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quick cinnamon rolls
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4.34 from 24 votes

Quick Cinnamon Rolls

"Quick cinnamon rolls that bake up so fluffy with a gooey brown sugar-cinnamon filling! Topped with a silky cream cheese glaze!"
Course bread, Dessert
Cuisine American, southern
Keyword brown sugar, cinnamon, cinnamon rolls, cream cheese, dinner rolls, glaze, yeast
Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 1 hour 40 minutes
Servings 12 cinnamon rolls



  • 1/4 cup warm water (between 120-130 degrees)
  • 1/2 teaspoon granulated sugar
  • 1 packet Rapid Rise Instant Yeast 2 ¼ teaspoonS


  • 3 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 egg room temperature
  • 1/4 cup warm buttermilk
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt


  • 1 cup light brown sugar packed
  • 1 ½ teaspoons cinnamon
  • 6 tablespoons unsalted butter melted


  • 3 oz. cream cheese room temperature
  • 1/4 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 tablespoon milk (may need more)
  • 1/2 teaspoon vanilla extract
  • 1 pinch sea salt


To Make The Dough

  • In a large glass measuring cup add warm water (must be warm enough to activate the yeast)
  • Stir in 1/2 teaspoon of sugar and the yeast.
  • Let yeast sit until it is puffy, about 10-15 minutes. The yeast is now activated. Set aside.
  • In a large bowl, stir together butter and sugar until creamy.
  • Stir in egg, buttermilk and vanilla extract until well combined.
  • Stir in activated yeast and set aside.
  • In a medium-sized bowl whisk together flour and salt.
  • Gradually add flour into wet mixture with a rubber spatula, stirring until a dough begins to form.
  • Once dough has form, flour a surface and place dough on the surface.
  • Knead the dough just until it is smooth and elastic. Roll into a ball.
  • Place dough in a lightly greased bowl, turning the dough once so that all surfaces are lightly covered in oil.
  • Cover bowl with plastic wrap and place in a warm, draft-free location. (I like to place them in my oven with the pilot light on)
  • Let dough rest for about 1 hour or until almost doubled in size.

Make the Filing & Glaze

  • To make the filling combine brown sugar and cinnamon in a bowl. Set aside.
  • To make the glaze, cream together the butter and cream cheese.
  • Mix in powdered sugar, milk, vanillia extract and salt. (adding more milk if needed). Set aside.
  • When dough has doubled in size, punch the dough to remove the air.
  • Divide the dough into two equal sized ball.
  • On a lightly floured surface, roll out one ball into a rectangle about ¼-inch thick.
  • Generously brush the dough with the melted butter.
  • Generously sprinkle on half of the cinnamon-sugar mixture and gently press into the dough, allowing the butter to absorb some of the mixutre.
  • Starting at the shortest end, tightly roll the dough into a log.
  • Place seam side down. Using a serrated knife, cut the roll into 1-1 ½ inch thick rounds.
  • Place rolls in a generously greased 9x9 pan with sides touching. Repeat with other ball of dough.
  • Preheat oven to 350 F.
  • Bake for 18-20 minutes.
  • Remove from oven and generously spread on a layer of the cream cheese glaze.
  • Serve cinnamon rolls hot or room temperature