1 Hour Pillowy Soft Cinnamon Rolls
Do you ever crave cinnamon rolls but don’t want to wait hours for them to rise? Well, the wait is over! This Soft Cinnamon Rolls Recipe takes just 1 hour to make, pillowy soft yet a little gooey on the very inside, and made using the ultimate heavy cream hack for added richness!
how to make cinnamon rolls fast?
The ticket here is to work with Instant Dry Yeast and to have Saran Wrap on hand, as that will help boost the rising process. It’s a very simple process!
- Make the dough. Let rise 5-10 minutes in the bowl.
- Roll out the dough and add the filling. Slice into individual cinnamon rolls.
- Place into lightly greased pan and cover with Saran Wrap.
- Place in heated oven to rise 20 minutes.
- Add heavy cream.
- Place back in oven to back as the oven turns back on.
- Add icing and enjoy warm!
tips on making the best cinnamon rolls:
- Use dental floss or a thin string or serrated knife to “slice” the individual cinnamon rolls. It helps create those pillowy perfect edges!
- Have the eggs, butter, and cream cheese come to room temperature before using so that they are nice and soft.
- Don’t kill the yeast! Make sure your milk is warm to touch, but NOT hot. The milk should be around 110F to 115F.
- Be careful not to over mix your dough. Kneading by mixer for 4-6 minutes, or by hand for 6-8 minutes, until the dough is soft and pliable is plenty of time.
- The ideal rising temperatures are between 75F to 90F. I love placing my doughs in the oven (turned OFF) with the light ON.
what is the heavy cream hack for cinnamon rolls?
The heavy cream hack is often used for canned cinnamon rolls BUT we like to do things ‘from scratch’ around here… And once you try it out, you won’t make them any other way!
The heavy soaks into the cinnamon roll dough giving them a richer flavor that balances out the sweetness, makes them extra fluffy, and helps create a syrup in the pan that keeps the cinnamon rolls moist and soft!
how to store cinnamon rolls?
Cinnamon rolls stay good at room temperature for up to 2 days, in the fridge up to 1 week, or in the freezer up to 2 months. I recommend storing them in an airtight container or wrapping tightly in Saran Wrap.
how to freeze cinnamon rolls?
I recommend storing the cinnamon rolls prior to baking them. It would be like canned cinnamon rolls, except homemade!
If already baked (which is my typical case), I would wrap them tightly in Saran Wrap or place in a freezer safe bag. Then, I let them thaw in the fridge overnight before warming up in the oven the next morning.
If raw dough, place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. BAKE – Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown.
how to reheat cinnamon rolls?
BAKED: I love adding a little more heavy cream (about 1/3 cup per 6 rolls). Cover with aluminum foil, then bake at 350F for 10-15 minutes. The rolls should have absorbed the heavy cream and be warmed throughout!
UNBAKED: Place frozen cinnamon rolls evenly on a pan, cover with plastic wrap, then let thaw and rise at room temperature for 1 hour. When ready, remove plastic and bake at 350F for 15-20 minutes, until golden brown.
Bake with me!
1-Hour Soft Cinnamon Rolls (Heavy Cream Hack)
Ingredients
For the Dough:
- 1 cup Warm Milk
- 1 tbsp. Instant Dry Yeast
- 2 tbsp. Brown Sugar
- 1 tsp. Fine Sea Salt
- 3 tbsp. Softened Butter
- 1 large Egg
- 3 cups All Purpose Flour
- 2/3 cup Heavy Cream
For the Filling:
- 5 tbsp. Softened Butter
- 1 cup Brown Sugar
- 2 tbsp. Ground Cinnamon
For the Icing:
- 6 oz. Cream Cheese softened
- 1/4 cup Salted Butter softened
- 1 cup Powdered Sugar increase to 1.5 cups for a thicker frosting
- 1/2 tsp. Vanilla Extract
- 1 tbsp. Heavy Cream
Instructions
For the Cinnamon Rolls:
- Preheat oven to 200F.
- In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Lightly whisk together, then set aside for 6-8 minutes to activate the yeast.
- Add the egg, salt, and butter. Whisk to combine.
- Add the flour. Using the hook attachment, knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky), if needed.
- Cover with Saran Wrap and let the dough rest for 10 minutes.
- While resting, lightly flour a clean surface.
- Roll out the dough 12″x18″ rectangle, about 1/4″ thick.
- Spread the softened butter evenly over the dough. The butter shouldn’t be melted but should spread over the dough easily.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough.
- Roll up the dough tightly.
- Cut the cinnamon rolls using serrated knife to be about 2″ thick slices, it makes 8-9 cinnamon rolls.
- Place into a lightly greased 9×13″ baking dish. Cover with Saran Wrap.
- Turn the oven OFF. Place the cinnamon rolls in the heated oven to rise 20 minutes.
- After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven uncovered.
- Leaving them in the oven, turn the oven ON to 375F. Bake for 18-20 minutes, until brown on top (like visual above).
For the Icing:
- Beat the softened cream cheese and butter until light and fluffy, about 1-2 minutes.
- Add the powdered sugar and heavy cream. Beat until soft and fluffy, about 5-6 minutes.
- Fold in the vanilla extract.
- Let the cinnamon rolls cool for 2-3 minutes before adding the icing. The icing should melt and become a beautiful glaze on top. Enjoy warm!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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These cinnamon rolls are an absolute DREAM. I have made them more than 4 times already & everybody that tastes them falls in love. There are pillowy soft & perfection. I’ve shared this recipe with many of my friends & they’ve also had success. Super easy to make & follow.
I will never bake another cinnamon roll recipe again – this one is a winner!
The dreamiest cinnamon rolls! Also incredible how they can be made so quickly 😍 10/10!
If Im freezing the cinnamon rolls, do I let them raise the last 20 minutes prior to freezing? or do I put them in the freezer right after assembling them?
Hi Cynthia! I would suggest freezing them before their second rising (so after you shape them), then let them thaw in the fridge overnight before following the instructions as normal to bake 🙂
I’m actually in the middle of making these and I’m wondering can I use milk instead of heavy cream, since I just ran out.
hi Jessica! yes you can, I would just probably reduce it slightly!
WOW! oh my….what in the world these EXCEEDED my expectations and I had them high believe me! Truly pillowly, cloud fluffy PERFECTION! AND SO FAST! YUMM! I’ve made so so many different cinnamon rolls searching for the perfect recipe and something was always wrong with them. THESE ARE FLAWLESS. My new and only PERFECT RECIPE I will be using from now on! Thank you so much!!! xx
Just made these and they are AMAZING!!!
These cinnamon rolls are next level delicious, coupled with the fact they’re made so quickly is beyond insane! They are as pillowy soft as they are delicious & ooey gooey! My daughter and I had a blast making these! We will be making them again very soon!
I can’t wait to bake these beauties! Can these be made into a pumpkin version?! Let me know if you have tried that! TIA
Oh absolutely! I actually have a pumpkin version on my blog 😉
Just made these last night and they are SO GOOD!!
Thank you for sharing this recipe
I made these this morning for family visiting from out of town for brunch! Someone requested cinnamon rolls and I remembered seeing this recipe posted. Usually I like to make sourdough bread items but I couldn’t resist the 1 hour timeframe here!
They really amazed all of us! Baking in the cream really makes for the softest bread and the frosting recipe is perfect! Everyone agreed that when they want a cinnamon roll THAT is what they want and so often a cinnamon roll is too dry or too sweet. These are 10/10! Thank you for the recipe!! ❤️
Awe thank you, Alyssa!!! This means so much to hear!!
They turned out perfect!
So pillowy! Everyone loved them. I’ll never make another kind. Thank you so much!
Can I make these the night before and refrigerate overnight for baking in the morning?
Hi Christine! You would need to sub the instant yeast with active dry yeast and then shape, cover with Saran Wrap, and store in the fridge overnight. The next morning, I’d recommend letting them rise at room temperature for 30 minutes before picking up at normal baking instructions 🙂
Am I able to prepare these the night before and bake the next morning? How do I go about doing so the right way where they are still soft and pillowy?! This is the best cinnamon recipe I’ve found!! So delicious!
Hi Renee! I would recommend using active dry yeast instead of instant yeast, if preparing the night before. However, they may not turn out as pillowy soft and fluffy BUT totally worth a try!!
Easy recipe and comes out sooo softttt! I definitely recommend!
This recipe looks and sounds amazing! I was watching the video and trying to figure out how many packets of instant yeast did you use. I know one packet is. 2 1/4 teaspoons or should I get a jar of it? I’m new to baking and want to surprise my husband in his birthday with these rolls!! Any help is greatly appreciated
Hi Carla! This is so sweet!! One package of instant yeast will work perfect for this recipe!
Thank you!!
You are truly a gem and so refreshing to watch! You have inspired me to cook more from scratch! God has blessed you with a gift of hospitality and it shows. Keep grinding and shining, forever a fan!!!
Thank you, Carla!! That is so kind!!
So then we use one packet which is 2 1/4 tsp instead of the 1 Tbsp which is what your recipes states?
Just made these for the first time today and they came out perfect! My daughter’s take their cinnamon rolls very seriously and they approved! They’re delicious with or with the icing and they’re very soft. I’ll be making these every weekend now.
So excited to try this recipe, they look beautiful!! I am hoping to make them the night before and then baking them in the morning. How would you recommend doing that?
Hi Sarah! I’d recommend swapping the instant yeast with active dry yeast if you plan on making the night before. However, since they do only take 1 hour, I’d highly suggest making them the morning of if all possible for the fluffiest textures 😉
This was so easy and and amazing! Thank you for sharing this recipe!!
So quick, easy, and delicious! I LOVE cinnamon rolls, so thank you for making a recipe that is so much quicker to make! Also thank you for being the light of Jesus in all that you do!
Thank you so much, Zoya!!
These are the best cinnamon rolls, far better than more time consuming and complicated ones. The taste is amazing and so is the texture. The frosting is to die for!
The easiest & BEST cinnamon rolls ever!! Finally a recipe that doesn’t take several hours. I do think overall it takes longer than 1hr, plus I had to bake longer but could just be my oven. Overall 10/10!!!
Can I sub almond milk for the 2/3 cup heavy cream?
Hi Lindsay! Almond milk wouldn’t be a great substitute for heavy cream because it lacks the necessary fat content needed here, but you could try canned coconut milk or coconut cream. If you can’t use heavy cream, I would suggest leaving it out and no substitutions lol 🙂
My family loved this! So Good!
first time making these, they were such a hit. so good and so easy and gooey , will DEFINITELY try again !!!
Can i leave the dough to rise overnight?
I would recommend swapping instant yeast for active dry yeast and placing it in the fridge after shaping them!
So excited to experiment with these this weekend, planning for this to be our Christmas recipe 🙂 Based off the notes and comments, I want these for Christmas morning (with little ones who rise early) it would be best to fully bake them Christmas Eve and re-heat per your instructions Christmas morning? PS we made your marshmallows and I’ve shared the recipe with everyone. I’ll never go back to store bought!
Hi Brittney! I’m SO happy you loved the marshmallows!! So, I would suggest replacing the instant yeast with active dry yeast and then storing in the fridge after shaping to complete the recipe as normal the following morning. You could also reheat them wrapped in foil the next morning if that’s easier.
If I am going to freeze them after I shape them can I still use the instant yeast? I don’t have the active dry yeast and I wanted to make these in advance to transport to family Christmas. By the way I have already made these once following the recipe above. Simply amazing!
Hi Angela! Sorry for just now seeing this! But they should work just fine with instant yeast overnight!
Yummiest and easiest recipe. I’ve made three times in two weeks!!!
I’ve made a lot of cinnamon rolls before, but these are by far the best and easiest I’ve ever made! Wonderful recipe, highly recommend.
This was my first time making cinnamon buns and they turned out so so so amazing! Thank you for this wonderful recipe and great tips!
Made these for a birthday treat and we all loved them! They were simple to make, not too overly sweet and reheated well. Thanks so much!
Just rating for four star since I followed the instructions and my cinnamon rolls were still doughy. So I’m having to cook them 30 mins longer then the instructions.
Hi Treasure! Sorry to hear you had troubles! I recommend baking until golden on top, that’s when you’ll know they’re baked through. Some ovens take longer to preheat which can cause a little bit longer baking time.
These cinnamon rolls are FANTASTIC. Much less of a time commitment than many other recipes, without sacrificing any fluffiness or flavor. We baked extra and froze them for later, and they even taste just as good after thawing them in the microwave. A new staple recipe!
If you do anything in the new year….MAKE THESE. So pillowy and delicious. I brought a batch to work and had everyone asking for the recipe. Only the BEST recipes make it in to our family recipe book to make over and over, and this is absolutely going in.
Cinnabon WHO!? Soooo good!!
I noticed in your video that you added the butter to the dough as it was coming together / kneading…should I do that? I made this once and i had just added the butter and mixed it …still turned out delish!
Hi Shanel! Either one works! But usually, it tends to be easier to knead the butter in after the dough comes together!
I followed the recipe with no mods, it came out delicious!! This was my 1st time making cinnamon rolls from scratch. It took me 2 hours as its my 1st time making it, but it was well worth it. Will likely make again.
These cinnamon rolls are easy, and DELICIOUS. Better than cinnabon
I make these all the time. It is incredibly easy and fast to make. I’v been told they remind people of there’re grandmother’s cinnamon rolls. Great recipe Lauren!
My family loved this!
Wow!! Made these for Easter and added blended some carrots with the milk and added them finely chopped along with pecans to the filling to make them taste a bit more like carrot cake…perfection!! First time making cinnamon rolls from scratch and so delicious!!
These were FANTASTIC
Oh my…where do I start? This recipe is definitely a keeper in my recipe binder! The cinnamon rolls came out very soft. As soon as I took them out of the oven, I purposefully pulled a roll apart to look at how the bread came out and I immediately saw that there was absolutely no gummy texture whatsoever or dryness!!! Next thing I know, I kept chewing and chewing that roll while it was warm and pillowy and boom! I forgot to reach for the icing, haha! ;-D The amount of butter, sugar, and cinnamon used for the filling, were a perfect combination of delightful sweetness! Later on I did eat another roll with icing and ugh!! I hope these rolls are in heaven too…..ha! 🙂
youre awesome!! im just so happy you loved it! thank you, suzy!!!
I’m in the middle of making these & I accidentally put cream in the mixer because I got confused with that being under “for the dough”. Immediately after I put the cream in my mixer with the dough I realized the cream was for the oven when rolls are already formed… I added flour since it was very wet & sticky.. do you have any other recommendations on how to bounce back from this mistake?? 🙁
I made these last week btw & they were amazing!! Better than Cinnabon & any other cinnamon rolls I’ve ever had!
hi Valerie!! I’m so happy you loved them but also ahhh sorry for any confusion with the heavy cream hack!! if this ever happens again, you can just balance it out with extra flour until a soft and pliable dough!
My fiance is a firefighter and I make these every Saturday he works. His crew loves them. Easiest and yummiest cinnamon rolls I’ve made! Can be done in 1.25 hours start to finish. Thank you for sharing!
awe this is so awesome! actually, YOU’RE just awesome!!