Quick One Rise Cinnamon Rolls From Scratch
Try this Quick One Rise Cinnamon Rolls from scratch 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 Small Batch Honey Butter Cinnamon Rolls, Apple Pie Cinnamon Rolls, or Hot Chocolate Sweet Rolls.
A Quick Look At The Recipe
- Recipe Name: Quick One Rise Cinnamon Rolls From Scratch
- Ready In: 3 hours 55 minutes
- Makes: 8 cinnamon rolls
- Main Ingredients: butter, yeast, all purpose flour, cinnamon
- Flavor Profile: cozy, cinnamon with a sweet glaze
- Dietary Info: no seed oils
- Difficulty: Medium
- Why You’ll Love It: one rise—practically foolproof—cozy, nostalgic cinnamon rolls
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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!
- Fluffy AF: These pillowy sweet rolls are fluffy, soft and pull apart just perfectly!
- One Rise Cinnamon Rolls: I love this recipe for nostalgic cinnamon rolls because it only requires one rise! That means this recipe is quick and 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 still results in light and fluffy cinnamon rolls!
Ingredients
- Yeast: I use active dry yeast, but you can also use instant yeast as well if you want. The dough will rise a little faster with instant yeast, making these even more quick and easy. Either works.
- Milk: Use whole milk for the best flavor.
- All Purpose Flour: I use Cairnspring Mills.
- Brown Sugar: I use Homemade 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.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weight ingredients for the best results.
- Never use hot water for yeast, if it's too hot it can kill the yeast. Water above 120°F can kill yeast. So, don't use a hot water dispenser, just warm water from the sink is best.
- Use whole milk for the best flavor. I have also tested this with coconut milk and you can use that as well if you prefer.
- I use a rectangle baking dish, but a cast iron skillet or pie pan also works too!
- Easily prep ahead by making these the day before your brunch. Just cover the dish tightly in plastic wrap to prevent them from drying out. The following morning, remove from the fridge as you preheat the oven then simply bake them off!
How to Make Quick One Rise Cinnamon Rolls From Scratch
- 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 small pot over medium heat, add the butter and milk. Stir until completely melted, remove from heat.
- Add the flour, sugar and salt to the mixing bowl in that order. Then add the egg and milk mixture.
- Knead on speed 2 to 4 for 5 minutes or until the dough looks smooth.
- Place the dough in a greased bowl.
- 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. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- 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.
What to Serve with Quick One Rise Cinnamon Rolls From Scratch
- I love adding protein with these for breakfast like Fluffy Scrambled Eggs With Sour Cream or Bone Broth Sausage Mushroom Frittata.
- Enjoy with Turkey Avocado Brunch Bowl.
- Try some of my favorite breakfast sausage like Maple Turkey Breakfast Sausages, Everything Bagel Turkey Breakfast Sausages, or Homemade Pork Breakfast Sausage Patties.
- Enjoy with a protein packed smoothie like Tropical Bone Broth Protein Smoothie, Strawberry Watermelon Smoothie With Collagen, or Berry Protein Smoothie Without Banana.
Recipe 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.
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Quick One Rise Cinnamon Rolls From Scratch
Equipment
- Digital Food Scale
- Stand Mixer
- Small Pot
- Baking Dish
- Rolling Pin
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, and 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
- Always weight ingredients for the best results.
- Never use hot water for yeast, if it's too hot it can kill the yeast. Water above 120°F can kill yeast. So, don't use a hot water dispenser, just warm water from the sink is best.
- Use whole milk for the best flavor. I have also tested this with coconut milk and you can use that as well if you prefer.
- I use a rectangle baking dish, but a cast iron skillet or pie pan also works too!
- Easily prep ahead by making these the day before your brunch. Just cover the dish tightly in plastic wrap to prevent them from drying out. The following morning, remove from the fridge as you preheat the oven then simply bake them off!
Nutrition
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The only cinnamon rolls you need!