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Easy One Hour Gooey Cinnamon Rolls Recipe Perfect for Breakfast

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These easy one hour gooey cinnamon rolls come together quickly with a soft, pillowy dough and a luscious cinnamon-sugar filling, perfect for a comforting breakfast or brunch.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¾ cup whole milk, warmed to about 110°F (240 ml)
  • ¼ cup granulated sugar (50g)
  • ⅓ cup unsalted butter, melted (75g)
  • 1 teaspoon salt
  • 1 large egg, room temperature
  • 3 cups all-purpose flour (375g), plus extra for rolling
  • ⅓ cup unsalted butter, softened (75g) for filling
  • 1 cup packed brown sugar (220g)
  • 2 tablespoons ground cinnamon
  • Pinch of salt for filling
  • 1 cup powdered sugar (120g) for glaze
  • 2–3 tablespoons whole milk (30–45 ml) for glaze
  • ½ teaspoon vanilla extract for glaze

Instructions

  1. Activate the yeast: In a medium bowl, combine the warm milk (110°F/43°C) with the granulated sugar and yeast. Stir gently, then let it sit for 5-7 minutes until frothy and bubbly.
  2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the melted butter, egg, and the yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 4-5 minutes.
  4. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm draft-free spot for 30 minutes.
  5. Prepare the filling: While dough rises, mix the softened butter, brown sugar, cinnamon, and salt in a small bowl until creamy and combined.
  6. Roll out the dough: After rising, punch the dough gently to release air and roll it out on a floured surface into a 12×18-inch (30×45 cm) rectangle.
  7. Spread the filling: Evenly spread the cinnamon butter mixture over the dough, leaving a small border on the edges.
  8. Roll and slice: Starting from the long side, tightly roll the dough into a log. Using a sharp knife or dental floss, slice into 12 equal rolls (about 1.5 inches or 4 cm thick each).
  9. Arrange and second rise: Place the rolls cut side up in the greased 9×13-inch pan, leaving a little space between them. Cover and let them rise for 15 minutes to puff slightly.
  10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown on top but still soft inside.
  11. Make the glaze: While rolls bake, whisk powdered sugar, milk, and vanilla in a bowl until smooth. Adjust milk for desired glaze thickness.
  12. Glaze and serve: Drizzle the warm rolls generously with glaze. Serve immediately.

Notes

Use warm milk (not hot) to activate yeast properly. Use dental floss or a sharp serrated knife to slice rolls cleanly without squishing. Avoid overbaking to keep rolls gooey and soft. You can refrigerate dough overnight after rolling and bake fresh in the morning. For dairy-free, substitute milk and butter with plant-based alternatives. For gluten-free, use a 1:1 gluten-free baking flour blend but expect a different texture.

Nutrition

Keywords: cinnamon rolls, quick cinnamon rolls, gooey cinnamon rolls, breakfast recipe, easy cinnamon rolls, cinnamon sugar rolls, homemade cinnamon rolls

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