Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey)

I cracked a simple one-hour method for Cinnamon Rolls with cream cheese icing that skips the long rise and keeps everything straightforward.

I never expected to pull off ooey gooey Cinnamon Rolls in about an hour, but I did and I keep making them. They end up soft and pillowy, with a sweet sticky center and a tangy cream cheese finish that melts into every crevice.

There’s instant yeast doing its quiet magic, and yeah sometimes one roll escapes its shape because I rush, but those slightly imperfect ones are the best to sneak while hot. I promise they’ll disappear fast, and if you like messy, satisfying treats you’ll get why Cinnamon Rolls keep showing up on my weekend table.

Why I Like this Recipe

– I love that they’re always soft and pillowy, even when I rush and dont do everything perfect.
– The smell fills the whole house and it just makes me feel cozy and kinda proud.
– They’re forgiving, so if I mess up a little they still come out tasty.
– Leftovers reheat great, so I can snack on them for a couple days without them getting sad.

Ingredients

• Instant yeast: Leavens dough fast, gives airy texture, tiny bit salty, not much nutrition.
• Whole milk: Adds fat and protein, makes rolls rich and tender, gives mild sweetness.
• All purpose flour: Main carb source, gives structure, little fiber unless whole grain is used.
• Unsalted butter: Pure fat for gooey layers, boosts flavor, high calorie so use wisely.
• Brown sugar: Sweetener with molasses flavor, adds moisture, mainly simple carbs, not healthy.
• Ground cinnamon: Spice with antioxidants, adds warm sweet flavor, tiny calories, big aroma.
• Cream cheese: Rich, tangy icing base, gives creaminess and slightly savory balance to sweetness.
• Egg: Adds protein, helps bind dough, adds tenderness and golden color when baked.
• Powdered sugar: Fine sugar for icing, dissolves smooth, makes sweet glossy glaze, little nutrients.

Ingredient Quantities

• 1 packet (2 1/4 teaspoons) instant yeast
• 1 cup warm whole milk about 110 to 115 F
• 1/4 cup granulated sugar
• 3 tablespoons unsalted butter melted plus extra for greasing pan
• 1 large egg room temperature
• 3 to 3 1/4 cups all purpose flour plus more for dusting
• 1/2 teaspoon salt
• 1/2 cup packed light brown sugar for the filling
• 2 tablespoons ground cinnamon
• 3 tablespoons unsalted butter softened for spreading the filling
• 4 ounces cream cheese softened
• 1/4 cup unsalted butter softened for icing
• 1 to 1 1/2 cups powdered sugar sifted
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk or heavy cream to thin the icing
• Pinch of salt

How to Make this

1. Preheat oven to 375 F and butter a 9×13 inch pan with the extra softened butter, set aside.

2. Warm 1 cup whole milk to about 110 to 115 F, pour into a large bowl, stir in 1 packet (2 1/4 tsp) instant yeast, 1/4 cup granulated sugar, and 3 tablespoons melted unsalted butter, then whisk in 1 large room temp egg; let sit 1 to 2 minutes to wake the yeast.

3. Add 3 to 3 1/4 cups all purpose flour and 1/2 teaspoon salt to the wet mix, stir until it forms a soft sticky dough; knead 2 to 4 minutes in a stand mixer with a dough hook or on a floured surface by hand, adding flour 1 tablespoon at a time only if it’s too sticky, dont overdo it.

4. On a lightly floured surface roll the dough into roughly a 12 by 16 inch rectangle about 1/4 inch thick.

5. Spread 3 tablespoons softened unsalted butter evenly over the dough leaving a small border, then sprinkle 1/2 cup packed light brown sugar and 2 tablespoons ground cinnamon evenly on top and press lightly so it sticks.

6. Starting from the long side roll the dough up tight into a log, pinch the seam to seal, then cut into 9 to 12 even slices (dental floss or unflavored string works great for clean cuts).

7. Arrange the rolls cut-side up in the buttered pan, they can be close but not stacked, cover loosely with a kitchen towel and let rise in a warm spot 15 to 20 minutes until puffy.

8. Bake in the preheated 375 F oven for about 18 to 22 minutes until golden on top and set in the center, keep an eye so they dont overbake and dry out.

9. While the rolls bake or right after they come out beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, then add 1 to 1 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons milk or heavy cream to reach a pourable but thick icing.

10. Spoon or spread the cream cheese icing over the hot rolls so it melts into the layers, let them cool a few minutes then serve warm and ooey gooey.

Equipment Needed

1. 9×13 inch baking pan, buttered with the extra softened butter
2. Measuring cups and spoons
3. Large mixing bowl (or stand mixer bowl) plus a stand mixer with dough hook or a sturdy wooden spoon for kneading by hand
4. Instant read thermometer to warm milk to about 110 to 115 F
5. Rolling pin and a lightly floured surface
6. Rubber spatula and a whisk for mixing and the icing
7. Sharp knife or bench scraper, or unflavored dental floss for clean roll cuts
8. Pastry brush or offset spatula to spread the butter and the icing
9. Clean kitchen towel (for proofing), oven mitts and a cooling rack for finishing

FAQ

Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) Substitutions and Variations

• Instant yeast: Use active dry yeast instead. Use the same amount (1 packet) but proof it in the warm milk for 5 to 10 minutes until foamy before you add the other ingredients.
• Whole milk: Swap with 1 cup buttermilk for a slightly tangy, richer roll (warm it a bit first), or use unsweetened oat or soy milk if you need a dairy free option, warmed to 110 to 115 F.
• Unsalted butter (melted or softened): Replace with equal parts coconut oil (mild flavor) or a neutral vegetable oil. If you only have salted butter, cut the recipe salt by about 1/4 teaspoon.
• Cream cheese (softened): Use an equal amount of mascarpone or Neufchatel for similar texture, or a dairy free cream cheese if you need vegan, just make sure it’s softened so the icing stays smooth.

Pro Tips

– Get the milk temp right, seriously. Use a thermometer or test a drop on your wrist, it should feel warm not hot. Too hot will kill the yeast, too cool and it wont wake up well.

– Dont overdo the flour or the kneading. Aim for a soft, slightly tacky dough. If it feels way too sticky, let it rest 5 to 10 minutes or chill it a bit before adding more flour, that gives the gluten time to relax and makes rolling easier.

– For neat swirls and clean cuts, roll the log tight and then chill it 8 to 12 minutes before slicing. Dental floss or unflavored string makes the cleanest cuts, especially after that short chill.

– Watch the oven, not the clock. Start checking a few minutes early, and if the tops brown too fast cover loosely with foil. Spread the cream cheese icing while the rolls are still hot so it melts into the layers, and thin the icing with milk one teaspoon at a time till it pours how you like.

Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey)

Recipe by Noel Matthews

0.0 from 0 votes

I cracked a simple one-hour method for Cinnamon Rolls with cream cheese icing that skips the long rise and keeps everything straightforward.

Pin

Servings

12

servings

Calories

360

kcal

Equipment: 1. 9×13 inch baking pan, buttered with the extra softened butter
2. Measuring cups and spoons
3. Large mixing bowl (or stand mixer bowl) plus a stand mixer with dough hook or a sturdy wooden spoon for kneading by hand
4. Instant read thermometer to warm milk to about 110 to 115 F
5. Rolling pin and a lightly floured surface
6. Rubber spatula and a whisk for mixing and the icing
7. Sharp knife or bench scraper, or unflavored dental floss for clean roll cuts
8. Pastry brush or offset spatula to spread the butter and the icing
9. Clean kitchen towel (for proofing), oven mitts and a cooling rack for finishing

Ingredients

• 1 packet (2 1/4 teaspoons) instant yeast

• 1 cup warm whole milk about 110 to 115 F

• 1/4 cup granulated sugar

• 3 tablespoons unsalted butter melted plus extra for greasing pan

• 1 large egg room temperature

• 3 to 3 1/4 cups all purpose flour plus more for dusting

• 1/2 teaspoon salt

• 1/2 cup packed light brown sugar for the filling

• 2 tablespoons ground cinnamon

• 3 tablespoons unsalted butter softened for spreading the filling

• 4 ounces cream cheese softened

• 1/4 cup unsalted butter softened for icing

• 1 to 1 1/2 cups powdered sugar sifted

• 1/2 teaspoon vanilla extract

• 1 to 2 tablespoons milk or heavy cream to thin the icing

• Pinch of salt

Directions

• Preheat oven to 375 F and butter a 9×13 inch pan with the extra softened butter, set aside.
• Warm 1 cup whole milk to about 110 to 115 F, pour into a large bowl, stir in 1 packet (2 1/4 tsp) instant yeast, 1/4 cup granulated sugar, and 3 tablespoons melted unsalted butter, then whisk in 1 large room temp egg; let sit 1 to 2 minutes to wake the yeast.
• Add 3 to 3 1/4 cups all purpose flour and 1/2 teaspoon salt to the wet mix, stir until it forms a soft sticky dough; knead 2 to 4 minutes in a stand mixer with a dough hook or on a floured surface by hand, adding flour 1 tablespoon at a time only if it’s too sticky, dont overdo it.
• On a lightly floured surface roll the dough into roughly a 12 by 16 inch rectangle about 1/4 inch thick.
• Spread 3 tablespoons softened unsalted butter evenly over the dough leaving a small border, then sprinkle 1/2 cup packed light brown sugar and 2 tablespoons ground cinnamon evenly on top and press lightly so it sticks.
• Starting from the long side roll the dough up tight into a log, pinch the seam to seal, then cut into 9 to 12 even slices (dental floss or unflavored string works great for clean cuts).
• Arrange the rolls cut-side up in the buttered pan, they can be close but not stacked, cover loosely with a kitchen towel and let rise in a warm spot 15 to 20 minutes until puffy.
• Bake in the preheated 375 F oven for about 18 to 22 minutes until golden on top and set in the center, keep an eye so they dont overbake and dry out.
• While the rolls bake or right after they come out beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, then add 1 to 1 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons milk or heavy cream to reach a pourable but thick icing.
• Spoon or spread the cream cheese icing over the hot rolls so it melts into the layers, let them cool a few minutes then serve warm and ooey gooey.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 85g
• Total number of serves: 12
• Calories: 360kcal
• Fat: 14g
• Saturated Fat: 8.6g
• Trans Fat: 0.13g
• Polyunsaturated: 0.8g
• Monounsaturated: 3.3g
• Cholesterol: 52mg
• Sodium: 150mg
• Potassium: 75mg
• Carbohydrates: 53g
• Fiber: 1.4g
• Sugar: 27.3g
• Protein: 5g
• Vitamin A: 183IU
• Vitamin C: 0mg
• Calcium: 38mg
• Iron: 1.6mg