1-Hour Cinnabon Cinnamon Rolls

1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!

1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!

Reposting this recipe because everyone needs an amazing cinnamon roll recipe in their life!! Original recipe posted 12/23/14.

In case you need a crazy-delicious {and seriously so fast} cinnamon roll recipe, I’ve got you covered.

Cue this music.

If you are freaking out over getting everything done/everything bought/everything wrapped, odds are Christmas morning breakfast is not something you’re going to be thinking about….until 11:59pm Christmas Eve. {This was totally me last year, btw}

WELL. I decided to take matters into my own hands, tweak my original cinnabon cinnamon roll recipe and post a 1-hour version that is *nearly* as fabulous.

Obviously, there is a slight difference, but not much.

Also, it’s really hard to go wrong with sugar, cinnamon and bread products.

Just sayin’.

1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!

This recipe goes so quickly and works so wonderfully because I use super-fast acting yeast and lots of it.

I also cut these rolls a little thinner than the original cinnabons so the centers cook as evenly as the edges and the entire thing puffs up evenly.

The same frosting recipe is used and nearly everything stayed the same within the context of the dough as well.

Sooooo, yeah. Basically, I’ve got this roll recipe for you to use and enjoy….just in time for Christmas 🙂

Yay!

PS- Christmas is in mere DAYS. Omg.

1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!

Excuse me whilst I go lick my screen.

1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!

Hello, lover.

1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!

Swoon is my middle name.

Anyways, this will be my last post until AFTER Christmas so don’t be alarmed if you don’t hear from me until Friday or Saturday.

Have a wonderful holiday!

xoxo-Lauren

Recipe Links & Tips

(some affiliate links below)

These cinnamon rolls are based off of my original cinnabon recipe. If you have a little extra time on your hands, give the originals a whirl. If not, these are GREAT!

You can cut these rolls to be thin or thick. Either is tasty; you’ll just have to cook the bigger ones longer.

My stand mixer is perfect for recipes like this. Use the dough hook attachment and don’t forget: a little stickiness on the dough is ok!! Don’t add *too much* flour.

I love my Roulpat for pie crusts, biscuits, cookie dough and cinnamon roll dough too! It’s like the cousin of the Silpat. A silicone mat meant for doughs, not baking in the oven. It works amazingly well 🙂 I’ve been converted for a few years now and won’t go back. YOU CAN’T MAKE ME!

If you happen to have one of these on hand, it makes whipping the cream cheese frosting together a cinch! Seriously, if you have one, give it a try!! (On sale here.)

Print

1-Hour Cinnabon Cinnamon Rolls

Yield: 16 rolls

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • for the dough-
  • 1 cup warm milk
  • 4 1/2 teaspoons active dry yeast {use the fast acting kind!}
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup canola or vegetable oil
  • 4-4 1/2 cups all purpose unbleached flour
  • for the filling-
  • 1/3 cup softened salted butter
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • for the frosting-
  • 2 oz. cream cheese, at room temperature
  • 1/4 cup softened salted butter
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon corn syrup
  • 1 teaspoon fresh lemon juice
  • 1 1/4 cups powdered sugar

Directions:

  1. Making the Dough- In a large liquid measuring cup, stir warm milk, yeast and 1 tablespoon of the granulated sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt. Once yeast mixture looks bubbly and frothy, pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.
  2. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
  3. Sprinkle counter with flour and roll dough to be about 18x24. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Bake about 20 minutes or until tops start to brown lightly.
  4. For the Frosting- While the rolls are baking, whip cream cheese and butter together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

1-Hour Cinnabon Cinnamon Rolls are beyond delicious, especially when smothered in frosting! They taste just like Cinnabons and they come together in a snap!

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  1. Will it work if my flour is the All purpose,presifted and bleached kind? 🙁

    Reply
  2. this is perfect…..I was looking for a recipe for Christmas morning…I found it 🙂

    Reply
  3. Cinnabon Cinnamon Rolls in 1 HOUR? OHMAHGASH.
    I want to marry these.
    OR, at least make them for Christmas morning. 😉 Pinned!

    Reply
  4. Is there a substitute for corn syrup? I never use it so hate to buy a whole bottle for one tablespoon. Otherwise they look delicious and I’m definitely pinning these!

    Reply
    • Just omit it. It’s not necessary 🙂

      Reply
  5. These look fantastic! I need Santa to leave these under the tree for me on Christmas morning.

    Reply
  6. Can I use All purpose presifted bleached flour instead of unbleached? Will it work?

    Reply
  7. These made me droll..i want i want

    Reply
  8. I love cinnamon rolls. They are my one true baked good I cannot resist. I love that these are extra fast. Waiting is the worst!

    Reply
  9. This recipe is the answer to all my prayers. I’m obsessed with your cinnabon cinnamon rolls and a 1 hour version is just what I need!

    Reply
  10. These cinnamon rolls were every bit as tasty (and as easy to make) as you described…we may have a new Christmas tradition!

    Reply
  11. I’ve been wanting to make your Cinnabon recipe forever! Maybe I’ll finally settle on this one hour version. Hope you and your family had a wonderful Christmas!

    Reply
  12. If I make it the night before but bake in the morning will it taste okay?

    Reply
    • They’ll taste fine, but the yeast might make them extra poofy!

      Reply
  13. I have just made the dough for these Cinnabon Cinnamon rolls. However, they are for 12/30 am so I am going to let the dough set until later today. They are to be for my daughters work brunch. Can’t imagine if/how this would mess up the texture of the roll but just want to make sure they are light/fluffy and not like an Indian rubber ball. I am also going to make the topping with caramel and not the listed and might even put some apricot jam with the filling. I love to experiment with foods/pastries so here goes. thank you for the easy recipe. Happy New Year to you and yours.

    Reply
  14. One question – what exact kind of yeast did you use? I’ve seen ‘active dry,’ ‘instant,’ and ‘rapid-rise,’ but none that say both ‘active dry’ and either instant or rapid-rise. Just want to make sure I use the right kind! I have SAF instant and Fleischmann active-dry, but am definitely willing to buy a new kind if it means I can have those amazing-looking cinnamon buns in 1 hour!

    Reply
  15. Just tried making these. The tough was so thick my kitchen aid mixer could not turn it and started to burn up the motor. I could not roll it out it was so thick and dry. Used all the measurements above with only 4 cups of flour. Any idea why this happened?

    Reply
  16. hi Lauren! I have made those last night and they came our perfectly!! Thank you! To the person who mentioned that the dough was too dough for the mixer, you cannot use the paddle, rather use the dough attachment.

    This is one of my favorite desserts – I will be making it again soon!!

    Reply
  17. I am not sure if you’ll get this, but I have bread machine yeast. Do you think that it will work just as well?

    Reply
    • No!! You need the fast acting kind to make these in the hour.

      Reply
  18. These are baking now!! My first attempt at cinnamon rolls. My little hand held electric mixer did a great job at mixing the dough til the end! Thanks for sharing.

    Reply
  19. I used the spiral attachments for my electic hand mixer.

    Reply
  20. Is it okay if I used unsalted butter instead of salted?

    Reply
  21. I need to make these gluten free, any variations I need to make? I use the gf flour : Better Batter. Their website says a cup for a cup but I’m always leary

    Reply
  22. I LOVE your bio, and I am AFRAID I am going to love these cinnamon rolls. LOL Thanks for posting.

    Reply
  23. 4 1/2 teaspoons of yeast. Dough rises? Nope.
    Roll the dough and cut rolls. Let rise? Nope.
    What???
    You. Never let the yeast do its work.
    Color me stumped 🙂

    Reply
  24. Can I make these ahead of time and freeze?

    Reply
  25. Holy cow, these were FANTASTIC!!! I did let them rest a little while longer in the bowl and then let them rise for about 20 minutes after putting them in the pan, but my son who is a cinnamon roll freak said these were WAY better than any we had previously purchased for Christmas morning. Using this recipe to feed 25 hungry swimmers later this week. Thanks for the great recipe!

    Reply
  26. Hi Lauren
    I am trying to find out if I can make the Cinnabon cinnamon rolls the day before Christmas and give then as a gift so they can bake them and have them fresh Christmas morning .. Any suggestions on how I might do this so they can have them warm for Christmas morning .. Many thanks .. Love your site 🙂

    Reply
  27. If you don’t have a dough hook to mix the 5 minutes what can you do?

    Reply
  28. Look delicious

    Reply
  29. They look awesome! Any idea what I could replace the egg with, though? :/

    Reply
  30. These look so incredibly good!!

    Reply
  31. Can I freeze these for the next day??

    Reply
  32. I just made these for breakfast! They were super easy and super delicious!!

    Thank you!

    Reply
  33. These look delicious! I cannot wait to use this recipe and cook the cinnamon rolls on Christmas morning.

    Reply
  34. Perfect for Christmas morning! Thanks:)

    Reply
  35. Yummy!!!

    Reply
  36. Thanks for the recipes love them

    Reply
  37. Terrible recipe.

    Reply
  38. Delish

    Reply
  39. I tried the recipe too. i only made half of the recipe and like the others mentioned, the dough was tough and super dry, I had to add more milk to fix it. I think it worked.

    Reply
  40. I tried them. They were a bit hard. I will try again. Very tasty.
    It took more than an hour.

    Reply
  41. Looks delicious

    Reply
  42. I can’t wait to try these.

    Reply

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