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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:Â 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.
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?
It does not matter either way. Sorry for the confusion.
Spot on, well done! These are great, and take less than 1/2 the time of my other recipe.
Recommendations for par-baking to transport then complete the baking process once you arrive?
That will be great. Just keep them on the pan and covered.
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.
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!
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!
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!
Can i make it with buttermilk instead of water and milk?
Yes, it may have a different consistency or even not raise as high but it will still taste great.
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!!
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
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 bà ke a lot. I have the recipe to make 8 rolls, and I use an egg yolk for the egg.
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.
I absolutely love this recipe, easy to follow. They turned out so good, my family loves them. I make them every chance I get. Thank you for sharing!
These are so delicious and super easy to make! I just finished making them for my boyfriend and myself and he finished half of them because they were so good! I used brown sugar instead of granulated sugar in the dough and substituted the milk for almond milk, and the recipe still worked the same! Will definitely be using this recipe again in the future 🙂
I have made a lot of cinnamon buns and this will now be my go-to recipe! Dough was beautiful and soft, rolled out great, they rose wonderfully and I baked mine for 15 mins ( after the 20 min rise I turned up the oven and baked for 15 mins leaving the buns in the oven the whole time) After slightly cooled, I inverted into a plate and covered with homemade caramel sauce and toasted pecans instead of the glaze) I love how quick it all comes together. Awesome recipe ?
I’m 8 months pregnant and was craving cinnamon rolls, but didn’t want any store bought ones, and didn’t want to spend an hour or more letting the dough rise. This recipe was perfect!
To anyone having trouble with the dough, make sure you’re using instant rise yeast. Also, I used to make wholesale croissants (like 1200lb of dough per day, dough is kinda similar to cinnamon roll dough) for work, and I remember the yeast couldn’t touch the salt until everything was being combined together in the mixer. So with these, I just poured the salt on one side of the bowl and the yeast on the other until I combined. Not sure if it makes a difference with such a small amount here, but it definitely didn’t hurt!
Thanks for the amazing recipe! These are DELICIOUS and satisfied my craving 100%.
It was easy to make, I am not a baker and this came out ok. I used 1/2 all purpose and 1/2 self raising ( I ran out of all purpose) and it came out a bit crumbly, kind of like it had sat overnight. Did I over baked? Or added too much flour? I added an extra 2 to 3 Tbsp so the dough wont be sticky.
I’ve made these twice now and they’re theyre great! I use half whole wheat flour half white flour, and use coconut oil in the dough instead of butter, and I’ve used sucanat or coconut sugar in the dough as well, all this makes it a little less sweet which is exactly what I want! I also omit the icing but I might give that a go too someday. I’ve tried using coconut oil for the filling instead of butter but that didn’t seem to work out quite as well.
Ohk so I found this site the other day when I was looking for a cinnamon rolls recipe. Just tried the recipe and they look and smell great!! Can’t wait to taste them! If there was a way for me to send a picture for you all to see I would.
You are a genius!! Saved me so much time , had for breakfast and with chili!
Brilliant recipe!
Thank you