45-Minute Cinnamon Rolls Recipe

45-Minute Cinnamon Rolls Recipe

How To Make 45-Minute Cinnamon Rolls

Gooey cinnamon rolls made from scratch. These soft cinnamon rolls are topped with a creamy cream cheese glaze and will be ready in just 45 minutes.

Preparation: 23 minutes
Cooking: 22 minutes
Total: 45 minutes



  • cupsall-purpose flour,plus more for dusting (scoop and level to measure)
  • 6tbspgranulated sugar,divided
  • tspbaking powder
  • ½tspBaking Soda
  • ½tspsalt,plus ⅛ teaspoon, divided
  • 8tbspsalted butter,melted
  • ¾cuppacked light-brown sugar
  • tspground cinnamon
  • tspground nutmeg
  • cupsbuttermilk

For the Cream Cheese Glaze:

  • 3ozcream cheese,softened
  • 3tbspbutter,softened
  • 1cupspowdered sugar
  • ¼cupmilk
  • ¼tspvanilla extract


  1. Preheat oven to 425 degrees F. Brush a 9-inch cake or pie pan with 1 tablespoon melted butter, set aside.

  2. In a mixing bowl, whisk together 2½ cups flour, 2 tablespoons of granulated sugar, baking powder, baking soda, and ½ teaspoon salt, set aside.

  3. In a separate mixing bowl, whisk together light-brown sugar, remaining ¼ cup granulated sugar, cinnamon, nutmeg, and ⅛ teaspoon salt.

  4. Add in 1 tablespoon melted butter and blend the mixture together with your fingertips or a fork until mixture is well blended and evenly moistened, set aside.

  5. Measure out buttermilk into a liquid measuring cup and stir in 2 tablespoons melted butter.

  6. Add buttermilk mixture to flour mixture and mix with a wooden spoon until a shaggy dough forms and liquid has been absorbed.

  7. Knead the mixture in a bowl by hand just until smooth for about 30 seconds. Add in more flour up to ½ cup as needed.

  8. Sprinkle a clean work surface with a fair amount of flour. Pat the dough with your hands into a 12×9-inch rectangle.

  9. Brush the top of the dough with 2 tablespoons melted butter then sprinkle evenly with brown sugar mixture, coming within a ½ inch of the border on all sides.

  10. Press the brown sugar filling into the dough.

  11. Starting on the long side, roll dough snugly and gently to the opposite end. Pinch the end seam to seal. Roll the log seam side down and cut dough into 8 equal portions.

  12. Place 1 roll in the center of the prepared baking dish then place remaining 7 rolls around it. Brush tops of rolls with the remaining 2 tablespoons of butter.

  13. Bake in the preheated oven for 22 to 25 minutes until edges are golden brown.

  14. Serve warm drizzled with Cream Cheese Glaze. Store in an airtight container and reheat in microwave if desired.

Cream Cheese Glaze:

  1. In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and slightly fluffy for about 1 minute.

  2. Add in remaining ingredients and mix until well combined. Store in an airtight container.


  • Calories: 514.44kcal
  • Fat: 20.47g
  • Saturated Fat: 12.50g
  • Trans Fat: 0.64g
  • Monounsaturated Fat: 5.22g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 77.88g
  • Fiber: 1.49g
  • Sugar: 46.75g
  • Protein: 6.40g
  • Cholesterol: 55.97mg
  • Sodium: 376.98mg
  • Calcium: 152.51mg
  • Potassium: 160.80mg
  • Iron: 2.19mg
  • Vitamin A: 181.45µg
  • Vitamin C: 0.41mg
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