Homemade Cinnamon Rolls
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One-Hour(ish) Cinnamon Rolls

Serve your family delicious cinnamon rolls for breakfast (or dessert) ready in just about an hour! The not-so-secret ingredients in this recipe make a dark, rich filling that is unbelievably decadent.
Prep Time40 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 12 rolls
Calories: 285kcal


Cinnamon Roll Dough

  • 1 cup water
  • 3/4 cup buttermilk OR 1/4 c water+1/2 c yogurt
  • 1/2 cup brown sugar
  • 1/4 cup butter cut into small pieces
  • 3 Tablespoons active dry yeast
  • 1 teaspoon salt
  • 2 eggs
  • 5-6 cup all purpose flour, preferably organic…it really is a higher quality product in this case, not just a label. We love Anita’s Unbleached White

Cinnamon Roll Filling

  • 1/4 cup butter, melted
  • 1 1/3 cup brown sugar
  • 1/4 cup cinnamon
  • 1/4 cup cocoa, optional

Cinnamon Roll Frosting

  • 1/3 cup butter, softened
  • 1 teaspoon vanilla
  • 4-6 Tablespoons cold/room temperature coffee, optional, sub for milk
  • 1 pound icing sugar
  • 3/4 cup chopped pecans, optional


Cinnamon Rolls

  • In a pot, warm together water, buttermilk, sugar and butter until butter is just melted.
  • Pour the mixture into the bowl of a stand mixer and stir in the yeast. Let sit 15 min.
  • Add in salt, eggs and flour.
  • Mix for 10 minutes (I had to take out of my Kitchenaid and knead by hand after a while.)
  • Let the dough rest for 10-15 minutes.
  • Melt butter and get our your other filling components.
  • On a floured surface, roll dough out until approx 1/4 inch thick, about 12″ wide by 24″ long.
  • Spread melted butter evenly, then sprinkle on other filling ingredients.
  • Roll your dough up, sealing the seam by pinching it.
  • Cut into desired size, which was 1″ for me. (I'd rather make medium-sized buns and my kids eat a whole one or two if they’d like, rather than giant ones that they can’t finish. Up to you!)
  • Place rolls in greased pans, or cookie sheet, giving them a bit of space whatever you do use. I used 2- 9″ pie plates and 2 11X7 pans so that I could share with others.
  • OPTIONAL: Let the rolls sit for 20 minutes. Very recommended if not in a time crunch!
  • Preheat oven to 375F while they sit.
  • Bake for 15-20 min, switching around the pans as you go if you don’t have a convection oven.
  • When done, cool on racks for 10 minutes, then spread with frosting.


  • Cream together butter, vanilla and a couple cups of icing sugar. I honestly never measure this, so just add a bit of coffee, a couple cups of icing sugar, back and forth until you’ve got a nice fluffy texture.
  • When you’re there, add the chopped pecans, mix again and then lick the beaters!


Adapted from Lil Luna blog.