Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) mornings are my happy place, especially when coffee is brewing and the kitchen smells like cinnamon. I used to think homemade rolls were an all day project, which meant I saved them for holidays. Then I figured out a faster, friendlier way that still gives you gooey centers and fluffy swirls. If you love bakery style rolls but want them fast, you’re in the right spot. I’ll walk you through my favorite method with simple ingredients, lots of tips, and zero fuss.
What makes these Vegan Cinnamon Rolls so special?
These rolls check every box for a weekend treat that doesn’t eat up your entire morning. They’re soft and pillowy with that classic cinnamon swirl and a melty icing that sinks into every crevice. The secret is a warm, cozy dough that rises quickly and bakes up golden without drying out.
Here’s what sets them apart:
One-hour timeline: We use rapid-rise or instant yeast, warm plant milk, and a slightly cozy dough environment so everything moves along quickly. No marathon proofing. No complicated steps.
Ooey gooey center: The filling leans generous on cinnamon and brown sugar, and a touch of vegan butter melts into the spirals as they bake. It creates that stick-to-your-fingers goo everyone loves.
Vegan without compromise: Plant milk, vegan butter, and optional vegan cream cheese make these rolls dairy free and egg free, but you’d never guess from the taste. They’re rich and satisfying, not “diet” food. Just good food.
Kid friendly and beginner friendly: The dough is forgiving. If it feels a little sticky, a sprinkle of flour does the trick. If you don’t have a stand mixer, your hands work perfectly.
Most importantly, this is the kind of bake that turns a regular morning into a mini celebration. I built this Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) around moments like that.
Ingredients needed (with substitutions)
You probably have most of these on hand. Use what you’ve got and don’t stress if you need to make a swap. The goal is warm, fluffy rolls that taste like a hug.
For the dough
- Warm plant milk 1 cup, about 105 to 110 F. Oat or almond works great. Soy is fine too.
- Instant or rapid-rise yeast 2 and 1/4 teaspoons, which is one packet.
- Granulated sugar 3 tablespoons, to feed the yeast and lightly sweeten the dough.
- Vegan butter 4 tablespoons, melted but not hot.
- All-purpose flour 3 cups, plus a little extra for dusting. You can sub 1 cup with bread flour for extra chew.
- Salt 3/4 teaspoon.
For the cinnamon filling
- Vegan butter 5 tablespoons, softened for easy spreading.
- Brown sugar 1/2 cup, packed.
- Ground cinnamon 2 tablespoons, generous and fragrant.
- Pinch of salt to balance the sweetness.
- Optional: vanilla 1 teaspoon or orange zest for a cozy bakery vibe.
For the glaze
- Powdered sugar 1 to 1 and 1/2 cups.
- Plant milk 2 to 3 tablespoons, to thin.
- Vegan cream cheese 2 to 3 tablespoons for tangy frosting, or skip for a simple vanilla glaze.
- Vanilla 1 teaspoon and a tiny pinch of salt.
Substitutions that actually work:
If you only have active dry yeast, bloom it in the warm milk with the sugar for 5 to 10 minutes until foamy, then continue. For gluten sensitivity, a good 1 to 1 gluten free flour blend can work, though the texture will be slightly different. Coconut sugar is a fine swap for brown sugar. And if you’re out of vegan cream cheese, add a squeeze of lemon to the glaze for a subtle tang.
To make life easier, I portion out the filling while the dough rests, then preheat the oven so the rolls are ready to slide in as soon as they’re cut.
How do you make cinnamon rolls?
Step-by-step in about an hour
- Warm the milk: Heat plant milk until it’s warm to the touch, about 105 to 110 F. Stir in sugar and yeast. If using instant yeast, you don’t need to wait. If using active dry, let it sit until foamy.
- Mix the dough: Add melted vegan butter and salt. Stir in flour, starting with 2 and 3/4 cups, then add more a tablespoon at a time until a soft dough forms. It should be a little tacky but not wet.
- Knead briefly: Knead 3 to 4 minutes by hand or 2 minutes in a mixer until smooth. Lightly oil the bowl, tuck the dough in, cover, and rest in a warm spot for 15 minutes. This quick rest replaces a long rise.
- Fill and roll: Pat or roll the dough into a rectangle about 12 by 16 inches. Spread softened vegan butter all over. Sprinkle brown sugar, cinnamon, and a pinch of salt evenly. Roll up from the long side into a tight log.
- Cut: Use floss or kitchen twine to slice into 10 to 12 rolls. See my cutting tips below for clean swirls and no smashing.
- Pan and proof: Arrange rolls in a greased 9 by 13 inch pan, leaving a little space for rising. Cover and let sit in a warm spot for 15 minutes. They’ll puff nicely.
- Bake: Bake at 375 F for 18 to 22 minutes, until the tops are lightly golden and the centers look set but soft. Don’t overbake if you want maximum goo.
- Glaze: Whisk powdered sugar, vanilla, a pinch of salt, and plant milk until pourable. For the cream cheese version, beat in vegan cream cheese until smooth and dreamy. Spread over warm rolls so it melts into the spirals.
That’s it. From first warm stir of yeast to the last swipe of icing, you’re sitting at around an hour. This Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) relies on one short rest, a warm kitchen, and a generous glaze. If your kitchen is chilly, preheat your oven for a minute, turn it off, and let the covered pan sit inside with the door cracked for the rise.
“I’ve made a lot of cinnamon rolls, and these are the first vegan ones my family asked for seconds of. We devoured the pan before lunch.”
The best way to cut cinnamon rolls
Let’s keep those spirals pretty. The cleanest method is dental floss or kitchen twine. Slide the floss under the log, cross the ends over the top, and pull tight to slice. This lifts and cuts at the same time instead of squishing the log with downward pressure.
If you prefer a knife, grab a serrated knife and use a gentle sawing motion. Don’t press down hard. Light pressure and patience give you neat rounds.
Extra tip: Pop the rolled log into the fridge for 10 minutes before cutting. A quick chill firms the butter and keeps the layers defined. I also like to mark the log with light indentations first so I get evenly sized rolls. If any piece looks larger, tuck the ends in slightly as you place it in the pan.
How to store cinnamon rolls
Fresh rolls are magical, but leftovers are a gift. Here’s how to keep them soft and satisfying.
Room temperature: Store glazed or unglazed rolls in an airtight container for up to 2 days. For best texture, add a small square of parchment between stacked rolls to prevent sticking.
Refrigerator: If your kitchen runs warm or you used cream cheese frosting, refrigerate up to 4 days. Reheat in the microwave for 15 to 20 seconds or in a 325 F oven for about 8 minutes, covered with foil.
Freezer: Wrap unglazed baked rolls individually, then freeze for up to 2 months. Thaw overnight in the fridge. Warm, then glaze fresh. You can also freeze the unbaked cut rolls on a sheet pan, transfer to a bag, and bake from thawed. Let them sit at room temp until puffy, then bake as directed.
Make-ahead icing: The glaze keeps in the fridge for 1 week. Stir in a splash of plant milk to loosen before spreading.
Common Questions
Do I need a stand mixer? Nope. Hands work great. Mix with a spoon, then knead on a lightly floured counter for a few minutes until smooth.
Can I really finish the Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) in 60 minutes? Yes, if you pre-measure ingredients and keep your milk warm, not hot. The short rest and quick proofing are what make it possible.
My dough is sticky. What do I do? Add flour a tablespoon at a time until it’s tacky but not gluey. Sticky dough bakes softer than dry dough, so err on the side of slightly sticky.
What if I only have active dry yeast? Bloom it in warm milk with the sugar until foamy, about 5 to 10 minutes, then proceed. Timing stays similar.
Can I make them the night before? Yes. After cutting, place rolls in the pan, cover, and refrigerate overnight. In the morning, let them sit until puffy and bake. Add a couple minutes if they’re cold going into the oven.
Why I keep coming back to this recipe
Speed matters, but not if it sacrifices taste. With this approach, you get the buttery edges and tender centers everyone wants, plus a short, simple process that fits real life. I bring a pan to neighbors, I bake a batch on sleepy Sundays, and I even stash a few in the freezer for surprise guests. It’s reliable, cozy, and ridiculously satisfying. That’s why I love this Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) for busy days and lazy mornings alike.
Ready to bake and savor
If you’ve been craving homemade rolls without the wait, this is your sign to try them. Gather your simple ingredients, warm the milk, and let the cinnamon do the rest. You’ll be pulling a pan of glossy, gooey spirals from the oven in about an hour. I can’t wait for you to taste how soft and warm they are. Save this Easy One Hour Cinnamon Rolls Recipe (Ooey Gooey) so you can make it again next weekend. 
Easy One Hour Vegan Cinnamon Rolls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
Quick and fluffy vegan cinnamon rolls with an ooey gooey center and a delicious glaze, ready in about an hour.
Ingredients
- 1 cup warm plant milk (oat, almond, or soy)
- 2 and 1/4 teaspoons instant or rapid-rise yeast
- 3 tablespoons granulated sugar
- 4 tablespoons melted vegan butter
- 3 cups all-purpose flour (plus extra for dusting)
- 3/4 teaspoon salt
- 5 tablespoons softened vegan butter (for filling)
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
- 1 teaspoon vanilla or orange zest (optional)
- 1 to 1 and 1/2 cups powdered sugar
- 2 to 3 tablespoons plant milk
- 2 to 3 tablespoons vegan cream cheese (optional)
- 1 teaspoon vanilla
- A tiny pinch of salt
Instructions
- Warm the milk: Heat plant milk until warm (105 to 110 F) and stir in sugar and yeast. If using active dry yeast, let sit until foamy.
- Mix the dough: Add melted vegan butter and salt, then stir in flour until a soft dough forms.
- Knead briefly: Knead by hand for 3-4 minutes or 2 minutes in a mixer. Lightly oil the bowl, cover, and let rest for 15 minutes.
- Fill and roll: Roll dough into a rectangle, spread with softened vegan butter, and sprinkle with filling ingredients. Roll tightly from the long side.
- Cut: Using floss, slice into 10-12 rolls.
- Pan and proof: Arrange rolls in a greased pan and let sit for 15 minutes.
- Bake: Bake at 375 F for 18-22 minutes until golden and soft.
- Glaze: Mix glaze ingredients and pour over warm rolls.
Notes
Use dental floss to cut the rolls for clean slices. You can store leftovers at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg