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

  • 1/2 cup packed light brown sugar (100g)
  • 1 Tbsp ground cinnamon (6g)
  • 2 tsp cornstarch (optional, but helps the filling stay in place while the rolls bake)
  • 1/4 cup unsalted butter, room temperature - to be spread on dough later (56g)

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
  • 2 Tbsp heavy cream (30g)
  • 1 1/2 cups powdered sugar (190g)

Recommended Tools / Equipment

Instructions

Cinnamon Roll Dough

  1. 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.
  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. As the cinnamon roll dough rests, make the cinnamon roll filling. In a medium-sized bowl, mix 1/2 cup packed light brown sugar, 1 Tbsp ground cinnamon, and 2 tsp cornstarch together. Set aside.

Roll Up & Bake the Cinnamon Rolls

  1. 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 12 in x 18 in. It should be about 1/2 cm thick. 
  2. Spread 1/4 cup of softened butter over the dough, leaving 1/2 inch of dough on the long side of the rectangle uncovered (this will help you seal off the roll and keep it tight).
  3. Sprinkle the filling (instructions above) evenly over the buttered area. Roll the dough horizontally, toward the uncovered strip. Then cut 9 equal pieces using dental floss and place them in a greased or lined 8 in x 8 in pan.
  4. Turn the oven off! I REPEAT, TURN THE OVEN OFF. Then cover the cinnamon rolls with foil and place them in the oven for about 30 minutes to give them an assisted rise. They should look puffier and have grown in size once they've risen.
  5. Remove them from the oven and take off the tinfoil. Turn the oven back on and heat it to 350 F / 175 C.
  6. Once the oven has fully preheated, bake the cinnamon rolls for 26-30 minutes or until rolls are golden brown.

Cinnamon Roll Frosting

  1. 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.
  2. Then mix in 1 1/2 cups of powdered sugar and 2 Tbsp of heavy cream on 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 10-20 minutes, then spoon the frosting over each cinnamon roll and serve warm.

Notes

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

  • Use a ruler to make sure your dough is rolled out to the right size (12 in x 18 in) and cut into even pieces.
  • Use dental floss to easily cut each cinnamon roll rather than a knife.
  • If you're struggling to cut your cinnamon rolls, place the cinnamon roll log on a baking sheet and chill it in the fridge for 20-30 minutes. It will make it easier to cut.
  • Cut 9 equal-sized cinnamon rolls from your log to make sure they all bake evenly.
  • 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

This recipe can be made the evening before and baked the following morning.

You can refrigerate these cinnamon rolls overnight once they have been cut and placed in a greased or lined pan. Cover the cinnamon roll pan tightly with plastic wrap, making sure the seal is airtight.

Take them out 1-2 hours before you plan to bake them the following morning to let them warm up and rise a bit. Preheat the oven to 350 F / 175 C as the cinnamon rolls warm up. Once the oven is fully preheated, bake the cinnamon rolls for 26-30 minutes or until the rolls are golden brown.

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