Quick Cinnamon Rolls

These quick cinnamon rolls are a lifesaver when you want a homemade treat without the usual wait. Perfect for a weekend breakfast or any time you crave that cozy spiced sweetness, they come together in under two hours and deliver soft fluffy spirals that feel like a warm hug.

I threw these together on a lazy Saturday morning and was amazed at how fluffy and fragrant they turned out. They quickly became a weekend tradition for us.

Ingredients

• Milk: warmed gently activates the instant yeast and keeps the dough tender — whole milk or plant-based options work well
• Butter or coconut oil: adds richness and moisture — using real butter gives a classic flavor but coconut oil is a great dairy-free alternative
• All purpose flour: provides the structure you need — fresh flour from a reliable brand ensures the best texture
• Sugar: helps feed the yeast and sweetens the dough — both white and brown sugar are used for depth and caramel notes
• Sea salt: balances the sweetness bringing out other flavors — choose fine salt for easy mixing
• Instant yeast: speeds up the rising time without sacrificing flavor — check freshness on the packet for best results
• Ground cinnamon: is the star spice here — pick a fragrant freshly ground variety for maximum aroma
• Powdered sugar and milk: combine to make a smooth glaze that melts perfectly on warm rolls — sift the sugar if needed for ease

Instructions

Warm The Milk for Yeast Activation:

Warm the milk to between 120 and 130 degrees Fahrenheit to wake up the instant yeast without killing it. This is important for a good rise and tender crumb. Coat your baking pan so the rolls won’t stick later.

Mix The Dough:

In a bowl combine the flour reserving a bit for kneading along with sugar salt yeast milk and melted butter or coconut oil. Stir everything until a shaggy dough forms with no dry patches remaining.

Knead To Smoothness:

Turn the dough onto a lightly floured surface or use a stand mixer with a dough hook on low. Knead for about five minutes until the dough becomes soft elastic and smooth. Add the reserved flour a little at a time if sticky but keep the dough moist.

Rest The Dough:

Cover the dough and let it rest for ten minutes. This brief rest allows gluten to relax making it easier to roll out.

Roll Out The Dough:

Dust a clean surface with flour and roll your dough into an 18 by 12 inch rectangle. Take your time here to get an even shape that will roll nicely.

Add The Filling:

Brush the dough generously with softened butter or oil. Sprinkle brown sugar evenly over the surface followed by the cinnamon for that classic sweet spice flavor.

Roll And Cut:

Starting from one long edge carefully roll the dough into a tight log. Use dental floss or a sharp clean knife to slice into twelve even rolls. Trim ends if uneven to keep shapes uniform.

Prepare And Rise:

Place the cut rolls into your prepared pan standing cut side up. Cover loosely and let them rise in a warm spot until roughly doubled in size, about thirty to forty-five minutes.

Bake To Perfection:

While the rolls rise, preheat the oven to 350 degrees Fahrenheit. Bake the rolls uncovered for twenty-five minutes until golden and cooked through. Watch for a light browning on the top.

Cool Slightly:

Remove the rolls from the oven and allow them to cool on a wire rack for about ten minutes before adding the glaze.

Make And Add The Glaze:

Whisk powdered sugar with enough milk to get a smooth pourable glaze. Drizzle or spread it over the warm rolls generously. Serve while still warm for ultimate comfort.

Cinnamon is my favorite ingredient here because it fills the kitchen with that nostalgic warming scent reminding me of cozy holiday mornings spent with family. This recipe quickly became a comfort food staple in my house for that reason.

Storage Tips

Store leftover cinnamon rolls in an airtight container at room temperature for two to three days. Warm them gently in the microwave or oven before serving to revive softness. For longer storage freeze the rolls without glaze in a sealed bag for up to three months and thaw overnight in the fridge.

Ingredient Swaps

Try brown butter instead of melted regular butter for a richer nuttier flavor. Maple syrup or honey can replace some sugar in the dough for a twist on sweetness. Use gluten-free flour blends if needed but check hydration levels as dough might need adjusting.

Serving Ideas

Serve these rolls with a cup of coffee or tea for a simple breakfast. Add fresh fruit or yogurt on the side to balance the sweetness. Top with chopped nuts or raisins in the filling for extra texture and flavor.

These soft golden rolls pictured here show how light and fluffy they turn out with this recipe. The shiny glaze gives that irresistible finishing touch.

Frequently Asked Recipe Questions

→ How do I ensure the dough rises properly without a long first rise?

Using instant yeast and a warm environment helps the dough rise quickly during the shorter 30-45 minute second rise after shaping. Make sure the dough is kept covered and in a warm spot for best results.

→ Can I substitute butter with coconut oil in the dough?

Yes, melted and cooled coconut oil can replace butter, adding a subtle flavor and keeping the dough moist and soft.

→ What is the best way to cut the rolls evenly?

Rolling the dough tightly into a log and using dental floss or a sharp knife offers clean, even cuts to create uniform rolls.

→ How can I make a richer flavor for the filling?

Using brown butter instead of melted butter enhances the richness and depth of flavor in the cinnamon and sugar filling.

→ Is it possible to use active dry yeast instead of instant yeast?

Yes, dissolve active dry yeast in warm milk with a pinch of sugar and allow it to foam for 5-10 minutes before adding it to other ingredients for best activation.