45-Minute Cinnamon Rolls: Fast Homemade Recipe

Quick 45 Minute Cinnamon Rolls are made with a simple homemade dough rolled around a brown sugar and cinnamon filling, baked in under an hour and finished with a sweet cream cheese glaze. These soft, fluffy rolls are perfect for an indulgent breakfast when you want cinnamon rolls now, not hours later.

These cinnamon rolls are ready in about 45 minutes and have a tender, pillowy texture that rivals many store-bought varieties. They’re easy enough for a weekend morning, and kids love helping roll and slice the dough.

Quick 45-Minute Cinnamon Rolls Recipe

If you love cinnamon rolls but don’t have hours to wait for dough to rise, this recipe is for you. With a short rest and a warm oven trick to speed the rise, you can assemble, bake, and glaze fresh rolls in under an hour. The recipe is adapted from a similar quick version developed by Layla at Gimme Delicious.

What you need to make Quick 45 Minute Cinnamon Rolls

Most ingredients are common pantry staples and dairy items from your fridge. Exact measurements are in the recipe card below.

Dough

• Flour: All-purpose flour provides structure for the dough.
• Sugar: A little granulated sugar adds sweetness and helps the yeast.
• Salt: Enhances flavor and balances the sweetness.
• Instant yeast: Allows a quick rise without proofing time.
• Water: Warms the dough and hydrates the ingredients.
• Milk: Adds tenderness and a slight richness.
• Butter: Adds flavor and a soft crumb; unsalted is used here.
• Large egg: Binds and enriches the dough.

Filling

• Butter: Softened butter helps the cinnamon-sugar adhere to the dough.
• Cinnamon: Ground cinnamon is essential for classic flavor.
• Brown sugar: Adds moisture and caramel notes to the filling.
• Heavy cream: A light drizzle before baking keeps the rolls moist and tender.

Glaze

• Powdered sugar: Dissolves quickly and forms a smooth glaze.
• Vanilla extract: Adds depth to the icing.
• Milk: Thins the glaze to the desired consistency.
• Cream cheese: Makes a rich, tangy cream cheese glaze that pairs perfectly with cinnamon.

How to Make Quick 45-Minute Cinnamon Rolls

These rolls come together quickly and are best enjoyed warm from the oven. Below are streamlined steps to make the dough, assemble the rolls, bake, and finish with the cream cheese glaze.

Dough

1. Mix dry ingredients: In a large bowl whisk together the flour, sugar, salt, and instant yeast.
2. Warm the liquids: In a small bowl combine water, milk, and butter and heat until the butter is melted (about 30–45 seconds).
3. Form the dough: Stir the warm liquid into the dry ingredients with a fork, add the egg, then knead by hand or with a stand mixer for 5–6 minutes until the dough is smooth and no longer sticky. Form a ball, place back in the bowl, and cover; let rest 5 minutes.
4. Prepare pan and oven: Preheat the oven to 200°F (for the quick rise trick), and spray a 9×9 (or similar) pan with cooking spray. Turn the oven off before using it as a warm place for rising.

Filling

1. Combine filling: Mix brown sugar and cinnamon in a small bowl.
2. Roll out the dough: Dust a clean surface with flour and roll the dough to roughly a 15×9-inch rectangle.
3. Spread and roll: Spread softened butter over the dough, sprinkle the cinnamon sugar evenly, then roll the dough tightly into a log. Cut into 9 even pieces.
4. Arrange and cover: Place the rolls into the prepared pan and cover with lightly greased plastic wrap or foil (spray the wrap so it won’t stick).
5. Rise in warm oven: Place the covered pan in the turned-off 200°F oven and let the rolls rise for 20 minutes. After rising, remove the cover and drizzle 1/4 cup heavy cream evenly over the tops of the rolls.
6. Bake: Turn the oven to 375°F and bake the rolls for 15–20 minutes, until golden brown on top.

Glaze

1. Make the cream cheese glaze: Beat together room-temperature cream cheese, powdered sugar, vanilla, and 2 tablespoons milk until smooth. Add more milk if needed to reach a spreadable consistency. Let the rolls cool for about 20 minutes, then spread the glaze over the warm rolls so it melts into the layers.