Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) - Kindly Unspoken (2024)

Try Easy One Hour Cinnamon Rolls Recipe for soft, delicious, ooey gooey homemade cinnamon rolls with cream cheese icing in just 1 hour time!

If you LOVE homemade cinnamon rolls and you’re looking for a recipe that’s both delicious and easy to make in just 1 HOUR, then this cinnamon roll recipe is for you!

Today I’m SO excited to be sharing my Easy One Hour Cinnamon Rolls Recipe with you, and they are hands-down the best cinnamon rolls you’ll ever eat – even better than Cinnabon!

If you want to learn how to make the best homemade cinnamon rolls, then keep reading below and check out my step by step video tutorial over here.

Don’t forget tosubscribe to my Youtube channel here for weekly recipes.

Quick One Hour Cinnamon Rolls

These Lazy 1 Hour Cinnamon Rolls are soft + fluffy, ooey gooey, and have the most delicious sweet + buttery, cinnamon filling and a sweet cream cheese icing that’s out of this world good.

Even better, these quick, no-rise cinnamon rolls are super easy to make in just 1 HOUR or less, with no overnight rising required.

Easy 1 Hour Cinnamon Rolls FAQs

Before diving into the full recipe, I recommend reading over the FAQ’s below.

It’s extremely important you use the correct ingredients and follow my instructions carefully so that your cinnamon rolls turn out amazing.

This recipe uses1 0.25 oz packetor2.25 tspof active dry yeast, which is what makes it such an easy and quick recipe.

I’ve included a photo so you’ll know exactly which one to use.

You can use any brand, just make sure you useactive dry yeast.

Also,check your expiration dates!

If you’re using expired yeast, your cinnamon rolls will not rise properly and won’t turn out the same.

Ooey gooey cinnamon rolls start with the perfect “Schmear” or butter spread.

These cinnamon rolls are filled with a delicious “schmear” of softened butter,high quality cinnamon, granulated sugar, light brown sugar, and vanilla extract.

Make sure you take your time and whisk up your schmear well!

Our Pick

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For this recipe, I recommend using All-Purpose Flour.

You can use any brand, butI love this AP flour.

Our Pick

King Arthur Flour All-Purpose Unbleached Flour 5lbs

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Yes, but they’re so easy to prepare it’s really not necessary.

See Also

Creamy Tuscan Salmon RecipeEasy Chicken Stir Fry Recipe9 Super Easy Dessert Recipes Perfect for Any OccasionBaked Southern Macaroni and Cheese Casserole Recipe

I’ve also found the cinnamon rolls aren’t as soft and fluffy in texture when not made fresh the same day.

To make ahead, prepare your cinnamon rolls up until baking and then cover with plastic wrap and store in the fridge until ready to bake.

Once ready to bake, set out at room temperature for at least 15 minutes before baking.

I recommend storing leftover cinnamon rolls, tightly covered at room temperature for up to 3 days.

If you don’t plan to eat them that quickly, I would store covered in the refrigerator and reheat in the microwave, or freeze as directed in the freezing instructions below.

Yes, these cinnamon rolls can be frozen either baked or unbaked for up to 3 months.

For best results, I recommend freezing without icing them.

Secrets to Making The Best Ooey Gooey Cinnamon Rolls

1. Use Good Quality Cinnamon For The Best Flavor

For the absolute best flavor and most amazing cinnamon rolls, I recommend using this cinnamon.

If you use cinnamon in a lot of recipes like me, I recommend grabbing these cinnamon sticks and grinding them upwith this affordable spice/coffee grinder.

It’s super quick and easy, more affordable in the long-term, and tastes amazing!

That said, you can always save time and grab this ground cinnamon instead.

2. Properly Activate Your Yeast

Making sure your yeast properly activates is CRUCIAL for the success of your cinnamon rolls.

#1 – Make sure your yeast isn’t expired and that you’re using active dry yeast.

#2 – Make sure your milk/melted butter mixture is heated to the optimal temperature of 100-110 degrees F before combining with the yeast/sugar. I recommend using a digital thermometer to check it, and adjusting as needed.

#3 – Cover and let sit for 10 minutes.

You will know the yeast has properly activated if after 10 minutes, the mixture is fully frothy/foamy.

If it’s not frothy, I would recommend tossing and starting over with fresh ingredients, as your cinnamon rolls will not properly rise without properly activated yeast.

3. Add Your Flour In Increments To Avoid Dry Dough

The dough should be tacky to the touch, but not overly sticky and hard to work with.

When it comes to baking, humidity and weather can really impact how much wet/dry ingredients you’ll need.

Even on the day I first made/photographed these cinnamon rolls, the weather was very humid requiring me to add a little more flour than normal.

I recommend adding flour in increments to avoid adding too much or too little flour.

4. Use A Pastry Mat When Rolling The Dough Out

Sticking dough is THE worst, and normally the solution is to add more flour.

But when you add too much flour, it can make your cinnamon rolls turn out dry – which nobody wants.

The solution?This amazing large pastry mat.

Not only does it stick to your countertop great and is extra large + perfect for making cinnamon rolls andhomemade biscuits, but it’s way less messy and time-consuming.

Plus, you only have to add just a little bit of flour.

I recommend only using 1 tablespoon or so – just enough to make the rolls not stick to the surface and easily roll.

It’s a MUST-HAVE for cinnamon rolls.

5. Cut Your Dough Into Equal Portions By “Marking” The Dough With A Knife First.

Simply take a sharp paring knife ordough scraperand pre-mark the areas where you will be slicing it.

I like to start by pre-marking the dough in half, then halving those halves, and lastly pre-marking three slices in each section for a total of 12 even cinnamon rolls.

(Watch video here for helpful guide)

6. For Easy Slicing, Use A Serrated Knife

I’ve found the best way to get cleanly sliced cinnamon rolls is to usea serrated knife.

I recommend gently and slowly rocking back and forth with the knife in a sawing motion, as opposed to pressing down hard which can cause the filling to seep out.

P.S. If you find your dough is a little too soft when attempting to cut it, place it in the fridge for 5-10 minutes to re-chill, then try slicing it again.

7. Wait 10 Minutes Before Adding Icing

You might be tempted to immediately want to add the icing to your cinnamon rolls right as they come out of the oven, but I recommend waiting at least 10 minutes.

This will allow your cinnamon rolls to cool a little bit and the icing will spread more easily (and further) on the cinnamon rolls.

I like to use anoffset spatula like thisfor easy spreading.

Easy One Hour Cinnamon Roll Variations:

1. Lighter Filling – If you prefer a less sweet filling, simply reduce the amount of granulated sugar and brown sugar from 1/2 cup each to 1/3 cup each.
2. Less Icing – This recipe makes a generous amount of icing, and can easily be cut in half if you’re not big on icing.
3. Plain Icing – Don’t like cream cheese? Simply omit the cream cheese and combine 1 cup powdered sugar, 1 tsp vanilla extract, and 2-4 tbsp milk until a smooth glaze forms.

How to Make 1 Hour Cinnamon Rolls (Step by Step Recipe)

Before diving into the recipe, make sure you have all the required ingredients and kitchen tools needed.

I’ve included a helpful list below, but be sure and reference the printable recipe card for the full amounts of each.

P.S. If you learn better by video, watch my full step-by-step video tutorial here!

Step 1 – Prepare Your Dough

First, melt 1/2 stick unsalted butter in a small, microwave-safe bowl in the microwave for 40-45 seconds, or until melted.

Pour into a medium size bowl and set aside.

Next, heat milk in the same small microwave-safe bowl in the microwave for 45 seconds and pour in the bowl with the melted butter.

**Pro tip: To ensure your yeast mixture properly activates, I recommend using a digital thermometer to check that the temperature of the milk/butter is between 100-110 degrees F. If needed you can microwave a little longer until the temperature is reached, or if the liquid is too hot, wait until it has lowered to between 100-100 degrees F before combining with yeast/sugar.

Stir in sugar and yeast packetuntil dissolved. Cover witha tea cloth/towelor plastic wrap and let sit for 10 minutes.

While you are waiting for your dough to activate, preheat your oven to the lowest setting (mine is 170 degrees F).

After 10 minutes, the yeast mixture should be fully frothy/foamy (see top left photo below for visual). Remove towel and add in 1 egg, salt, and vanilla extract.

Next, begin adding in flour in 1/2 cup increments, folding in with a spatula until combined.

*If easier, you can use your hands to incorporate the last bit of flour. The dough should be soft and slightly tacky, but not too sticky.

Form dough into a round ball in the bowl and cover with a tea cloth.

Turn your oven OFFand place covered dough in the warm oven to proof for 10 minutes.

Step 2 – Make Your Filling & Spread

While your dough is proofing, begin preparing your cinnamon sugar filling (AKA “schmear”).

In a medium size mixing bowl, use anelectric hand mixer to combine softened butter, brown sugar, sugar, cinnamon, and vanilla extract until smooth and combined.

The mixture should be smooth and spreadable. Set aside.

Once dough has proofed for 10 minutes, remove towel and place dough on alarge pastry mator a clean, lightly greased or floured surface to roll out.

Usea rolling pinand roll the dough to form a 14″ x 18″ rectangle and 1/4″ thick.

(If you’re usingthis pastry matit has measurements making this part easy!)

Next, begin preheating oven to 350 degrees and usean offset spatulato spread the cinnamon sugar butter mixture on your dough almost to the edges.

Starting with the short side towards you, tightly roll vertically away from you to form a log.

I prefer this method of rolling for larger, softer rolls.

Step 3 – Roll & Cut Your Cinnamon Rolls

Once rolled, use a dough scraper or knife to pre-mark the dough for cutting.

First, pre-mark the dough in half, then pre-mark half of those halves, and lastly pre-mark three slices in each section for a total of 12 even cinnamon rolls.

Once your slices are pre-marked, use a serrated edge knife to cut each slice.

Use slow, back and forth sawing motions for the cleanest cuts, and make sure you don’t press down too hard or the filling will seep out.

Step 4 – Bake & Cool

Next, place cinnamon rolls ina 9×13 baking panthat has been sprayed with non-stick cooking spray.

Bake in the oven at 350 degrees for 20-25 minutes or until the cinnamon rolls are a light golden brown.

Let cool for 10 minutes on a wire cooling rack.

Step 5 – Add Icing & Enjoy

While cinnamon rolls are cooling, prepare your cream cheese icing.

Use an electric hand mixer to combine softened cream cheese, powdered sugar, vanilla extract, and milk (1 tbsp at a time) in a medium size mixing bowl.

Whisk until smooth and continue adding milk until desired icing consistency is reached.

(Add more milk for a thinner drizzle, and less for a thicker icing)

Spread cream cheese icing on warm cinnamon rolls, serve, and enjoy!

One Hour Cinnamon Rolls Storage/Freezer Instructions

Storage Instructions

Store leftover cinnamon rolls tightly covered at room temperature for up to 3 days.

If you don’t plan to eat them quickly, I would store covered in the refrigerator and reheat in the microwave, or freeze as directed in the freezing instructions below.

Freezer Instructions

To Freeze Unfrosted, Baked Cinnamon Rolls (Whole Pan):

Bake, cool completely, tightly wrap with plastic wrap, and freeze the entire pan.

When ready to eat, thaw at room temperature and bake in the oven covered with aluminum foil for 15 minutes at 375 degrees.

Let cool and add icing.

To Freeze Unfrosted, Baked Cinnamon Rolls (Individual):

Bake, cool completely, tightly wrap each cinnamon roll individually with plastic wrap, and place in a freezer safe bag.

When ready to eat, place in the microwave for 20-30 seconds or until cinnamon rolls are warm.

Let cool and add icing.

To Freeze Unbaked Cinnamon Rolls (Whole Pan):

Prepare dough, slice, and place in pan.

Tightly wrap entire pan with plastic wrap and place in the freezer for up to 3 months, or once rolls have frozen, transfer to a freezer-safe bag.

When ready to bake, thaw at room temperature for 1-2 hours and bake in the oven as directed, reducing the baking time to 18-22 minutes.

Let cool and add icing.

To Freeze Frosted, Baked Cinnamon Rolls:

Bake, cool completely, and place individual cinnamon rolls in a freezer safe bag for up to 3 months.

Reheat in the microwave for 20-30 seconds or until warm.

*Do note that since these are pre-frosted, the icing will melt. They’ll still taste great, they just won’t look the same. 🙂

One Hour Cinnamon Rolls Recipe + Video Tutorial

Wanna save this recipe for later? Print the recipe or pin the recipe below!

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I hope you enjoyed today’s post with my Easy One Hour Cinnamon Rolls Recipe for the best ooey gooey cinnamon rolls EVER!

Are you a huge cinnamon roll lover like me? Let me know in the comments below!

Thanks for stopping by! – Cara

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