One Rise Cinnamon Rolls
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Try this One Rise Cinnamon Rolls recipe for super soft and pillowy cinnamon rolls only require one rise time. That makes this comforting breakfast quicker and easier!
If you love making homemade cinnamon rolls as much as I do, check out some of my other favorite recipes like my Chocolate Peanut Butter Sweet Rolls, Funfetti Cinnamon Rolls, or my Healthy Cinnamon Rolls.
Table of Contents
I love making sweet rolls because there truly is nothing better than soft, pillowy dough filled with a sweet mixture and topped with glaze! These homemade cinnamon rolls are quick and easy as they only require one rise! Yet, the result is fluffy homemade cinnamon rolls that you will absolutely love!
These One Rise Cinnamon Rolls can also be prepped ahead. It's something I love to do for holidays or even just special weekend mornings, like a birthday or brunch. You can do everything down to putting the dough into the pan, just cover it and pop it in the fridge. Remove it the next morning and all you need to do is bake them to golden perfection!
Why You'll Love This Recipe
Nostalgic: This recipe for One Rise Cinnamon Rolls is nostalgic and will take you back to being a kid on a weekend morning with no plans whatsoever. At least that's what it does for me! These pillow sweet rolls are soft and pull apart just perfectly! And they're finished with a sweet glaze.
One Rise Cinnamon Rolls: I love this recipe for nostalgic cinnamon rolls because it only requires one rise! That means this recipe takes about half the time as you only have to let the dough rise once. And the result is still soft and squishy sweet rolls that you won't be able to get enough of!
Light & Fluffy: Even though this recipe for one rise Cinnamon Rolls is quick and easy, it sill results in a light and fluffy!
Ingredients
- Yeast: I use active dry yeast, but you can also use instant yeast as well. The dough will rise a little faster with instant yeast.
- Cane Sugar: I use organic cane sugar as it's less processed than traditional granulated white sugar.
- Butter: I use Organic Valley Salted Butter, you can use your favorite.
- Milk: Use whole milk for the best flavor.
- All Purpose Flour: I use Cairnspring Mills.
- Salt: Use fine sea salt.
- Eggs: Use large eggs.
- Brown Sugar: I use organic dark brown sugar for a rich brown sugar flavor. You can use light brown, but I don't think the flavor is as bold.
- Cinnamon: I use organic Korintje cinnamon, which is my favorite variety. Check out my post the Best Cinnamon to Bake With for more info on different varieties.
- Powdered Sugar: Make sure to sift powdered sugar to ensure you have a smooth glaze.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Small Pot: I use a small pot to melt the butter, but you can also do this in the microwave if you prefer.
- Stand Mixer: I use my stand mixer for ease, but you can make these sweet rolls by hand too if you want!
- Rolling Pin: You'll need a rolling pin to roll out the dough.
- Baking Dish: I use my Staub ceramic baking dish for these sweet rolls, but a cast iron skillet also works!
- Mixing Bowl: You'll need a mixing bowl to mix up the glaze.
- Whisk: I use a whisk to ensure the glaze is smooth.
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Step by Step Instructions
Step 1
To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
Step 2
In a small pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
Step 3
Add the flour, sugar and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes. Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
Step 4
Preheat the oven to 350°F.
Step 5
To make the filling: In a bowl, add the brown sugar and cinnamon and mix to combine completely.
Step 6
On a floured surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a butter knife or spatula spread the butter and cinnamon mixture all over the rolled out dough.
Step 7
Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.
Step 8
Bake for 40 minutes or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 9
To make the icing: In a mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven.
FAQ's
Yes, if you want to prep these the night before you can! Do everything down to placing the cinnamon rolls in the baking dish. Instead of baking them, just cover it well with plastic wrap (so they don't dry out). Place the baking dish in the fridge overnight. In the morning, preheat the oven and remove the baking dish. Then, just bake! You may need a few more minutes in the oven if the dough wasn't at room temperature when baking.
Yes, if you just have instant yeast, you can use that too. Either one will work! If you use instant yeast, your dough will rise faster, so be sure to keep an eye on it. You want to roll it out when it has doubled in size, no matter how long that took.
Always activate your yeast before beginning a recipe. This way, you know the yeast is good and your baked goods will rise. To check if your yeast is good, just add the yeast with a small bit of sugar and warm water (that the recipe calls for) and wait for it to bubble. If your yeast doesn't bubble within 5 minutes, it has most likely gone bad. There's no point to continue the recipe because it won't rise.
Craving More?
One Rise Cinnamon Rolls
Ingredients
Dough
- 7 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 57 grams salted butter
- ¾ cup milk
- 446 grams all purpose flour
- 57 grams cane sugar
- 1 teaspoon fine sea salt
- 1 large egg
Filling
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 2 teaspoons ground cinnamon
Icing
- 212 grams powdered sugar (sifted)
- 2 to 3 tablespoons milk
Instructions
- To make the dough: In the bowl of a stand mixer fitted with the dough hook, add the yeast, ½ teaspoon cane sugar, and warm water. Stir to combine and let sit for 3 to 5 minutes or until bubbly.
- In a medium pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
- Add the flour, remaining 57 grams cane sugar, and salt to the mixing bowl in that order. Add the egg and milk mixture and knead on speed 2 to 4 for 5 minutes.
- Place the dough in a greased bowl, add cover the bowl with plastic wrap and let rise for 1 to 3 hours or until doubled in size.
- Preheat the oven to 350°F.
- To make the filling: In a bowl, add the brown sugar and cinnamon and mix to combine completely.
- On a floured surface, roll out the dough to a rectangle that is about 12 x 16-inches. Using a butter knife or spatula spread the butter and cinnamon mixture all over the rolled out dough.
- Starting at the larger side, fold the dough over and start to roll the dough until it is completely rolled into a log. Trim off each of the ends, then cut the dough log into 8 cinnamon rolls. Place in a greased baking dish.
- Bake for 40 minutes or until golden brown.
- To make the icing: In a mixing bowl, add the powdered sugar and milk and whisk until you have a smooth glaze. Pour the glaze over the top of the warm cinnamon rolls, about 10 minutes after coming out of the oven.
- Store in the fridge for up to 3 days.
Video
Notes
Nutrition
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I had a really hard day at work and came home to one of these delicious delightful treats and the rest of my day was filled with shimmer!