One Hour Cinnamon Rolls
These 1 hour cinnamon rolls do not require any yeast and are easy to make. These cinnamon rolls are perfect for breakfast and topped with a delicious cream cheese frosting.
I can sometimes be a little impatient when it come to certain things. When I want something, I want it now. My lack of impatience can be magnified even more when I’m hungry. Hangry Danielle? Not a good thing at all.
When it comes to baking certain things I don’t feel like having to wait, mainly because I just want to eat the finished product. I can think of better things to do with my time, like eating cinnamon rolls instead of waiting for the dough to rise.
So when I decided to make some cinnamon rolls I wanted to make some that were quick and easy, no yeast or having to wait for the dough to rise. I wanted an easy dough recipe that could be made, rolled up, cut, baked, and eaten.
This no yeast cinnamon rolls recipe delivers all of the above and is light, soft, fluffy, and full of sugary deliciousness! I was concerned that these might not come out right, sometimes trying to take shortcuts doesn’t always work in my favor. But these delicious little cinnamon rolls definitely worked in my favor. These cinnamon rolls are perfect for beginners or anyone who just doesn’t like working with yeast.
So the next time you’re craving cinnamon rolls, give this easy recipe a try. Just try not to eat the whole batch. You’ve been warned.
These quick and easy cinnamon rolls are made with ingredients you may have in your pantry already! Here’s what you’ll need to make cinnamon rolls in one hour:
- All-purpose flour: Spoon and level the flour when measuring it, otherwise you might accidentally measure out too much.
- Sugar: The dough is sweetened with a little granulated sugar, and the filling is made with light brown sugar. I love using brown sugar in the filling because it adds a slight caramel flavor to the rolls.
- Baking powder: The secret ingredient! When making homemade cinnamon rolls without yeast, you need to add some baking powder to the dough to help it rise in the oven and become nice and fluffy.
- Salt: Balances out the sweetness of the dough and the filling.
- Butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.
- Milk: Any kind of milk will do, but full-fat milk will deliver the most flavor and moisture.
- Cinnamon: Feel free to add more to the filling if you’re a cinnamon fiend.
- Cream cheese: Needs to be softened so the frosting comes out thick and creamy.
- Vanilla extract: Use pure vanilla extract, if possible.
- Confectioners’ sugar: Sweetens the cinnamon roll frosting without making it lumpy or grainy.
How to Make 1 Hour Cinnamon Rolls
These quick cinnamon rolls are a cinch to make! In a large bowl, whisk together the dry dough ingredients, then cut in the butter (you can use a fork, a pastry cutter, or your fingers). Add the milk and stir until a dough forms.
Knead the dough briefly before rolling out into a large rectangle. Brush with melted butter before sprinkling with the cinnamon-sugar filling. Roll the dough into a log and cut into eight equal pieces.
Place the cinnamon rolls into a greased 9-inch pan and bake until done. Smear with cream cheese frosting when they come out of the oven!
Can I Prep These in Advance?
Since these quick and easy cinnamon rolls use baking powder and not yeast for the leavening, they won’t rise very much if you prep them the night before and bake them the next morning. I would suggest either prepping them and baking them the night before or making them the morning you plan to serve them.
- The easiest way to cut these 1 hour cinnamon rolls is with unflavored dental floss. You can find it for about $1 at any grocery store!
- I recommend using full-fat cream cheese and whole milk. Full-fat dairy products will deliver the most flavor and moisture.
- The frosting does contain dairy so you want to store these in the fridge.
More Easy Cinnamon Roll Recipes!
One Hour Cinnamon Rolls
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 tablespoons (25 grams) granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons (45 grams) unsalted butter softened
- 3/4 cup (180 ml) milk
- 1 cup (200 grams) light or dark brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons (60 grams) unsalted butter melted and divided (set aside 1 tablespoon)
- 2 tablespoons (30 grams) unsalted butter softened
- 3 ounces (85 grams) brick-style cream cheese softened
- 1/2 cup ( 60 grams) confectioners sugar
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons (15 to 30 ml) milk (or as needed to thin frosting out)
Make the cinnamon rolls:
- Preheat the oven to 400°F. Spray a 9-inch cake pan well with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in softened butter, then add in milk and stir just until the dough has formed.
- For the filling: In a small bowl, mix together the brown sugar, cinnamon, and 3 tbsp. of the melted butter. Reserve the extra tbsp. of butter to spread onto the dough.
- On a clean and lightly floured surface, knead dough for about one minute. Using a rolling pin, roll the dough into a rectangle to about 1/4" thick. Spread the remaining tablespoon of melted butter onto the dough. Evenly distribute the filling onto the dough, making sure to leave a little room at the edges uncovered.
- Carefully roll the dough up. Using a sharp knife, cut the dough into 8 equal pieces.
- Place each cinnamon roll into the cake pan, leaving a little extra room between each one (they will spread out while baking).
- Bake for 18-22 minutes. Remove from oven and allow to cool for about 5-10 minutes.
Make the frosting:
- Meanwhile, using a stand mixer or handheld mixer, mix together the butter, cream cheese, confectioners sugar, and vanilla. Slowly add in one tablespoon of milk at a time, until it has reached your desired consistency.
- Evenly distribute the cream cheese frosting over the cinnamon rolls. Enjoy!
Adapted from Food.