Best Quick Cinnamon Roll Recipe
This easy, quick cinnamon roll recipe will quickly become a favorite! They require no rise time OR can be made without leavening agents and a short rise time. This makes them a wonderful recipe for both beginners and seasoned bakers alike!
Cinnamon rolls are a fall and winter staple in our house. In fact, one of my favorite Christmas traditions is making cinnamon rolls from scratch to serve on Christmas morning! It’s such a fun treat, and I really enjoy making them for our family, for gatherings, or just because. Plus, they really are not as hard to make as most people think!
There is just something about the spicy sweet combination of cinnamon and sugar that is just so warm and inviting. Add in soft layers of yeasty, warm dough, and you have the most winning combination!
What I love about this recipe is that you can make the cinnamon rolls using baking soda and baking powder and not have to built any rise time into your procedure. Or if you have the extra time, you can leave out the leavening agents and do an hour or so rise. Versatile and easy!
Why this is the best quick cinnamon roll recipe…
When most people think about making cinnamon rolls from scratch, it feels daunting, especially to new bakers! There is just some about having to rise the dough, roll it out, and cut it that feels overwhelming. Let me tell you — it does not have to be overwhelming!
This recipe is wonderful because there is no rise time required, thanks to the baking soda and baking powder. Feeling a little more adventurous? Omit them and let the rolls rise!
Once you try this quick cinnamon roll recipe once, you will find that it is really quite easy and simple to make them rom scratch!
Quick Cinnamon Roll Ingredients
- Flour: any all-purpose flour will work. We like the organic, unbleached one from Azure Standard or Costco!
- Salt, maple syrup, and butter/coconut oil: for the dough.
- Instant yeast: Make sure you get rapid rise or instant yeast since we are making a quick rise batch. The jars/packets that just say ‘dry active yeast’ will take longer to rise.
- Baking soda and baking powder: These act as leavening agents so that you don’t have to allow the dough to rise. If you prefer, you can omit them from the recipe and add in an hour or mo for the dough to rise.
- Milk of choice: You can use cow milk or a non-dairy option, and both will work just fine!
- Brown sugar and cinnamon: for the yummy filling.
- Butter or coconut oil: softened (place coconut oil in the fridge to make it harder) to mix the cinnamon and sugar into for the filling.
- Powdered sugar, vanilla, and milk of choice: for a simple, yummy icing. We prefer this over a cream cheese based option, but you can make either!
Best Quick Cinnamon Rolls
This easy, quick cinnamon roll recipe will quickly become a favorite! They require no rise time OR can be made without leavening agents and a short rise time.
Ingredients
For the dough
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 cup milk of choice
- 1/4 cup melted butter or coconut oil
- 2 &1/4 tsp instant yeast (or 1 packet)
- 1 large egg
- 1/4 cup maple syrup or honey
For the filling
- 3 Tbsp softened butter
- 3/4 cup brown sugar
- 1 & 1/2 Tbsp ground cinnamon
For the icing
- 1 & 1/2 cups powdered sugar
- 2-3 Tbsp milk of choice
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375, and lighlty grease a baking dish of your choosing.
- Combine the milk and butter/coconut oil together in a heatproof bowl. Heat on low/medium over the stove or microwave gently until the butter/oil has melted and the mixture is warm.
- Whisk the yeast into the milk mixture until it has dissolved. Set aside.
- In a large bowl, combine flour, salt, baking powder, and baking soda.
- Pour the milk/yeast mixture into the dry ingredients, add the egg and maple syrup. Mix well with a dough whisk or wooden spoon or use a stand mixer (my preference!). Mix until a soft dough forms.
- If using. stand mixer, switch to the dough hook attachment and knead/mix the dough for about 4-5 minutes.
- If not using a stand mixer, transfer dough to a lightly floured surface. Using floured hands, knead the dough for 4-5 minutes until you have a smooth ball of dough. If the dough is super soft or sticky, add a little more flour.
- Loosely cover the dough with a tea towel, and allow it to rest while you prepare the filling.
Make the filling and roll the dough
- Combine softened butter, brown sugar, and ground cinnamon in a small bowl until well combined.
- Remove the towel from your down, and place it on a lightly floured counter. Using a rolling pin, roll the dough into a rectangle, about 1/4 inch thick.
- Use a flat spatula to spread the mixture evenly across the rolled out doughm aking sure to leave a 1/4 inch or so of space around the edges to prevent the cinnamon sugar from falling out.
- Starting on the long side of the rectangle, begin tightly rolling the dough over onto itself, pinching the open ends as you go to keep the filling inside. Roll as tightly as possible.
- Once you reach the other side of the dough, pull it up and over to close the roll. Pinch and lightly fold the ends up as well.
- Using a very sharp knife or unflavored dental floss, cut the log into circles. Make sure each one is the same width so that they will cook evenly.
- Place the rolls into your prepared baking dish. If you want to keep the round shape, place them about an inch apart. If they are touching, they will cook together.
- Bake at 375 for 25-35 minutes, depending on your oven. Check the rools after 20 mintues to guage time.
- Remove from the oven and place on a cooling rack. Cool completely before icing.
Make the icing
- Mix together the powdered sugar, milk, and vanilla extract. Add a bit more milk if your icing is thicker than you like.
- Pour over cooled cinnamon rolls and enjoy!
Notes
- To make these with a rise time and without baking soda and baking powder, simply omit them from the ingredeints, and follow through step 7 of the filling section. (Make your dough, roll it out, and add the filling. Slice into rolls, and place them into a greased baking dish.) Then allow, the rolls to rise for 60 minutes (or until almost double in size) before baking.
- To make ahead of time, follow directions through step 6 of the filling section. Place in your baking dish or other fridge-safe dish and cover with a lid or plastic. The day you're wanting to bake, take them out and leave on the counter for about an hour before putting them in the oven. Bake as usual, then ice once cooled.
- To freeze, follow the directions through steo 6 of the filling section. Place on a baking sheet and flash freeze overnight. Transfer to an air-tight freezer container (ideally vacuum sealed as air creates freezer burn) for up to 6 months. Take out the night before you wish to bake and keep in the fridge. Remove from fridge and keep a troom temp for an hour before baking.
- Use a flax egg, coconut oil, and dairy-free milk for a vegan option.
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