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Quick Yeast Cinnamon Rolls

These quick yeast cinnamon rolls are ready in 90 minutes, bake up soft and fluffy with gooey centers, and are topped with the best cream cheese frosting!

image of cream cheese frosting being added to cinnamon rolls

How to Make These Quick Yeast Cinnamon Rolls

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

I’ve also shared a video tutorial on how to make them below, along with the tools I used. If you don’t have all of these on hand, feel free to get creative and work with what you’ve got!

Tools / Equipment

Step 1: Make the Cinnamon Roll Dough

Preheat your oven to 200 F / 95 C. In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups flour, 2 1/4 tsp or 1 packet instant dry yeast, and 1 tsp salt.

In a separate bowl, combine 1 cup milk, 1/2 cup granulated sugar, and 1/4 cup butter. Heat for 1 minute in the microwave, then stir to combine the ingredients. The butter should be mostly melted, and the mixture should feel warm but not hot to the touch. If it’s too hot, it can kill the yeast!

Slowly pour the warm milk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand with a dough whisk. If you don’t have a dough whisk, you can use a large wooden spoon.

Add 1 large egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium-low speed for a couple of minutes until the dough becomes more elastic.

As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. I usually add 1-3 additional Tbsps of flour.

My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.

image of additional flour being mixed into brown butter cinnamon roll dough

Cover the bowl with plastic wrap and set aside to let the dough rest for 10-20 minutes. This will make it easier to roll out.

Step 2: Make the Cinnamon Roll Filling

While the dough rests, make the cinnamon roll filling. To be able to combine the filling into a paste-like consistency, the butter needs to be really soft (but preferably not melted). It should be spreadable/softer than at room temperature.

I usually heat room-temperature butter in the microwave in 5-second intervals to get this consistency – just be sure not to fully melt it!

Add 4 Tbsp of very soft butter, 1/2 cup packed brown sugar, 1 Tbsp ground cinnamon, and 1/2 tsp fine salt to a medium-sized bowl.

Mix together until combined then set aside. The mixture should have a thick, paste-like consistency.

image of cinnamon roll filling being mixed
image of mixed cinnamon roll filling

Step 3: Roll Up and Bake the Cinnamon Rolls

Line an 8×8-inch square or round pan (light-colored metal preferable) with parchment paper and set aside. If you don’t have metal, glass will work too. If you use glass, lower the oven temperature by 25 F and bake for a few minutes longer.

Once the dough has had a chance to rest, place it on a lightly floured surface and roll it into a large rectangle that’s roughly 18×12 inches. It should be about 1/2 cm thick. 

image of brown butter cinnamon roll dough being rolled out and filled with brown butter cinnamon filling

Spread the filling in a thin, even layer across the dough with an offset spatula or butter knife.

There are two options for rolling and cutting these:

  • Traditional Roll and Cut Method: Roll the dough horizontally, then cut 9 equal pieces using dental floss, and place them in the prepared 8×8-inch pan.
image of brown sugar cinnamon filling being sprinkled onto cinnamon roll dough
image of cinnamon rolls being cut with dental floss
  • Cut THEN Roll Method (my preferred method): Use a pastry rolling cutter or pizza cutter to cut 9 equal strips that are about 2″ wide – this is why it’s important that the dough is 18″ wide! If it’s shorter, you may need to cut your strips a bit more narrow. Then roll each cinnamon roll up individually and place them in the prepared 8×8-inch pan.
image of brown butter cinnamon rolls being cut and rolled

Step 4: Proof and Bake the Cinnamon Rolls

There are also two options for proofing and baking these rolls! Follow the instructions below based on when you chose to make these rolls.

  • If you are making these cinnamon rolls the night before, cover the cinnamon rolls tightly with plastic wrap and place them in the fridge overnight. The following morning, take them out of the fridge and preheat the oven to 200 F/93 C. Then turn off the oven, cover the rolls with foil, and place the rolls in the oven for about 30 minutes until they’ve risen. Remove them from the oven and take off the tinfoil.
  • If you make these the morning of, turn off the oven, cover the rolls with foil, and place them in the oven to rise for about 30 minutes. MAKE SURE YOU’VE TURNED THE OVEN OFF. We want a nice cozy place for the rolls to rise, but we don’t want to bake them yet. Remove them from the oven and take off the tinfoil.

At this point, they should look puffier and have grown about twice in size. Don’t worry if some of the butter has melted out around the base of the cinnamon rolls. Preheat the oven to 350 F / 175 C.

image of quick yeast cinnamon rolls that have been proofed and are ready to be baked

Then bake the rolls for 26-30 minutes, or until the rolls are just starting to brown. Rotate the pan halfway through to help them bake evenly.

image of quick yeast cinnamon rolls that have been baked and are cooling off in the pan

Step 4: Make the Cinnamon Roll Frosting

The last step is to make the frosting! Mix together 1/4 cup of cream cheese, 1/4 cup of butter, 2 tsp vanilla extract, and 1/4 tsp salt with a spoon or electric mixer.

Then mix 1 1/2 cups of powdered sugar and 2 Tbsp of heavy cream at a low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

image of cream cheese frosting being mixed in a glass bowl with a hand mixer

Let the cinnamon rolls cool for about 10 minutes, then spoon the frosting over each cinnamon roll and serve warm.

image of cream cheese frosting being added to cinnamon rolls

How Much Flour Am I Supposed to Use?

One part of this recipe that can be a bit daunting or hard to interpret is the amount of flour this recipe uses.

I tried so hard to find the perfect amount, but the truth is it will vary from batch to batch and kitchen to kitchen.

I’ve made these by hand, in a stand mixer, here in NYC, and in my childhood home in Seattle. Each time I use a slightly different amount of flour.

Now, the amount of flour you start with is set at 3 1/2 cups of all-purpose flour.

But as you add in your wet ingredients and the egg, a sticky dough ball forms and you will need to add in additional flour.

image of flour being added to quick yeast cinnamon roll dough

I add 1 Tablespoon of flour at a time as I knead the dough. You need to add enough flour to create an elastic, workable dough that you can roll out.

However, if you add too much flour you can end up with dense, chewy cinnamon rolls.

This is why it’s a range. When using my stand mixer, I usually add anywhere from 1-3 additional tablespoons of flour. Sometimes I end up using less than that, and occasionally I use more!

Making These Quick Yeast Cinnamon Rolls By Hand vs. Stand Mixer

This recipe can be made by hand or with a stand mixer and dough hook.

It is definitely easier to make using a stand mixer, but a little elbow grease never hurt anyone.

Whichever method you use to make the dough, just be sure to knead or mix the dough until it gets an elastic texture and pulls away from the bowl or counter.

Once you get to this point, stop and let the dough rest for about 10 minutes. This little break lets the gluten relax and makes the dough easier to roll out.

If you continue to work the dough, the gluten strands can become too tight. Just like adding in too much flour, this can also lead to dense cinnamon rolls.

It’s pretty easy to sense when the dough is ready if you’re kneading by hand. However, if you’re using a stand mixer keep a close eye on your dough to ensure you don’t accidentally overwork it.

The Assisted Rise

Another thing that helps these cinnamon rolls turn out soft, fluffy, and tall is an assisted rise.

This recipe uses your oven to help the yeast rise. Don’t worry, the oven is preheated at a low temperature (200 F/ 95 C) and then turned off before you place the cinnamon rolls in there to rise.

Below is a picture of my quick yeast cinnamon rolls after popping them into the oven to rise.

image of quick yeast cinnamon rolls that have risen and are ready to be baked

The cinnamon roll pan is also covered with foil to ensure no actual baking takes place.

I love this method because in the winter my house is always cold. It’s almost impossible to find a warm spot for the cinnamon rolls to rise.

No matter what temperature your kitchen is, your cinnamon rolls are guaranteed to rise and puff up with this method.

You also know how long it will take for them to rise (about 30 minutes), rather than anxiously checking on them every 10 minutes to see if they’ve risen.

If your oven has a proof setting, you can also simply turn that on, and place the cinnamon rolls uncovered in the oven for about 30 minutes.

Substitutions and Swaps in This Recipe

While I love this recipe just the way it is, I know you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

  • All-Purpose Flour – I haven’t tested this recipe out with gluten-free flour, but it should work if you use a good blend like King Arthur’s GF flour. Just be sure to knead the dough a bit longer to help give it structure, and bake the rolls for a few extra minutes.
  • Instant / Rapid Rise Yeast – You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate the yeast with warm water and sugar before adding it, and allow the dough to rise for a bit longer (active yeast takes longer to rise than instant).
  • Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place!
  • Whole Milk – Most alternative milks work fine in this recipe, including soy, oat, and almond milk.
  • Granulated Sugar – I don’t recommend changing the type or amount of sugar used in the dough.
  • Large Egg – This is an enriched dough, so it uses an egg. For best results use a large, room-temperature egg.
  • Brown Sugar – You can use light or dark brown sugar to make the filling for these cinnamon rolls. I prefer using light in this recipe!
image of cream cheese frosting being added to cinnamon rolls

Can I Double This Recipe?

Yes, you can! If you want to make more cinnamon rolls, I’d recommend doubling the ingredients, cutting 12 cinnamon rolls, and baking them in a 9×13-inch metal pan. Bake them at 350F / 175 C for 28-32 minutes, or until golden brown.

This will yield cinnamon rolls that are a bit taller and larger.

Making These Quick Yeast Cinnamon Rolls in Advance

If you want to make these cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and then baked the following morning. I’ve included instructions for this in the recipe card below.

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap, then foil.

I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey. This usually takes about 30 seconds in my microwave.

image of a quick yeast cinnamon roll being pulled out of the pan

Tips for Making the Best Homemade Cinnamon Rolls

  • Don’t add too much flour! Add in additional flour 1 Tbsp at a time, and check the dough using the finger test. When you poke the dough with your finger, it should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
  • Use a ruler to make sure your dough is rolled out to the right size (12 in x 18 in).
  • Cut 9 equally sized cinnamon rolls to make sure they all bake evenly.
  • Bake the cinnamon rolls in a metal, 8-inch square pan if possible! A round, 8-inch metal pan can be used too.
  • Try to let the cinnamon rolls cool for about 10-20 minutes, then add the frosting. This will let it perfectly melt over the cinnamon rolls!
  • Store leftover cinnamon rolls or cinnamon rolls made ahead of time in an airtight container to keep them fresh.
image of cream cheese frosting being added to cinnamon rolls

Let Me Know What You Think

If you try this recipe for quick yeast cinnamon rolls, I’d love to hear what you think! Please leave a rating and comment below.

You can also tag me on social media @chelsweets or use #chelsweets so I can see everything you’re baking up!!

Other Recipes You Might Like:

Yield: 9

Quick Yeast Cinnamon Rolls

image of cream cheese frosting being added to cinnamon rolls

These quick yeast cinnamon rolls are ready in 90 minutes, bake up soft and fluffy with gooey centers, and are topped with the best cream cheese frosting!

Prep Time 15 minutes
Cook Time 28 minutes
Additional Time 45 minutes
Total Time 1 hour 28 minutes

Ingredients

Quick Yeast Cinnamon Roll Dough

  • 3 1/2 cups all-purpose flour + addition flour added later in the process (440g)
  • 2 1/4 tsp or 1 packet instant dry yeast (7g, 1/4 oz.)
  • 1 tsp fine salt (6g)
  • 1 cup whole milk (240g)
  • 1/2 cup sugar (100g)
  • 1/4 cup butter, room temperature (56g)
  • 1 large egg, room temperature (56g)

Cinnamon Roll Filling

  • 4 Tbsp (1/2 stick) unsalted butter, very soft (56g)
  • 1/2 cup packed light brown sugar (100g)
  • 1 Tbsp ground cinnamon
  • 1/2 tsp fine salt

Cream Cheese Frosting

  • 1/4 cup full fat cream cheese, room temperature (56g)
  • 1/4 cup unsalted butter, room temperature (56g)
  • 2 tsp vanilla extract (8g)
  • 1/4 tsp fine salt
  • 1 1/2 cups powdered sugar (190g)
  • 2 Tbsp heavy cream (30g)

Recommended Tools / Equipment

Instructions

Cinnamon Roll Dough

  1. Preheat your oven to 200 F / 95 C (if you're making these the day before, no need to preheat the oven). In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups flour, 2 1/4 tsp or 1 packet instant dry yeast, and 1 tsp salt.
  2. In a separate bowl, combine 1 cup milk, 1/2 cup granulated sugar, and 1/4 cup butter. Heat for 1 minute in the microwave, then stir to combine the ingredients. The butter should be mostly melted, and the mixture should feel warm but not hot to the touch. If it's too hot, it can kill the yeast!
  3. Slowly pour the warm milk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand with a dough whisk. If you don't have a dough whisk, you can use a large wooden spoon.
  4. Add 1 large egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium-low speed for a couple of minutes until the dough becomes more elastic.
  5. As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. I usually add 1-3 additional Tbsps of flour. My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
  6. Cover the bowl with plastic wrap and set aside to let the dough rest for 10-20 minutes. This will make it easier to roll out.

Cinnamon Roll Filling

  1. While the dough rests, make the cinnamon roll filling. To be able to combine the filling into a paste-like consistency, the butter needs to be really soft (but preferably not melted). It should be spreadable/softer than room temperature. I usually heat room-temperature butter in the microwave in 5-second intervals to get this consistency - just be sure not to fully melt it!
  2. Add 4 Tbsp of very soft butter, 1/2 cup packed brown sugar, 1 Tbsp ground cinnamon, and 1/2 tsp fine salt to a medium-sized bowl. Mix together until fully combined then set aside. The mixture should have a thick, paste-like consistency.

Roll Up & Bake the Cinnamon Rolls

  1. Line an 8x8-inch square or round pan (light-colored metal preferable) with parchment paper and set aside. If you don't have metal, glass will work too. If you use glass, lower the oven temperature by 25 F and bake for a few minutes longer.
  2. Once the dough has had a chance to rest, place it on a lightly floured surface and roll it into a large rectangle that's roughly 18x12 inches. It should be about 1/2 cm thick. 
  3. Spread the filling in a thin, even layer across the dough with an offset spatula or rubber spatula. It might seem like there isn't enough filling at first, but I promise there is! It just takes a bit of time to get it fully spread out over the dough.
  4. There are two options for rolling and cutting these:
  • Traditional Roll and Cut Method: Roll the dough horizontally, then cut 9 equal pieces using dental floss, and place them in the prepared 8x8-inch pan.
  • Cut THEN Roll Method (my preferred method): Use a pastry rolling cutter or pizza cutter to cut 9 equal strips that are about 2" wide - this is why it's important that the dough is 18" wide! If it's shorter, you may need to cut your strips a bit more narrow. Then roll each cinnamon roll up individually and place them in the prepared 8x8-inch pan.

Proof & Bake the Cinnamon Rolls

  1. There are also two options for proofing and baking these rolls! Follow the instructions below based on when you chose to make these rolls.
  • If you are making these cinnamon rolls the night before, cover the cinnamon rolls tightly with plastic wrap and place them in the fridge overnight. The following morning, take them out of the fridge and preheat the oven to 200 F/93 C. Then turn off the oven, cover the rolls with foil, and place the rolls in the oven for about 30 minutes until they've risen. Remove them from the oven and take off the tinfoil.
  • If you make these the morning of, turn off the oven, cover the rolls with foil, and place them in the oven to rise for about 30 minutes. MAKE SURE YOU'VE TURNED THE OVEN OFF. We want a nice cozy place for the rolls to rise, but we don't want to bake them yet. Remove them from the oven and take off the tinfoil.
  1. At this point, they should look puffier and have grown about twice in size. Don't worry if some of the butter has melted out around the base of the cinnamon rolls. Preheat the oven to 350 F / 175 C. Then bake the rolls for 26-30 minutes, or until they're just starting to brown. Rotate the pan halfway through to help them bake evenly.

Cinnamon Roll Frosting

  1. While the rolls bake, make the cream cheese frosting. Mix 1/4 cup of cream cheese, 1/4 cup of butter, 2 tsp vanilla extract, and 1/4 tsp salt with a spoon or electric mixer.
  2. Then mix 1 1/2 cups of powdered sugar and 2 Tbsp of heavy cream at a low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  3. Let the cinnamon rolls cool for about 10 minutes, then spoon the frosting over each cinnamon roll and serve warm.

Notes

This recipe was modified in December 2024. The only update is that the butter is now mixed into the cinnamon roll filling, rather than being spread out on the dough, and then topped with the cinnamon brown sugar. I think this makes the process easier and gives every bite a more consistent, delicious flavor. I've also shared instructions on how to use the cut-then-roll technique, which is now my preferred method of cutting cinnamon rolls. If you want the original recipe, please email me at [email protected].

Using the Right Type of Yeast: Active vs. Instant Yeast

Make sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.

You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it with a bit of warm water and sugar before adding it to the dough and allow the dough to rise for longer (active yeast takes longer to rise than instant).

Can I Double This Recipe?

Yes, you can! If you want to make more cinnamon rolls, I'd recommend doubling the ingredients, cutting 12 cinnamon rolls, and baking them in a 9x13-inch metal pan. Bake them at 350 F / 175 C for 28-32 minutes, or until golden brown.

This will yield cinnamon rolls that are a bit taller and larger.

Tips for Making the Best Quick Yeast Cinnamon Rolls

  • Don't add too much flour! Add in additional flour 1 Tbsp at a time, and check the dough using the finger test. When you poke the dough with your finger, it should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
  • Use a ruler to make sure your dough is rolled out to the right size (18x12 inches) and cut into even pieces.
  • Cut 9 equal-sized cinnamon rolls to make sure they all bake evenly.
  • Make sure you're using INSTANT YEAST! It speeds up the process and helps these rolls rise and bake much faster than active yeast.
  • Try to let the cinnamon rolls cool for about 10-20 minutes, then add the frosting. This will allow it to perfectly melt over your cinnamon rolls!

Making These Quick Yeast Cinnamon Rolls in Advance

If you want to make these cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.

This recipe can be made the evening before and then baked the following morning. I've included instructions for this in the recipe card below.

You can also bake the cinnamon rolls, then let them cool and freeze them individually.

This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap, then foil. I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.

Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey. This usually takes about 30 seconds in my microwave.

Nutrition Information

Yield

9

Serving Size

1

Amount Per Serving Calories 697Total Fat 27gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 10gCholesterol 74mgSodium 515mgCarbohydrates 104gFiber 3gSugar 41gProtein 10g

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Tina

Sunday 19th of January 2025

I made these this weekend. So good! Instead of cream cheese frosting, I made mascarpone cheese frosting just because I had some cheese I wanted to finish and my husband doesn't like cream cheese very much. The cinnamon buns were a hit! Can't wait to make them again. Thank you Chelsey!

I consider myself to be a regular baker. I highly recommend Chelsweets recipes to those who are just starting out baking. Her instructions are always easy to follow. One thing I love about Chelsweets recipes is that she adds extra notes. For example, at first I thought the brown sugar filling wouldn't be enough but I saw in her notes that she said it won't look like enough at first but it takes time to spread out. And that was true! Thanks again!

Chelsweets

Sunday 19th of January 2025

Hi Tina

I am so glad to hear they turned out great, thank you for sharing! I try to make my recipe cards as clear as possible, and I'm so happy to find all my little notes helpful :) Happy baking!!

Angie Price

Saturday 18th of January 2025

Hi Chelsea - I’ve made these both the night before and day of. I like the night before method - but noticed that the step before baking causes the sugar mixture to leach out if the rolls and create a caramel situation when baking. Do you have any suggestions on how to keep that from happening? Maybe lower than 200F when proofing before the bake?

Chelsweets

Sunday 19th of January 2025

Hi Angie,

Totally hear you, that happens to me too when I make them ahead of time. You can try lowering the temp of the oven for proofing! Some ovens don't really go lower than that, which is why I picked that temperature. But you can absolutely do like 150 F if your oven will let you! I hope that helps with it, happy baking!

Chloé

Sunday 12th of January 2025

i treated myself to a stand mixer in the new year and these are the first treats that i make with it. they might be the best cinnamon rolls i’ve ever had and are definitely the best i’ve ever baked myself. they’re also super easy! i might have to make them every weekend now. thank you for the recipe!!

Chelsweets

Sunday 12th of January 2025

Yessssss!!! I am so happy to hear the Chloé!!! Put that new stand mixer to good use ;)

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