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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!

Baked cinnamon rolls in a 9x12 glass baking dish with one being served.

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!

-Tim

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

  1. Whisk: In a large bowl whisk the flour, the sugar, salt, and yeast together. Set aside.
  2. 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.
  3. 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.
  4. Preheat Oven: Turn on the oven to 200 degrees Fahrenheit. Spray a 9×9 pan with cooking spray and set aside.

Filling

  1. Combine: In a small bowl, combine the brown sugar and cinnamon.
  2. 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.
  3. 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.
  4. Cover: Place the rolls into the prepared pan and cover with plastic wrap or aluminum foil.
  5. 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.
  6. 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

  1. 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.
6 process pictures showing how to make 45-minute cinnamon rolls. They show how to make the dough, spread it out,, roll them up and place them in a pan with parchment paper.

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.
The top view of 45-minute cinnamon rolls, baked and in a pan with a glaze on top.

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.
A pan with cinnamon rolls with one roll that is taken out.

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.

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Quick 45 Minute Cinnamon Rolls

4.80 from 115 votes
By: Alyssa Rivers
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!
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 9 Rolls

Ingredients 

Filling:

Glaze:

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

Updated on July 22, 2022
Original Posted on May 25, 2016

Nutrition

Calories: 319kcalCarbohydrates: 55gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 42mgSodium: 275mgPotassium: 90mgFiber: 2gSugar: 24gVitamin A: 286IUVitamin C: 0.1mgCalcium: 47mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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548 Comments

  1. I love these and is always my go-to recipe! I make them exactly as the recipe states and they turn out amazing.

    JUST wondering, is there a successful way to add some canned puréed pumpkin into the dough to make pumpkin cinnamon rolls? What would I sub, if anything, to make this happen? I looked up other pumpkin recipes but they all take 2-3 hours and I just love this recipe so much!

    1. Consider substituting 1/4 pumpkin purée for the egg and incorporate some purée into the filling and glaze. Good luck!

  2. 5 stars
    These are so good! I made sure to proof the yeast and I didn’t have an egg but they turned out so yummy. Honestly they taste just like the 2 day cinnamon roll recipes I’ve tried before

  3. 4 stars
    Very good. I agree with some postings that it had too much cinnamon. I would also like to try a cream cheese frosting next time

  4. 5 stars
    They came out PERFECT! I love the taste and texture. It was like the ones I’ve seen at the mall.
    Since I can’t have sugar (only a little), I made my own brown sugar for the filling – with Splenda and black strap molasses. I doubled the “brown sugar” but kept the 2 tablespoons of cinnamon. And instead of 3 tablespoons of sugar for the dough, I used 1 tablespoon of sugar (for the yeast to proof) and 2 tablespoons of Splenda.
    I also doubled the recipe for the icing (using splenda) cause I wanted them to be drenched in the icing.
    I took photos and shared them with my friends and family. They wish they could have one. After the Pandemic is over I will make this again for them!

  5. 5 stars
    Have made these twice in the past week. These are so delicious! Made them exactly following the recipe, they were easy, quick, fluffy and yummy. We made half the batch with chocolate chips and half the batch with toffee pieces. Scrumptious.

  6. 5 stars
    These are really good and fast. I substituted the butter for coconut oil and yep- it works great! And boosts the health factor!

    If I made them again I would do 1 T. Cinnamon instead- 2 was too much in my opinion.

  7. 5 stars
    Hi there

    This is Khadija all the way from Cape Town, South Africa. I made this today and it was absolutely delicious. I added choc chips for some extra indulgence.

    Will definitely be making this again as my family really enjoyed it

    Thanks for this great recipe!

  8. I’ve always been intimidated at making cinnamon rolls; but this recipe was easy enough for even me. I enjoyed making these. Now I’m about to try them!!

    YAY!! They turned out perfect??

  9. 5 stars
    I have trouble making bread for some reason. I tried these cinnamon rolls. They are great!!
    I didn’t add the egg. I didn’t measure the cinnamon and I added pecans. I poured some cream on the rolls before I baked them, I had to add another 10 minutes when I baked
    They came out great!!
    This is a keeper!!

  10. 3 stars
    Pros: easy and fast version of cinnamon rolls, dough is nice.

    Cons: way too much cinnamon. Overpowers all of the other flavours to the point that it is unpleasant. Would reduce to 2 tsp rather than 2 tbsp if i made this again. I might try a different glaze also.

    In sum, this is a nice adaptation of cinnamon rolls to a quick version. I would consider making again with changes to cinnamon:brown sugar ratio.

  11. Great recipe. I added chopped apples, raisins, and pecans to the filling. I do agree that it takes longer than 45 minutes. I am an experienced bread maker and it took me about 60-75 minutes from start to table.

    1. 5 stars
      This was the first time making these. My 10 year old daughter did all the measuring and I just helped with the appliances and rolling. I let her follow the recipe which she did exactly. They were absolutely delicious and rose beautifully. Fool proof. This is a keeper of a recipe.

    2. 5 stars
      I am also, but I am fast. I had the recipe and method memorized and all ingredients out before I started. It took 45 minutes. I also prefer slightly undercooked buns personally, they are just better and chewier, do this was perfect. I’m surprised how supple the dough was after the rest,

  12. 5 stars
    I would leave 10 stars if I could! Here’s what I did with the recipe:

    First of all, YOU DO NOT NEED TO PROOF THE YEAST, and you do not need to use white sugar. I replaced the white sugar with SUCANAT. I mixed all the dry ingredients together, heated the water, butter and milk in a small pot. Cooled it to “not too hot” and mixed it into the dry ingredients, and then mixed in the egg.

    I kept kneading it in flour when it got too sticky for 3 or 4 minutes. I then put it in a lightly oiled bowl. I went the extra mile, placed the bowl over another bowl with hot water. I also put a towel over it. I kept it like that for about 15 minutes while I made the filling. I used more butter, a little over 1/2 Cup, with 2 Tbsp cinnamon (I used Saigon Cinnamon) and 1/2 Cup Sucanat.

    The dough in the bowl doesn’t rise too much but it has a spring to the touch.

    Definitely heat your oven to 200° and once you’re about ready to put the cut rolls with foil in the oven, turn OFF your heat. Let them sit for 20 minutes (or more) Before you bake, take the foil off and set your oven to the recommended 375° for 15 to 20 mins. I did 17 mins. BEGIN TIMING ONCE YOU SET THE OVEN TEMP.

    My glaze was made with half butter and half rice syrup with a smidge of pure vanilla and a pinch of salt if using unsalted butter.

    It’s my birthday today, and this is what I made for cake! Soooooo goood!

  13. 5 stars
    Very good for how easy this recipe is! the only thing I changed was to make a little more frosting that what the recipe called for

    1. 5 stars
      I followed this exactly and they turned out amazing!! The only issue I had was all the dang pop up ads!! Made it really frustrating to follow!!! But still a great quick recipe and they were fantastic!!!

  14. 5 stars
    I’d say these take closer to 1 hour, but I’d not knock off a star for that, still extremely quick and doable, not to mention delicious. A few things are a bit confusing in the directions for me – I’ve never not “proofed” my yeast (this is a big no-no in my experience, and could really mess up your whole outcome and a waste of ingredients), so the directions of mixing the yeast in with the flour and sugar and salt seems odd so I proofed my yeast in the water (warmed) with 1 tbsp of the sugar, which added to my time. After that, I added all the other ingredients and mixed in my Kitchenaid for 5 minutes, then let sit for 5. The other confusing part is, once the rolls have risen in the oven for 20 minutes, and you turn the oven back on to reheat to 375, when does the 15-20 min baking time start? Once the oven is up to temp, or as soon as you turn it on? This is obviously important, as you can end up with overbaked or underbaked rolls. I compromised a bit, and started the timer when the oven came up to 300 degrees (I’m lucky to have a modern oven that shows you she temp, though). After that, I bake for 20 minutes at the 375, covering with tin foil for the last 5 so the top doesn’t get overdone. Other than that I think this is a strong recipe. I also only used about 2 tbsp of brown sugar for the filling, and cut the glaze recipe in half. I’ve made this probably a half dozen times by now, and shared the recipe with many friends. Keeper!

    1. I also had the same worry about the proof method… I also proofed separately.. they’re in the oven right now. Fingers are crossed!

      1. 5 stars
        Exactly – I followed the recipe and method to a T – being the chemist I am, and these are really perfect.

  15. 5 stars
    I just made these, they came out amazing. As it was for breakfast, did not want the sweet sugar glaze, so made a light buttery glaze with 2 tablespoons of granulated sugar and 2 tablespoons of brown sugar melted with some butter and 1/4 cup milk and 1/2 tsp vanilla extract. Poured over the warm rolls. Just perfect. Thanks for this great recipe, it is a keeper.