layla at Gimme Delicious!
These delicious cinnamon rolls only take 20 minutes to rise. Then you can put them together and be eating them before you know it! My kiddos love helping me make these in the kitchen! If you are looking for more quick and easy recipes to make for breakfast check out this The Best Breakfast Casserole or these yummy Perfect Crepes!
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. Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
Dough
- Flour: This adds thickness and combines it all together.
- Sugar: You need sugar for a sweet taste.
- Salt: The salt adds just enough to help the yeast rise.
- Instant Yeast: This makes it so that your dough can rise at a quicker pace.
- Water: Water softens the dough and creates a sticky, gooey texture.
- Milk: You can use whatever milk you have on hand. I used one percent milk, which gave these a creamy and smooth texture with a hint of flavor.
- Butter: I used unsalted butter in this recipe.
- Large Egg: The egg will combine it all together.
Filling
- Butter: The butter is melted and used to combine the cinnamon and brown sugar tougher.
- Cinnamon: You can’t have a cinnamon roll without cinnamon!
- Brown Sugar: I love how this brings a little sweetness to the cinnamon rolls.
- Heavy Cream: This keeps the cinnamon rolls rich and moist.
Glaze
- Powdered Sugar: It dissolves quickly and makes this icing glaze come together.
- Vanilla Extract: A splash of vanilla makes the perfect blend of icing and tastes SO good!
- Milk: This combines with powdered sugar to form the glaze.
- Cream Cheese: The cream cheese gives a delicious flavor to them.
How to Make Quick 45-Minute Cinnamon Rolls
These cinnamon rolls are SO good and melt in your mouth. Trust me! These cinnamon rolls will not last long and are always a huge hit! Watch the glaze fall into the cracks and in-between the cinnamon rolls getting ooey-gooey.
Dough
- Whisk: In a large bowl whisk the flour, the sugar, salt, and yeast together. Set aside.
- Combine: In a small bowl combine the water, milk, and butter together and heat in the microwave until the butter is melted, about 30-45 seconds.
- Knead into Ball: Use a fork to stir the liquid into the dry ingredients. Add the egg and knead by hand or with a stand mixer for 5-6 minutes, until the dough is no longer sticky. Form the dough into a ball and return to the bowl. Cover and let rest for 5 minutes.
- Preheat Oven: Turn on the oven to 200 degrees Fahrenheit. Spray a 9×9 pan with cooking spray and set aside.
Filling
- Combine: In a small bowl, combine the brown sugar and cinnamon.
- Roll the Dough: Once the dough has rested, dust a clean surface lightly with flour and roll out the dough into a 15×9 inch rectangle.
- Cut: Spread the softened butter over the dough and dust evenly with the cinnamon sugar mixture. Roll the dough up tightly and cut into 9 even pieces.
- Cover: Place the rolls into the prepared pan and cover with plastic wrap or aluminum foil.
- Drizzle: Turn off the warmed oven and place the pan of rolls inside. Let them rise for 20 minutes. After 20 minutes have passed, remove the foil or plastic and drizzle the ¼ cup of cream evenly over the top of the buns.
- Bake: Return the buns to the oven and turn the oven to 375 degrees Fahrenheit. Bake for 15-20 minutes, until the tops of the buns are golden brown
Glaze
- Beat and Combine: Beat the cream cheese, powdered sugar, vanilla, 2 tablespoons milk together until smooth. Add more milk as needed. Let the rolls cool for 20 minutes or so before spreading the glaze over the top.
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 straightforward and will help make the best of the best cinnamon rolls! Watch how easily these cinnamon rolls come together.
Dough:
- 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 Fahrenheit then 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.
Rolls:
- 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.
- Filling Variations: Try pumpkin pie spice to the mixture or use fruit fillings to add a little more flavoring.
- 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 the dough cycle. Once it is done, let the dough rise for another 10 to 15 minutes.
Glaze:
- 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 flavor 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.
45 Minute Cinnamon Rolls FAQs
Here are a few questions that you may have when making cinnamon rolls. Hopefully, these frequently asked questions and answers can help make these cinnamon rolls easier for you.
- What type of yeast should I use? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quickly enough compared to the high active yeast.
- What flour is best? All-Purpose flour is best for baking. If you need to use bread flour or 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 wintertime, you may need a little more time to rise the dough since it is colder than normal. To help, place them in the oven, by a window with sunlight, or simply give them a little more time than an hour.
- Sticky Dough: Add a tablespoon of flour until it is no longer sticky on your fingers.
- 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.
How to Store Leftover 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.
- Bake 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 placed in the refrigerator for up to 24 hours. Before baking your cinnamon rolls, remove them from the refrigerator and let rise once again for about one hour. Then follow the instructions and bake accordingly.
- To Freeze: 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 overnight on the countertop or refrigerator.
- To Reheat: 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 overheat in the microwave, leaving these overcooked and dry.
More Cinnamon Recipes to Try
Cinnamon rolls are the absolute best! They make the best breakfast, brunch, and snack for anyone! My kids go crazy over these and they love them so much! Try some more of these delcious cinnamon recipes. Good luck picking your favorite!
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Quick 45 Minute Cinnamon Rolls
Ingredients
- 2 and 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 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 salted butter softened
- 2 tablespoons ground cinnamon
- 1/2 cup brown sugar
- 1/4 cup heavy cream for drizzling over buns before baking
Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 4 ounces cream cheese room temperature
Instructions
Dough
- In a large bowl whisk the flour, the sugar, salt, and yeast together. Set aside.
- In a small bowl combine the water, milk, and butter together and heat in the microwave until the butter is melted, about 30-45 seconds.
- Use a fork to stir the liquid into the dry ingredients. Add the egg and knead by hand or with a stand mixer for 5-6 minutes, until the dough is no longer sticky. Form the dough into a ball and return to the bowl. Cover and let rest for 5 minutes.
- Turn on the oven to 200 degrees fahrenheit. Spray a 9×9 pan with cooking spray and set aside.
Filling
- In a small bowl, combine the brown sugar and cinnamon.
- Once the dough has rested, dust a clean surface lightly with flour and roll out the dough into a 15×9 inch rectangle.
- Spread the softened butter over the dough and dust evenly with the cinnamon sugar mixture. Roll the dough up tightly and cut into 9 even pieces.
- Place the rolls into the prepared pan and cover with plastic wrap or aluminum foil.
- Turn off the warmed oven and place the pan of rolls inside. Let them rise for 20 minutes. After 20 minutes have passed, remove the foil or plastic and drizzle the ¼ cup of cream evenly over the top of the buns.
- Return the buns to the oven and turn the oven to 375 degrees fahrenheit. Bake for 15-20 minutes, until the tops of the buns are golden brown.
Cream Cheese Glaze
- Beat the cream cheese, powdered sugar, vanilla, 2 tablespoons milk together until smooth. Add more milk as needed. Let the rolls cool for 20 minutes or so before spreading the glaze over the top.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried I think I failed dough was sticky used flour to help now waiting for cinnamon rolls to rise.
Can I make them the night before and put them in the refrigerator before they rise? Would that work?
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
I am wondering if it would work as fast if the recipe was doubled. Have you ever tried?
It will be about the same if not more time if you double the recipe. Hope that helps! Enjoy! XOXO
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?
No, I am not sure why it would not come together the first time. There are several variables that could have happened. I hope that they tasted great for you! XOXO
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 🙂
You can’t always count on the flour measurement being correct since flour absorbs moisture from the air. On a dry day, you will likely have to add a bit of water, but on a damp day you might need to add flour to get a good dough. When I made these, I had to add a few drops of water to make the dough come together. If you add too much (I did!), just add a bit more flour.
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.
Can you use self rising flour without using the yeast and get the same result ?
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!
Yes, that is correct! Enjoy!! XOXO
I also read it as turn the oven to 375 and start timer immediately. I pulled them out but they looked under baked which is why I’m reading the comments.
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.
Can you make this with almond flour?
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
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 😉
Hi Alyssa!
I am glad that you loved this recipe. I really love it also. I mean, who doesn’t like cinnamon rolls! Thanks for following along with me! xoxo
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
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 🙂
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! ?
Tried these this morning and they are delicious! We added 1 cup of whipped cream cheese, 2T milk, 1T maple syrup and switched vanilla to maple extract for the frosting.
This is the most amaaazing recipe for cinnamon buns and maybe just bread rolls in general. These were so fluffy and had a nice crisp exterior too! Dont have to wait forever for it to rise and cooks quickly. 100% recommend!!
These are amazing! Thank you for making them so easy. Cinnamon rolls have always seems so laborious and messy to me, and now I’m cured of the fear. And this recipe is easy to adapt. I had some yeast that was due to expire tomorrow, so I gave them a head start with the warm butter, milk and water and 1T of the sugar so they could bubble (and I wouldn’t waste more ingredients if the yeast was dead). I also was astounded to realize that I was out of AP flour midway through, so used 3/4 cup bread flour with no troubles. I also added walnuts and golden raisins as I had them on hand. Now I’m having a hard time staying away from these, they are so good. Can’t thank you enough for this easy recipe!!!
This may be a dumb question, but can you make the dough and refrigerate it overnight? I made these last month and loved them but want to make them for Xmas AM. However I was hoping to not get up before dawn and make Xmas low maintenance (with the in laws who get up very early!)
Yes, you can. They will take a little longer to raise then and may not be as quick. Let me know how it turns out and what adjustments you made! Thanks for following along with me! XOXO
I’m confused. The recipe states “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. However, some of your comments say “remove the buns and then turn the oven up to 375.” Which is correct?
The purpose for warming the buns in the oven is to make a quick rise. If you follow the instructions exactly you will have delicious tasting cinnamon rolls in no time! Enjoy! XOXO
Wow!! What a great recipe and method!! I’ve tried a couple of recipes but nothing as successful as this one! My rolls went in to individual muffin trays ans turned out just the same. Love love love this recipe!