Quick Cinnamon Rolls Recipe You Can Crush Before the Coffee Finishes Brewing

Skip the yeast drama. Skip the dough rising. Imagine warm, gooey cinnamon rolls hitting your table in under an hour—no knead (literally).

This quick cinnamon rolls recipe is built for busy mornings, last-minute brunches, and people who hate waiting. You’ll get soft, spiraled, buttery rolls with a rich cinnamon-sugar core and a silky cream cheese glaze that tastes like a bakery flex. And yes, your kitchen will smell like a cinnamon-scented candle exploded—in the best way.

What Makes This Recipe Awesome

• No yeast, no rise. We use a quick dough that skips fermentation, so you get rolls fast with zero stress.
• Super soft, not biscuit-dry. A splash of buttermilk (or DIY version) keeps the crumb tender and plush.
• Ridiculously good filling. Butter + brown sugar + cinnamon = legit bakery flavor with minimal effort.
• Glaze that melts into the swirls. Cream cheese glaze hits that tangy-sweet balance and makes everything glossy.
• Customizable. Add nuts, swap sugars, change the drizzle—these rolls play nice with your taste buds.

Shopping List – Ingredients

• For the dough:
  • 2 1/2 cups all-purpose flour (plus extra for dusting)
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 6 tbsp cold unsalted butter, cubed
  • 3/4 cup buttermilk (or 3/4 cup milk + 2 tsp lemon juice, rested 5 minutes)
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
• For the filling:
  • 5 tbsp unsalted butter, very soft
  • 3/4 cup light brown sugar, packed
  • 1 1/2 tbsp ground cinnamon
  • Pinch of salt
  • Optional: 1/4 tsp ground cardamom or nutmeg
• For the cream cheese glaze:
  • 4 oz cream cheese, softened
  • 3 tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1–2 tbsp milk or heavy cream (to thin)
  • 1 tsp vanilla extract
  • Pinch of salt

How to Make It – Instructions

1. Heat the oven and prep the pan. Preheat to 400°F (205°C).

   Grease a 9-inch round or square baking pan, or line with parchment for easy lift-out.

2. Mix dry dough ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined.
3. Cut in the butter. Add cold butter cubes. Use a pastry cutter or fingers to work into pea-sized bits. You want visible flakes—this equals tenderness.
4. Bring it together. In a measuring cup, whisk buttermilk, egg, and vanilla.

   Pour into dry mixture. Stir with a fork until a shaggy dough forms. If dry, add 1–2 tsp milk; if sticky, dust with flour.

5. Quick knead. Turn dough onto a lightly floured surface.

   Gently knead 6–8 times until mostly smooth. Don’t overwork it; we’re making rolls, not tires.

6. Roll it out. Shape into a rectangle about 12×10 inches and 1/4-inch thick. Keep the short edge toward you for tighter spirals.
7. Make the filling. Stir soft butter, brown sugar, cinnamon, and salt until it’s a paste.

   Add optional cardamom if you’re fancy.

8. Spread and roll. Spread filling evenly over the dough, leaving a 1/2-inch border on the far edge. Roll up tightly from the short edge. Pinch the seam to seal.
9. Slice the rolls. Trim uneven ends.

   Cut into 9 pieces with a sharp knife or unflavored floss for clean cuts.

10. Pan and bake. Arrange rolls in the pan with a little space between. Bake 18–22 minutes until golden on top and set in the center.
11. Make the glaze. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and 1 tbsp milk.

    Beat until glossy; add more milk to reach a pourable consistency.

12. Finish strong. Let rolls cool 5–10 minutes. Spread glaze generously so it melts into the swirls. Serve warm and bask in compliments.

How to Store

• Room temp: Keep glazed or unglazed rolls in an airtight container up to 2 days.

  For best texture, rewarm 10–15 seconds in the microwave.

• Fridge: Store up to 5 days, especially if glazed with cream cheese. Warm before eating to bring back the softness.
• Freeze: Freeze unglazed rolls (baked) in a zip-top bag up to 2 months. Thaw overnight in the fridge, then warm at 300°F (150°C) for 8–10 minutes and glaze.

Benefits of This Recipe

• Speed without compromise. You can go from craving to plate in about 45 minutes.

  That’s faster than delivery, IMO.

• Beginner-friendly. No proofing, no yeast, no stress. It’s basically cinnamon roll training wheels—but they taste legit.
• Pantry staples. Everything here is common, and the buttermilk has an easy swap.
• Balanced sweetness. Rich filling plus tangy glaze keeps it from being cloying. Your teeth won’t revolt.
• Scales easily. Double for a brunch crowd or halve for a cozy treat-for-two.

Avoid These Mistakes

• Using warm butter in the dough. You’ll lose flakiness and end up with dense rolls.

  Keep that butter cold.

• Overmixing. Stir just until combined. Overworking builds gluten and makes the dough tough.
• Rolling too thin. Paper-thin dough leads to gaps and burnt sugar. Aim for 1/4-inch thickness.
• Baking too hot or too long. 400°F is the sweet spot.

  If your oven runs hot, check at 16 minutes.

• Glazing too soon or too late. Too hot and the glaze vanishes; too cold and it sits like a hat. Wait 5–10 minutes.

Mix It Up

• Maple pecan. Add 1/2 cup chopped toasted pecans to the filling and swap vanilla for maple extract in the glaze.
• Apple pie vibes. Add a thin layer of finely diced sautéed apples (cooked with a little butter and cinnamon) before rolling.
• Chocolate swirl. Sprinkle 1/3 cup mini chocolate chips over the filling. Because why not?
• Orange cream. Zest an orange into the dough and add 1 tbsp orange juice to the glaze.
• Brown butter boost. Brown the filling butter, cool slightly, then mix with sugar and cinnamon for nutty depth.

  FYI, it’s elite.

FAQ

Can I make the dough ahead of time?

You can mix the dough and refrigerate it (wrapped) for up to 12 hours. Let it sit at room temp for 10–15 minutes before rolling so it doesn’t crack.

What if I don’t have buttermilk?

Use 3/4 cup milk plus 2 teaspoons lemon juice or white vinegar. Stir and rest 5 minutes.

It curdles slightly and mimics buttermilk’s tang and tenderness.

How do I keep the rolls from unraveling?

Roll tightly, pinch the seam well, and place the seam side against another roll or the pan edge. Using floss instead of a knife also keeps the spiral intact.

Can I make these gluten-free?

Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. The texture will be slightly different but still delicious—keep the dough a touch thicker when rolling.

What’s the best way to reheat?

Microwave single rolls for 10–15 seconds.

For a pan, cover with foil and warm at 300°F (150°C) for 8–10 minutes to re-soften without drying out.

Could I swap the cream cheese glaze for something lighter?

Yes. Mix 1 cup powdered sugar with 2–3 tablespoons milk and 1/2 teaspoon vanilla for a simple drizzle. Add a pinch of salt to keep it from tasting flat.

Why are my rolls tough?

Most likely overmixing, too much flour, or overbaking.

Next time, gently bring the dough together, measure flour by spoon-and-level, and start checking doneness early.

Final Thoughts

You don’t need a bakery, a stand mixer, or monk-level patience to crush a batch of cinnamon rolls that slap. This quick cinnamon rolls recipe delivers soft spirals, gooey centers, and a glaze that makes everyone suspicious you bought them. Keep a stick of butter, some brown sugar, and a little buttermilk on standby—and you’re always 45 minutes away from hero status.

Warm, sticky, shareable perfection. Now go make the house smell dangerous.