Quick Yeast Cinnamon Rolls
These quick yeast cinnamon rolls are ready in 90 minutes, bake up soft and fluffy with gooey centers, and are topped with the best cream cheese frosting!
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 200 F / 95 C (if you're making these the day before, no need to preheat the oven). In a large bowl or the bowl of a stand mixer, combine 3 1/2 cups flour, 2 1/4 tsp or 1 packet instant dry yeast, and 1 tsp salt. In a separate bowl, combine 1 cup of milk, 1/2 cup of granulated sugar, and 1/4 cup of butter. Heat for 1 minute in the microwave, then stir to combine the ingredients. The butter should be mostly melted, and the mixture should feel warm but not hot to the touch. If it's too hot, it can kill the yeast! Slowly pour the warm milk mixture into the dry ingredients and mix on medium speed with a dough hook or by hand with a dough whisk. If you don't have a dough whisk, you can use a large wooden spoon. Add 1 large egg and mix on a low speed until a sticky dough ball forms. Continue to mix on a medium-low speed for a couple of minutes until the dough becomes more elastic. As the dough mixes, add additional flour 1 Tbsp at a time until the dough begins to leave the sides of the bowl. I usually add 1-3 additional Tbsps of flour. My favorite way to know if my dough is ready is to poke it with my finger. It should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger. Cover the bowl with plastic wrap and set aside to let the dough rest for 10-20 minutes. This will make it easier to roll out.
While the dough rests, make the cinnamon roll filling. To be able to combine the filling into a paste-like consistency, the butter needs to be really soft (but preferably not melted). It should be spreadable/softer than room temperature. I usually heat room-temperature butter in the microwave in 5-second intervals to get this consistency - just be sure not to fully melt it! Add 4 Tbsp of very soft butter, 1/2 cup packed brown sugar, 1 Tbsp ground cinnamon, and 1/2 tsp fine salt to a medium-sized bowl. Mix together until fully combined, then set aside. The mixture should have a thick, paste-like consistency.
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NotesThis recipe was modified in December 2024. The only update is that the butter is now mixed into the cinnamon roll filling, rather than being spread out on the dough, and then topped with the cinnamon brown sugar. I think this makes the process easier and gives every bite a more consistent, delicious flavor. I’ve also shared instructions on how to use the cut-then-roll technique, which is now my preferred method of cutting cinnamon rolls. If you want the original recipe, please email me at hello@chelsweets.com.
Using the Right Type of Yeast: Active vs. Instant Yeast
Make sure you are using instant yeast! It comes in small packets that can usually be found in the refrigerated section of your grocery store.
You can use active dry yeast in place of the instant yeast in this recipe, just be sure to activate it with a bit of warm water and sugar before adding it to the dough and allow the dough to rise for longer (active yeast takes longer to rise than instant).
Can I Double This Recipe?
Yes, you can! If you want to make more cinnamon rolls, I’d recommend doubling the ingredients, cutting 12 cinnamon rolls, and baking them in a 9×13-inch metal pan. Bake them at 350°F / 175°C for 28-32 minutes, or until golden brown.
This will yield cinnamon rolls that are a bit taller and larger.
Tips for Making the Best Quick Yeast Cinnamon Rolls
Don’t add too much flour! Add in additional flour 1 Tbsp at a time, and check the dough using the finger test. When you poke the dough with your finger, it should feel tacky but not sticky. As you pull your finger away, there should be no residue on your finger.
Use a ruler to make sure your dough is rolled out to the right size (18×12 inches) and cut into even pieces.
Cut 9 equal-sized cinnamon rolls to make sure they all bake evenly.
Make sure you’re using INSTANT YEAST! It speeds up the process and helps these rolls rise and bake much faster than active yeast.
Try to let the cinnamon rolls cool for about 10-20 minutes, then add the frosting. This will allow it to perfectly melt over your cinnamon rolls!
Making These Quick Yeast Cinnamon Rolls in Advance
If you want to make these cinnamon rolls ahead of time, be my guest! I’m all about working ahead and making life easier.
This recipe can be made the evening before and then baked the following morning. I’ve included instructions for this in the recipe card below.
You can also bake the cinnamon rolls, then let them cool and freeze them individually.
This is what I do with our leftover cinnamon rolls. I leave the leftover rolls unfrosted, then tightly wrap each roll in a layer of plastic wrap, then foil. I move individual cinnamon rolls from the freezer to the fridge the night before I want to eat them.
Then in the morning, I unwrap the cinnamon roll and heat it up in the microwave until it’s warm and gooey. This usually takes about 30 seconds in my microwave.
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